PLANT-BASED EGG SUBSTITUTE AND METHOD OF MANUFACTURE
Disclosed herein are non-egg compositions that can be used as egg substitutes. The disclosure is directed to egg substitutes and methods of manufacturing the same, and compositions comprising the egg substitutes, including edible compositions such as baked goods and edible emulsions.
1 . A composition comprising
(i) protein in an amount up to 80% by dry weight, and
(ii) fat in amount from 5% to 15% by dry weight;
wherein said composition is essentially egg-free, and wherein said composition provides binding, moisturizing, leavening, and/or emulsifying properties similar to an egg.
2 . The composition of claim 1 wherein the protein content is between 10 and 20% by dry weight.
3 . The composition of claim 1 , wherein said protein comprises plant-based protein.
4 . The composition of claim 3 , wherein said plant-based protein comprises protein from beans or peas.
5 . The composition of claim 1 , wherein said fat comprises plant-based oils.
6 . The composition of claim 5 , wherein said plant-based oils comprise oils from garbanzo and/or fava beans.
7 . The composition of claim 1 , further comprising
(iii) one or more flours in an amount of 50% or more by dry weight, and
(iv) one or more gums and/or starches in an amount less than 20% by dry weight.
8 . The composition of claim 7 , further comprising high-fiber material in an amount up to 15% by dry weight.
9 . The composition of claim 8 , wherein said high-fiber material comprises one or more brans.
10 . The composition of claim 9 , wherein said one or more brans comprise micronized corn bran.
11 . The composition of claim 1 , wherein said composition provides binding properties similar to that of a whole egg.
12 . The composition of claim 1 , wherein said composition provides moisturizing properties similar to that of a whole egg.
13 . The composition of claim 1 , wherein said composition provides leavening properties similar to that of a whole egg.
14 . The composition of claim 1 , wherein said composition provides emulsifying properties similar to that of a whole egg.
15 . The composition of claim 1 , wherein said composition is egg-free.
16 . The composition of claim 1 , wherein said binding, moisturizing, leavening, and/or emulsifying properties are measured at between about 90-110% of the binding, moisturizing, leavening, and/or emulsifying properties of an egg.
17 . A composition, comprising:
a) 60-99.5% by dry weight of one or more bean flours; and
b) 0.5-15% by dry weight of one or more gums and/or starches.
18 . The composition of claim 17 , wherein said bean flour comprises garbanzo flour.
19 . The composition of claim 18 , wherein said garbanzo flour comprises about 40% or more of the dry weight of the composition.
20 . The composition of claim 18 , wherein said garbanzo flour comprises about 75% or more of the dry weight of the composition.
21 . The composition of claim 18 , wherein said garbanzo flour comprises about 85% or more of the dry weight of the composition.
22 . The composition of claim 18 , wherein said bean flour further comprises fava bean flour.
23 . The composition of claim 22 , wherein said fava bean flour and said garbanzo flour together comprise about 80% or more of the dry weight of the composition.
24 . The composition of claim 22 , wherein said garbanzo flour comprises from 80-85% of the dry weight of the composition, and wherein said fava bean flour comprises from 12.5-17.5% of the dry weight of the composition, and wherein the combination of garbanzo flour and fava been flour is a maximum of 99.5% by dry weight of the composition.
25 . The composition of claim 22 , wherein said garbanzo flour comprises about 45-55% of the dry weight of the composition, and wherein said fava bean flour comprises about 35-45% of the dry weight of the composition, and wherein the combination of garbanzo flour and fava been flour is a maximum of 99.5% by dry weight of the composition.
26 . The composition of claim 17 , wherein said bean flour is essentially free of soy flour.
27 . The composition of claim 17 , wherein said bean flour is free of soy flour.
28 . The composition of claim 17 , wherein said one or more gums is selected from xanthan gum, acacia gum, and combinations thereof.
29 . The composition of claim 28 , wherein said one or more gums is a combination of xanthan gum and acacia gum.
30 . The composition of claim 29 , wherein said combination is an essentially 1:1 ratio by weight of xanthan gum and acacia gum.
31 . The composition of claim 30 , wherein said xanthan gum and said acacia gum each comprise about 1-3% of the dry weight of the composition.
32 . The composition of claim 28 , wherein said one or more gums is xanthan gum.
33 . The composition of claim 32 , wherein said xanthan gum comprises 1-7.5% of the dry weight of the composition.
34 . The composition of claim 28 , wherein said one or more gums is acacia gum.
35 . The composition of claim 28 , further comprising one or more starches.
36 . The composition of claim 35 , wherein said one or more starches is arrowroot starch.
37 . The composition of claim 36 , wherein said gum comprises about 4-9% of the dry weight of the composition, and said arrowroot starch comprises about 2-5% of the dry weight of the composition.
38 . A composition comprising
(i) yellow pea flour, and
(ii) modified starch;
wherein said composition is essentially egg-free, and wherein said yellow pea flour and said modified starch are in a weight ratio ranging from 7:3 to 3:7, and wherein said composition provides binding, moisturizing, leavening, and/or emulsifying properties similar to an egg.
39 . The composition of claim 38 , wherein said flour and said starch are in a weight ratio of 6:4 to 4:6.
40 . The composition of claim 38 , wherein said flour and said starch are in a weight ratio of about 1:1.
41 . The composition of claim 38 , wherein said composition further comprises one or more components selected from the group consisting of guar gum, xanthan gum, carboxymethylcellulose, and mixtures thereof.
42 . The composition of claim 38 , wherein said composition further comprises guar gum, xanthan gum, and carboxymethylcellulose, wherein said guar gum, xanthan gum, and carboxymethylcellulose are present in a combined amount weight ratio ranging from 1:8 to 1:12 compared to the amount by weight of the combined yellow pea flour and modified starch.
43 . The composition according to claim 38 , wherein said composition is an eggless mayonnaise.
44 . A method of using the composition of any of the above claims as a substitute for egg yolks, egg whites, or whole eggs in the preparation of an equivalent product prepared using an equivalent weight of eggs.
45 . The method of claim 44 , wherein said method comprises use of the composition as a binding agent.
46 . The method of claim 44 , wherein said method comprises use of the composition as a moisturizing agent.
47 . The method of claim 44 , wherein said method comprises use of the composition as a leavening agent.
48 . The method of claim 44 , wherein said method comprises use of the composition as an emulsifying agent.
49 . A food product prepared using the composition of any of claims 1 - 43 as an egg substitute, wherein said food product achieves a score within 20% of a score from an equivalent product prepared using eggs, wherein said score is based on an evaluation of one or more of texture, color, flavor, density, and roughness.
50 . The food product of claim 49 , wherein said food product is a baked food product.
51 . The food product of claim 49 , wherein said food product is a sauce, dressing, mayonnaise, or custard.
52 . The food product of claim 49 , wherein said food product is a scramble, omelet, or quiche wherein said food product achieves a score within 20% of a score from a scramble, omelet, or quiche prepared using eggs, wherein said score is based on an evaluation of one or more of texture, color, flavor, density, and roughness.
53 . The food product of claim 49 , wherein said food product is an ice cream, pasta, meatlog or burger patty.
54 . A method of baking, comprising using as a 1:1 replacement per egg, 10.3-13.0 grams garbanzo flour, 1.2-1.5 grams micronized corn bran, and 0.4-0.6 grams xanthan gum.
55 . A method of baking, comprising using as a 1:1 replacement per egg, 9.8-12.4 grams garbanzo flour, 1.7-2.2 grams fava bean flour, 0.2-0.3 grams xanthan gum, and 0.2-0.3 grams acacia gum.
56 . A method of baking, comprising using as a 1:1 replacement per egg, 6.1-7.8 grams garbanzo flour, 4.6-5.9 grams fava bean flour, 0.8-1.1 grams acacia gum, and 0.4-0.6 grams arrowroot starch.
57 . A method of preparing an edible emulsion, comprising using as a 1:1 replacement per egg, a composition comprising 44-47% by weight yellow pea flour, 44-47% by weight modified starch, 3-5% by weight mixture of guar gum and xanthan gum, and 3-5% by weight carboxymethylcellulose.