FR3138605A1 - Liquid egg yolk substitute - Google Patents

Abstract

The present invention belongs to the field of egg substitutes. More particularly, the present invention belongs to the field of plant-based egg yolk substitutes. The present invention also relates to products made from plant substitutes according to the invention. The invention relates to a liquid egg yolk substitute characterized in that it comprises: - 5 to 25% vegetable oil, - 5 to 25% pea protein, - 0.5 to 5% agar agar, - 0.2 to 5% carrot concentrate, - 0.01 to 3% flax fiber and - water.

Description

Liquid egg yolk substitute. Technical field of the invention.

The present invention belongs to the field of egg substitutes. More particularly, the present invention belongs to the field of vegetable substitutes for egg yolk. The present invention also relates to products made from the vegetable substitutes according to the invention.

In recent years, consumers’ eating habits have been changing under the influence of various factors. First of all, the population is increasingly concerned about animal welfare and livestock conditions. As a result, the proportion of vegetarians and vegans has increased significantly. Even without choosing these latter types of diet, many consumers declare themselves to be “flexitarians” and significantly reduce the proportion of animal-based foods in their daily intake.

Health considerations are also the cause of a decrease in the consumption of animal products considered to be responsible for health problems (cardiovascular disease, allergies, weight gain, etc.).

Egg yolk is one of the most widely used animal products in human nutrition. Thus, many culinary preparations, particularly creams, sauces (e.g. mayonnaise) and biscuits, use egg yolks as basic ingredients.

Indeed, the physicochemical composition of egg yolk provides many properties to the foods in which it is incorporated. These properties include binding, emulsifying, gelling, foaming, taste, coloring and thickening properties. These properties are essential for the preparation of many recipes and it is therefore particularly difficult to remove egg yolks to allow vegans to consume classic gastronomic products.

Alternatives to using egg yolks already exist on the market. Some manage to reproduce one or two properties of chicken egg yolks, but none of them can obtain all of its properties simultaneously. The user will therefore have to choose from several products depending on the recipe to be implemented.

Furthermore, these substitutes are not all in a form equivalent to that of chicken egg yolks. That is to say, they are not necessarily in a liquid form and a volume of the substitute does not have the same properties as an equivalent volume of egg yolks.

Thus, there is a significant demand for a plant-based egg yolk substitute that can be used in the same way as a chicken egg yolk. Ideally, this substitute should contain a minimum of ingredients and no allergens.

Presentation of the invention

The present invention relates to a liquid egg yolk substitute characterized in that it comprises:
- 5 to 25% vegetable oil,
- 5 to 25% pea protein,
- 0.5 to 5% agar agar,
- 0.2 to 5% carrot concentrate,
-from 0.01 to 3% of flax fiber and
- water.

The present invention also relates to a liquid egg yolk substitute characterized in that it consists of:
- 5 to 25% vegetable oil ,
- 5 to 25% pea protein,
- 0.5 to 5% agar agar,
- 0.2 to 5% carrot concentrate,
-from 0.01 to 3% flax fiber and
- water.

For the purposes of the present invention, all concentrations are given as a percentage by weight of a component relative to the total weight of said substitute.

According to a preferred embodiment of the invention, said vegetable oil is rapeseed oil or sunflower oil.

According to an even more preferred embodiment of the invention, said vegetable oil is rapeseed oil.

Advantageously, said concentration of vegetable oil is between 6% and 16%, preferably between 8% and 14% and even more preferably between 10% and 12%.

Advantageously, said concentration of pea protein is between 5% and 15%, preferably between 5% and 12%, even more preferably between 7% and 10% and very preferably between 8% and 9%.

Advantageously, said concentration of agar agar is between 1% and 3%, preferably between 1.5% and 2.5% and even more preferably between 1.8% and 2.2%.

Advantageously, said concentration of carrot concentrate is between 0.4% and 1.3%, preferably between 0.5% and 1.2%, even more preferably between 0.6% and 1.1% and very preferably between 0.8% and 0.9%.

Advantageously, said concentration of flax fiber is between 0.05% and 0.3%, preferably between 0.1% and 0.25% and even more preferably between 0.15% and 0.2%.

According to a preferred embodiment of the invention, water constitutes the only solvent for said substitute.

According to a preferred embodiment of the invention, the egg yolk substitute does not comprise starch and even more preferably no pea starch. Indeed, the inventors were able to demonstrate that the presence of starch could lead to retrogradation phenomena during high-pressure cold pasteurization.

The present invention also relates to an egg yolk substitute characterized in that it consists solely of the products mentioned above at the concentrations mentioned.

According to a preferred embodiment of the invention, each of the ingredients of said liquid whole egg substitute is of plant origin.

The present invention also relates to a concentrated solution making it possible to obtain an egg yolk substitute according to the invention after dilution.

The present invention also relates to a dry preparation making it possible to obtain an egg yolk substitute according to the invention after rehydration. In the context of this latter embodiment, the carrot concentrate may advantageously be made up of another colorant and preferably of turmeric.

According to a preferred embodiment of the invention, the solvent used for said dilution is water.

Detailed description of the invention

The present invention preferably relates to an egg yolk substitute characterized in that it comprises:
- 5 to 25% rapeseed oil,
- 5 to 25% pea protein,
- 0.5 to 5% agar agar,
- 0.2 to 5% carrot concentrate,
-from 0.01 to 3% of flax fiber and
- water.

In the context of the present invention, the term “vegetable oil” refers to a liquid fatty substance extracted from an oilseed plant.

In the context of the present invention, the term “pea protein” refers to a protein fraction obtained from peas (Pisum Sativum) and advantageously from yellow peas (pisum sativum). The techniques for extracting pea protein are described in particular by Saurel et al. Said protein fraction can be obtained in particular by sieving, deoiling, milling, solubilization, decantation, heat treatment, concentration and pulverization.

In the context of the present invention, the term "carrot concentrate" refers in particular to the retentate of a filtered carrot juice, in which an edible oil has been added, in an amount such that the total amount (weight) of edible oil is 40-210 times the amount of carotenoids, to obtain a mixture containing edible oil and carotenoids; wherein the retentate has an amount of carotenoids of at least 0.25% by weight (DM) and wherein the amount of edible oil in the carrot concentrate is between 7 and 24% by weight relative to the total weight of the carrot concentrate.

In the context of the present invention, the term “carrot concentrate” preferably refers to a carrot juice (Daucus carota L.) comprising:
- a) between 0.115 and 0.25% by weight of carotenoid (relative to the total weight of the carrot concentrate);
- b) between 7 and 24% by weight of edible oil (relative to the total weight of the carrot concentrate) and preferably sunflower oil;
- c) between 20 and 75% by weight (DM) of sugars (relative to the dry matter of the carrot concentrate) and preferably of invert sugar;
wherein the dry matter content of the carrot concentrate is between 40 and 75% by weight relative to the total concentrate, wherein the % by weight (DM) means the weight of the dry matter of the concentrate. (DM) means the percentage by weight of the component relative to the dry matter content, wherein the ratio of edible oil to carotenoids is between 40 and 210, and wherein the carrot concentrate has a diluted color in yogurt, at a dosage equivalent to a carotenoid concentration of 0.3795 mg/100 g (carotenoids measured via the method: SOP M939-modified SGS DIN EN 12823-2), wherein the color is defined in the CIELAB color space, and wherein the color is described by an L* value between 93 and 98, an a* value between -2.5 and +1.0, and a b* value between 21.5 and 30.

The preparation of a carrot concentrate usable in the context of the present invention is notably described in patent US11,096,405.

In the context of the present invention, the term "flax fiber" preferably refers to an agglomerated plant fiber obtained from the seeds of the flax plant (Linum usitatissimum). It is composed of the soluble polysaccharides of the seed (mucilaginous material).

The present invention also relates to a method for preparing an egg yolk substitute according to the invention, characterized in that it comprises a step consisting of mixing the different ingredients of said substitute until each of the ingredients is completely solubilized.

In a preferred embodiment of the invention, the amount of water present in the egg yolk substitute according to the invention is the amount sufficient to prepare 100g of whole egg substitutes from the other components mentioned.

Examples

A liquid egg yolk substitute according to the invention was prepared. Said substitute had the following composition:

Ingredients
Water Composition 1
77 Rapeseed oil 11 Pea protein 8.8 Agar agar 2 Carrot concentrate 1 Flax fiber 0.2

The properties of the substitute according to the invention were compared with those of other commercially available substitutes. The respective compositions of each of these substitutes are indicated in the table below.

Substitutes according to the invention Substitute A Substitute B Substitute C Substitute D Substitute E Water,
rapeseed oil,
pea protein/starch,
agar agar,
carrot concentrate Potato starch,
Lupin flour,
Salt,
Saffron,
Spices,
Carob bean gum,
Black salt Algae protein Corn starch,
Lupin flour,
maltodextrin,
Rock salt,
Saffron,
black salt,
Xanthan gum,
Carob bean gum,
Ground white pepper,
Paprika powder Fortified nutritional yeast (dried yeast, niacin, pyridoxine hydrochloride, riboflavin, thiamine hydrochloride, folic acid, B12),
Sodium Alginate,
Black salt,
Beta Carotene. Potato protein,
Potato starch,
Pea protein,
acidity regulator (potassium carbonates),
thickeners (gellan gum),
emulsifiers (sunflower lecithin),
colorants (beta-carotene).

The technical properties and the ability to be used in different recipes of these substitutes were analyzed and the results obtained are summarized in [Table 3] below. Positive results are indicated by an “O”, negative results by an “N” and a “-” indicates measurements not carried out.

The technical properties were considered validated if they met the following characteristics:
Emulsifying: An emulsion is a heterogeneous mixture of two normally immiscible liquids which mix together.
Thickener: Reduces the liquid character, by increasing their viscosity, of food preparations.
Thermo-gelation: Transition of a liquid to the gel state, the gel being a liquid trapped in a network. Gelation can be stronger than coagulation.
Colorant: Colored substance that can attach to a material to color it.

The different recipes were considered validated if they met the following characteristics:
- Mayonnaise: recipe validated if the emulsion between the egg yolk substitute, the oil and the other ingredients of the recipe is effective.

- Pastry cream: recipe validated if the cream (pastry type) takes on texture when cooked.

- English cream: recipe validated if the cream (English type) gels after being brought to the boil during the recipe process.

- Crème brûlée: recipe validated if the cream (brulee type), gels after being brought to the boil during the recipe process. The cream supports the action of the blowtorch on its surface with the presence of sugar.

- Biscuit (Breton, shortbread, etc.): biscuit validated if biscuit with a result similar to that made with egg yolks.

- Sweet or savory cakes: recipe validated if the final result is similar to a result made with egg yolks, soft texture and developed cake.

- Flans: recipe validated if gelling and coagulation present during the preparation of the recipe and after cooking, flan which holds together.

Substitute according to the invention Substitute A Substitute B Substitute C Substitute D Substitute E Technological properties Emulsifying O - O - O O Thermo-gelling O N - - - - Thickener O N - - - - coloring O O N O O O Culinary features Mayonnaise O - 0 - O O Creams O N - - - - Biscuit O N - O N N Cake O N - O N N Flans O N - - N N Organoleptic properties Lack of taste in finished recipe O N - - - - Ingredients Less than 5 ingredients O N O N N N Liquid format O N N N N N Allergen free O N O N N O

As the results obtained indicate, only the substitute according to the invention allows obtaining all the recipes tested and reproduces the physicochemical properties of egg yolk. Furthermore, only the substitute according to the invention simultaneously presents an absence of allergens, a liquid format and a low number of ingredients.

Claims (10)

Liquid egg yolk substitute characterized in that it comprises:
- 5 to 25% vegetable oil,
- 5 to 25% pea protein,
- 0.5 to 5% agar agar,
- 0.2 to 5% carrot concentrate,
-from 0.01 to 3% of flax fiber and
- water. Liquid egg yolk substitute according to claim 1, characterized in that water constitutes the only solvent of said substitute. Liquid egg yolk substitute according to one of the preceding claims, characterized in that said vegetable oil is rapeseed oil. Liquid egg yolk substitute according to claim 3, characterized in that said concentration of vegetable oil is between 6% and 16%, preferably between 8% and 14% and even more preferably between 10% and 12%. Liquid egg yolk substitute according to one of claims 3 or 4, characterized in that said concentration of pea protein is between 5% and 15%, preferably between 5% and 12%, even more preferably between 7% and 10% and most preferably between 8% and 9%. Liquid egg yolk substitute according to one of the preceding claims, characterized in that said concentration of agar agar is between 1% and 3%, preferably between 1.5% and 2.5% and even more preferably between 1.8% and 2.2%. Liquid egg yolk substitute according to one of the preceding claims, characterized in that said concentration of carrot concentrate is between 0.4% and 1.3%, preferably between 0.5% and 1.2%, even more preferably between 0.6% and 1.1% and most preferably between 0.8% and 0.9%. Liquid egg yolk substitute according to one of the preceding claims, characterized in that said concentration of flax fiber is between 0.05% and 0.3%, preferably between 0.1% and 0.25% and even more preferably between 0.15% and 0.2%. Liquid egg yolk substitute according to one of the preceding claims, characterized in that each of its ingredients is of plant origin. Liquid egg yolk substitute according to claim 1, characterized in that it consists of:
- 5 to 25% vegetable oil,
- 5 to 25% pea protein,
- 0.5 to 5% agar agar,
- 0.2 to 5% carrot concentrate,
-from 0.01 to 3% flax fiber and
- water.