TWI773610B - vegetable egg - Google Patents

Abstract

A vegetable egg is a dry vegetable egg powder in a closed package. When using, it only needs to mix a fixed proportion of water and vegetable egg powder to form egg liquid, which can be used for heating and cooking into scrambled eggs, fried eggs and other eggs. cooking. In addition to simulating real eggs to approximate the taste and texture of real eggs, it has zero cholesterol and is convenient for carrying, storage and cooking. The vegetable egg powder contains at least 50.00% rice egg, 5.00% gellan gum, 1.50% sodium alginate, 0.50% calcium lactate, 0.10% lutein, 3.00% yeast powder, 5.00% % corn candy gum, 31.90% corn flour, 3.00% table salt.

Description

vegetable egg

The present invention relates to the composition of a vegetable egg, especially a vegetable egg which can simulate the taste and texture of a real egg, has zero cholesterol and is convenient for carrying, storage and cooking.

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 the use of plant proteins formed by photosynthesis as replacement proteins in food and beverages to replace animal products in terms of structure or taste. Switching to plant-based foods and beverages not only provides benefits from a health point of view, but may also help fight global warming, which has considerable implications for human health and the environment. Therefore, the concept of plant-based diet has gradually been paid attention to and has been invested in a considerable degree of research and development, among which the compound annual growth rate of new food and beverage releases with plant-based claims from 2015 to 2019 is as high as 57%.

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

The main purpose of the present invention is to provide a vegetable egg, which is a dry vegetable egg powder. When in use, a fixed proportion of water and the vegetable egg powder are mixed well to form egg liquid, which is used for heating and cooking into scrambled eggs, fried eggs, and fried eggs. Eggs and other egg dishes, and it can simulate real eggs to approximate the taste and texture of real eggs.

The aforementioned vegetable egg is a 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 egg liquid, which can be used for heating and cooking into scrambled eggs, fried eggs, etc. Egg dishes. In addition to simulating real eggs to approximate the taste and texture of real eggs, it has zero cholesterol and is convenient for carrying, storage and cooking.

The aforementioned vegetable egg, wherein the 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 Gum, and 31.90% Corn Flour, 3.00% Salt.

The above-mentioned vegetable egg, wherein the dry vegetable egg powder is preferably 20 grams in a closed package, and the ingredients therein 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. It is 0.10 grams, lutein is 0.02 grams, yeast powder is 0.60 grams, corn gum is 1.00 grams, corn flour is 6.38 grams, and salt is 0.60 grams.

When preparing the vegetable egg mentioned above, disassemble a 20-gram package of vegetable egg powder and pour it into a container, then add about 50 grams of water, and stir it evenly to make it sticky for pouring. The pot is cooked for egg dishes such as scrambled eggs and fried eggs.

Please refer to FIG. 1 and FIG. 2 at the same time, which are the formula diagram and the packaging diagram of the present invention. As shown in the figure, the present invention is a closed-packed dry-type vegetable egg powder 1. In this embodiment, a certain amount of the dry-type vegetable egg powder 1 is accommodated in a closed-type packaging bag 2, and a certain amount of Egg powder 1 is placed in a box body 3, so that the whole box can be collected and carried in a single package. 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, 3.00% yeast Flour, 5.00% Corn Gum, and 31.90% Corn Flour, 3.00% Salt.

The rice protein in the aforementioned vegetable egg powder 1 ingredient is a high-quality vegetable protein with a relatively complete composition of essential amino acids. It is divided into upper and lower parts, which means good bioavailability; gellan gum is a water-soluble polymer polysaccharide and oligosaccharide jelly, which is often used as a food additive, which can make food thicker and thicker. Stable; sodium alginate and calcium lactate in the ingredients act as colloid bridges to make the coagulation imitate the texture of eggs heated and coagulated; the corn sugar gum in the ingredients is used as a thickener, emulsifying 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, and the vitamin B, niacin and other substances in corn flour can accelerate the digestion of human gastrointestinal tract after entering the human body. sports.

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

Please refer to FIG. 3 , which is a conditioning state diagram of the present invention. As shown in the picture, when conditioning this creation, disassemble a 20-gram package of vegetable egg powder 1 and pour it into a container 4, add an appropriate amount of water 5, and stir it evenly to make it viscous ( Similar to the state of real egg liquid). In this example, about 50 milliliters (ml) of water was added.

Please refer to FIG. 4 , which is a cooking state diagram of the present invention. Please cooperate with FIG. 3 . As shown in the figure, the present invention mixes the vegetable egg powder 1 and the water 5 with appropriate stirring to make it viscous, and then pours it into the heated pot 6 for cooking. Taking scrambled eggs as an example, it is possible to scramble the viscous semi-finished product by simply stirring to complete the scrambled egg dish7. Of course, mushrooms 8, onions 9 and other ingredients can be added during the cooking process to complete a scrambled egg dish7 in a short time. Of course, the vegetable egg of the present invention can also be cooked into egg dishes such as baked eggs, fried eggs, etc. by other different methods and with other ingredients.

Please refer to FIG. 5 , which is a nutrient comparison diagram of the vegetable egg of the present invention and the real egg. As shown in the figure, comparing the nutrients of the vegetable egg of the present invention with the real egg, the protein content of the vegetable egg is 9.08 higher than that of the real egg; the calcium content of the vegetable egg is 44.06 higher than that of the real egg; the potassium content of the vegetable egg is 29 higher than that of the real egg. 119.18 is higher than 74 of real eggs. It is worth noting that the trans fat and cholesterol of the vegetable egg are both 0. Compared with the trans fat 16.32 and the cholesterol 212 of the real egg, the vegetable egg of the present invention is obviously healthier and has nutritional value. Therefore, in addition to successfully imitating the taste and texture of real eggs, the vegetable egg of the present invention has low cholesterol content, stable price and quality, and gradually attracts the attention of catering enterprises, and there are more and more food manufacturers. The adoption of vegetable eggs shows that the potential of the global vegetable egg market still has great development in the future.

The foregoing examples are only to illustrate the preferred embodiments of the present invention, but not to limit the scope of the present invention. All modifications and changes are made without losing the essence of the present invention and without departing from the spirit and scope of the present invention.

To sum up, this creation uses ingredients in appropriate proportions to combine multiple plant bases into vegetable egg powder. When using, mix a fixed proportion of water and vegetable egg powder to form egg liquid, which can be used for heating and cooking. Egg dishes such as scrambled eggs and fried eggs can simulate real eggs to approximate the taste and texture of real eggs. It is a practical design, and it is a creation of novelty. I should file a patent application in accordance with the law, and I pray that the bureau will review it and grant the patent as soon as possible.

1: Vegetable egg powder 2: packing bag 3: Box 4: Container 5: water 6: Pot 7: Scrambled egg dishes 8: Mushrooms 9: Onions

Fig. 1 is a formula diagram of the present invention. Figure 2 is a package diagram of the present invention. FIG. 3 is a state diagram of conditioning of the present invention. Fig. 4 is a cooking state diagram of the present invention. Fig. 5 is a nutrient comparison diagram of the vegetable egg of the present invention and the real egg.

1: Vegetable egg powder

2: packing bag

3: Box

Claims (3)

A vegetable egg is vegetable egg powder. When in use, a fixed proportion of water and vegetable egg powder are mixed evenly to form egg liquid, which is used for heating and cooking into egg dishes such as scrambled eggs and fried eggs; wherein, The 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 candy gum, 31.90% corn flour, 3.00% table salt. The vegetable egg according to claim 1, wherein the mixing ratio of the vegetable egg powder and water is about 20 grams of vegetable egg powder, and about 50 ml of water is added. The vegetable egg according to claim 1, wherein the vegetable egg powder is packaged in a closed packaging bag to facilitate carrying and storage.

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