FOOD PRODUCT AND ITS PROCESS OF PREPARATION

Abstract

The present invention concerns an innovative food product, made exclusively with ingredients of natural, non-animal origin to make a substitute for a traditional hard-boiled egg. In particular, the invention concerns a substitute product for a hard-boiled egg and the method for its production, a method which allows to accurately reproduce the appearance, consistency and flavor of a traditional hard-boiled egg.

Claims

1. A food product to substitute a hard-boiled egg, said food product comprising: an albumen-like phase comprising: a powdered component chosen from a powdered soya-based drink, a powdered oats-based drink, a powdered rice-based drink; water; a plant gelling agent; calcium carbonate; a yolk-like phase comprising: from 10% to 50% in weight of an oil in water emulsion; from 20% to 80% in weight of water; from 5% to 50% in weight of a legume flour or cereal flour; from 1.0% to 10% in weight of a food grade salt containing sulfates and/or sulfides; from 0.1% to 10% in weight of a plant gelling agent; wherein said yolk-like phase occupies the central portion of said food product, while said albumen-like phase constitutes the external covering of said food product.

2. The food product as in claim 1, wherein said plant gelling agent used in said albumen-like phase and said yolk-like phase is chosen from one of the following plant substances: rice starch, maize starch, tapioca starch, wheat starch, arrowroot, potato flour; guar gum, xanthan gum, tara gum, konjac gum; agar-agar, pectin, soy lecithin.

3. The food product as in claim 1, wherein said oil in water emulsion comprises water, one or more vegetable oils and possibly plant flour.

4. The food product as in claim 1, wherein, if legume flour is used in the yolk-like phase, the legume flour is chosen from lupin flour, chickpea flour, bean flour, lentil flour or mixes thereof.

5. The food product as in claim 1, wherein said food grade salt containing sulfates and/or sulfides is Indian Kala Namak salt.

6. The food product as in claim 1, wherein said albumen-like phase comprises powdered soya-based drink and the weight ratio between the powdered soya-based drink and water is comprised between 1:1.5 and 1:100.

7. The food product as in claim 1, wherein said albumen-like phase comprises agar-agar in a weight quantity between 0.1% and 10% and calcium carbonate in a weight quantity comprised between 0.1% and 10%.

8. The food product as in claim 1, wherein said yolk-like phase further comprises from 0% to 40% in weight of tomato and/or a “yellow” food dye, in particular present from 0% to 1% in weight in the yolk-like phase (B).

9. A food product to substitute a hard-boiled egg, said food product comprising: an albumen-like phase (A) comprising: a powdered component chosen from a powdered soya-based drink, a powdered oats-based drink, a drink based on powdered rice and/or powdered vegetable starch, in particular cereal starch such as rice starch or potato starch; water; a plant gelling agent; calcium carbonate; a yolk-like phase (B) comprising: water; vegetable oil; plant protein source, in flour or powder, with a high protein content; food grade salt containing sulfates and/or sulfides; plant gelling agent.

10. A method to prepare a food product to substitute a hard-boiled egg as in any of the previous claims, said method comprising: pouring a melted mixture having a composition of a yolk-like phase into spherical shaped molds in order to obtain yolk-like solid compounds, and subsequent reduction in temperature, until the whole mass is completely cooled and solidified; pouring a further melted mixture having a composition of an albumen-like phase into a mold (10) having cavities; subsequently cooling said mold into which the composition of the albumen-like phase has been poured to a temperature comprised between 25° C. and 60° C., preferably between 30° C. and 50° C., even more preferably between 35° C. and 45° C., in order to obtain said albumen-like phase in a partly melted form; inserting said cooled and solidified yolk-like phase into the central portion of said cavities containing said albumen-like phase in a partly melted form; further step of pouring said albumen-like phase through the holes of a further mold in order to obtain the upper portion of said food product to substitute a hard-boiled egg, so that the yolk-like phase occupies the central portion of said food product, while the albumen-like phase constitutes the external covering of the food product; wherein the albumen-like phase comprises: a powdered component chosen between a powdered soya-based drink, a powdered oats-based drink, a drink based on powdered rice; water; a plant gelling agent; calcium carbonate; wherein the yolk-like phase comprises: from 10% to 50% in weight of an oil in water emulsion; from 20% to 80% in weight of water; from 5% to 50% in weight of a legume flour or cereal flour; from 1.0% to 10% in weight of a food grade salt containing sulfates and/or sulfides; from 0.1% to 10% in weight of a plant gelling agent.

11. The method as in claim 10, wherein both the albumen-like phase and the yolk-like phase, before the respective pouring steps, are obtained by mixing the respective components and subjecting the mixes thus obtained to cooking, in order to obtain the corresponding melted mixtures.

12. The method as in claim 10, wherein the temperature of said molds is lowered to a cooling temperature comprised between −18° C. and +10° C. to obtain the solidification of said yolk-like phase inside said molds.

13. The method as in claim 10, wherein said other mold has a sequence of cavities, semi-oval shaped, so as to overlap the cavities of said first mold.

14. A method to prepare a food product to substitute a hard-boiled egg as in claim 9, said method comprising: pouring a melted mixture having a composition of a yolk-like phase into spherical shaped molds in order to obtain yolk-like solid compounds, and subsequent reduction in temperature, until the whole mass is completely cooled and solidified; pouring a further melted mixture having a composition of an albumen-like phase into a mold having cavities; subsequently cooling said mold into which the composition of the albumen-like phase (A) has been poured to a temperature comprised between 25° C. and 60° C., preferably between 30° C. and 50° C., even more preferably between 35° C. and 45° C., in order to obtain said albumen-like phase in a partly melted form; inserting said cooled and solidified yolk-like phase into the central portion of said cavities containing said albumen-like phase in a partly melted form; further step of pouring said albumen-like phase through the holes (18) of a further mold in order to obtain the upper portion of said food product to substitute a hard-boiled egg, so that the yolk-like phase occupies the central portion of said food product, while the albumen-like phase constitutes the external covering of the food product; wherein the albumen-like phase comprises: a powdered component chosen between a powdered soya-based drink, a powdered oats-based drink, a drink based on powdered rice and/or powdered vegetable starch, in particular cereal starch such as rice starch or potato starch; water; a plant gelling agent; calcium carbonate; wherein the yolk-like phase comprises: water; vegetable oil; plant protein source, in flour or powder, with a high protein content; food grade salt containing sulfates and/or sulfides; plant gelling agent.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0132] These and other characteristics of the present invention will become apparent from the following description of some embodiments, given as a non-restrictive example with reference to the attached drawings wherein:

[0133] FIGS. 1a-1c show the pouring of the albumen-like phase (A) into a first mold provided with circular shaped cavities;

[0134] FIGS. 2a-2e show the pouring of the yolk-like phase (B) into spherical shaped molds;

[0135] FIGS. 3a and 3b show the insertions step of the solid compounds obtained from the pouring of FIGS. 2a-2e into the central portion of each cavity containing the albumen-like phase (A);

[0136] FIGS. 3 c and 3d finally show the steps of further pouring of the albumen-like phase (A) using semi-oval molds, which overlap the cavities of the first mold.

[0137] To facilitate comprehension, the same reference numbers have been used, where possible, to identify identical common elements in the drawings. It is understood that elements and characteristics of one embodiment can conveniently be incorporated into other embodiments without further clarifications.

DETAILED DESCRIPTION OF SOME EMBODIMENTS

[0138] We will now refer in detail to the various embodiments of the present invention, of which one or more examples are shown in the attached drawings. Each example is supplied by way of illustration of the invention and shall not be understood as a limitation thereof. For example, the characteristics shown or described insomuch as they are part of one embodiment can be adopted on, or in association with, other embodiments to produce another embodiment. It is understood that the present invention shall include all such modifications and variants.

[0139] Before describing these embodiments, we must also clarify that the present description is not limited in its application to details of the construction and disposition of the components as described in the following description using the attached drawings. The present description can provide other embodiments and can be obtained or executed in various other ways. We must also clarify that the phraseology and terminology used here is for the purposes of description only, and cannot be considered as limitative.

[0140] Unless otherwise defined, all the technical and scientific terms used here and hereafter have the same meaning as commonly understood by a person with ordinary experience in the field of the art to which the present invention belongs. Even if methods and materials similar or equivalent to those described here can be used in practice and in the trials of the present invention, the methods and materials are described hereafter as an example. In the event of conflict, the present application shall prevail, including its definitions. The materials, methods and examples have a purely illustrative purpose and shall not be understood restrictively.

[0141] All the percentages and ratios reported here shall be understood to refer to the weight of the total composition (w/w), unless otherwise indicated.

[0142] All the percentage intervals reported here are supplied with the proviso that the sum with respect to the overall composition is 100%, unless otherwise indicated.

[0143] All the intervals reported here shall be understood to include the extremes, including those that report an interval “between” two values, unless otherwise indicated.

[0144] The present description also includes the intervals that derive from uniting or overlapping two or more intervals described, unless otherwise indicated.

[0145] The present description also includes the intervals that can derive from the combination of two or more values taken at different points, unless otherwise indicated.

[0146] In accordance with embodiments described here, an innovative food product is provided, replacing a hard-boiled egg, understood as a shelled hard-boiled egg, and a corresponding production method, with ingredients of natural and non-animal origin, that is, without ingredients of animal origin, therefore also suitable for vegetarian and/or vegan diets.

[0147] The food product according to some embodiments described here comprises an albumen-like phase (A) and a yolk-like phase (B) inside it.

[0148] In some embodiments, which can be combined with all the embodiments described here, the ingredients of the albumen-like phase (A) can be, for example, water, a plant gelling agent or mixture of several plant gelling agents, calcium carbonate and a powdered component chosen from a powdered soya-based drink, a powdered oat-based drink and a powdered rice-based drink, or alternatively, plant starch, such as cereal starch, for example rice, or potato starch. These drinks or powdered preparations are advantageously supplied in the form of soft flour, which allows to have a suitable homogeneity of the dough and therefore a gelling without lumps and therefore the desired consistency of the gel in the albumen-like phase (A). Furthermore, this type of powder or flour contributes to providing the correct white color to the albumen-like phase (A).

[0149] Advantageously, moreover, the presence of calcium carbonate in the albumen-like phase (A) has the advantageous effect of acting as a white pigment, intensifying the white color, thus providing the correct and desired white coloring to the albumen-like phase (A). The Applicant has also found a synergic effect in providing the desired white coloring to the albumen-like phase (A) between calcium carbonate and the above drinks or powdered preparations advantageously supplied in the form of soft flour.

[0150] Possibly, a flavoring agent can also be present in the albumen-like phase (A).

[0151] In some embodiments, combinable with all the embodiments described here, the albumen-like phase (A) comprises: [0152] a powdered component chosen from a powdered soya-based drink, a powdered oat-based drink, a powdered rice-based drink; [0153] water; [0154] a plant gelling agent; [0155] calcium carbonate from 0.1% to 10% in weight.

[0156] In other embodiments, combinable with all the embodiments described here, the albumen-like phase (A) comprises: [0157] plant starch, in particular from rice, from 2% to 10% in weight; [0158] water from 50% to 95% in weight; [0159] one or more plant gelling agents, of which agar-agar from 0% to 4% in weight and carrageenans from 1% to 4% in weight; [0160] calcium carbonate from 1% to 5% in weight; [0161] a flavoring agent from 0% to 2% in weight.

[0162] In some embodiments, which can be combined with all the embodiments described here, the ingredients of the yolk-like phase (B) can be, for example, legume or cereal flours and/or other plant protein source, for example in the form of flour, with a high protein content, a plant gelling agent, a food grade salt containing sulfates and/or sulfides, a possible dye, water and oil, in particular plant oil.

[0163] In some embodiments, combinable with all the embodiments described here, the yolk-like phase (B) comprises: [0164] from 10% to 50% in weight of an oil in water emulsion; [0165] from 20% to 80% in weight of water; [0166] from 5% to 50% in weight of a legume or cereal flour; [0167] from 1.0% to 10% in weight of a food grade salt containing sulfates and/or sulfides; [0168] from 0.1% to 10% in weight of a plant gelling agent.

[0169] In other embodiments, combinable with all the embodiments described here, the yolk-like phase (B) comprises: [0170] from 10% to 25% in weight of oil, in particular plant oil; [0171] from 25% to 50% in weight of water; [0172] plant protein source, in flour or powder, high in protein; [0173] from 1% to 4% in weight of a food grade salt containing sulfates and/or sulfides; [0174] from 0.5% to 3% in weight of agar-agar as a plant gelling agent; [0175] dye from 0% to 2% in weight.

[0176] For example, the plant protein source in flour or powder with a high protein content can include: [0177] from 15% to 40% in weight of chickpea flour; [0178] from 0% to 30% in weight of another plant protein source, in flour or powder form, with a high protein content, for example in the form of plant flour with a high protein content.

[0179] These ingredients are mixed together in a mixer so as to obtain a homogeneous mixture, which is subjected to heating and then cooked, up to a temperature comprised between 75° C. and 95° C., so as to obtain a melted mixture of the albumen-like phase (A).

[0180] In possible embodiments, which can be combined with all the embodiments described here, the albumen-like phase (A) and/or the yolk-like phase (B) have no tofu or foods similar to tofu, that is, foods derived from coagulation of soy milk.

[0181] The absence of tofu in the formulation for the albumen-like phase (A) has the advantage of obtaining a homogeneous product, free of granules and which therefore gels in an optimal manner. The absence of tofu also allows to obtain the desired white coloring, advantageously intensified also by the use of calcium carbonate, while with the use of tofu, the albumen-like phase (A) would tend to be gray.

[0182] The absence of tofu, in practice replaced by legume or cereal flours and/or other plant protein source, for example in the form of flour, with a high protein content, in the formulation for the yolk-like phase (B) has the advantage that the value of water activity (or free water, a.sub.w) is lower than in the case where tofu is used, and consequently the product has greater stability, preservability and prolonged shelf-life.

[0183] Advantageously, moreover, the presence of legume or cereal flours and/or other plant protein source, for example in the form of flour, with a high protein content, in the formulation for the yolk-like phase (B), supplies emulsifying properties which make the emulsion present in this phase stable, together with the specific choice of the plant oils used and the use of emulsifying agents. Moreover, the presence of legume or cereal flours and/or other plant protein source, for example in the form of flour, with a high protein content, in the formulation for the yolk-like phase (B), supplies properties of “texture” which make the yolk-like phase (B) as similar as possible to the natural yolk of a hard-boiled egg.

[0184] FIG. 1a shows a possible mold 10 for carrying out the step of pouring the melted mixture: it comprises a sequence of cavities 11, which can be semi-circular or semi-oval in shape. For simplicity, FIG. 1a indicates only three cavities 11 inside which the melted mixture having the composition of the albumen-like phase (A) is poured.

[0185] FIG. 1b shows the pouring of the melted mixture inside the cavities 11 of the mold 10 up to a filling level slightly lower than the surface 12 of the mold 10, as clearly shown in FIG. 1c.

[0186] Afterward, the temperature of the mold 10 is lowered to a temperature comprised between 25° C. and 60° C., preferably between 30° C. and 50° C., even more preferably between 35° C. and 45° C., so as to obtain a partly melted mixture of the albumen-like phase (A) inside the cavities 11 of the mold 10. These cooling temperatures are advantageous, in particular between 35° C. and 45° C., to obtain an optimal compromise between “hardness”—which if excessive would prevent an adequate sinking of the yolk-like phase (B) in the albumen-like phase (A)—and “liquid” behavior, which if excessive would cause the albumen-like phase (A) not to support the yolk-like phase (B) in the correct position. Advantageously, with the operating temperature between 25° C. and 60° C., the desired viscosity and consistency of the yolk-like phase (B) and of the albumen-like phase (A) is obtained, so that the yolk-like phase (B) in practice floats in the albumen-like phase (A), without needing to be physically supported by external components during the formation of the final product.

[0187] FIGS. 2a-2e show the pouring of the yolk-like phase (B) in a mold 13 with two shells 14a, 14b having a spherical shape overall. The mold 13 is equipped with a hole 15 positioned at its upper end, suitable to insert a melted product inside it.

[0188] Therefore, the ingredients of the yolk-like phase (B) according to the invention, which comprise for example an oil in water emulsion which can include water, legume or cereal flours, food grade salt containing sulfates and/or sulfides (for example Indian salt Kala Namak), a plant gelling agent, are first mixed together in a mixer in order to obtain a homogeneous mixture, which is then subjected to heating and cooking up to a temperature comprised between 75° C. and 95° C., so as to obtain a melted mixture of the yolk-like phase (B).

[0189] FIG. 2b shows the pouring of the melted mixture through the hole 15 of the mold 13 with two shells 14a, 14b until the internal space between the shells 14a, 14b of the mold 13 is completely filled, as clearly shown in FIGS. 2b and 2c.

[0190] Then, the temperature of the mold 13 with the poured melted mixture inside is lowered until it reaches a temperature comprised between −18° C. and +10° C. in such a way as to obtain the solidification by cooling of the yolk-like phase (B) inside the mold 13.

[0191] FIG. 2d indicates the step of opening and separating the two shells 14a, 14b of the mold 13 to extract a solid compound having a spherical shape and the composition of the yolk-like phase (B), as clearly shown in FIG. 2e.

[0192] FIGS. 3a, 3b show the step of inserting the previously prepared solid compounds in correspondence with the central portion of each cavity 11 of the mold 10. As previously reported, the mold 10 is kept at a temperature such that the albumen-like phase (A) inside the cavities 11 is partly melted. This allows the solid compound of the yolk-like composition (B) to remain in a balanced position above the albumen-like phase (A) contained in each cavity 11, and therefore not to sink inside the albumen-like phase (A).

[0193] FIG. 3b also shows an upper mold 16 with a sequence of three semi-oval shaped cavities 17, which overlap the cavities 11 of the first mold 10. As indicated in FIG. 3c, the molds 16 also have holes 18 positioned at the upper end of each cavity 17.

[0194] FIG. 3c shows the further phase of pouring the albumen-like phase (A) through the holes 18 of the upper mold 16 until the semi-oval shaped cavities 17 have been completely filled: this allows to make the upper portion of the food product that replaces the hard-boiled egg.

[0195] In this way, the albumen-like phase (A) externally covers the yolk-like phase (B) disposed in a central position, as occurs in a traditional hard-boiled egg. The food products (19), produced using the method and the ingredients described above, are then extracted (FIG. 3d) from the superimposition of the two molds 10 and 16, and can therefore be packaged and shipped to the large retail stores.

EXAMPLES

Ingredients:

Albumen-Like Phase (A) Example 1

[0196] 90.5% in weight of water [0197] 4.5% in weight of powdered soya-based drink [0198] 2.7% in weight of gelling agent (agar-agar) [0199] 2.3% in weight of calcium carbonate

Albumen-Like Phase (A) Example 2

[0200] 1% in weight of calcium carbonate [0201] 1% of carrageenans [0202] 95% in weight of water [0203] 3% rice starch

Albumen-Like Phase (A) Example 3

[0204] 5% in weight of calcium carbonate [0205] 4% of carrageenans [0206] 86% in weight of water [0207] 5% rice starch

Albumen-Like Phase (A) Example 4

[0208] 5% in weight of calcium carbonate [0209] 4% of carrageenans [0210] 90% in weight of water [0211] 1% in weight of gelling agent (agar-agar) [0212] 10% rice starch

Albumen-Like Phase (A) Example 5

[0213] 4% in weight of calcium carbonate [0214] 3% of carrageenans [0215] 85% in weight of water [0216] 2% in weight of gelling agent (agar-agar) [0217] 1% flavoring agent [0218] 5% rice starch

Albumen-Like Phase (A) Example 6

[0219] 5% in weight of calcium carbonate [0220] 4% of carrageenans [0221] 75% in weight of water [0222] 4% in weight of gelling agent (agar-agar) [0223] 2% flavoring agent [0224] 10% rice starch

Albumen-Like Phase (A) Example 7

[0225] 2.5% in weight of calcium carbonate [0226] 2.5% of carrageenans [0227] 85% in weight of water [0228] 3% in weight of gelling agent (agar-agar) [0229] 1% flavoring agent [0230] 6% rice starch

Yolk-Like Phase (B) Example 1

[0231] 47.6% in weight of water [0232] 28.6% in weight of oil in water emulsion * [0233] 19.05% in weight of lupin flour [0234] 3.8% in weight of gelling agent (agar-agar) [0235] 0.95% in weight of Indian black salt (Kala Namak)

[0236] * made using: [0237] 64.5% in weight of a rice-based drink (58.3% water and 41.7% rice powder) [0238] 32.3% in weight of sunflower seed oil [0239] 3.2% in weight of monoglycerides of fatty acids

Yolk-Like Phase (B) Example 2

[0240] 32% in weight of water [0241] 32% in weight oil in water emulsion (sunflower seed oil, soya-based drink, apple vinegar, brown sugar, lemon juice, extra virgin olive oil, sea salt, mustard, xanthan gum) [0242] 19% in weight of tomato sauce [0243] 13% in weight of chickpea flour [0244] 2% in weight of gelling agent (agar-agar) [0245] 2% in weight of Indian black salt (Kala Namak) [0246] <0.5% in weight of “egg-yellow” food dye

Yolk-Like Phase (B) Example 3

[0247] 40% in weight of chickpea flour [0248] 3% in weight of gelling agent (agar-agar) [0249] 2% in weight of Indian black salt (Kala Namak) [0250] 40% in weight of water [0251] 15% in weight of oil

Yolk-Like Phase (B) Example 4

[0252] 40% in weight of chickpea flour [0253] 2% in weight of gelling agent (agar-agar) [0254] 1% in weight of dye [0255] 2% in weight of Indian black salt (Kala Namak) [0256] 40% in weight of water [0257] 15% in weight of oil

Yolk-Like Phase (B) Example 5

[0258] 15% in weight of chickpea flour [0259] 30% in weight of plant protein source with high protein content [0260] 2% in weight of gelling agent (agar-agar) [0261] 1% in weight of Indian black salt (Kala Namak) [0262] 40% in weight of water [0263] 12% in weight of oil

Yolk-Like Phase (B) Example 6

[0264] 15% in weight of chickpea flour [0265] 30% in weight of plant protein source with high protein content [0266] 3% in weight of gelling agent (agar-agar) [0267] 1% in weight of dye [0268] 1% in weight of Indian black salt (Kala Namak) [0269] 30% in weight of water [0270] 20% in weight of oil

Yolk-Like Phase (B) Example 7

[0271] 25% in weight of chickpea flour [0272] 20% in weight of plant protein source with high protein content [0273] 3% in weight of gelling agent (agar-agar) [0274] 2% in weight of Indian black salt (Kala Namak) [0275] 30% in weight of water [0276] 20% in weight of oil

Yolk-Like Phase (B) Example 8

[0277] 27.5% in weight of chickpea flour [0278] 15% in weight of plant protein source with high protein content [0279] 2% in weight of gelling agent (agar-agar) [0280] 2.5% in weight of Indian black salt (Kala Namak) [0281] 37.5% in weight of water [0282] 15.5% in weight of oil

Method:

[0283] The two phases were carried out according to the method described here by way of example: [0284] mixing the different ingredients that make up the yolk-like phase (B) and cooking the mass until it reaches a temperature of about 80° C.; [0285] pouring the melted mixture having the composition of the yolk-like phase (B) in spherical molds to make yolk-like solid compounds (B) and subsequent heat reduction to 2° C.; [0286] mixing the different ingredients that make up the albumen-like phase (A) and cooking the mass until it reaches a temperature of about 90° C.; [0287] pouring, in a lower mold provided with cavities, a melted mixture having the composition of the albumen-like phase (A); [0288] subsequent cooling of the mold at a temperature of −18° C. for 15 minutes, until 40° C. is reached, to obtain the albumen-like phase (A) in partly melted form; [0289] inserting phase B into the central portion of the cavities containing the albumen-like phase (A) in partly melted form; [0290] further pouring step of the albumen-like phase (A) through the holes of an upper mold to make the upper portion of said hard-boiled egg substitute food product; [0291] final cooling of the mold to −18° C. for about 60 minutes, subsequent removal of the substitute from the mold and storage of the product at 4° C.

Experimental Data

Colorimetric Analysis

[0292] Colorimetric analysis was performed using a MINOLTA CR-400 colorimeter based on the CIE L*a*b* chromatic scale, where L* indicates brightness, a* represents green if it assumes negative values and red for positive values, while 0 is neutral (gray), b* represents blue if it assumes negative values and yellow for positive values, while 0 is neutral (gray).

[0293] The method for measuring the color provides a preliminary calibration of the instrument; afterward, measurements are made for each sample in 4 different points of the sample, to verify the homogeneity.

[0294] The measurements were carried out on both the formulations of the yolk (example 1 and 2) and the albumen of the substitute and the traditional hard-boiled egg.

[0295] The data of the analysis are shown in Table 1.

TABLE-US-00001 TABLE 1 L* a* b* ALBUMEN (hen) [a] AVERAGE 83.86 −5.50 3.24 dev.st 0.35 0.32 0.15 ALBUMEN-LIKE (substitute) [s] AVERAGE 77.79 −0.10 12.59 dev.st 0.10 0.02 0.10 DE*ab DL* Da* Db* 12.39 6.07 −5.40 −9.36 YOLK (hen) [a] AVERAGE 84.87 −1.25 44.95 dev.st 0.95 0.39 0.79 YOLK-LIKE (substitute example AVERAGE 66.77 0.34 37.37 1) [s] dev.st 0.45 0.31 1.24 DE*ab DL* Da* Db* 19.69 18.10 −1.59 7.58 YOLK-LIKE (substitute example AVERAGE 63.57 10.59 49.46 2) [s] dev.st 0.29 0.40 0.93 DE*as DL* Da* Db* 24.78 21.30 −11.84 −4.51

[0296] As far as the albumen is concerned, the value of L* is lower for the substitute (albumen-like), so it is less bright; the value of a* is instead greater for the substitute: this implies that the product tends to be more gray; the value of b* is also greater for the substitute: this implies a greater tendency to yellow than the animal product.

[0297] As far as the yolk is concerned, in example 2 the value of L* is smaller for the substitute (yolk-like example 2), so it is less bright; the value of a* is instead greater for the substitute: this implies that the product tends to be redder; the value of b* is also greater for the substitute: this implies a greater tendency to yellow than the animal product.

[0298] In example 1, instead, the value of L* is lower for the substitute (yolk-like example 1), so it is less bright; the value of a* is slightly higher for the substitute: this implies that the product tends to be redder; the value of b* is lower for the substitute: this implies a lower tendency to yellow compared to the animal product.

[0299] The value of ΔE* was calculated to determine the difference between the colors of the two products (substitute and animal egg), using the following formula:

ΔE=√{square root over (((ΔL*).sup.2+(Δa*).sup.2+(Δb*).sup.2))}

[0300] If the value of ΔE* is <1, no difference is perceived by the human eye; in this case the difference is much higher, both for the albumen and for both formulations of the yolk.

Consistency Analysis

[0301] The consistency analysis, or compression test, was carried out using an instrument: Series IX Automated Materials Testing System_Instron Corporation Model 4301-H2169. Based on the consistency of the product and following several preliminary tests, it was decided to use the 5 kN head.

[0302] The method used is a compression method, which provides to use a cylindrical tip, 6.2 mm in diameter, with a descent rate of 25 mm/min.

[0303] The calibration of the instrument is carried out automatically by the machine itself.

[0304] The method to measure consistency provides that for each sample measurements are made in 4 different points thereof, to verify their homogeneity.

[0305] Measurements were made on both the formulations of the yolk (example 1 and 2) and the albumen of the substitute and the traditional hard-boiled egg.

[0306] Table 2 shows the processed data of the analysis, on which the average and the standard deviation were calculated.

TABLE-US-00002 TABLE 2 kN ALBUMEN (hen) [a] AVERAGE 1.63 stan. dev. 0.01 ALBUMEN-LIKE (substitute) [s] AVERAGE 2.19 stan. dev. 0.26 YOLK (hen) [a] AVERAGE 2.95 stan. dev. 0.02 YOLK-LIKE (substitute example AVERAGE 1.26 1) [s] stan. dev. 0.01 YOLK-LIKE (substitute example AVERAGE 1.10 2) [s] stan. dev. 0.02

[0307] From the data shown in the table it should be noted that for the albumen substitute (albumen-like), the force required to penetrate the product is higher than that necessary for the penetration of the albumen of the animal egg.

[0308] On the contrary, for both formulations of the yolk substitute (yolk-like example 1 and yolk-like example 2), the force required to penetrate the product is lower than that necessary for the penetration of the egg yolk of animal origin.

[0309] Although the above description concerns embodiments of the invention, other embodiments can be provided without departing for this reason from its main field of protection, and its field of protection is defined by the following claims.

[0310] In the following claims, the sole purpose of the references in brackets is to facilitate reading: they must not be considered as restrictive factors with regard to the field of protection claimed in the specific claims.