TW202322702A - Plant-based egg containing no cholesterol and beneficial for carrying, storage and convenient for cooking - Google Patents

Abstract

The present invention relates to a plant-based egg, which is a dry plant-based egg powder in a sealed package. During use, an egg liquid may be formed by uniformly stirring water and the plant-based egg powder in a fixed ratio to be heated and cooked for making egg dishes, such as scrambled egg and fried egg. The present invention may emulate the real egg for approaching the taste and texture of real egg, and may contain no cholesterol and is beneficial for carrying, storage, and convenient for cooking, in which the ingredients of the plant-based egg powder at least contains 50.00% of rice egg, 5.00% of gellan gum, 1.50% of sodium alginate, 0.50% of calcium lactate, 0.10% of lutein, 3.00% of yeast powder, 5.00% of xanthan gum, 31.90% of corn flour, and 3.00% of salt.

Description

plant egg

The invention relates to the composition of a vegetable egg, especially a vegetable egg that can simulate the taste and texture of a real egg, has zero cholesterol, is easy to carry and store, and is easy to cook.

Press; due to global warming, people's high requirements for their own health, and the promotion of light vegetarian food, the concept of plant-based has been discussed and actively developed in recent years. Plant-based is a plant protein formed through photosynthesis used as a substitute protein in food and beverages to replace animal products in terms of structure or taste. Changing to plant-based foods and beverages not only provides benefits in terms of health, but may also help fight global warming, which is of considerable significance to human health and the environment. Therefore, the concept of plant-based diet is gradually being valued and invested in a considerable degree of research and development. Among them, the compound annual growth rate of new food and beverage products with plant-based claims in the world is as high as 57% from 2015 to 2019.

And because eggs contain rich in protein, fat, vitamins and iron, calcium, potassium and other minerals needed by the human body, they have become the main source of human nutrition since ancient times. Although the nutritional value of eggs is high, the high cholesterol in them is obviously considered by most people. Therefore, if the plant-based concept can be used to develop plant-based eggs, it should be able to solve the problem that people eat eggs to supplement nutrition but worry about cholesterol. In view of this, the applicant developed a vegetable egg after continuous research and experiments. In addition to successfully simulating the taste and texture of real eggs to approach the taste and texture of real eggs, it also has zero cholesterol content to meet the requirements of a healthy diet .

The main purpose of the present invention is to provide a kind of vegetable egg, which is dry vegetable egg powder. After mixing the water and vegetable egg powder in a fixed proportion during use, an egg liquid can be formed for heating and cooking as scrambled eggs, fried eggs, etc. Egg dishes such as eggs, and it can simulate real eggs to approach the taste and texture of real eggs.

The aforementioned vegetable egg is dry vegetable egg powder in a closed package. When using it, you only need to mix a fixed proportion of water and vegetable egg powder to form an egg liquid for heating and cooking as scrambled eggs, fried eggs, etc. egg dishes. In addition to simulating real eggs to approach the taste and texture of real eggs, it has zero cholesterol, is convenient for carrying and storing, and is convenient for cooking.

The aforementioned vegetable eggs, wherein the vegetable egg powder contains at least 50.00% of rice protein, 5.00% of gellan gum, 1.50% of sodium alginate, 0.50% of calcium lactate, 0.10% of lutein, 3.00% of Yeast powder, corn syrup 5.00%, corn flour 31.90%, salt 3.00%.

For the aforementioned vegetable eggs, the dry vegetable egg powder is preferably packaged in a 20-gram sealed package, and the ingredients in it are 10.00 grams of rice protein, 1.00 grams of gellan gum, 0.30 grams of sodium alginate, and 0.30 grams of calcium lactate. 0.10 grams for lutein, 0.02 grams for lutein, 0.60 grams for yeast powder, 1.00 grams for corn sugar gum, 6.38 grams for corn flour, and 0.60 grams for salt.

When preparing the above-mentioned vegetable eggs, a pack of 20 grams of vegetable egg powder is disassembled and poured into the container, and then about 50 grams of water is added, and it is evenly stirred to make it viscous for pouring Pot cooking is egg dishes such as scrambled eggs and fried eggs.

Please refer to Fig. 1 and Fig. 2 at the same time, which are formula diagrams and packaging diagrams of the present invention. As shown in the figure, the present invention is a dry-type vegetable egg powder 1 in a closed package. In this embodiment, the certain amount of dry-type vegetable egg powder 1 is contained in a closed packaging bag 2, and a certain amount of plant Egg powder 1 is placed in a box body 3 to facilitate collection of the whole box and carrying in a single bag. Among them, the vegetable egg powder 1 contains at least: 50.00% rice protein, 5.00% gellan gum, 1.50% sodium alginate, 0.50% calcium lactate, 0.10% lutein, and 3.00% yeast Flour, 5.00% corn sugar gum, 31.90% corn flour, 3.00% table salt.

The rice protein in the above-mentioned vegetable egg powder 1 is a high-quality vegetable protein with a relatively complete composition of essential amino acids. The biological value of rice protein is the highest among all kinds of grains, and it is different from soybean protein. Score up and down, which means good bioavailability; gellan gum in the ingredients is a water-soluble polymer polysaccharide, oligosaccharide jelly, often used as food additives, can make food thicker, Stable; the sodium alginate and calcium lactate in the ingredients are used as colloid bridges to make the solidification imitate the texture of eggs heated and solidified; the corn sugar gum in the ingredients is used as a thickener and emulsification stabilizer in food processing; corn sugar in the ingredients Glue is a kind of common edible glue, which is used to increase the thick taste of food; the corn flour in the ingredients can provide the source of flavor and sweetness, vitamin B, niacin and other substances in corn flour can accelerate the human gastrointestinal tract after entering the human body sports.

The aforementioned vegetable egg powder 1 is preferably packaged in a 20-gram sealed package. The ingredients in it are 10.00 grams of rice protein, 1.00 grams of gellan gum, 0.30 grams of sodium alginate, and 0.10 grams of calcium lactate. Lutein is 0.02 grams, yeast powder is 0.60 grams, corn syrup is 1.00 grams, corn flour is 6.38 grams, and salt is 0.60 grams.

Please refer to Fig. 3, which is a diagram of the conditioning state of the present invention. As shown in the figure, when preparing this creation, a pack of 20 grams of vegetable egg powder 1 is disassembled and poured into a container 4, and then an appropriate amount of water 5 is added, and it is evenly stirred to make it viscous ( Similar to the state of real egg liquid). In this embodiment, about 50 milliliters (ml) of water 5 is added.

Please refer to Fig. 4, which is a cooking state diagram of the present invention. Please cooperate with Figure 3, as shown in the figure, the present invention mixes vegetable egg powder 1 and water 5 uniformly to make it viscous after proper stirring, and then pours it into the heated pot 6 for cooking. Taking scrambled eggs as an example, the viscous semi-finished product can be cooked through simple stir-frying to complete the scrambled egg dish7. Of course, mushrooms8, onions9 and other ingredients can be added during the cooking process, and a scrambled egg dish7 can be completed in a short time. Of course, the vegetable egg of the present invention can also be cooked in other different ways and with other ingredients to cook egg dishes such as baked eggs and fried eggs.

Please refer to Figure 5, which is a comparison chart of nutrients between the vegetable egg of the present invention and the real egg. As shown in the figure, the vegetable eggs of the present invention are compared with the nutrients of real eggs, wherein the protein content of vegetable eggs is 9.08 higher than that of real eggs 6.90; the calcium content of vegetable eggs is 44.06 higher than that of real eggs 29; the potassium content of vegetable eggs 119.18 is higher than 74 of real eggs. It is worth noting that the trans fat and cholesterol of vegetable eggs are both 0. Compared with the trans fat of 16.32 and cholesterol of 212 in real eggs, it is obvious that the vegetable eggs of the present invention are healthier and have nutritional value. Therefore, in addition to successfully simulating the taste and texture of real eggs, the vegetable eggs of the present invention have low cholesterol content, stable price and quality, and have gradually attracted the attention of catering companies. More and more food companies The adoption of plant-based eggs shows that the global plant-based egg market has great potential in the future.

The above-mentioned embodiments are only to illustrate the preferred implementation of the present invention, but not to limit the scope of the present invention. All minor modifications and changes will not lose the gist of the present invention, nor depart from the spirit of the present invention.

To sum up, this creation uses the appropriate proportion of ingredients to combine multiple plant bases into plant egg powder. When using it, mix a fixed proportion of water and plant egg powder to form egg liquid for heating and cooking. Egg dishes such as scrambled eggs and fried eggs can simulate real eggs to approach the taste and texture of real eggs. As a practical design, it is truly a novel creation. I filed a patent application in accordance with the law. I pray that the Bureau will review it and grant the patent as soon as possible. I am very grateful.

1: Plant egg powder 2: Packing bag 3: box body 4: container 5: water 6: Pot 7: Scrambled egg dishes 8: Mushrooms 9: onion

Fig. 1 is the recipe diagram of the present invention. Fig. 2 is the packing diagram of the present invention. Fig. 3 is the conditioning state chart of the present invention. Fig. 4 is the cooking state figure of the present invention. Fig. 5 is a comparison chart of nutrients between vegetable eggs of the present invention and real eggs.

1: Plant egg powder

2: Packing bag

3: box

Claims (3)

A plant egg is plant egg powder. After mixing a fixed proportion of water and plant egg powder evenly during use, the egg liquid can be formed, which can be used for heating and cooking as scrambled eggs, fried eggs and other egg dishes; wherein, The dry vegetable egg powder contains at least: 50.00% rice protein, 5.00% gellan gum, 1.50% sodium alginate, 0.50% calcium lactate, 0.10% lutein, 3.00% yeast powder, 5.00% corn sugar gum, 31.90% corn flour, 3.00% table salt. The vegetable egg as described in Claim 1, wherein, the mixing ratio of the vegetable egg powder and water is about 20 grams of vegetable egg powder, adding about 50 ml of water. The vegetable egg as described in Claim 1, wherein the dry vegetable egg powder is packaged in a closed packaging bag for easy carrying and storage.

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