Vegan Egg Pastry Dough Composition for Egg-Like Texture and Shelf Life
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Solution Overview
Problem
Existing technologies fail to provide a cost-effective industrial process for producing a vegan egg-based pastry substitute that replicates the physicochemical and sensory properties of traditional egg-based pastries, particularly in terms of smell, taste, and texture, while also meeting the requirements for a long shelf life and adherence to product specifications such as height, width, and workability of the dough.
Innovation Solution
A dough mixture comprising 20% to 40% flour, 15% to 35% sugar, 10% to 30% water, 5% to 10% vegetable fat, and 1% to 5% vegetable protein ingredient, preferably pea or broad bean protein isolate, is used to create a vegan egg-based pastry substitute. The manufacturing process involves mixing the ingredients, including a plant-based protein ingredient in an aqueous suspension to enhance homogeneity, and baking at specific temperatures to achieve a long-life product with similar properties to egg-based pastries.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If vegetable protein ingredient is added to replace eggs, then vegan suitability is improved, but replication of egg-based pastry properties deteriorates
Solution Approach 1:
The patent uses a composite approach by combining vegetable protein ingredient (pea or broad bean) with specific ratios of flour, sugar, water, and vegetable fat to create a dough mixture that collectively replicates the functional properties of eggs in pastry applications
Solution Approach 2:
The patent specifies precise parameter ranges for each ingredient (e.g., vegetable protein ingredient at 1-5%, vegetable fat at 5-10%, sugar at 15-35%) to optimize the dough's physicochemical properties and achieve reliable replication of egg-based pastry characteristics
2Manufacturing precision
If specific ingredient ratios are used, then product specifications are improved, but manufacturing complexity deteriorates
Solution Approach 1:
The patent divides the dough mixture into distinct ingredient components with defined functions (flour for structure, vegetable protein for foaming, vegetable fat for texture, sugar for flavor and browning), allowing each to be controlled and measured independently to achieve precise product specifications
Solution Approach 2:
The patent establishes specific parameter ranges for each ingredient component that can be adjusted within defined boundaries to achieve desired product specifications without requiring complex manufacturing processes
3Shape
If vegetable fat is added, then texture is improved, but healthiness deteriorates
Solution Approach 1:
The patent specifies vegetable fat content at 5-10% of the dough mixture, optimizing the balance between achieving desirable pastry texture and maintaining relative healthiness by limiting excessive fat addition
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The solution results in a vegan egg-based pastry substitute that closely resembles traditional egg-based pastries in volume, color, texture, smell, and taste, suitable for long-term consumption and industrial production, with a filling and chocolate coating, while maintaining a long shelf life.
Implementation Method 1
egg-containing dough mixtures such as sponge cake batter, Viennese sponge, and egg-based pastry mixtures fall under the category of dough mixtures that are whipped during production to achieve a foamy consistency
Implementation Method 2
various legumes in the form of flours or protein isolates are increasingly used as egg substitutes. These are used more frequently due to their foaming and emulsifying properties
Implementation Method 3
These are used more frequently due to their foaming and emulsifying properties
Implementation Method 4
15% to 35% sugar
Data Source
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AI summary
The invention relates to a dough mixture for the production of a vegan egg biscuit substitute as a long-life baked good, wherein the dough mixture contains the following ingredients with the stated mass proportions of the dough mixture: from 20% to 40% flour, from 15% to 35% sugar, from 10% to 30% water, from 5% to 10% vegetable fat, and from 2.5% to 10% humectant. The dough mixture contains a vegetable protein ingredient with a mass proportion of the dough mixture of 1% to 5%. The invention further relates to a vegan egg biscuit substitute with the baked dough mixture, a manufacturing process for producing the dough mixture, and a production process for producing an egg biscuit substitute with the dough mixture.