CA2694842A1 - Method and composition for making egg replacers in non-aerated and aerated food products - Google Patents
Method and composition for making egg replacers in non-aerated and aerated food products Download PDFInfo
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- CA2694842A1 CA2694842A1 CA2694842A CA2694842A CA2694842A1 CA 2694842 A1 CA2694842 A1 CA 2694842A1 CA 2694842 A CA2694842 A CA 2694842A CA 2694842 A CA2694842 A CA 2694842A CA 2694842 A1 CA2694842 A1 CA 2694842A1
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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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/35—Egg substitutes
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention provides the method and composition to make egg replacers to replace and reduce the liquid egg and dry egg products used both in non-aerated food products, such as noodles, pastas, and the wrappers of dumpling for the elasticity and hardness characteristics of the products and the cooking and processing stability, and in aerated food products, such as muffin, cake and bread products for the volume and texture of products. The egg replacer for non-aerated products comprises the reaction product of vital gluten product or wheat protein isolate or modified gluten protein product, soybean protein isolated (concentrate), reducing and oxidant agents, calcium salts, gums, oil (fat) and emulsifiers, which can be made in powder form and also can be processed in to a liquid form by a specific emulsion method. The egg replacer for aerated products contains vital gluten product or wheat protein isolate or modified, gluten protein product, soybean protein isolated (concentrate), or other vegetable proteins, gums, oil (fat), emulsifiers and starches, which can be also made in powder form and in liquid form by a specific coating processing.
Description
Technical field The technology of the present disclosure relates to the method and composition of egg replacers for production, replacement of and/or mimicking the functions of eggs in non-aerated foods and aerated food products.
Background The non-aerated food products, such as noodles and pastas, wrappers of dumpling and related foods are popular in the world. The egg and egg protein-based products are commercially available for non-aerated products to provide the mouth feeling characteristics of the hardness and elasticity of products, to enhance the cooking stability and shelf life of products, and also to improve the smoothness of dough sheet and processing tolerance.
The aerated food products, such as muffin, cake and bread are even more popular in the world. The egg and egg protein-based products are essential ingredients for the volume, texture, shelf life of those products.
However, some of undesired characteristics of egg and egg products have been public concerns, for example, the problems with egg allergies, health issues associated with cholesterol in eggs, culinary preferences (such as, a vegetarian or vegan diet), high cost and/or cost fluctuations in the price of eggs, use of antibiotics and hormones during poultry production, and diseases associated with poultry (such as, for example, bird flu). Therefore, in certain products it may be desirable to reduce or eliminate the content of egg and/or egg-based protein. Thus, a substitute for the egg or egg based protein products can provide the desired characteristics of eggs for aerated and non aerated products, reducing the undesired characteristics would be useful.
This inversion provides the egg replacers for the consumers to make non-aerated and aerate food products, which can be easy to be used as an egg replacement in the processing for industrial production.
Detailed description The egg replacers for non-aerated products in this invention are broadly starting with wheat gluten protein materials which are able to somehow improve the hardness and elasticity of products.
However, the commercial vital gluten protein products has a too strong elasticity after hydrated with water, which in most of cases causes the shrinkage of dough sheet on the processing lines and directly affects the shape of non-aerated products. Furthermore, there is no enough time for the added vital gluten to get fully hydrated in non-aerated product processing, which leads to the rough surface on dough sheet and on finished product when the gluten protein products are added the product formulation. The strong elasticity of hydrated gluten protein also has negative effects on quality of aerated products, particularly on muffin and cake products, so this why in the most processing of aerated products, except for some of bread processing, the development of gluten proteins is controlled.
In this invention, in the egg replacer for non-aerated food products, the gluten protein products are treated with 0-40% of proteins with higher emulsion ability, such as soybean protein insolate and soybean protein concentrate to improve the gluten protein dispersing ability in water and to reduce the interaction of gluten protein molecules, in turn to decrease the elasticity of gluten proteins.
Furthermore, the pH of liquid egg replacer is suitable to the gluten proteins to form an egg like gel, which was adjusted most preferably with sodium hydroxide and potassium hydroxide. Generally, the sufficient base should be added to adjust the pH of the egg replacer to a level of about 8-10, which is similar to pH of the liquid egg. Such pH levels can also be achieved by using from about 0.1-1%
solution of disodium phosphate.
Meanwhile, the reducing-oxidant agents in the context of the invention are preferably should be at a level of 0.05-2% on flour base, in order to lower the average molecular weight of the gluten proteins and also to cleave in a controlled way a proportion of the disulfide bonds between gluten proteins to increase the dispersing ability in water.
The incorporation of gluten protein products with other vegetable proteins with strong emulsion ability enables this protein mixture to form a uniform system with creamy texture with oil or fat and emulsifiers.
The egg replacer also contains the calcium salts such as calcium chloride, calcium lactate, calcium carbonate and calcium sulphate or combination of thereof, which provides Ca2+
to form a ion bond with the groups of the gluten proteins with negative charges and soybean proteins thus to adjust the hardness and elasticity of products.
Overall, the egg replacers for non-aerated food products in this invention have most similarity to egg and egg products in terms of water dispersing ability, emulsion ability and strong gelling properties. It can be used to improve the cooking and heating stabilities in the processing of non aerated products and to reduce and eliminate to egg and egg products in the formulation of non-aerated food products.
The egg replacers for aerated products in this invention started with the protein coating processing.
Firstly, the protein products are coated with emulsified fat and oil system to make the egg yolk replacer, which has the same emulsion ability and gelling properties as real egg yolk, suitable to the aerated products. The egg yolk replacer is cholesterol free, and is able to incorporate with the egg white powder and fresh and frozen egg white. Furthermore, egg yolk replacer is also able to incorporate with vegetable proteins with high foaming ability and starches with good gelling ability, working as whole egg replacer. Both egg yolk replacer and whole egg replacer can be used in aerated food products.
Background The non-aerated food products, such as noodles and pastas, wrappers of dumpling and related foods are popular in the world. The egg and egg protein-based products are commercially available for non-aerated products to provide the mouth feeling characteristics of the hardness and elasticity of products, to enhance the cooking stability and shelf life of products, and also to improve the smoothness of dough sheet and processing tolerance.
The aerated food products, such as muffin, cake and bread are even more popular in the world. The egg and egg protein-based products are essential ingredients for the volume, texture, shelf life of those products.
However, some of undesired characteristics of egg and egg products have been public concerns, for example, the problems with egg allergies, health issues associated with cholesterol in eggs, culinary preferences (such as, a vegetarian or vegan diet), high cost and/or cost fluctuations in the price of eggs, use of antibiotics and hormones during poultry production, and diseases associated with poultry (such as, for example, bird flu). Therefore, in certain products it may be desirable to reduce or eliminate the content of egg and/or egg-based protein. Thus, a substitute for the egg or egg based protein products can provide the desired characteristics of eggs for aerated and non aerated products, reducing the undesired characteristics would be useful.
This inversion provides the egg replacers for the consumers to make non-aerated and aerate food products, which can be easy to be used as an egg replacement in the processing for industrial production.
Detailed description The egg replacers for non-aerated products in this invention are broadly starting with wheat gluten protein materials which are able to somehow improve the hardness and elasticity of products.
However, the commercial vital gluten protein products has a too strong elasticity after hydrated with water, which in most of cases causes the shrinkage of dough sheet on the processing lines and directly affects the shape of non-aerated products. Furthermore, there is no enough time for the added vital gluten to get fully hydrated in non-aerated product processing, which leads to the rough surface on dough sheet and on finished product when the gluten protein products are added the product formulation. The strong elasticity of hydrated gluten protein also has negative effects on quality of aerated products, particularly on muffin and cake products, so this why in the most processing of aerated products, except for some of bread processing, the development of gluten proteins is controlled.
In this invention, in the egg replacer for non-aerated food products, the gluten protein products are treated with 0-40% of proteins with higher emulsion ability, such as soybean protein insolate and soybean protein concentrate to improve the gluten protein dispersing ability in water and to reduce the interaction of gluten protein molecules, in turn to decrease the elasticity of gluten proteins.
Furthermore, the pH of liquid egg replacer is suitable to the gluten proteins to form an egg like gel, which was adjusted most preferably with sodium hydroxide and potassium hydroxide. Generally, the sufficient base should be added to adjust the pH of the egg replacer to a level of about 8-10, which is similar to pH of the liquid egg. Such pH levels can also be achieved by using from about 0.1-1%
solution of disodium phosphate.
Meanwhile, the reducing-oxidant agents in the context of the invention are preferably should be at a level of 0.05-2% on flour base, in order to lower the average molecular weight of the gluten proteins and also to cleave in a controlled way a proportion of the disulfide bonds between gluten proteins to increase the dispersing ability in water.
The incorporation of gluten protein products with other vegetable proteins with strong emulsion ability enables this protein mixture to form a uniform system with creamy texture with oil or fat and emulsifiers.
The egg replacer also contains the calcium salts such as calcium chloride, calcium lactate, calcium carbonate and calcium sulphate or combination of thereof, which provides Ca2+
to form a ion bond with the groups of the gluten proteins with negative charges and soybean proteins thus to adjust the hardness and elasticity of products.
Overall, the egg replacers for non-aerated food products in this invention have most similarity to egg and egg products in terms of water dispersing ability, emulsion ability and strong gelling properties. It can be used to improve the cooking and heating stabilities in the processing of non aerated products and to reduce and eliminate to egg and egg products in the formulation of non-aerated food products.
The egg replacers for aerated products in this invention started with the protein coating processing.
Firstly, the protein products are coated with emulsified fat and oil system to make the egg yolk replacer, which has the same emulsion ability and gelling properties as real egg yolk, suitable to the aerated products. The egg yolk replacer is cholesterol free, and is able to incorporate with the egg white powder and fresh and frozen egg white. Furthermore, egg yolk replacer is also able to incorporate with vegetable proteins with high foaming ability and starches with good gelling ability, working as whole egg replacer. Both egg yolk replacer and whole egg replacer can be used in aerated food products.
Claims (10)
1. An egg replacer composition for non-aerated products essentially contains of one or more the products of vital gluten protein, wheat protein isolate and modified gluten products.
2. The egg replacer as claimed 1, wherein the composition may or not contain soybean protein isolate, soybean protein concentrate or other vegetable proteins such as peanuts protein products and sunflower protein products.
3. The egg replacer as claimed in any one of claims 1 and 2, wherein the composition may or may not contain a phosphate salt such as sodium phosphate and disodium phosphate.
4. The egg replacer as claimed in any one of claims 1-3, wherein composition may or may not comprise some organic or inorganic acids, such as acetic acid, citric acid, lactic acid and other acids.
5. The egg replacer as claimed in any one of claims 1-4, wherein composition may or may not contain the reducing- oxidant agents. The reducing agents can be selected from the group consisting of the alkali metal and ammonium sulfites, bisulfites, metabisulfites, and mercaptoethanol, cysteine, cystine.
The oxidant agent can be selected form calcium peroxide, L-ascorbic acid, ADA, Ca02 and any other food grade oxidants.
The oxidant agent can be selected form calcium peroxide, L-ascorbic acid, ADA, Ca02 and any other food grade oxidants.
6. The egg replacer as claimed in any one of claims of 1-5, wherein the composition may or may not contain the emulsifiers which are selected from the group consisting of propylene glycol ester, lecithin, monoglyceride, diglyceride, sodium stearol lactylate, and combinations of any thereof as the level from 0.1% to 30% by weight of the composition.
7. The egg replacer as claimed in any one of claims 1-6, wherein the composition may or may not contain the oil and fat components, which are selected from soybean oil, peanut oil, palm oil, sunflower oil, and other vegetable oils at the level from 1% to 60% by weight of the composition.
8. The egg replacer as claimed in any one of claims 1-7, wherein may or may not contain calcium salts which are selected from calcium carbonate, calcium chloride, calcium sulphate and calcium lactate and combinations of any thereof as the level from 1% to 30% by weight of the composition.
9. The egg replacer as claimed in any one of claims 1-8, wherein the composition may or may not contain gums, which are selected from xanthan gum, guar gum, carrageenan, gellan gum, gum arabic, glucomannan, locust bean gum and combinations of any thereof as the level from 0.1-10% by weight of the composition.
10.The egg replacer as claimed in any one of claims 1-9, wherein the composition can be liquidized. The method for preparing a liquid form of egg replacer comprise the following steps 1) Hydrate the powder of egg replacer with 0.1% of disoldium phosphate solution pH 8-9;
2) Slowly add the more 0.1% disoldium phosphate to achieve a certain viscosity and the protein content as same as the liquid egg;
3 Heat the resulted product up to 70 °C for 15-20 min or cook the resulted product at 95 °C for 10 min;
4) Pack in sealed container at 70 °C;
5) Keep at the room temperature or in the refrigerator or freezer.
Egg replacer for aerated food products 1. A composition of egg replacer for aerated products essentially contains of one or more products of vital gluten product, wheat protein isolate and modified gluten products and also other vegetable protein products.
2. The egg replacer as claimed 1, wherein the composition contains the fats with a melting point in the range of 25-50 °C, which can be selected from palm stearin, palm oil, butter, cocoa butter and other vegetable shortenings and the liquid oils, which can be selected from soybean oil, peanut oil, palm oil, sunflower oil and other vegetable oils.
3. The egg replacer as claimed 1 and 2 , wherein the composition contains the emulsifiers, which can be selected from the group consisting of propylene glycol ester, lecithin, monoglyceride, diglyceride, sodium stearol lactylate, and combinations of any thereof as the level from 0.1% to 30% by weight of the composition.
4. The egg replacer as claimed in claims 1-3, wherein the composition may or may not contain gums, which are selected from xanthan gum, guar gum, carrageenan, gellan gum, gum arabic, glucomannan, locust bean gum and combinations of any thereof as the level from 0.1-10% by weight of the composition.
5. The egg replacer as claimed in claims 1-4, wherein the composition may or may not contain the protein products and other components with high foaming ability, which can be selected from the wheat protein isolated, whey proteins, sunflower protein isolated, wheat protein isolated and other proteins.
6. The egg replacer as claimed in claims 1-5, wherein the composition may or may not contain the components with gelling temperatures in the range of 50 -90 °C, which can be select from starches, modified starches and other components.
7. The egg yolk replacers in this invention is made by the following processing 1) Dry mixing the protein components at room temperature;
2) Warm up temperature up to 40-70 °C, to melt the fats, oils and emulsifiers with a slow mixing 3) Add the protein components in the emulsified fat-oil mixture and keep mixing at the temperature 30-70 °C.
4) Cool down the temperature to the room temperature an collect the products.
8. The egg yolk replacer made in Claim 7 can be used to make whole egg replacer by mixing with the protein components with high foaming ability as listed in Claim 5 and the gelling components with the gelling temperatures of 50-90 °C as listed in Claim 6.
9. The egg yolk made in the processing in Claim 7 can also be diluted with oil or water to be in the liquid form at room temperature as egg yolk replacer as required by different products
2) Slowly add the more 0.1% disoldium phosphate to achieve a certain viscosity and the protein content as same as the liquid egg;
3 Heat the resulted product up to 70 °C for 15-20 min or cook the resulted product at 95 °C for 10 min;
4) Pack in sealed container at 70 °C;
5) Keep at the room temperature or in the refrigerator or freezer.
Egg replacer for aerated food products 1. A composition of egg replacer for aerated products essentially contains of one or more products of vital gluten product, wheat protein isolate and modified gluten products and also other vegetable protein products.
2. The egg replacer as claimed 1, wherein the composition contains the fats with a melting point in the range of 25-50 °C, which can be selected from palm stearin, palm oil, butter, cocoa butter and other vegetable shortenings and the liquid oils, which can be selected from soybean oil, peanut oil, palm oil, sunflower oil and other vegetable oils.
3. The egg replacer as claimed 1 and 2 , wherein the composition contains the emulsifiers, which can be selected from the group consisting of propylene glycol ester, lecithin, monoglyceride, diglyceride, sodium stearol lactylate, and combinations of any thereof as the level from 0.1% to 30% by weight of the composition.
4. The egg replacer as claimed in claims 1-3, wherein the composition may or may not contain gums, which are selected from xanthan gum, guar gum, carrageenan, gellan gum, gum arabic, glucomannan, locust bean gum and combinations of any thereof as the level from 0.1-10% by weight of the composition.
5. The egg replacer as claimed in claims 1-4, wherein the composition may or may not contain the protein products and other components with high foaming ability, which can be selected from the wheat protein isolated, whey proteins, sunflower protein isolated, wheat protein isolated and other proteins.
6. The egg replacer as claimed in claims 1-5, wherein the composition may or may not contain the components with gelling temperatures in the range of 50 -90 °C, which can be select from starches, modified starches and other components.
7. The egg yolk replacers in this invention is made by the following processing 1) Dry mixing the protein components at room temperature;
2) Warm up temperature up to 40-70 °C, to melt the fats, oils and emulsifiers with a slow mixing 3) Add the protein components in the emulsified fat-oil mixture and keep mixing at the temperature 30-70 °C.
4) Cool down the temperature to the room temperature an collect the products.
8. The egg yolk replacer made in Claim 7 can be used to make whole egg replacer by mixing with the protein components with high foaming ability as listed in Claim 5 and the gelling components with the gelling temperatures of 50-90 °C as listed in Claim 6.
9. The egg yolk made in the processing in Claim 7 can also be diluted with oil or water to be in the liquid form at room temperature as egg yolk replacer as required by different products
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA2694842A CA2694842A1 (en) | 2010-02-24 | 2010-02-24 | Method and composition for making egg replacers in non-aerated and aerated food products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA2694842A CA2694842A1 (en) | 2010-02-24 | 2010-02-24 | Method and composition for making egg replacers in non-aerated and aerated food products |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2694842A1 true CA2694842A1 (en) | 2011-08-24 |
Family
ID=44502234
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA2694842A Abandoned CA2694842A1 (en) | 2010-02-24 | 2010-02-24 | Method and composition for making egg replacers in non-aerated and aerated food products |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA2694842A1 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102326795A (en) * | 2011-08-23 | 2012-01-25 | 李伟莉 | Egg substitute and preparation method thereof |
| AU2012332180B2 (en) * | 2011-11-02 | 2016-11-03 | Just, Inc. | Plant-based egg substitute and method of manufacture |
| DE102022201547A1 (en) | 2022-02-15 | 2023-08-17 | DIL Deutsches Institut für Lebensmitteltechnik e.V. | Vegan composition |
-
2010
- 2010-02-24 CA CA2694842A patent/CA2694842A1/en not_active Abandoned
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102326795A (en) * | 2011-08-23 | 2012-01-25 | 李伟莉 | Egg substitute and preparation method thereof |
| CN102326795B (en) * | 2011-08-23 | 2013-09-04 | 李伟莉 | Egg substitute and preparation method thereof |
| AU2012332180B2 (en) * | 2011-11-02 | 2016-11-03 | Just, Inc. | Plant-based egg substitute and method of manufacture |
| DE102022201547A1 (en) | 2022-02-15 | 2023-08-17 | DIL Deutsches Institut für Lebensmitteltechnik e.V. | Vegan composition |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FZDE | Dead |
Effective date: 20160224 |