Method and composition to create high performance and versatile vegan egg analogue

Abstract

The present invention relates to a high-performance and versatile plant protein-based egg analogue formulation comprising plant-based protein as a base ingredient and different gelation enhancers alone or in different combinations with a foaming agent It further discloses a method of using egg analogue formulation in preparing different recipes but not limited to scrambled egg, omelette, egg patties, egg rolls, egg wraps, cigar rolls, frittata, quiche, other savoury pies, Custards, Soufflés., Croissants, Sponge Cakes, muffins, Pancakes, Waffles, Hollandaise Sauce, Mayonnaise, other sauces, Cookies, Pasta, Crab Cakes, Pavlova, Crepes, Ice Cream and in baked products. This imparts functional and nutritional properties such as high protein content, binding ability, and higher gelation to the plant-based egg analogue, similar to real natural eggs.

Description

Method and composition to create high performance and versatile vegan egg analogueFIELD OF THE INVENTION

[0001] The present invention relates to a plant-based egg analogue and method for preparing food recipes using egg analogue formulations. More particularly, the present invention relates to the composition and process for preparing high performance and versatile plant proteinbased egg analogue.BACKGROUND OF THE INVENTION

[0002] Conventionally, eggs are known as a rich source of protein and are used in preparing scrambled eggs, egg cakes, and many savory and sweet food items. They are also used extensively in baking due to their various functionalities, which impart to the baked food products. The most used eggs are poultry eggs or shell eggs. Eggs have been a fundamental part of the human diet and culinary practices for centuries. Their versatility, nutritional value, and unique functional properties make them indispensable in various culinary contexts. Eggs are a cornerstone in the kitchen, commercial food manufacturing and food service industry due to their multifunctional properties. They serve a key ingredient in countless recipes, ranging from breakfast dishes like scrambled eggs and omelets to more complex preparations in baking and desserts. Eggs act as a binder in recipes providing structure and stability to the food product.

[0003] Although, eggs are a versatile cooking ingredient, eggs containing food items still possess the risk of high levels of cholesterol and high saturated fat leading to health concerns in the majority of the population including the risk of cardiovascular diseases and obesity. Consequently, many consumers either have to give it up entirely or limit their intake to avoid these health-related concerns.

[0004] Moreover, eggs are a common allergen, especially among children. Egg allergies can cause reactions ranging from mild symptoms, like hives and nasal congestion, to severe anaphylaxis, which can be life-threatening. This leads to those suffering from egg allergies to avoid eggs & egg-containing products, thus complicating their dietary choices and food preparation. There are consumers that have food allergies or dietary restrictions and food preferences (such as vegetarian, vegan diet), this has piqued their interest in plant-based diets and plant-based analogues for food produced from animals.

[0005] Consequently, given the disadvantages associated with eggs, there is a growing demand for plant-based egg analogues. These alternatives aim to replicate the functional and nutritional properties of eggs while addressing health, ethical and environmental concerns. Consequently, the application of plant-based proteins as animal protein alternatives has gathered increasing attention as consumers seek alternatives to the existing animal-based products to reduce the environmental impacts of animal husbandry and to improve dietary options that minimize the negative implications of consuming many animal protein products. Also, as the demand for sustainable and humane food options grows, plant-based egg substitutes are likely to become increasingly popular, offering a viable alternative to traditional eggs in both home and commercial kitchens.

[0006] Furthermore, there are various conventional prior arts that are related to egg substitutes that recapitulate the desired features of natural eggs while minimizing the unwanted features of eggs. However, these substitutes have some limitations i.e. some substitutes provide only a single limited desired property of eggs, others have inferior functional properties due to which they cannot be used in baking.

[0007] WO2019209939A2 discloses the use of glucono delta lactone as coagulating agent is which promotes gelling properties of the plant based egg like food products. However, glucono delta lactone as coagulating agent is known to impart bitter and sour taste to the food product which is unsuitable for egg analogue food products. Moreover, other currently available egg analogues do not replicate the unique texture and consistency as that of real eggs, lacking proper gelation and cohesion, resulting in products either too watery or too rubbery.

[0008] Other existing egg analogues contain nutritional value that does not match the complete nutritional profile of the real eggs, particularly, in terms of protein quality. Some of the existing egg analogues contain chemical preservatives, additives or allergens like soy. Moreover, as real eggs are incredibly versatile in cooking, providing structure, leavening, emulsification, and binding, many already existing egg substitutes do not perform well in these roles, leading to subpar results in baking and cooking.

[0009] Furthermore, the existing liquid egg analogues available in the market require refrigeration or have a shorter shelf life compared to real eggs and have higher cooking time than that of the real natural eggs.

[0010] Plant based egg substitutes often contain lower levels of cholesterol and saturated fat compared to natural eggs, making them the heathier option for individuals concerned about heart health. Plant based egg substitutes can be made from ingredients such as mung bean,and chickpea flour which provides protein and other essential nutrients. Thus, there remains a need for plant-based compositions that can be used as a substitute for real egg formulations used in preparing scrambled egg / omelet which resemble to the physical and organoleptic properties of the food product made from a real egg.

[0011] Therefore, the inventor of the present invention has successfully addressed the drawbacks of the existing technology and formulated a mung bean protein-based egg analogue with similar or higher protein content (nutritional properties) and enhanced gelation as that of real natural eggs.OBJECT OF INVENTION

[0012] It is an object of the present invention to provide a high-performance and versatile plant protein-based egg analogue formulation having nutritional properties like that of real eggs or egg products and providing similar desirable functional properties i.e., foaming capacity, foam stability, oil holding capacity, gel strength, water holding capacity, emulsion ability, gelling properties, extended shelf life, enhanced gelation and are used in baking and preparing scrambled egg or omelet, like the real eggs.

[0013] Another object of the present invention is to use plant protein-based egg analogue formulations in preparing different recipes including scrambled eggs, omelets and baked goods products.

[0014] Another object of the present invention is to use plant protein-based egg analogue formulations in preparing food products including egg patties, egg rolls, egg wraps, cigar rolls, frittata, quiche, other savory pies, custards, souffles., croissants, sponge cakes, muffins, pancakes, waffles, hollandaise sauce, mayonnaise, other sauces, cookies, pasta, crab cakes, pavlova, crepes, ice cream and more culinary preparations traditionally using eggs that can be substituted with egg analogue formulation

[0015] Yet another object of the present invention is to use plant protein-based egg analogue in baking due to its enhanced functional properties including gelation, emulsion capacity, foaming capacity and stability.

[0016] In yet another object, plant protein-based egg analogue formulation aims to replicate the functional and nutritional properties of eggs while addressing health, ethical and environmental concerns.

[0017] Another object of the present invention is to provide an egg analogue which is nutritionally improved over a natural egg, such as by containing lower cholesterol, fewer calories, being allergy free, higher vitamin levels, higher protein levels and the like.

[0018] It is an object of the present invention to provide a method for preparing an egg substitute i.e., plant protein egg analogue formulation with improved gelation properties, leading to a firmer, more cohesive texture and improved stability.

[0019] It is an object of the present invention to provide a method for preparing an egg substitute i.e., plant protein-based egg analogue formulation having shorter cooking time as compared to other egg analogues in the market, comparable to an actual egg.

[0020] It is an object of the present invention to provide a method for preparing an egg substitute i.e., plant protein-based egg analogue formulation that can be offered in a powder (dry) format that is shelf stable, and cheap, easy to store, transport and re-constitute.

[0021] It is an object of the present invention to provide a method for preparing an egg substitute i.e., plant protein-based egg analogue formulation that can be served in the form of precooked format of scramble, omelette, patty, and many other forms, that is frozen and can be quickly reheated in an oven, microwave or a pan.

[0022] Yet another object of the present invention is to form liquid formulation of the egg analogue composition (dry mix) by reconstituting it with water & oil that can be frozen for transportation and thawed before use.SUMMARY OF THE INVENTION

[0023] The present invention relates to a formulation and a process for preparing a plant proteinbased egg analogue.

[0024] In one aspect, the present application relates to an egg analogue formulation comprising a plant-based protein and a gelation enhancer. Optionally, the egg analogue formulation comprises a foaming agent. Typically, the plant based protein and the gelation enhancer are selected in the ratio including but not limited to 30:1 to 80: 1. More particularly, the plant based protein and gelation enhancer are selected in the weight ratio of 20: 1, 25: 1, 30: 1, 35: 1, 40: 1, 45: 1, 50: 1, 55: 1, 65: 1, 70: 1, 75: 1, 80: 1.

[0025] In one embodiment, the plant based protein and the combined gelation enhancer and foaming agent are selected in the ratio including but not limited to 5: 1 to 60: 1. More particularly, the plant based protein and the combined gelation enhancer and foaming agentare selected in the ratio of 5: 1, 10:1, 15: 1, 20: 1, 25: 1, 30: 1, 35: 1, 40: 1, 45:1, 50: 1, 55: 1, 60: 1.

[0026] In one embodiment, the plant based protein is a protein concentrate or isolate extracted from plant sources including but not limited to mung bean, soybean, black gram, garbanzo, fava beans, yellow pea, sweet brown rice, rye, golden lentil, chickpeas, soybean, sorghum, sprouted green lentil, white lima bean and other Vigna genus plant species. Typically, the plant source of protein is selected from including but not limited to seeds, pods and sprouts. In a preferred embodiment, the plant based protein is sourced from mung bean seeds. An example of a mung bean protein is described in Indian patent application No. 202221048784 “A PROCESS FOR EXTRACTING MUNG BEAN PROTEIN, which is incorporated by reference.

[0027] In one embodiment, the gelation enhancer is selected from including but not limited to glucose oxidase, calcium lactate, galactose oxidase, lactase, and peroxidase and combinations thereof.

[0028] In one embodiment, the gelation enhancer is glucose oxidase enzyme which acts as an enhancer of gelation of plant proteins and to prevent water and oil separation.

[0029] In one embodiment, the gelation enhancer is glucose oxidase and calcium lactate as enhancers of the gelation of plant proteins.

[0030] In one embodiment, the gelation enhancer is a combination of glucose oxidase, and calcium lactate as an enhancer of gelation of plant proteins, and a foaming agent.

[0031] In one embodiment, the foaming agent is selected from including but not limited to quillaia extract, lecithin, monoglycerides, diglycerides, sucrose esters, and polysorbates or combinations thereof.

[0032] In one embodiment, the egg analogue formulation further comprises hydrocolloid, emulsifier, gelling agent including enzymes, sequestrants or coagulating agents, salt, oil, naturally derived color, naturally derived flavoring agents.

[0033] In another aspect, the plant based egg analogue formulation is used in preparing food products including scrambled egg or omelet comprising the steps of: dry mixing the base ingredients along with the gelation enhancers to form egg premix powder, reconstituting the egg premix powder with water and oil before cooking, cooking on hot pan as scrambled egg or omelette.

[0034] In various embodiments, any of the features or components of embodiments discussed above or herein may be combined, and such combinations are encompassed within the scope of the present disclosure. Any specific value discussed above or herein may becombined with another related value discussed above or herein to recite a range with the values representing the upper and lower ends of the range, and such ranges and all intermediate values are encompassed within the scope of the present invention. Other embodiments will become apparent from a review of the ensuing detailed description.BRIEF DESCRIPTION OF THE DRAWINGS

[0035] The accompanying drawings, which are incorporated in and constitute a part of this disclosure, illustrate exemplary embodiments and, together with the description, serve to explain the disclosed principles:

[0036] Figure la illustrates an image of a scrambled egg analogue comprising Sample A (calcium lactate + quillaia extract).

[0037] Figure lb illustrates an image of an omelette prepared using an egg analogue comprising Sample A (calcium lactate + quillaia extract).

[0038] Figure 2a illustrates an image of a scrambled egg analogue comprising Sample B (calcium lactate + glucose oxidase + quillaia extract).

[0039] Figure 2b illustrates an image of an omelette prepared using an egg analogue comprising Sample B (calcium lactate + glucose oxidase + quillaia extract).

[0040] Figure 3a illustrates an image of a scrambled egg analogue comprising Sample C (calcium lactate + glucose oxidase + quillaia extract).

[0041] Figure 3b illustrates an image of an omelette prepared using an egg analogue comprising Sample C (calcium lactate + glucose oxidase + quillaia extract).

[0042] Figure 4a illustrates an image of a scrambled egg analogue comprising Control Sample D (without gelation enhancer).

[0043] Figure 4b illustrates an image of an omelette prepared using an egg analogue comprising Control Sample D (without gelation enhancer).

[0044] Figure 5a illustrates an image of a scrambled egg analogue comprising Sample E (glucono delta lactone).

[0045] Figure 5b illustrates an image of an omelette prepared using an egg analogue comprising Sample E (glucono delta lactone).

[0046] Figure 6a illustrates an image of a real chicken egg cooked scrambled egg product.

[0047] Figure 6b illustrates an image a real chicken egg omelette product.DESCRIPTION OF THE INVENTION

[0048] In the description that follows, a number of terms are used, the following definitions are provided to facilitate understanding of various aspects of the disclosure. In the specification, the word “comprising” is used as an open-ended term, substantially equivalent to phrase “including, but not limited to,” and the word comprises has a corresponding meaning.

[0049] The terms and words used in the following description are not limited to the bibliographical meanings but are merely used to enable a clear and consistent understanding of the disclosure. Accordingly, it should be apparent to those skilled in the art that the following description of exemplary embodiments of the present disclosure are provided for illustration purpose only and not for the purpose of limiting the disclosure as defined by the appended claims and their equivalents.

[0050] In describing the embodiment of the invention, specific terminology is chosen for the sake of clarity. However, it is not intended that the invention be limited to the specific terms so selected, and it is to be understood that such specific terms include all technical equivalents that operate in a similar manner to accomplish a similar purpose. As used herein, reference to an element by the indefinite article “a” or “an” does not exclude the possibility that more than one of the elements is present, unless the context clearly requires that there is one and only one of the elements.

[0051] The present invention now will be described hereinafter with reference to the detailed description, in which some, but not all embodiments of the inventions are indicated. Indeed, the invention may be embodied in many different forms and should not be construed as limited to the embodiments set forth herein; rather, these embodiments are provided so that this disclosure will satisfy applicable legal requirements. Like numbers refer to like elements throughout. The present invention is described fully herein with non-limiting embodiments and exemplary experimentation.

[0052] The present invention relates to plant protein-based egg analogue formulations that mimics the real natural eggs in terms of its functional and nutritional properties, that can be used as egg replacement or egg substitute in baking and in preparing different recipes like scrambled egg, omelet, other culinary recipes including egg patties, egg rolls, egg wraps, cigar rolls, frittata, quiche, other savory pies, custards, souffles., croissants, sponge cakes, muffins, pancakes, waffles, hollandaise sauce, mayonnaise, other sauces, cookies, pasta, crab cakes, pavlova, crepes, ice cream, and more. As described herein, the egg analogue formulation has a high protein content and similar taste and texture as that of real eggs after cooking.

[0053] In one aspect, the present application relates to an egg analogue formulation comprising a plant-based protein and a gelation enhancer. Optionally, egg analogue formulation comprises a foaming agent. Typically, the plant-based protein and the gelation enhancer are selected in a ratio including but not limited to 30: 1 to 80: 1. More particularly, the plant based protein and gelation enhancer are selected in the ratio of 20: 1, 25: 1, 30: 1, 35: 1, 40: 1, 45: 1, 50: 1, 55: 1, 65: 1, 70: 1, 75: 1, 80: 1.

[0054] In one embodiment, the plant based protein and the combined gelation enhancer and foaming agent are selected in the ratio including but not limited to 5: 1 to 60: 1. More particularly, the plant based protein and the combined gelation enhancer and foaming agent are selected in the ratio of 5: 1, 10: 1, 15: 1, 20:1, 25: 1, 30: 1, 35: 1, 40: 1, 45: 1, 50:1, 55: 1 and 60: 1.

[0055] In one embodiment, the plant based protein is a protein extracted from plant sources including but not limited to mung bean, soy bean, black gram, garbanzo, fava beans, yellow pea, sweet brown rice, rye, golden lentil, chana dal, soybean, sorghum, sprouted green lentil, white lima bean and other Vigna genus plant species. Typically, the plant source of protein is selected from including but not limited to seeds, pods and sprouts. In an exemplified embodiment, the plant based protein is mung bean seeds.

[0056] In one embodiment, the gelation enhancer is selected from including but not limited to glucose oxidase, calcium lactate, galactose oxidase, lactase, and peroxidase and combinations thereof.

[0057] In one embodiment, the gelation enhancer is glucose oxidase enzyme which acts as an enhancer of gelation of plant proteins and to prevent water and oil separation.

[0058] In one embodiment, the gelation enhancer is glucose oxidase and calcium lactate as enhancers of gelation of plant proteins.

[0059] In one embodiment, the gelation enhancer is a combination of glucose oxidase, and calcium lactate as an enhancer of gelation of plant proteins, and a foaming agent.

[0060] In one embodiment, the foaming agent is selected from including but not limited to quillaia extract, lecithin, monoglycerides, diglycerides, sucrose esters, and polysorbates or combinations thereof.

[0061] In one embodiment of the present invention, egg analogue formulation further comprises hydrocolloid, emulsifier, salt (NaCl), oil, naturally derived color, naturally derived flavoring agents.

[0062] Typically, the base ingredients for egg analogue formulations / composition comprises: Plant protein, Hydrocolloid, emulsifier, salt (NaCl), oil, naturally derived color, naturally derived flavoring agents.

[0063] In an embodiment of the present invention, the plant protein used herein is the mung bean plant protein that is preferred for the egg analogue composition / formulation described herein.

[0064] In an embodiment of the present invention, the hydrocolloids used in the base ingredients are selected form the groups: xanthan gum, guar gum, gellan gum, acacia gum, methyl cellulose, tapioca syrup, lecithin, soy lecithin, locust bean gum, tamarind gum, modified starch, carrageenan, Konjac, Guar, or combination thereof.

[0065] In some embodiments, the plant-based oils can comprise canola oil, sunflower oil, safflower oil, coconut oil, com oil, olive oil, peanut oil, or palm oil.

[0066] In some embodiments, the lecithin can comprise garbanzo lecithin, fava bean lecithin, soy lecithin, sunflower lecithin, canola lecithin, or a combination thereof.

[0067] In an embodiment of the present invention, the mung bean protein-based egg analogue formulation includes a salt including but not limited to a chloride salt, sodium chloride or mixture thereof.

[0068] In an embodiment of the present invention, the egg analogue formulation comprises coloring or flavoring agents. Non-limiting examples of coloring and / or flavoring agents useful for the egg substitute composition include curcumin extract; annatto extract; turmeric extract; saffron extract; yeast extract; natural and natural identical flavors; and combinations thereof.

[0069] In an exemplary embodiment, Mung bean Protein, Soya Lecithin Powder, Gellan Gum, Sodium Chloride along with gelation enhancer i.e., Calcium Lactate alone, is added to form egg premix powder. In other exemplary embodiments, the functional system comprises Mung Bean Protein, Soya Lecithin Powder, gellan gum, and chloride salt as a percentage of the total egg analogue composition on a dry weight basis.

[0070] In yet another exemplary embodiment, mung bean protein, soya lecithin powder, gellan gum, NaCl, along with gelatin enhancers including calcium lactate, and quillaia extract (as texturizing agent) are added to form egg premix powder. In an aspect, the functional system comprises mung bean protein and soya lecithin powder, gellan gum, chloride salt, and gelation enhancers i.e., calcium lactate, quillaia extract as a percentage of the total egg analogue composition on a dry weight basis.Gelation enhancer

[0071] Glucose oxidase: Typically, glucose oxidase enzyme alone is added as gelation enhancer of plant protein that prevents water or oil separation. Glucose Oxidase acts on glucose present in the formulation to produce gluconic acid and hydrogen peroxide. This enzymatic reaction enhances the gelation properties of mung bean proteins, leading to a firmer and more cohesive texture. Typically, dextrose is used as a glucose source as a substrate for the glucose oxidase enzyme.

[0072] Glucono Delta Lactone: Typically, Glucono delta lactone as a gelation enhancer of plant proteins may be added to the said formulation to form the Egg Premix Powder. Glucono delta lactone is a mild acidulant that slowly hydrolyzes gluconic acid in the presence of water, which promotes protein gelation.

[0073] Glucose oxidase and calcium lactate + foaming agent: Typically, glucose oxidase and calcium lactate.as gelation enhancer with Quillaia Extract is added to form the egg analogue formulation. More particularly, the Quillaia Extract is added acts as a natural texturizing agent or foaming agent for improving fluffmess. It contains saponins which reduce the surface tension of the liquid trapping air and create a foam, resulting in a fluffier texture.

[0074] Glucose Oxidase + calcium lactate: Typically, glucose oxidase and calcium lactate as an enhancer of gelation of the plant proteins form an egg premix powder recipes. This combination provides a comprehensive solution for texture while Quillaia Extract ensures the mixture is airy and fluffy. This creates an egg analogue with a well-balanced texture that is both firm and light.

[0075] In an exemplary embodiment, Mung Bean Protein, Soya Lecithin Powder, Gellan Gum, NaCl, along with gelation enhancers in different combinations, including Calcium Lactate, Glucose Oxidase, Dextrose, Quillaia Extract are added to the formulation to prepare egg premix powder. In an exemplary aspect, the functional system comprises Mung Bean Protein and Soya Lecithin Powder, Gellan Gum, chloride salt, and gelation enhancers i.e., Calcium Lactate, Glucose Oxidase, Dextrose and Quillaia Extract as a percentage of the total egg analogue composition on a dry weight basis, to finally egg analogue formulation.

[0076] In one embodiment, the egg analogue formulation is a selected from but not limited to a premix powder, emulsion, batter and gel.

[0077] Furthermore, in an embodiment of the present invention, the process of preparing scrambled egg or omelet from the egg analogues formulations, comprising the steps of: dry mixing the base ingredients along with the gelation enhancers to form the complete egganalogue formulation i.e., Egg Premix powder, reconstituting the said egg premix powder with water and oil before cooking to form batter, cooking the batter on a hot non-stick pan at temperature 150 deg Celsius to 160 deg Celsius for 30-40 seconds for scrambled egg or for 90-120 seconds for the omelets.

[0078] In one embodiment of the present invention, the said mixture is stirred / scrambled while cooking to prepare scrambled eggs. However, no stirring is needed when preparing the omelet.

[0079] Furthermore, in an embodiment of the present invention, egg premix powder as dry mix is added with water and oil to form the liquid formulation. In an exemplary embodiment, the base ingredients to form liquid composition of egg analogue formulation / composition comprises: Egg Premix Powder, water and canola oil, that can be frozen for transportation and commercial use.

[0080] Additionally, in one embodiment of the present invention, the liquid formulation of the said egg premix powder is prepared, comprising the steps of adding egg premix powder (as described above); adding canola oil / rapeseeds oil to form the batter; whisking the batter until lumps are removed; keeping the batter for 2-3 min and cooking. In an exemplary embodiment, warm water at 45-50 deg C was added to the egg premix powder, rapeseed / canola oil is added to the mixture to form batter, the batter was whisked for 10- 15 sec and kept it for 2-3 min and then cooked. These liquid formulation processes involve minimum steps, have extended shelf life and can be stored in the refrigerator for longer.

[0081] In one embodiment of the present invention any of the above combinations function as a dry mix to be reconstituted with water and oil before cooking. This approach offers convenience and extended shelf life, as the dry mix can be stored longer without refrigeration. Reconstituting with water and oil just before cooking ensures freshness and maintains the desired texture and consistency. The cooking time for the egg analogue scramble is between 0.5-1 min and for egg analogue omelet is 1.5-2 min which is closer to the real eggs.

[0082] In an embodiment of the present invention, the egg analogue formulations to be used in baking comprising: plant protein, Lecithin Powder, Hydrocolloid, Salt (Sodium Chloride, NaCl), fat / oil.

[0083] In an embodiment of the present invention, the base ingredients are added with any of the combinations of gelation enhancers, as described above may be used to form a complete egg analogue i.e., egg premix powder recipes. This egg premix powder recipe may be added with other ingredients to be used in baking applications.

[0084] In an embodiment of the present invention, the base ingredients are added with any of the combinations of gelation enhancers, as described, to prepare egg premix powder recipes including egg patties, egg rolls, egg wraps, cigar rolls, frittata, quiche, other savory pies, custards, souffles, croissants, sponge cakes, muffins, pancakes, waffles, hollandaise sauce, mayonnaise, other sauces, cookies, pasta, crab cakes, pavlova, crepes, ice cream and other culinary preparations traditionally using eggs which can be substituted with the egg analogue formulation.

[0085] In another embodiment of the present invention, said process comprises plant protein source which may be prepared from any suitable source of pulse protein, where the starting material is whole plant material (e.g., whole mung bean). In some cases, the methods may include de-hulling the raw source material. In some such embodiments, raw pulse protein materials (e.g., mung beans) may be de-hulled in one or more steps of pitting, soaking, and drying to remove the seed coat (husk) and pericarp (bran). The de-hulled materials (e.g., mung beans) are then milled to produce a composition (e.g., flour) with a well-defined particle distribution size. The types of mills employed may include one or a combination of a hammer, pin, knife, burr, and air classifying mills.

[0086] In an embodiment of the present invention, the protein in the egg analogue composition / formulation is a protein sourced from plants or is derived from plant protein. In an aspect, the protein can be from two or more different plants rather than a single source. In an aspect, the plant protein in the egg analogue composition is a complete protein containing all essential amino acids. In an aspect, the plant protein is from an ingredient that is a plant protein isolate. In an aspect, the plant protein is from an ingredient that is a plant protein concentrate. In an aspect, the plant protein is from an ingredient that is a plant flour. In an aspect, at least a portion of the protein in the egg analogue composition / formulation is mung bean protein. In an aspect, the protein in the egg analogue composition / formulation contains only mung bean protein, i.e., is substantially free of any other type of protein. Other examples of plant protein sources useful for the egg analogue composition / formulation include, but are not limited to mung bean, fava bean, black bean, soy, chickpea, rice, lentil, water lentil, and other legumes or pulses.

[0087] In another embodiment of the present invention, the plant protein-based egg analogue formulations include a functional system for providing the appropriate texture, i.e. a texture similar to the real natural eggs after cooking. In an aspect the functional system includes one or more texturizers, one or more gelling agents, salts, relating agents to enhance gelation.

[0088] In one embodiment of the present invention, the functional system herein that makes the egg analogue formulations coagulate during cooking in a manner similar to the real natural eggs and providing similar texture.

[0089] In another embodiment of the present invention, the invention provides a food product prepared using the compositions described herein, wherein the food product is indistinguishable from an equivalent product prepared using eggs. In some cases, the food product is a baked food product. Such baked food products include cookies, brownies, cake, and the like. In some cases, the food product is a sauce, dressing, or custard. In some cases, the food product is a scramble, omelet, or quiche indistinguishable from a scramble, omelet, or quiche prepared using eggs. In some cases, the food product is an ice cream, pasta, patties, frittata, or burger patty. In some embodiments the food product is an emulsion, such as mayonnaise, sauce or dressings.

[0090] In an embodiment of the present invention, the egg analogue formulations described herein are used to prepare the scrambled eggs or omelette and due to their functional properties also be used as egg replacement in baking like the real natural eggs.

[0091] In an embodiment of the present invention, both the scrambled eggs and omelette egg analogue food products are prepared using the egg analogue formulations having a colon similar to the real natural eggs while also providing similar or higher protein content.

[0092] In yet another preferred embodiment of the present invention, the egg analogue formulation has properties like the real eggs and egg products and provides similar desirable properties i.e., water dispersing ability, emulsion ability and gelling properties and are used to prepare scrambled egg or omelet, egg patties, egg rolls, egg wraps, cigar rolls, frittata, quiche, other savory pies, Custards, Souffles., Croissants, Sponge Cakes, muffins, Pancakes, Waffles, Hollandaise Sauce, Mayonnaise, other sauces, Cookies, Pasta, Crab Cakes, Pavlova, Crepes, Ice Cream and also used in baking, similar to the real eggs.

[0093] Therefore, the present invention is advantageous over the conventional prior art as the egg analogue composition / formulation as described herein comprises reduced number of ingredients with similar nutritional & functional properties as that of real natural eggs. It further mimics the functional properties of the real egg such as unique texture & consistency and sensory experience. The egg analogue of the present application has extended shelf life and improved storage options. The present application provides a simplified process with minimal steps ensures the streamlining of the formulation process, where the production efficiency is increased, reducing time and cost. This simplicity also ensures consistency in the final product, making it easier to scale up for commercialproduction. Moreover, the egg analogue of the present invention has a shorter cooking time as compared to other egg analogues in the market, comparable to actual egg, it can be offered in a powder (dry) format that is shelf stable, cheap and easy to store, transport and re-constitute. It can also be served in the form of pre-cooked format of scramble, omelet, patty, and many other forms, that is frozen and can be quickly reheated in an oven, microwave or a pan.

[0094] Examples and Experimental Validation

[0095] To further elucidate and validate the method of preparing a gelation-enhanced plant protein isolate, the following examples are provided. These examples are intended to illustrate specific embodiments of the invention and demonstrate the superior gelation and textural performance of the modified protein isolates.

[0096] Example no. 1: Preparation of egg analogue formulation Premix A

[0097] First, the raw materials having the composition shown in Table 1 were mixed to prepare a raw premix powder formulation.

[0098] Table 1: Egg analogue Premix Powder Recipe A74.05 g of warm water (50-55°C) was added to 17.45g of the egg analogue premix powder of example 1 followed by addition of 8.5g canola oil. The mixture was whisked properly until the lumps are removed. The mixture can also be blended in hand blender for around 10-15 seconds. The liquid batter was kept aside from Premix A for 2- 3 minutes. The liquid can then be used for cooking. For commercial liquid formulations, the liquid can be pasteurized and packed appropriately.

[0099] Example no. 2: Preparation of egg analogue formulation Premix B

[0100] First, the raw materials having the composition shown in Table 2 were mixed to prepare a raw premix powder formulation.

[0101] Table 2: Egg analogue Premix Powder Recipe B72.75 g of warm water (50-55°C) was added to 18.75g of the egg analogue premix powder of example 2 followed by addition of 8.5g canola oil. The mixture was whisked properly until the lumps are removed. The mixture can also be blended in hand blender for around 10-15 seconds. The liquid batter was kept aside from Premix B for 30-60 minutes. The liquid can then be used for cooking. For commercial liquid formulations, the liquid can be pasteurized and packed appropriately. Pasteurization also ensures the deactivation of the enzyme.

[0102] Example no. 3: Preparation of egg analogue formulation Premix C

[0103] First, the raw materials having the composition shown in Table 3 were mixed to prepare a raw premix powder formulation.

[0104] Table 3: Egg analogue Premix Powder Recipe 370.03g of warm water (50-55°C) was added to 21.47g of the egg analogue premix powder of Example 3 followed by the addition of 8.5g of canola oil. The mixture was whisked properly until the lumps were removed. The mixture can also be blended in a hand blender for around 10-15 seconds. The liquid batter was kept aside from Premix C for 30-60 minutes. The liquid can then be used for cooking. For commercial liquid formulations, the liquid can be pasteurized and packed appropriately. Pasteurization also ensures the deactivation of the enzyme.

[0105] Example no. 4: Preparation of egg analogue control formulation Premix D without gelation enhancer

[0106] First, the raw materials having the composition shown in Table 4 were mixed to prepare a raw premix powder formulation.

[0107] Table 4 Egg analogue Premix Powder Recipe 474.35g of warm water (50-55°C) was added to 17.15g of the egg analogue premix powder of Example 4 (control without gelation enhancer) followed by the addition of 8.5g of canola oil. The mixture was whisked properly until the lumps were removed. The mixture can also be blended in a hand blender for around 10-15 seconds. The liquid batter was kept aside from Premix D for 30-60 minutes.

[0108] For chicken egg control liquid: The egg was cracked open cracked open and contents beaten thoroughly.

[0109] Example no. 5: Preparation of comparative egg analogue formulation Premix E

[0110] First, the raw materials having the composition shown in Table 3 were mixed to prepare a raw premix powder formulation.

[0111] Table 5: Egg analogue Premix Powder Recipe 574.15g of warm water (50-55°C) was added to 17.35g of the egg analogue premix powder of Example 5 followed by the addition of 8.5g of canola oil. The mixture was whisked properly until the lumps were removed. The mixture can also be blended in a hand blender for around 10-15 seconds. The liquid batter was kept aside from Premix E for 30-60 minutes. The liquid can then be used for cooking.

[0112] Example no. 6: Preparation of Egg like scramble food products

[0113] Three egg-like scramble food products were prepared from the premix obtained in Examples 1, 2, 3, 4 and 5. Three non-stick pans were preheated for 2-3 minutes at 150°C to 160°C. The desired quantities of the liquid premixes were poured into the pan separately and cooked at a temperature in the range of 150°C to 160°C for around 30-40 seconds followed by scrambling the mixture to cook it properly for another 60-120 seconds. The egg-like scrambled cooked food products obtained in example 6 were depicted in Figures 1 A, 2A, 3A, 4A and 5A respectively.

[0114] Example 7: Preparation of egg omelet-like food products

[0115] Three egg-like scramble food products were prepared from the premix obtained in Examples 1, 2, 3, 4 and 5. Three non-stick pans were preheated for 2-3 minutes at 150°C to 160°C. The desired quantities of the liquid premixes were poured into the pan separately and cooked at a temperature in the range of 150°C to 160°C for around 30-40 seconds followed by flipping the omelette to cook it properly for another 60-120 seconds. The egg-like scrambled comoked food products obtained in example 7 were depicted in Figure IB, 2B, 3B, 4B and 5B respectively.

[0116] Referring to Figures 1A-B, 2A-B, and 3A-B, it is clearly evident that the scramble and omelettes prepared from all three premixes in examples 1, 2 and 3 had a texture very close to chicken egg-based scramble and omelettes with slight differences in the bite. Premix C scramble and omelette had a distinct bite among the three, whereas Premix A produced a silky, soft scramble with a delicate texture and gentle mouthfeel. Premix B scramble closely resembled the tenderness of freshly cooked scrambled eggs.

[0117] Referring to Figures 4A-B, the scramble prepared from the control sample (without gelation enhancer) premix D was very soft and had a grainy and pasty interior. The omelette did not form well, gathered in a mass when flipping and was pasty inside. The plant-based control sample (without gelation enhancer) did not hold form due to pasty interior and disintegrated readily.

[0118] Referring to Figures 5A-B, the comparative sample with GDL formed a scramble and omelette. The scramble had a grainy interior with a creamy bite. The omelette had a delicate structure, which readily disintegrated and had a soft bite. The taste was sour and slightly bitter. This indicated a low acceptability and hence was not considered further for texture analysis.

[0119] Texture analysis of steamed liquid from Premix A, B and C and comparison with chicken egg liquid.

[0120] Liquids (30g) made from all three premixes were added to different 100ml beakers, a same quantity of control egg liquid (chicken egg, cracked open and contents beaten thoroughly) was also included and steamed at a temperature of 90°C for 30 min. They were cooled to room temperature and dislodged from the beaker. The patties so obtained were cut using a 2.5cm diameter round cookie cutter to obtain a cylinder of 2.5cm diameter and 1.5 cm height. A texture profile analysis (TP A) was conducted on these cylindrical patties for the three plant-based egg analogue formulations (Premix A, Premix B, Premix C) and control chicken egg. Each sample was analysed using texture analyzer (Stable Micro Systems, TA- XT plus) using a double compression test protocol with a flat, circular compression plate (75 mm diameter), at strain of 30%, trigger force of 5g to determine seven key texture parameters:1. Hardness (g): Maximum force during first compression2. Adhesiveness (g- sec): Work needed to overcome sticky forces after first bite (negative area)3. Springiness (s): Recovery after deformation4. Cohesiveness: Internal bonding strength between two compressions5. Gumminess (g): Force to disintegrate semi-solid (Hardness x Cohesiveness)6. Chewiness (g sec): Energy to chew solid food (Gumminess x Springiness)7. Resilience: Immediate elastic recovery after first compressionTable 6: Texture Profile Results of Vegan and Control Egg SamplesFrom the above Table 4 it is evident that:• Premix C demonstrates the highest hardness, gumminess, and chewiness, indicating it is ideal for applications where structural integrity and bite are desired (e.g., egg patties or cubes).• Premix B shows excellent springiness and resilience, closely mimicking the elastic properties of cooked eggs, making it suitable for scrambles, fillings, or baking applications.• Premix A has the lowest hardness and resilience, indicating a soft and less elastic texture. This is best suited for liquid egg substitutes, quiches, or emulsified formats.

[0121] The scramble and omelettes prepared from all three premixes had texture very close to chicken egg-based scramble and omelettes with slight differences in bite. The Premix C scramble and omelette had a distinct bite among the three, whereas Premix A produced a silky, soft scramble with a delicate texture and gentle mouthfeel. Premix B scramble closely resembled the tenderness of freshly cooked scrambled eggs.

[0122] Premix B and C differ in protein content, enzyme-glucose oxidase and dextrose. The results indicate that the texture can be modulated by varying these ingredients in the formulationto closely resemble egg in actual application. Therefore, it apparent from the above examples that the presence of gelation enhancers and foaming agent including glucose oxidase, calcium lactate and quillaia extract in predetermined quantities act in synergism to impart the desired textural and organoleptic properties to the food products prepared from the egg analogues of the present invention.

[0123] It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the inventions. The disclosures and the description herein are intended to be illustrative and are not in any sense limiting the invention. Many changes, modifications, variations and other uses and applications of the subject invention will become apparent to those skilled in the art after considering this specification, which disclose the preferred embodiments thereof. All such changes, modifications, variations and other uses and applications, which do not depart from the spirit and scope of the invention, are deemed to be covered by the invention.

Claims

We Claim:

1. An egg analogue formulation comprising a plant based protein and a gelation enhancer; wherein the weight ratio of the plant based protein and the gelation enhancer is selected in the range of 20: 1 to 80: 1.

2. The egg analogue formulation as claimed in claim 1, optionally comprises a foaming agent; wherein the foaming agent is selected from a group consisting of Quillaia extract, lecithin, monoglycerides, diglycerides, sucrose esters, polysorbates or combinations thereof.

3. The egg analogue formulation as claimed in claim 1, wherein the weight ratio of the plant based protein and the combined gelation enhancer and foaming agent is selected in the range of 5 : 1 to 60:

14. The egg analogue formulation as claimed in claim 1, wherein the plant based protein is sourced from at least one selected from a group consisting of mung bean, soy bean, black gram, garbanzo, fava beans, yellow pea, sweet brown rice, rye, golden lentil, chickpeas, soybean, sorghum, sprouted green lentil, white lima bean, or combinations thereof.

5. The egg analogue formulation as claimed in claim 1, wherein the gelation enhancer is at least one selected from a group consisting of glucose oxidase, calcium lactate, galactose oxidase, laccase, and peroxidase and combinations thereof.

6. The egg analogue formulation as claimed in claim 1, wherein the gelation enhancer is at least one selected from a group consisting of glucose oxidase, calcium lactate or combinations thereof.

7. The egg analogue formulation as claimed in claim 1, further comprises additives selected from the group consisting of hydrocolloid, emulsifier, gelling agent, coagulating agents, salt, edible oil, naturally derived color, and naturally derived flavoring agents.

8. A scrambled-egg-like food product comprising the egg analogue formulation as claimed in claim 1, water and an edible oil.

9. An egg-omelette-like food product comprising the egg analogue formulation as claimed in claim 1, water and an edible oil.

Images