DE202022101738U1 - Vegan Egg - Google Patents
Vegan Egg Download PDFInfo
- Publication number
- DE202022101738U1 DE202022101738U1 DE202022101738.7U DE202022101738U DE202022101738U1 DE 202022101738 U1 DE202022101738 U1 DE 202022101738U1 DE 202022101738 U DE202022101738 U DE 202022101738U DE 202022101738 U1 DE202022101738 U1 DE 202022101738U1
- Authority
- DE
- Germany
- Prior art keywords
- vegan
- egg
- mass
- egg product
- product
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Ceased
Links
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 15
- 235000018102 proteins Nutrition 0.000 claims abstract description 9
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 9
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 9
- 235000019707 mung bean protein Nutrition 0.000 claims abstract description 5
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 claims abstract description 4
- 229940072056 alginate Drugs 0.000 claims abstract description 4
- 229920000615 alginic acid Polymers 0.000 claims abstract description 4
- 235000010443 alginic acid Nutrition 0.000 claims abstract description 4
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 3
- 239000008158 vegetable oil Substances 0.000 claims abstract description 3
- 235000013601 eggs Nutrition 0.000 claims description 29
- 102000002322 Egg Proteins Human genes 0.000 claims description 10
- 108010000912 Egg Proteins Proteins 0.000 claims description 10
- 235000013345 egg yolk Nutrition 0.000 claims description 7
- 210000000969 egg white Anatomy 0.000 claims description 4
- 235000014103 egg white Nutrition 0.000 claims description 4
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 3
- 239000011888 foil Substances 0.000 claims 1
- 210000000991 chicken egg Anatomy 0.000 description 2
- 235000013580 sausages Nutrition 0.000 description 2
- BUHVIAUBTBOHAG-FOYDDCNASA-N (2r,3r,4s,5r)-2-[6-[[2-(3,5-dimethoxyphenyl)-2-(2-methylphenyl)ethyl]amino]purin-9-yl]-5-(hydroxymethyl)oxolane-3,4-diol Chemical compound COC1=CC(OC)=CC(C(CNC=2C=3N=CN(C=3N=CN=2)[C@H]2[C@@H]([C@H](O)[C@@H](CO)O2)O)C=2C(=CC=CC=2)C)=C1 BUHVIAUBTBOHAG-FOYDDCNASA-N 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 235000021170 buffet Nutrition 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/225—Texturised simulated foods with high protein content
-
- 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
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Dispersion Chemistry (AREA)
- Molecular Biology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Veganes Ei-Produkt mit einer inneren Eigelb-Masse und einer äußeren Eiweiß-Masse,
dadurch gekennzeichnet,
dass die innere Eigelb-Masse auf einer Basis von Mungobohnen-Proteinen und Pflanzenöl hergestellt ist und
dass die äußere Eiweiß-Masse auf Basis von Alginat hergestellt ist.Vegan egg product with an inner yolk mass and an outer protein mass,
characterized,
that the inner yolk mass is made on a basis of mung bean proteins and vegetable oil and
that the outer protein mass is based on alginate.
Description
Die Erfindung betrifft ein veganes Ei-Produkt mit einer inneren Eigelb-Masse und einer äußeren Eiweiß-Masse.The invention relates to a vegan egg product with an inner egg yolk mass and an outer egg white mass.
Grundsätzlich sind vegane Ei-Produkte bekannt. Ein veganes Ei, das in der Außenform hühnereiartig ist, ist in der
Der Erfindung liegt die Aufgabe zu Grunde, ein veganes Ei-Produkt mit einer inneren Eigelb-Masse und einer äußeren Eiweiß-Masse zu schaffen, das in Konsistenz und Geschmack besonders gut an ein Hühnerei angepasst ist.The invention is based on the object of creating a vegan egg product with an inner egg yolk mass and an outer protein mass, which is particularly well adapted to a chicken egg in terms of consistency and taste.
Die Lösung dieser Aufgabe erfolgt mit einem veganen Ei-Produkt mit den Merkmalen des Schutzanspruchs 1. Vorteilhafte Ausgestaltungen der Erfindung sind in den Unteransprüchen angegeben.This problem is solved with a vegan egg product having the features of claim 1. Advantageous refinements of the invention are specified in the dependent claims.
Das vegane Ei-Produkt mit einer inneren Eigelb-Masse und einer äußeren Eiweiß-Masse zeichnet sich erfindungsgemäß dadurch aus, dass die innere Eigelb-Masse auf einer Basis von Mungobohnen-Proteinen und Pflanzenöl hergestellt ist und dass die äußere Eiweiß-Masse auf Basis von Alginat hergestellt ist. Dadurch wird ein veganes Ei-Produkt geschaffen, das in seiner Konsistenz und seinem Geschmack besonders gut an ein tatsächliches Hühnerei angepasst ist.The vegan egg product with an inner yolk mass and an outer protein mass is characterized according to the invention in that the inner yolk mass is made on a basis of mung bean proteins and vegetable oil and that the outer protein mass is based on alginate is made. This creates a vegan egg product that is particularly well matched to an actual chicken egg in terms of consistency and taste.
Bevorzugt beträgt der Anteil des Mungobohnenproteins an dem gesamten veganen Ei-Produkt 29 bis 42 g/kg. Dadurch wird ein besonders bevorzugter Proteinanteil erreicht. Das Alginat ist auch als Polysaccharid verschiedener Zusatzstoffe bekannt.The proportion of mung bean protein in the total vegan egg product is preferably 29 to 42 g/kg. As a result, a particularly preferred protein content is achieved. Alginate is also known as a polysaccharide of various additives.
Bevorzugt ist das vegane Ei-Produkt zylinderförmig ausgebildet und bevorzugt weist dieses abgerundete Endstücke auf. Durch die zylinderförmige Ausbildung des Ei-Produkts ist es möglich, Scheiben in gleicher Größe herzustellen, die besonders gut als Dekorationsscheiben für Buffets und Ähnliches verwendet werden. Können durch die abgerundeten Endstücke ist es besonders gut möglich, das vegane Ei-Produkt zu verpacken, zu transportieren und insgesamt handhabbar zu machen. Bevorzugt ist dies so ausgestaltet, dass die Endstücke die Eiweiß-Masse enthalten und die innen gelegene Eigelb-Masse vollständig umschließen, so dass die innen gelegene Eigelb-Masse von außen nicht sichtbar ist. Insgesamt ist dadurch also ein zylinderförmiges Ei-Produkt geschaffen, das von außen vollständig weiß aussieht.The vegan egg product is preferably cylindrical and preferably has rounded end pieces. Due to the cylindrical shape of the egg product, it is possible to produce slices of the same size, which are particularly useful as decorative slices for buffets and the like. The rounded end pieces make it particularly easy to pack and transport the vegan egg product and make it easy to handle overall. This is preferably designed in such a way that the end pieces contain the protein mass and completely enclose the egg yolk mass on the inside, so that the egg yolk mass on the inside is not visible from the outside. Overall, this creates a cylindrical egg product that looks completely white from the outside.
Die äußere Eiweiß-Masse ist in Konsistenz und Optik analog zu hart gekochten Eiweiß. Die innere Eigelb-Masse ist in Konsistenz und Optik analog zu einem hart gekochten Eigelb. Durch die abgerundeten Endstücke und die Art der Verpackung ist das Produkt wurstförmig.The outer protein mass is analogous to hard-boiled egg whites in terms of consistency and appearance. The inner yolk mass is analogous to a hard-boiled egg yolk in terms of consistency and appearance. Due to the rounded end pieces and the type of packaging, the product is in the form of a sausage.
Der Außendurchmesser der Eiweiß-Masse beziehungsweise der Wurst beträgt bevorzugt zwischen 40 und 50 Millimeter, insbesondere 44 bis 46 Millimeter. Der Durchmesser der Eigelb-Masse ist bevorzugt zwischen 25 und 35 Millimeter, insbesondere 28 bis 32 Millimeter und besonders bevorzugt 30 Millimeter. Die Länge des veganen Ei-Produkts beträgt bevorzugt 400 bis 900 Millimeter, besonders bevorzugt 500 bis 700 Millimeter. Das Gewicht des Ei-Produkts beträgt bevorzugt 500 Gramm bis 1.200 Gramm, insbesondere 550 bis 1.100 Gramm.The outer diameter of the protein mass or the sausage is preferably between 40 and 50 millimeters, in particular 44 to 46 millimeters. The diameter of the yolk mass is preferably between 25 and 35 millimeters, in particular 28 to 32 millimeters and particularly preferably 30 millimeters. The length of the vegan egg product is preferably 400 to 900 millimeters, particularly preferably 500 to 700 millimeters. The weight of the egg product is preferably 500 grams to 1200 grams, more preferably 550 to 1100 grams.
Bevorzugt ist das vegane Ei-Produkt in einer sterilisierbaren Folie verpackt, die an den Enden mit Automatenclips verschlossen ist. Das vegane Ei-Produkt wird unter Kühllagerung bei 2 bis 7°C gelagert. Auf diese Weise kann ein veganes Ei-Produkt mit den oben beschriebenen Abmessungen und Formen hergestellt werden. Bevorzugt ist das vegane Ei-Produkt durch die sterilisierbare Folie insgesamt ein SSP-Produkt, also ein Self-Stable-Product, also ein sich selbst stabilisierendes Produkt, das in der Form stabil ist.The vegan egg product is preferably packaged in a sterilizable film that is closed at the ends with automatic clips. The vegan egg product is stored under cold storage at 2 to 7°C. In this way, a vegan egg product can be made with the dimensions and shapes described above. Due to the sterilizable film, the vegan egg product is preferably an SSP product overall, ie a self-stable product, ie a self-stabilizing product that is stable in shape.
ZITATE ENTHALTEN IN DER BESCHREIBUNGQUOTES INCLUDED IN DESCRIPTION
Diese Liste der vom Anmelder aufgeführten Dokumente wurde automatisiert erzeugt und ist ausschließlich zur besseren Information des Lesers aufgenommen. Die Liste ist nicht Bestandteil der deutschen Patent- bzw. Gebrauchsmusteranmeldung. Das DPMA übernimmt keinerlei Haftung für etwaige Fehler oder Auslassungen.This list of the documents cited by the applicant was generated automatically and is included solely for the better information of the reader. The list is not part of the German patent or utility model application. The DPMA assumes no liability for any errors or omissions.
Zitierte PatentliteraturPatent Literature Cited
- DE 202021003049 U1 [0002]DE 202021003049 U1 [0002]
- DE 202020004607 U1 [0002]DE 202020004607 U1 [0002]
Claims (6)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE202022101738.7U DE202022101738U1 (en) | 2022-03-31 | 2022-03-31 | Vegan Egg |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE202022101738.7U DE202022101738U1 (en) | 2022-03-31 | 2022-03-31 | Vegan Egg |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE202022101738U1 true DE202022101738U1 (en) | 2022-04-22 |
Family
ID=81585085
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE202022101738.7U Ceased DE202022101738U1 (en) | 2022-03-31 | 2022-03-31 | Vegan Egg |
Country Status (1)
| Country | Link |
|---|---|
| DE (1) | DE202022101738U1 (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE202020004607U1 (en) | 2020-11-03 | 2021-05-18 | Christian Blume | Vegan pole egg |
| DE202021003049U1 (en) | 2021-09-24 | 2022-01-12 | Christian Blume | Vegan Egg |
-
2022
- 2022-03-31 DE DE202022101738.7U patent/DE202022101738U1/en not_active Ceased
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE202020004607U1 (en) | 2020-11-03 | 2021-05-18 | Christian Blume | Vegan pole egg |
| DE202021003049U1 (en) | 2021-09-24 | 2022-01-12 | Christian Blume | Vegan Egg |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R207 | Utility model specification | ||
| R165 | Request for cancellation or ruling filed | ||
| R443 | Decision by department | ||
| R168 | Utility model cancelled |