WO2024162902A1 - Œuf poché végan d'origine végétale - Google Patents

Œuf poché végan d'origine végétale Download PDF

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WO2024162902A1
WO2024162902A1 PCT/SG2024/050057 SG2024050057W WO2024162902A1 WO 2024162902 A1 WO2024162902 A1 WO 2024162902A1 SG 2024050057 W SG2024050057 W SG 2024050057W WO 2024162902 A1 WO2024162902 A1 WO 2024162902A1
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amount
vegan
simulated
plant
egg
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Vinita M CHOOLANI
Ze Woei LIM
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Float Foods Pte Ltd
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Float Foods Pte Ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L15/00—Egg products; Preparation or treatment thereof

Definitions

  • the present invention is directed to plant-based simulated poached egg whites, poached egg yolks, an assembled plant-based simulated poached egg product which can be in a chilled form or in a frozen form, methods of producing such compositions and kits comprising same.
  • the present invention is directed to plant-based vegan poached egg white and yolk compositions, simulated vegan poached egg, one of which may be chilled and the other frozen, and methods of producing same.
  • the disclosure provides a plant-based vegan simulated poached egg comprising a vegan simulated poached egg yolk composition and a vegan simulated poached egg white composition
  • a)(i) the vegan simulated poached egg yolk composition comprises the components water, plant protein, pregelatinized starch, black salt, guar gum, mustard paste, miso, vegetable oil, natural food coloring, lecithin and calcium lactate and, optionally, a masking agent and/or a sweetener and/or a natural antimicrobial agent
  • a)(ii) the vegan simulated poached egg white comprises the components rice flour, black salt, water, soy milk, gum, and gelling agent comprising calcium sulphate and sodium alginate
  • the vegan simulated poached egg yolk composition comprises the components water, plant protein, pregelatinized starch, black salt, guar gum, mustard paste, miso, vegetable oil and natural food coloring
  • b)(ii) the vegan simulated egg simulated egg white composition comprises the components water, plant protein
  • the plant-based vegan simulated poached egg composition of a) is suitable for freezing, and the plant-based vegan simulated poached egg composition of b) is suitable for chilling.
  • the natural food coloring is selected from the group comprising beta- apo-8’-carotenal, beta-carotene and turmeric or any combination thereof. Suitable food coloring also include Fusion Nectarine Orange L-WS, Nat. Carotene Yellow P-WS, and Natural Carotene 1.3% L-WS.
  • the plant protein is selected from the group comprising pea, fava bean, mung bean, chickpea, lentil, lupin, corn and canola protein, preferably pea protein; and the natural food coloring is selected from the group comprising beta-apo-8’-carotenal, betacarotene and turmeric or any combination thereof; and the mustard paste is selected from the group comprising Dijon mustard, English mustard and whole grain mustard, preferably Dijon mustard; and the vegetable oil is selected from the group comprising canola oil, olive oil, soybean oil and corn oil, preferably canola oil; and in a)(ii) the gum is selected from the group comprising carrageenan, gellan gum, xanthan gum, locust bean gum, and combinations thereof; or in b)(i) the plant protein is selected from the group comprising pea, fava bean, mung bean, chickpea, lentil, lupin, corn and canola protein, preferably pea protein; and the natural food coloring is selected from the group comprising
  • the plant protein in: a)(i) or b)(i) the plant protein is pea protein, the vegetable oil is canola oil, the pregelatinized starch is potato starch, and the mustard paste is Dijon mustard.
  • the gum in: a)(ii) the gum is carrageenan and locust bean gum; or in b)(ii) the tofu is silken tofu, the gum is carrageenan and the plant protein is fava bean protein.
  • the egg yolk composition comprises plant protein in an amount of 4 -10 wt%, natural food coloring in an amount of 0.5-1.5 wt%, vegetable oil in an amount of about 10-20 wt%, pregelatinized starch in an amount of 1-2 wt%, black salt in an amount of 0.2-0.5 wt%, guar gum in an amount of 0.05-0.3 wt%, mustard paste in an amount of 1-3 wt%, miso in an amount of 1-3.5 wt%, lecithin in an amount of 0.2-0.5 wt%, calcium lactate in an amount of 1-3 wt%, optionally a natural antimicrobial agent in an amount of about 0.2-0.5 wt%, and/or a masking agent in an amount of about 0.2-0.5 wt%, and/or a sweetener in an amount of about 1 .0-4.0 wt%, by weight of said poached egg yolk composition, and in a) (ii)
  • the lecithin used in the egg yolk composition is selected from the group comprising soy lecithin, rapeseed lecithin, and sunflower lecithin.
  • the lecithin is soy lecithin.
  • the egg yolk composition comprises pea protein in an amount of about 8.7 wt%, natural food coloring in an amount of about 1 .0 wt%, canola oil in an amount of about 17.1 wt%, pregelatinized potato starch in an amount of about 1.1 wt%, black salt in an amount of about 0.5 wt%, guar gum in an amount of about 0.2 wt%, mustard paste in an amount of about 1 .4 wt%, miso in an amount of about 2.5 wt%, soy lecithin in an amount of about 0.5 wt%, calcium lactate in an amount of about 2.9 wt% and, optionally, a natural antimicrobial agent in an amount of about 0.5 wt%, and/or a masking agent in an amount of about 0.5 wt%, and/or sweetener in an amount of about 1.9%, by weight of said poached egg yolk composition, and in a)(ii) the
  • the natural antimicrobial agent is used to extend shelf life of the poached egg, and an example is Kemin’s BactoCEASETM NV1919 which is natural vinegar (acetic acid)-based product for food safety.
  • the masking agent is used to prevent sensorial detection of certain off-notes and unwanted taste profiles.
  • plant protein powders often carry a bitter note due to the nature of the plant protein.
  • An example of a suitable masking agent can be sourced from Mycotechnology’s ClearIQ Specialty Flavour A500, a bitter blocker. It contains gum acacia and natural flavours, and is effective in blocking out pea protein’s bitter taste in the vegan egg yolk.
  • the sweetener may be sugar, or selected from the group comprising monk fruit extract, erythritol, sugar, sucralose and acesulfame K.
  • Monk fruit extract and erythritol are the preferred sweeteners, alone or together, to use in the vegan simulated egg yolk application due to their non-caloric nature and its sweetness similarity to that of table sugar.
  • a method for producing a vegan simulated poached egg yolk composition defined in any one of embodiments 1 to 8 of the first aspect, comprising the steps:
  • step a)(i) combining, until well-mixed, the components defined in step a)(i) of any one of embodiments 1 to 8;
  • step b)(i) combining, until well-mixed, the components defined in step b)(i) of any one of embodiments 1 to 8;
  • step B)(ii) refrigerating the mixture of step B)(i) in portions in egg yolk molds for about 15 min
  • a method for producing a vegan simulated poached egg white composition defined in any one of embodiments 1 to 8 of the first aspect comprising the steps: A)(i) combining, until well-mixed, the components defined in step a(ii) of any one of embodiments 1 to 8 to form an egg white mixture, and
  • step A)(i) heating the egg white mixture of step A)(i) to 90 °C and mix for 10 mins;
  • step B) (i) combining, until well-mixed, the components defined in step b)(ii) of any one of embodiments 1 to 8 to form an egg white mixture; ii) heating the egg white mixture of step B)(i) to 80 °C and mix for 30 mins; iii) cooling the egg white mixture of step B)(ii) to around 40-45 °C. .
  • a method of preparing a plant-based vegan simulated poached egg comprising:
  • step Ai) pouring a portion of egg white mixture obtained in step A)(ii) of the method of the third aspect into a poached egg mold;
  • step Aiii) pouring a second portion of egg white mixture obtained in step A)(ii) of the method of the third aspect on top of the frozen egg yolk composition and letting the mixture set for around 15 mins to obtain a set poached egg;
  • step B)(iii) of the method of the third aspect into a poached egg mold
  • a plant-based vegan simulated poached egg yolk composition produced by the method of the second aspect.
  • a plant-based vegan simulated poached egg white composition produced by the method of the third aspect.
  • a plant-based vegan simulated poached egg produced by the method of the fourth aspect. .
  • kits or combination comprising: i) a plant-based vegan simulated poached egg yolk composition of the present invention and a plant-based vegan simulated egg white composition of the present invention, wherein said egg white and said egg yolk compositions are separated in a container by one or more barriers; or ii) a plant-based vegan simulated poached egg yolk composition of the present invention; or iii) a plant-based vegan simulated poached egg white composition of the present invention.
  • An advantage of the plant-based vegan simulated poached egg defined in a) is that it can be frozen to extend its shelf life and the texture of the frozen poached is not affected after defrosting.
  • the kit may comprise packaging for storing and/or dispensing said plant-based vegan simulated poached egg composition, and may further include instructions for use of said composition.
  • Figure 1 shows a photograph of the vegan simulated poached egg of the invention.
  • Figure 2 shows another photograph of the vegan simulated poached egg of the invention.
  • the present invention relates to a plant based vegan simulated poached egg and a modified version thereof which is more suitable for freezing and longer storage.
  • the vegan poached egg most closely simulates a poached chicken egg.
  • the term “comprising” or “including” is to be interpreted as specifying the presence of the stated features, integers, steps or components as referred to, but does not preclude the presence or addition of one or more features, integers, steps or components, or groups thereof.
  • the term “comprising” or “including” also includes “consisting of”.
  • the variations of the word “comprising”, such as such as “include” and “includes”, have correspondingly varied meanings.
  • masking agent and “bitter blocker” may be used interchangeably herein.
  • Example 1 vegan simulated poached egg whites
  • composition of the plant-based vegan simulated egg white of the invention may take one of two forms, depending on whether the complete simulated poached egg is intended to be suitable for chilling or freezing.
  • Tofu is cholesterol free, low in saturated fat, and high in protein. On a moisture-free basis, tofu contains about 50% protein and 27% fat, most of which is polyunsaturated fatty acids. Tofu is also a good source of calcium.
  • the plant-based protein used in a plant-based egg formulation can range into the various types and hardness of tofu. It can also be found in soy yoghurt. It is found that silken tofu is the optimum ingredient for this formulation as it allows for a smooth texture reminiscent of avian eggs. Hard tofu may also be used, though it falls short on various parameters. For instance, hard tofu tends to leave a certain residue which does not resemble the mouthfeel of avian egg whites when used in this formulation.
  • the optimal amount of tofu in the vegan poached egg formulation ranges from about 20 to about 30 wt%, preferably about 25 wt%, by weight of said egg white composition.
  • Rice flour is a thickening agent for the formulation of the plant-based white.
  • Rice flour gives a poached egg a white appearance, prevents liquid separation, and increases the viscosity and elasticity of the plant-based white egg mixture which gives it a similar texture to a chicken egg white.
  • white rice flour is used as it contributes to the natural colour of the egg white.
  • the optimal amount of rice flour used in the vegan poached egg white formulation ranges from 1.0 to 6.0 wt%, preferably about 4 wt%, by weight of said egg white composition.
  • Carrageenan is a cell wall hydrocolloid found in certain species of seaweed and is extracted with water under neutral or alkaline conditions at elevated temperatures.
  • carrageenan There are three main types of carrageenan: (1) kappa, (2) iota and (3) lambda.
  • Kappa-carrageenan may be best suited for the vegan poached egg white application as it helps to provide gelling, stabilizing and texturizing properties.
  • the optimal amount of carrageenan used in the vegan poached egg white formulation ranges from 0.1% to 0.80 wt%.
  • gellan gum may also be used to provide strength and elasticity to the vegan poached egg white.
  • the native type (high acyl) gellan gum is used because it forms soft elastic transparent gels that can help to not only bind all the ingredients together, but also re-create the springiness and slight elastic characteristic associated with a cooked vegan poached egg white.
  • Other gums such as xanthan gum and locust bean gum may also be used in combination with carrageenan to enhance the gel and breaking strength of the final product.
  • a combination of xanthan gum with carrageenan or locust bean gum with carrageenan may contribute to a synergistic effect which helped reduce the degree of syneresis in the final vegan poached egg white.
  • carrageenan is preferred because it provides a more desirable texture, better moisture retention and storage stability.
  • the optimal amount of gum used in the vegan poached egg white formulation ranges from 0.1 to 1.5 wt%, preferably about 0.3 wt%, by weight of said egg white composition.
  • Konnyaku is made from Konjac, a plant of the genus Amorphophallus (taro/yam family). The plant is native to warm subtropical areas of tropical eastern Asia, such as Japan and China. This ingredient is commonly used in Japanese cuisine. It is also a good plantbased alternative for gelatine. Konnyaku is low in calories, rich in dietary fibre and gives a neutral taste. When the gel is set, Konnyaku yields a firm and springy texture, resembling a normal boiled egg white texture.
  • the optimal amount of Konnyaku in the boiled vegan poached egg formulation ranges from about 0.05 to about 0.3 wt%, preferably about 0.1 wt%, by weight of said egg white composition.
  • a combination of konnyaku and a gum such as carrageenan or agar-agar can result in a springier texture than if konnyaku or the gum were used alone.
  • Black salt also known as kala namak, consists primarily of sodium chloride and traces of sodium bisulfite and hydrogen sulfide which provides black salt its distinctive taste and smell.
  • concentration of black salt used in an embodiment of the invention is from about 0.5 to 1.2%, preferably 0.5 to 1 wt%, more preferably about 0.8 wt%, of the egg white composition.
  • Plant protein is used for protein enrichment.
  • the type of plant protein used in the vegan poached egg formulation is fava (faba) bean protein.
  • a fava bean protein concentrate is used which comprises 90% protein on a dry basis.
  • dehulled split fava bean cotyledons of faba beans (Vida faba) are mechanically milled and processed.
  • the protein undergoes proprietary physical treatment that provides a cleaner flavour profile, which enables high inclusion rate with no flavour impact.
  • An example of a fava bean concentrate can be sourced from YANTAI T.FULL BIOTECH CO. LTD.
  • fava bean protein is preferred because it confers best sensory textural attributes and possesses great solubility which facilitates use in high moisture applications.
  • the recommended dosage of plant protein (such as fava bean protein concentrate) in the vegan poached egg white composition ranges from about 2 to about 5 wt%, preferably from 3-4 wt%, by weight of said egg white composition.
  • another fava bean concentrate, with a protein concentration of 60% marketed as VITESSENCETM Pulse CT 3602 Protein - 37401G00 by Ingredion Incorporated may be incorporated into the vegan poached egg white.
  • Water is also added to thin the entire egg mixture, not only to make up volume, but so that the mixture will exhibit a shear thinning behaviour when force is applied, like a real beaten egg would behave when beaten or stirred for a certain period of time.
  • the above ingredients provide binding, emulsifying, leavening and thickening properties to the mixture, in addition to taste and flavour similar to eggs.
  • Water also serves as the main medium for gums to swell and gel and to make the composition up to 100 wt%.
  • the optimal amount of water in the vegan poached egg formulation ranges from about 55 to about 76 wt%, by weight of said egg white composition.
  • the plant-based vegan simulated poached egg white composition of the invention is formulated as shown in Table 1.
  • Table 1 Composition for chilled plant-based vegan poached egg white According to a specific embodiment of the invention, the vegan poached egg white composition is formulated as shown in Table 2.
  • Table 2 Composition for chilled plant-based vegan poached egg white
  • the vegan poached egg white composition may be produced according to a method comprising the following steps:
  • step ii) the mixture is heated to about 80 °C and mixed for about 30 mins.
  • Soy milk is a common substitute for animal milk, unsurprisingly due to its naturally high protein content, lactose free, and cholesterol free characteristics. Generally, soy milk can contain up to 8.89% of protein concentration, similar to that of animal-derived milk. Soy milk also has significantly lower amounts of saturated fats (typically around 0.2 to 1.3 g per 100 mL) compared to animal milk. Additionally, its polyunsaturated fatty acids content trumps that of animal milk, ranging around 0.8 to 3 g per 100 mL against 0.003 g to 0.2 g per 100 mL. In some cases, the plant-based milk used in a plant-based egg formulation can range into the various protein content and viscosity.
  • soy milk is the optimum ingredient for this formulation as it allows for a smooth texture reminiscent of avian eggs when mixed with appropriate gums and starches.
  • the optimal amount of soy milk in the vegan poached egg formulation ranges from about 55 to about 70 wt%, preferably from 55-65 wt%, more preferably about 60 wt%, by weight of said egg white composition.
  • Rice flour used in the vegan poached egg white formulation ranges from 1.0% to 6.0 wt%, preferably about 4 wt%, by weight of said egg white composition.
  • Carrageenan and locust bean gum may be used.
  • the optimal amount of carrageenan used in the vegan poached egg white formulation ranges from 0.5% to 2.0 wt%, preferably about 0.5 to 1.0 wt%, by weight of said egg white composition.
  • locust bean gum may also be used.
  • a combination of carrageenan and locust bean gum may contribute to a synergistic effect which helped reduce the degree of syneresis in the final vegan poached egg white. An advantageous effect was observed when equal amounts of carrageenan and locust bean gum were used.
  • Black salt also known as kala namak, is used in an embodiment of the invention from about 0.1 to 1.2 wt%, preferably 0.5 to 1 wt%, more preferably about 0.6 wt%, by weight of the said egg white composition.
  • Gelling agents such as calcium sulphate in combination with sodium alginate may also be used. These gelling agents allow the plant-based white to be frozen then thawed without compromise to its texture and gel strength by forming a cross-linked hydrogel which improves the structural integrity inside the plant-based white, thereby permitting freezing of the whole poached egg to significantly lengthen an otherwise short shelf life. It also provides some resistance to indirect heat.
  • concentration of gelling agents used in an embodiment of the invention is from about 0.5 to 2.0%, preferably about 1 wt%, by weight of the said egg white composition.
  • the vegan poached egg white composition is formulated as shown in Table 3.
  • Table 3 Composition for frozen plant-based vegan poached egg white
  • the vegan poached egg white composition is formulated as shown in Table 4.
  • Table 4 Composition for frozen plant-based vegan poached egg white
  • the vegan poached egg white composition formulated as shown in Table 3 or 4 is advantageous for producing a vegan poached egg that can be frozen.
  • the vegan poached egg white composition may be produced according to a method comprising the following steps:
  • step (ii) heat up the mixture of (i) to 80-90 °C and mix for 10-30 mins.
  • the mixture is heated to 90 °C and mixed for about 10 min.
  • Example 2 Poached egg yolks
  • the composition of the plant-based vegan simulated egg yolk of the invention may take one of two forms, depending on whether the complete simulated poached egg is intended to be suitable for chilling or freezing.
  • Plant protein could also be sourced from fava bean, mung bean, pea, chickpea, lentil, lupin, corn, or canola. However, pea protein isolate was found to be most ideal because of its relatively cleaner taste and stability after heat treatment.
  • the plant protein used in the vegan egg yolk formulation is pea protein. More preferably a pea protein isolate is used which comprises 85% protein on a dry basis. Apart from protein enrichment, pea protein isolate is used to achieve good and stable emulsion and improve the structure of final product in a cost-effective way.
  • a pea protein isolate is marketed by Louis Dreyfus Company Asia Pte Limited.
  • the recommended amount of plant protein isolate in the vegan egg yolk formulation ranges from about 6.0 to about 7.0 wt%, preferably from 6-7 wt%, preferably about 6.19 wt%, by weight of vegan egg yolk composition
  • Miso is used in the composition of the plant-based yolk as a fermentation agent and source of vitamins and minerals. It is a natural source of probiotics, vitamin B1, vitamin B2, vitamin B3, vitamin B5 and vitamin B9, as well as vitamins K and E. Miso also confers a yellow hue to the egg yolk and includes a slight umami taste which helps to recreate the umami compound of a chicken egg yolk.
  • concentration of miso (in paste form) used in an embodiment of the invention ranges from about 2.0 to 3.0 wt%, preferably 2-3 wt%, more preferably about 2.71 wt%, by weight of the yolk composition.
  • Vegetable oil such as canola oil, olive oil, soybean oil and corn oil may be used in the yolk composition.
  • the vegetable oil is canola oil.
  • Canola oil is a liquid oil derived from the canola plant, having close to a neutral taste and a texture ideal to recreate the mouthfeel of a chicken yolk, without any off-tastes.
  • Canola oil has high levels of tocopherols, low levels of saturated fatty acids and high levels of unsaturated fats, which position it as a health-promoting component of the diet.
  • the amount of vegetable oil used in an embodiment of the invention is from about 20-30 wt%, preferably from 15-25 wt%, more preferably about 20.3 wt%, by weight of the yolk composition.
  • Pregelatinized starch may be used for the purpose of providing the ropiness appearance that is observed in chicken egg yolks.
  • Pre-gel starch is starch that is pre-cooked and dried making the starch cold-water-soluble.
  • a preferred starch is potato starch.
  • Sticky water obtained from natto (from fermented soybeans) might be used as an alternative because of its functional qualities, but the presence of peptides has been shown to result in a bitter taste.
  • the optimal amount of pregelatinized starch used in the vegan yolk formulation ranges from about 1.0 wt% to 2.0 wt%, preferably from 1-2 wt%, more preferably about 1.29 wt%, by weight of said egg yolk composition.
  • Black salt in an embodiment of the invention is present in an amount from about 0.5 to 0.6 wt%, preferably 0.5 to 0.6 wt%, more preferably about 0.51 wt%, by weight of the yolk composition.
  • Guar gum is readily soluble in cold water, and forms a high viscosity solution at low concentrations that can suspend the protein powders and thus provide a smooth texture.
  • concentration of guar gum used in an embodiment of the invention is from about 0.2 to 0.3%, preferably 0.2 to 0.3 wt%, more preferably about 0.25 wt%, by weight of the yolk composition.
  • Mustard paste is selected from the group comprising Dijon mustard, English mustard and whole grain mustard, preferably Dijon mustard.
  • Mustard contains isothiocyanates to contribute “sulfury” character.
  • Mustard is also a source of calcium, iron, selenium, and phosphorus. It is a condiment made from the seeds of a mustard plant, water, vinegar, lemon juice, and often other flavorings and spices. It is used to conceal the mild beany off-taste from the plant protein.
  • the concentration of mustard paste used in an embodiment of the invention is from about 1.0 to 4.0%, preferably 1.4 to 3.7 wt%, more preferably about 3.61 wt%, by weight of the yolk composition.
  • Water is added to make up volume and also to thin the entire egg yolk mixture so that the mixture will exhibit a shear thinning behaviour when force is applied, like a real egg yolk would behave when beaten or stirred for a certain period of time.
  • the optimal amount of water in the formulation ranges from about 60.0 to about 70.0 wt%, preferably from 60-65 wt%, by weight of said vegan egg yolk composition.
  • Natural Food Coloring may be used to enhance the color of the vegan egg yolk.
  • the coloring may be provided by beta-apo-8’-carotenal, beta carotene or turmeric powder or any combination thereof.
  • An example of a suitable food coloring product can be sourced from Sensient Technologies Corp (China) Ltd where the product is marketed as Fusion Nectarine Orange L-WS. It is a water-soluble liquid which contains a combination of glycerol, demineralised water, corn oil, medium chain triglyceride (MCT) oil, quillaia extract, alphatocopherol, sunflower lecithin, beta-apo-8’-carotenal and ascorbyl palmitate.
  • MCT medium chain triglyceride
  • Another example of natural food coloring is also sourced from Sensient Technologies Corp (China) Ltd., and marketed as Nat. Carotene Yellow P-WS. It contains a combination of maltodextrin, gum acacia, vegetable oil, sorbitol syrup, natural beta carotene, citric acid, ascorbic acid, tocopherol. Yet another option for egg food coloring is sourced from Sensient Technologies Corp (China) Ltd where the product is marketed as Natural Carotene 1 .3% L-WS.
  • Beta carotene may be included in the yolk at about 0.6-0.7 wt%, preferably from 0.6-0.7 wt%, and turmeric may be included in the yolk composition at about 0.8-1.0 wt%, preferably from 0.8-0.9 wt%.
  • the recommended amount of the natural food coloring in the vegan egg yolk composition ranges from about 0.5 to about 1 .5 wt%, preferably from 0.6-1 wt%, more preferably about 0.61 wt%, by weight of said egg yolk composition.
  • the vegan poached egg yolk composition is formulated as shown in Table 5.
  • Table 5 Composition for chilled plant-based vegan poached egg yolk According to a specific embodiment of the invention, the vegan poached egg yolk composition is formulated as shown in Table 6.
  • Table 6 Composition for chilled plant-based vegan poached egg yolk
  • the vegan poached egg yolk composition shown in Table 5 or 6 is advantageous for producing a vegan poached egg that can be chilled.
  • the vegan poached egg yolk composition may be produced according to a method comprising the following steps: i) combine, until well-mixed, all the components defined Table 5 or 6; ii) place the molds in a freezer for about 50-60 min to obtain a frozen poached egg yolk composition.
  • Plant protein Similar proteins to those described for the chilled poached egg yolk composition may be used for the frozen poached egg. However, pea protein was found to be most ideal because of its relatively cleaner taste and stability after heat treatment.
  • the plant protein used in the vegan egg yolk formulation is pea protein. More preferably a pea protein isolate is used which comprises 85% protein on a dry basis.
  • An example of a pea protein isolate is marketed as LDC (Loius Dreyfus Company) Pea Protein Isolate.
  • the recommended amount of plant protein isolate in the vegan egg yolk formulation ranges from about 4.0 to about 10.0 wt%, preferably from 7-10 wt%, more preferably about 8.7 wt%, by weight of vegan egg yolk composition.
  • Miso is used in the composition as described in Example 2.1.
  • the concentration of miso (in paste form) used in an embodiment of the invention ranges from about 1.0 to 3.5 wt%, preferably 1-3 wt%, more preferably about 2.5 wt%, by weight of the yolk composition.
  • Vegetable oil such as canola oil, olive oil, soybean oil and corn oil may be used in the yolk composition.
  • the vegetable oil is canola oil.
  • the amount of vegetable oil used in an embodiment of the invention is from about 10-20 wt%, preferably from 15-20 wt%, more preferably about 17.1 wt%, by weight of the yolk composition.
  • Pregelatinized starch is used in the composition as described in Example 2.1.
  • Preferably pregelatinized potato starch is used.
  • the optimal amount of pregelatinized starch used in the vegan yolk formulation ranges from about 1.0 wt% to 2.0 wt%, preferably from 1- 2 wt%, more preferably about 1.1 wt%, by weight of said egg yolk composition.
  • Black salt in an embodiment of the invention is present in an amount from about 0.2 to 0.5 wt%, preferably 0.2 to 0.5 wt%, more preferably about 0.5 wt%, by weight of the yolk composition.
  • Guar gum is readily soluble in cold water, and forms a high viscosity solution at low concentrations that can suspend the protein powders and thus provide a smooth texture.
  • concentration of guar gum used in an embodiment of the invention is from about 0.05 to 0.3%, preferably 0.1 to 0.3 wt%, more preferably about 0.2 wt%, by weight of the yolk composition.
  • Mustard paste is used in an embodiment of the invention in an amount from about 1.0 to 3.0%, preferably 1.0 to 2 wt%, more preferably about 1.4 wt%, by weight of the yolk composition.
  • Lecithin is a food additive used as an emulsifier when added to food and, advantageously, also has uses as an antioxidant and flavour protector.
  • Alternatives include lecithin from sunflower and rapeseed, but soy lecithin is preferred as it offers similar health benefits to other types of lecithin and is more easily accessible.
  • the vegan yolk composition comprises lecithin in a range of about 0.2 - 0.5 wt%, preferably about 0.5 wt%, by weight of said vegan egg yolk composition.
  • Natural Food Coloring may be selected from those described in Example 2.1.
  • the recommended amount of the natural food coloring in the vegan egg yolk composition ranges from about 0.5 to about 1 .5 wt%, preferably from 0.5-1 .5 wt%, more preferably about 1 .0 wt%, by weight of said egg yolk composition.
  • Water is added for the same reasons described in Example 2.1.
  • the optimal amount of water in the formulation ranges from about 60 to about 75 wt%, preferably from 60 - 75 wt%, by weight of said vegan egg yolk composition.
  • Calcium lactate is a fat-soluble agent that reacts with sodium alginate to form a skin or membrane around a food item that is submerged in the sodium alginate solution.
  • Other sources of calcium were used in place of calcium lactate for spherification of the vegan egg yolk, but they demonstrated inferior performance.
  • Calcium chloride gave an unpleasant bitter taste.
  • Calcium gluconate performed poorly in terms of gelation kinetics (20 times and 4 times slower than calcium chloride and calcium lactate, respectively).
  • Calcium lactate had a rate of gelation that was similar to calcium chloride without adversely affecting the organoleptic properties of the vegan egg yolk.
  • the concentration of calcium lactate used in the invention for spherification is about 1 to 4 wt%, preferably about 1 .5-3.0 wt%, more preferably about 2.9 wt%, by weight of said vegan egg yolk composition.
  • Masking agent is often used in the food industry to prevent sensorial detection of certain off-notes and unwanted taste profiles.
  • plant protein powders often carry a bitter note due to the nature of the plant protein.
  • An example of a suitable masking agent can be sourced from Mycotechnology’s ClearIQ Specialty Flavour A500, a bitter blocker. It contains gum acacia and natural flavours, and is effective in blocking out pea protein’s bitter taste in the vegan egg yolk.
  • the optimal amount of masking agent used in the vegan simulated egg yolk formulation ranges from 0.2% to 0.5% wt%, preferably about 0.5% by weight of said simulated egg yolk composition.
  • Sweeteners can be used to elevate a food product’s taste by activating sensory neurons, which can promote an appetite for said food product.
  • sweeteners can improve the sensory and flavour profile.
  • sweeteners suitable for such applications are monk fruit extract, erythritol, sugar, sucralose, and acesulfame K.
  • Monk fruit extract and erythritol are the preferred sweeteners to use in the vegan simulated egg yolk application due to its non-caloric nature and its sweetness similarity to that of table sugar.
  • the optimal amount of sweetener to be used in a vegan simulated egg yolk formulation ranges from 1.0% to 4.0% wt%, preferably about 1.9% by weight of said simulated egg yolk composition.
  • Natural antimicrobial agents allow for extended shelf life in the vegan simulated egg yolk by inhibiting microbial growth in the product.
  • An example would be Kemin’s BactoCEASETM NV1919 which is an acetic acid-based antimicrobial dry powder. It comprises white distilled vinegar, sodium bicarbonate (for pH), silicon dioxide (anti-caking), and sunflower oil.
  • the optimal amount of natural antimicrobial agent to be used in a vegan simulated egg yolk formulation ranges from 0.2% to 0.5 wt%, preferably about 0.5% by weight of said simulated egg yolk composition.
  • the vegan poached egg yolk composition is formulated as shown in Table 7.
  • Table 7 Composition for frozen plant-based vegan poached egg yolk
  • the vegan poached egg yolk composition is formulated as shown in Table 8.
  • Table 8 Composition for frozen plant-based vegan poached egg yolk
  • the vegan poached egg yolk composition shown in Table 7 or 8 is advantageous for producing a vegan poached egg that can be frozen.
  • the vegan poached egg yolk composition may be produced according to a method comprising the following steps: i) combine, until well-mixed, all the components plant protein, water, miso, guar gum, canola oil, color, black salt, mustard paste and pregelatinized starch; ii) place the molds in a freezer for about 50-60 min to obtain a frozen poached egg yolk composition.
  • the method may comprise the following steps:
  • the assembled chilled poached egg comprises egg white and egg yolk components in the proportions shown in Tables 2 and 4.
  • a vegan frozen poached egg may be prepared using the egg white and egg yolk compositions described in Examples 1.2 and 2.2. Specifically, the poached egg may be prepared by a method comprising the following steps:
  • the assembled frozen poached egg comprises egg white and egg yolk components in the proportions shown in Tables 4 and 8.

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

L'invention concerne des blancs d'œufs et des jaunes d'œufs pochés simulés d'origine végétale, des procédés de production de ceux-ci et un produit d'œuf poché simulé d'origine végétale assemblé qui peut être sous une forme réfrigérée ou sous une forme congelée, et des kits les comprenant. Dans un mode de réalisation, le jaune d'œuf poché simulé végan comprend de l'eau, une protéine végétale, de l'amidon prégélatinisé, du sel noir, de la gomme de guar, de la pâte de moutarde, du miso, de l'huile végétale, un colorant alimentaire naturel, de la lécithine et du lactate de calcium, et le blanc d'œuf poché simulé végan comprend de la farine de riz, du sel noir, de l'eau, du lait de soja, de la gomme et un agent gélifiant comprenant du sulfate de calcium et de l'alginate de sodium. Dans un autre mode de réalisation, le jaune d'œuf poché simulé végan comprend de l'eau, une protéine végétale, de l'amidon prégélatinisé, du sel noir, de la gomme de guar, de la pâte de moutarde, du miso, de l'huile végétale et un colorant alimentaire naturel, et le blanc d'œuf simulé végan comprend de la farine de riz, du sel noir, de l'eau, du tofu, de la gomme, du Konnyaku et une protéine végétale.
PCT/SG2024/050057 2023-02-01 2024-02-01 Œuf poché végan d'origine végétale Ceased WO2024162902A1 (fr)

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20130052304A1 (en) * 2011-08-22 2013-02-28 Weili Li Egg substitute and method of producing same
WO2019038794A1 (fr) * 2017-08-24 2019-02-28 Università Degli Studi di Udine Produit alimentaire et son procédé de préparation
US20190364948A1 (en) * 2011-11-02 2019-12-05 Just, Inc. Plant-based egg substitute and method of manufacture
WO2022124988A1 (fr) * 2020-12-07 2022-06-16 Float Foods Pte Ltd Œuf simulé végane à base de plantes
WO2022271082A1 (fr) * 2021-06-25 2022-12-29 Float Foods Pte Ltd Composition d'œuf battu végane à base de plantes

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20130052304A1 (en) * 2011-08-22 2013-02-28 Weili Li Egg substitute and method of producing same
US20190364948A1 (en) * 2011-11-02 2019-12-05 Just, Inc. Plant-based egg substitute and method of manufacture
WO2019038794A1 (fr) * 2017-08-24 2019-02-28 Università Degli Studi di Udine Produit alimentaire et son procédé de préparation
WO2022124988A1 (fr) * 2020-12-07 2022-06-16 Float Foods Pte Ltd Œuf simulé végane à base de plantes
WO2022271082A1 (fr) * 2021-06-25 2022-12-29 Float Foods Pte Ltd Composition d'œuf battu végane à base de plantes

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