COMPOSITION AND USE THEREOF AS AN EGG SUBSTITUTE IN BAKING AND CONFECTIONERY PRODUCTS, KIT AND FOOD PRODUCT

Abstract

A composition with ingredients of vegetable origin and chemical yeasts, in powder form, and their use to replace eggs in natura in the preparation of bakery and confectionery products. The ingredients are ground whole golden flaxseed, pea protein, pea starch, calcium diphosphate, monocalcium phosphate and sodium bicarbonate.

Claims

1. A composition comprising from 30 to 40% on a dry basis of pea starch, from 10 to 20% on a dry basis of ground whole golden flaxseed, from 10 to 20% on a dry basis of pea protein, from 10 to 20% on a dry basis of calcium diphosphate and monocalcium phosphate and from 10 to 20% on a dry basis of sodium bicarbonate.

2. The composition according to claim 1, wherein the composition comprises 38.6% on a dry basis of pea starch, 18.2% on a dry basis of ground whole golden flaxseed, 15.9% on a dry basis of pea protein, 15.9% on a dry basis of calcium diphosphate and monocalcium phosphate and 11.4% on a dry basis of sodium bicarbonate.

3. The composition according to claim 1, wherein the composition has the ability to emulsify, foam, thicken and coagulate similar to egg in natura in recipes.

4. The composition according to claim 1, wherein the composition is in the form of dry powder.

5. A method of use the composition as defined in claim 1, comprising preparing a substitute to eggs in natura and adding the substitute in bakery and confectionery products, wherein the substitute is equivalent to a large egg in natura of 50 g comprising a mixture of 11 g of the composition of claim 1 in powder form with 39 g of water.

6. The method of use according to claim 5, wherein the bakery and confectionery products are selected from the group consisting of cakes, breads, crepes, pancakes and pies.

7. (canceled)

8. A kit, comprising the composition of claim 1, a meter and instructions for use.

9. A bakery and confectionery food product, comprising at least one egg substitute comprising the composition of claim 1, and is free of eggs in natura, gluten and allergens.

10. The food product according to claim 8, wherein the product is a vegan product.

Description

BRIEF DESCRIPTION OF FIGURES

[0026] For a better description of the effect of the composition and its result in the incorporation in recipes of bakery and confectionery products, the figures listed below are presented:

[0027] FIG. 1 shows cross-sections of two simple white cake preparations. On the left, the standard cake, prepared with eggs in natura. On the right, the test cake obtained by replacing the eggs in natura with the composition of the present invention.

[0028] FIG. 2 shows cross-sections of two simple chocolate cake preparations. On the left, the standard cake, prepared with eggs in natura. On the right, the test cake obtained by replacing the eggs in natura with the composition of the present invention.

[0029] FIG. 3 shows two pancake preparations. On the left, the standard pancake, prepared with eggs in natura. On the right, the test pancake obtained by replacing the eggs in natura with the composition of the present invention.

[0030] FIG. 4 shows different sections of two preparations of salted blender pie without filling. On the left, the standard pie, prepared with eggs in natura. On the right, the test cake obtained by replacing the eggs in natura with the composition of the present invention.

[0031] FIG. 5 shows two preparations of pie filled with palm heart, olives and peas. On the left, the standard pie, prepared with eggs in natura. On the right, the test cake obtained by replacing the eggs in natura with the composition of the present invention.

[0032] FIG. 6 shows the slices of simple white cake prepared with the composition of the present invention, used to carry out the blind sensory tests.

[0033] FIG. 7 shows the pancakes prepared with the composition of the present invention, used to carry out the blind sensory tests.

DETAILED DESCRIPTION OF THE INVENTION

[0034] The present invention describes a composition in powder form and its use for replacing eggs in bakery and confectionery products. Said composition comprises ground whole golden flaxseed, pea protein, pea starch, calcium diphosphate, monocalcium phosphate and sodium bicarbonate.

[0035] The proportion of ingredients in the composition was designed to mimic the functional properties of eggs in natura in bakery and confectionery products, such as, for example, reproducing their emulsification, foaming, thickening, and coagulation properties, among others.

[0036] The composition of the present invention comprises, more specifically, from 30 to 40% on a dry basis of pea starch, from 10 to 20% on a dry basis of ground whole golden flaxseed, from 10 to 20% on a dry basis of pea protein, from 10 to 20% on a dry basis of Leval (calcium diphosphate and monocalcium phosphate) and from 10 to 20% on a dry basis of sodium bicarbonate.

[0037] In a preferred embodiment, the ingredients of the composition of the present invention and their proportions are as seen in the table below:

TABLE-US-00001 TABLE 1 Ingredients Dry base Water 78 g % Pea starch 8.5 g 38.6 Ground whole golden flaxseed 4 g 18.2 Pea protein 3.5 g 15.9 Leval (calcium diphosphate and 3.5 g 15.9 monocalcium phosphate) Sodium bicarbonate 2.5 g 11.4

[0038] The resulting composition proves to be effective in replacing eggs in natura in bakery and confectionery recipes, successfully mimicking the properties of eggs in these recipes.

[0039] To this end, 11 g of the composition in powder form must be added to 39 g of water in order to replace the equivalent of a 50 g large egg in natura in a recipe.

EXAMPLES

[0040] Once the recipe products were obtained, blind sensory tests were performed with 120 consumers. Of this total, 115 people preferred the test recipe, obtained with the composition of the present invention, and 5 people preferred the product of the standard recipe, with the use of eggs in natura.

[0041] The results reproduced in Table 2 demonstrate a significant preference of 95.8% of consumers for the recipe made with the present invention against only 4.2% preferring the standard recipe with eggs in natura. Therefore, it is clear from such a result that the present invention solves the technical problem of providing a vegan, gluten-free and allergen-free product that replaces egg in natura in bakery and confectionery recipes.

TABLE-US-00002 TABLE 2 Sample X N P-Value Test 115 120 0.958333 Default 5 120 0.041667
Difference=p(test)-p(default); difference estimate 0.916667; 95% confidence interval for difference: (0.866105, 0.967229); test for difference=0 (vs≠0): Z=35.53, P-Value=0.000.

[0042] The following are examples of embodiments of the present invention, that is, the incorporation of the powdered composition in recipes for bakery and confectionery products, replacing eggs in natura in their preparation.

Example 1

[0043] Two simple white cake preparations were carried out. The standard cake corresponds to the conventional recipe, with the incorporation of egg in natura. The test cake, in turn, corresponds to the recipe with the replacement of eggs by the powdered composition of the present invention. The proportion of ingredients used in both cases is described in Table 3 below:

TABLE-US-00003 TABLE 3 Ingredients Standard Test Wheat flour 160 g 160 g Refined sugar 120 g 120 g Egg 100 g — Powdered composition — 22 g Water 100 g 100 g Additional water — 78 g Sunflower oil  60 g 60 g Powdered yeast  15 g 15 g

[0044] The two preparations were submitted to the same preparation conditions, mixing all the ingredients and baking in a preheated oven at 180° C. for approximately 40 minutes. The powdered composition was introduced by mixing 22 g of the composition with 78 g of water, offering greater practicality in the preparation because there is no breaking of the eggs or the formation of snow whites. The final result and the comparison between the two preparations can be seen in FIG. 1.

[0045] It can be concluded that the simple white cake obtained with the powdered composition of the present invention meets the expected parameters of appearance, texture and taste of a standard recipe. In a blind test performed, most consumers preferred the test recipe (with the powdered composition) over the standard recipe, which demonstrates that the egg replacement composition was highly accepted and efficiently mimicked the functional and sensory properties of eggs in natura.

Example 2

[0046] Two simple chocolate cake preparations were carried out. The standard cake corresponds to the conventional recipe, with the incorporation of egg in natura. The test cake, in turn, corresponds to the recipe with the replacement of eggs by the powdered composition of the present invention. The proportion of ingredients used in both cases is described in Table 4 below:

TABLE-US-00004 TABLE 4 Ingredients Standard Test Wheat flour 160 g 160 g Refined sugar 120 g 120 g Egg 100 g — Powdered composition — 22 g Water 100 g 100 g Additional water — 78 g Sunflower oil  60 g 60 g Powdered yeast  15 g 15 g

[0047] The two preparations were submitted to the same preparation conditions, mixing all the ingredients and baking in a preheated oven at 180° C. The powdered composition was introduced by mixing 22 g of the composition with 78 g of water, offering greater practicality in the preparation because there is no breaking of the eggs or the formation of snow whites. The final result and the comparison between the two preparations can be seen in FIG. 2.

[0048] It is possible to conclude that the simple chocolate cake obtained with the powdered composition of the present invention meets the expected parameters of appearance, texture and taste of a standard recipe. In a blind test performed, most consumers preferred the test recipe (with the powdered composition) over the standard recipe, which demonstrates that the egg replacement composition was highly accepted and efficiently mimicked the functional and sensory properties of eggs in natura.

Example 3

[0049] Two pancake preparations were performed. The standard pancake corresponds to the conventional recipe, with the incorporation of egg in natura. The test pancake, in turn, corresponds to the recipe with the replacement of eggs by the powdered composition of the present invention. The proportion of ingredients used in both cases is described in Table 5 below:

TABLE-US-00005 TABLE 5 Ingredients Standard Test Wheat flour 120 g 120 g Milk 240 g 240 g Egg 100 g — Powdered composition — 22 g Additional water — 78 g Salt  2 g 2 g

[0050] The two preparations were submitted to the same preparation conditions, with mixing of all ingredients followed by heating on a flat surface heated on medium heat for 3 minutes on each side of the pancake. The introduction of the powdered composition took place by mixing 22 g of the composition with 78 g of water, offering greater practicality in the preparation because there is no breakage of the eggs and the storage is more practical. The final result and the comparison between the two preparations can be seen in FIG. 3.

[0051] It is possible to conclude that the pancake obtained with the powdered composition of the present invention meets the expected parameters of appearance, texture and taste of a standard recipe. In a blind test performed, most consumers preferred the test recipe (with the powdered composition) over the standard recipe, which demonstrates that the egg replacement composition was highly accepted and efficiently mimicked the functional and sensory properties of eggs in natura.

Example 4

[0052] Two preparations of blender salt pie without filling were carried out. The standard pie corresponds to the conventional recipe, with the incorporation of egg in natura. The test cake, in turn, corresponds to the recipe with the replacement of eggs by the powdered composition of the present invention. The proportion of ingredients used in both cases is described in Table 6 below:

TABLE-US-00006 TABLE 6 Ingredients Standard Test Milk 370 g 370 g Wheat flour 130 g 130 g Egg 100 g — Powdered composition — 22 g Additional water — 78 g Sunflower oil 100 g 100 g Powdered yeast  15 g 15 g Salt  2 g 2 g

[0053] The two preparations were submitted to the same preparation conditions, mixing all the ingredients and baking in a preheated oven at 180° C. The introduction of the powdered composition took place by mixing 22 g of the composition with 78 g of water, offering greater practicality in the preparation because there is no breakage of the eggs and the storage is more practical. The final result and the comparison between the two preparations can be seen in FIG. 4.

[0054] It is possible to conclude that the pie without filling obtained with the powdered composition of the present invention meets the expected parameters of appearance, texture and flavor of a standard recipe. In a blind test performed, most consumers preferred the test recipe (with the powdered composition) over the standard recipe, which demonstrates that the egg replacement composition was highly accepted and efficiently mimicked the functional and sensory properties of eggs in natura.

Example 5

[0055] Two preparations of pie filled with palm heart, olives and peas were made. The standard pie corresponds to the conventional recipe, with the incorporation of egg in natura. The test cake, in turn, corresponds to the recipe with the replacement of eggs by the powdered composition of the present invention. The proportion of ingredients used in the preparation of the dough in both cases is described in Table 4 above, with only incorporating the filling of palm heart, olives and peas.

[0056] The two preparations were submitted to the same preparation conditions, mixing all the ingredients and baking in a preheated oven at 180° C. The introduction of the powdered composition took place by mixing 22 g of the composition with 78 g of water, offering greater practicality in the preparation because there is no breakage of the eggs and the storage is more practical. The final result and the comparison between the two preparations can be seen in FIG. 5.

[0057] It is possible to conclude that the pie with palm heart, olives and pea filling obtained with the powdered composition of the present invention meets the expected parameters of appearance, texture and flavor of a standard recipe. In a blind test performed, most consumers preferred the test recipe (with the powdered composition) over the standard recipe, which demonstrates that the egg replacement composition was highly accepted and efficiently mimicked the functional and sensory properties of eggs in natura.

[0058] While the invention has been described in conjunction with specific examples of recipes, it is apparent that many alternatives, modifications and variations will be apparent to those skilled in the art. Consequently, it is intended to encompass all such alternatives, modifications and variations that fall within the scope of the appended claims. It should be understood that various alternatives to the embodiments of the invention described herein may be employed in the practice of the invention.