CLEAN-LABEL, PLANT-BASED, HARD-BOILED EGG PRODUCT AND COMPOSITION

Abstract

A clean-label, plant-based hard-boiled egg product, that replicates the look and feel of a regular hard-boiled egg by providing a yolk portion and an albumin portion. The yolk portion and the albumin portion provide meaningful nutritional value while replicating a standard hard-boiled egg. The yolk portion may be formed to replace a hard-boiled egg or a deviled egg and molded into the albumin portion to provide the final egg product. The yolk may also be enhanced to form a superfood egg. The future egg product varieties may be used in combination with various plant-based food ingredients by providing the structure, texture and other properties of a hard-boiled egg while serving as a healthier, tastier, ready-to-eat, cruelty-free, and more sustainable alternative to a bird-laid egg.

Claims

1. A plant-based hard-boiled egg product, comprising: a yolk portion that includes an amount of coconut and an amount of a vegetable selected from the group consisting of squash, potato, carrot, pea, and cashew, and combinations thereof; and an albumin portion surrounding at least some of the yolk portion, wherein the albumin portion includes an amount of coconut milk and an amount of vegan protein.

2. The plant-based hard-boiled egg product of claim 1, wherein the yolk portion further comprises an amount of seaweed.

3. The plant-based hard-boiled egg product of claim 2, wherein the yolk portion further comprises an amount of black salt.

4. The plant-based hard-boiled egg product of claim 3, wherein the yolk portion further comprises an amount of at least a second vegetable selected from the group consisting of squash, potato, carrot, pea, and cashew, and combinations thereof.

5. The plant-based hard-boiled egg product of claim 1, wherein the yolk portion further comprises an amount of algae.

6. The plant-based hard-boiled egg product of claim 1, wherein the yolk portion further comprises an amount of coconut oil.

7. The plant-based hard-boiled egg product of claim 1, wherein the yolk portion further comprises an amount of lemon.

8. The plant-based hard-boiled egg product of claim 1, wherein the amount of the vegetable is squash and comprises between 50 and 70 percent of the yolk portion.

9. The plant-based hard-boiled egg product of claim 1, wherein the vegetable is potato and comprises between 30 and 60 percent of the yolk portion.

10. The plant-based hard-boiled egg product of claim 1, wherein the coconut milk comprises between 50 and 80 percent of the albumin portion.

11. The plant-based hard-boiled egg product of claim 10, wherein the vegan protein is comprises between 10 and 40 percent of the albumin portion.

12. A method of making a plant-based hard-boiled egg product, comprising the steps of: placing a portion of an albumin product in liquid form into a mold at a temperature above room temperature; inserting a yolk portion that is in solid form into the albumin portion in the mold; filling the mold with a remaining portion of the albumin product in liquid form; and cooling the mold until the albumin product solidifies to form the plant-based hard-boiled egg product.

Description

BRIEF DESCRIPTION OF THE SEVERAL VIEWS OF THE DRAWING(S)

[0008] The present invention will be more fully understood and appreciated by reading the following Detailed Description in conjunction with the accompanying drawings, in which:

[0009] FIG. 1 is an image of a plant-based hard-boiled egg product according to the present invention.

DETAILED DESCRIPTION OF THE INVENTION

[0010] Referring to the figures, wherein like numeral refer to like parts throughout, there is seen in FIG. 1 an all-natural, plant-based hard-boiled egg product 10 that replicates the look and feel of a regular hard-boiled egg by providing a yolk portion 12 and an albumin portion 14 while providing meaningful nutritional value. As described below, the composition of yolk portion 12 and albumin portion 14 may be varied for specific applications. Hard-boiled egg product 10 is described herein in as being manufactured using a food-grade silicone mold that can be opened from the top, with egg product 10 being formed in an upside down configuration. It should be recognized that various types and configuration of molds maybe used, including ones that allow for any desired shape and size. For the purposes of the present invention and the description herein, the term “plant-based” refers to a product that does not contain or is based on any animal products.

[0011] As an example, albumin product 14 may be poured into the mold to fill the mold approximately two-thirds. Next, the mold may be opened and yolk portion 12 inserted into the center of albumin product 14. It is not necessary to cool the mold prior to this step. Once yolk portion 12 is in position, the mold may then be closed. The rest of the mold may then be filled with additional albumin product 14. The mold should then be vibrated to release any bubbles in albumin portion 14. The mold and contents should then be cooled to 60 F or cooler. Completed egg products 10 may then be removed from the mold.

Example 1

[0012] In a first embodiment, yolk portion 12 may be configured to replicate a standard hard-boiled egg. Table 1 below provides the preferred organic, nut-free ingredients for forming yolk portion 12 as an Original egg:

TABLE-US-00001 TABLE 1 Content Amount Use Squash  50-70% Nutrition, Texture Coconut  25-30% Nutrition, Taste, Texture, Binder Seaweed   5-10% Nutrition, Collagen Peptides, Texture, Stabilizer (if Kombu, Dulse, Irish Moss) Black salt 0.01-0.1% Nutrition, Egg taste and Scent, Food Preservative

[0013] In this embodiment, all ingredients are blended until uniform with a temperature range between 50-75 F. The ingredients are removed from the blender and measured to between about 12 to 18 grams for a standard size egg yolk. The measured ingredients are then rolled or formed into yoke-sized spheres and set aside.

EXAMPLE

[0014] In a second embodiment, yolk portion 12 may be configured to replicate a deviled egg. Table 2 below provides the preferred organic, nut-free ingredients for forming yolk portion 12 as a Deviled egg:

TABLE-US-00002 TABLE 2 Deviled Egg Content Amount Use. Potato  30-60% Nutrition, Taste and Texture, Binder Carrots  5-15% Nutrition, Taste, Texture Pickles  10-30% Nutrition, Taste and Texture Peas  5-10% Nutrition, Taste and Texture Vegan Mayo  5-15% Nutrition, Binder, Taste and Texture Dill   1-3% Nutrition, Taste and Texture Black salt 0.1-0.3% Nutrition, Egg Taste, Scent, Food Preservative

[0015] In this embodiment, all ingredients are cubed to desired size at a temperature range of between 50-75 F. Ingredients are measured to between 12-18 grams per egg yolk and then rolled or formed into yoke-sized spheres and set aside.

Example 3

[0016] In a third embodiment, yolk portion 12 may be configured to provide a superfood type yolk. Table 3 below provides the preferred organic, ingredients for forming yolk portion 12 as a Superfood egg:

TABLE-US-00003 TABLE 3 Content Amount Use Coconut  25-35% Nutrition, Taste, Texture, Binder Cashews  25-35% Nutrition, Taste, Texture, Protein Low-glycemic  15-25% Nutrition, Taste, Food Preservative, Binder Sweetener (if Coconut Sugar, Coconut Nectar, Coconut Blossom Sugar) Lemon  10-20% Nutrition, Taste, Food Preservative, Acidifier Blue Algae  3-10% Nutrition, Protein, Superfood Content Concentrate Coconut Oil  25-40% Nutrition, Binder, Food Preservative (optional) Vanilla 0.1-0.3% Nutrition, Taste, Scent

[0017] In this embodiment, all ingredients are blended until uniform with a temperature range between 50-75 F. The blended ingredients are removed from the blender, chilled to set, and measured to between 12-18 grams per egg yolk. The measured ingredients are then rolled or formed into yoke-sized spheres and set aside.

Example 4

[0018] In a fourth embodiment, albumin portion 14 may be prepared for use with any of the above Examples. Table 4 below provides the preferred organic ingredients for forming albumin portion 14:

TABLE-US-00004 TABLE 4 Content Amount Use Coconut Milk  50-80% Nutrition, Blending Agent, Texture, Taste (if Store-Bought, Home-Made) Vegan Protein  10-40% Nutrition, Additional Protein Content (if Rice Protein, Fava Bean Protein) Silica 0.1-0.4% Nutrition, Collagen, Mineral Content Black Salt (Original and Deviled 0.1-0.4% Nutrition, Egg Taste & Scent, Food Eggs Only) Preservative Low-glycemic Vegan Sweetener  15-25% Nutrition, Taste, Food Preservative, Binder, (Superfood Egg Only) Preservative (if Coconut Nectar, Coconut Blossom Sugar, Coconut Sugar) Lemon (Superfood Egg Only)  3-10% Nutrition, Taste, Food Preservative, Acidifier Natural Preservative 0.1-0.5% Nutrition, Preservative, Mineral Content (if Calcium Carbonate, Potassium Sorbate) Vegan Gelling Agent   0.5-2% Nutrition, Texture, Stabilizer (if Agar Agar, Irish Moss, Carrageenan, Konjac Root, Guar Gum)

[0019] In this embodiment, all ingredients are blended, brought to boil, simmered for a few min.

[0020] The present invention thus provides both an albumin portion 14 and yolk portion 12 that mainly comprises whole and actual nutritious foods, little to no water, no gluten, no artificial coloring, preservatives, or fillers. The present invention also does not contain any soy products, which have been shown to cause hormonal issues, no non-nutritional oil-in-water emulsions, and no grains, legumes, or cereals. In addition, the present invention is entirely plant-based as no dairy products are used.