BR-102024017744-A2 - METHOD OF PREPARATION AND LIQUID VEGETABLE COMPOSITION ANALOGOUS TO EGG

Abstract

This invention relates to a liquid preparation analogous to eggs, developed as a culinary alternative for consumers with dietary restrictions or specific dietary preferences, such as food allergies or vegan diets. The product is formulated with natural ingredients, including chickpea aquafaba, chickpea residue, coconut milk powder, and cassava starch. The production process involves preparing the aquafaba, followed by mixing the ingredients, adjusting the pH to 3.5-4.5 using organic acids, and pasteurizing the resulting mixture. The main novelty of this invention lies in the incorporation of cassava starch and chickpea cooking residue into the formulation of the liquid preparation, as well as in the specific proportions of the ingredients, which gives the final product unique characteristics. The aquafaba has a neutral color and adds foaming ability to the product. The residue from cooking chickpeas provides a significant technical effect to the product, resulting in a liquid preparation richer in nutrients (proteins, carbohydrates, and fiber) compared to existing market alternatives, also adding a technological effect related to the viscosity and visual appearance of the product. Coconut milk powder provides a color similar to egg white and enriches the lipid content of the preparation. Cassava starch contributes to the product's viscosity, making it thicker. Therefore, the components of this invention provide a product that can be used as an analogue to eggs in food formulations. The liquid preparation analogous to egg presented a pH in the range of 3.5 to 4.5, an average concentration of total soluble solids of 6.4 °Brix, 11.24% ± 0.00 of moisture, 0.25% ± 0.00 of acidity, 1.28% ± 0.00 of lipids, and 1.19% ± 0.05 of proteins. The analysis of total polyphenols resulted in an average concentration of 34.96 mg of polyphenols present in the sample. To evaluate the application of the liquid preparation analogous to egg, pancakes were made with conventional eggs and with the proposed product (liquid preparation analogous to egg) in order to compare their acceptance in relation to color and aroma attributes, with the liquid preparation analogous to egg being better evaluated. In the microbiological analyses, no alterations were detected (absence of Salmonella in 25g and E. coli count less than 10 CFU/g during 90 days). The sensory acceptance and potential for enrichment with bioactive compounds highlight the viability of this product in the food industry.

Inventors

• LUCICLÉIA BARROS DE VASCONCELOS
• JAN GABRIEL DA SILVA GOMES

Assignees

• UNIVERSIDADE FEDERAL DO CEARÁ

Dates

Publication Date

20260310

Application Date

20240828

Claims (4)

1. 1 - METHOD FOR PREPARING A VEGETABLE LIQUID COMPOSITION ANALOGOUS TO EGG, characterized by the fact that it has the following steps: a) Immersion of chickpeas in water in a 1:2 ratio for 12 to 24 hours (101); b) Draining (102); c) Second immersion of chickpeas in water in a 1:3 ratio for pressure cooking (15-30 min); d) Filtration; e) Homogenization of ingredients: aquafaba (chickpea water) 80-90%, residual chickpeas 5-15%, coconut extract powder 2% to 5% and cassava starch 1% to 3%; f) Adjustment of pH to 3.5-4.5 by using organic acids; g) Pasteurization (1 min/80); h) Packaging; i) Storage.
2. 2 - METHOD FOR PREPARING A LIQUID VEGETABLE COMPOSITION ANALOGOUS TO EGG, according to claim 1, characterized by the fact that in the homogenization step its composition is: 83.7% aquafaba, 10.0% residual chickpeas, 3.8% coconut milk powder and 2.5% cassava starch.
3. 3 - METHOD FOR PREPARING A LIQUID VEGETABLE COMPOSITION ANALOGOUS TO EGG, according to claim 1, characterized in that in the pH adjustment step the final pH corresponds to 4.0 by means of citric, malic, ascorbic, tartaric, lactic, acetic acid or combinations thereof.
4. 4 - LIQUID PREPARATION, characterized in that it is obtained as described in claims 1 to 3.

Description

Field of invention [001] The present invention focuses on the search for innovative solutions to meet the needs of people with dietary restrictions, such as food allergies or specific dietary preferences, including vegans, who seek egg alternatives in their culinary recipes. The invention focuses on the development of a liquid preparation analogous to eggs, offering a versatile and functional alternative for use in various culinary recipes. Based on aquafaba, the residual liquid resulting from the cooking or processing of chickpeas, the research aims to explore its unique properties to create an effective and accessible substitute for eggs in culinary recipes. Recognizing the lack of satisfactory options in the current market for those seeking egg alternatives, the innovation seeks to fill this gap, providing an inclusive and nutritious culinary solution. Fundamentals of the invention [002] The proposed innovation is based on the growing demand for food alternatives that meet the needs of consumers with dietary restrictions and concerns related to health and sustainability. The introduction of a liquid preparation analogous to eggs, based on chickpea aquafaba and its residues, coconut milk powder and cassava starch, emerges as a response to the search for versatile and nutritious culinary solutions for people with food allergies or who follow a vegan diet. [003] The invention is guided by an understanding of emerging trends in food consumption, where the preference for plant-based proteins has gained prominence due to perceived health and environmental benefits. Furthermore, the growing interest in natural and sustainable ingredients reinforces the relevance of using aquafaba, a byproduct of chickpeas, as the base for the liquid preparation. [004] The technical basis of the invention includes the detailed process for obtaining aquafaba, highlighting the importance of its composition and functional properties in cooking. The specific combination of ingredients, including residual chickpeas, coconut milk powder and cassava starch, was selected to impart nutritional and functional characteristics to the final product. [005] Homogenization of the mixture and subsequent pasteurization are essential steps to ensure the food safety of the liquid preparation, while pH adjustments aim to maximize its properties, such as foaming capacity. Detailed analysis of the product's physicochemical and sensory characteristics demonstrates its viability and acceptability, both in terms of quality and consumer preference. [006] A review of the literature revealed that there are previous studies that investigated egg substitutes in culinary recipes, using ingredients such as aquafaba and coconut milk powder. However, to date, none of these studies have incorporated cassava starch and chickpea cooking residue into their formulations. Furthermore, the proportions of the ingredients used in this invention differ from those found in previous research. [007] Patent WO2021176454A1 developed a food product based on aquafaba, more specifically a dry product, using vegetable ingredients in order to obtain a vegan egg powder. This patent differs from the invention presented here by not using residual chickpeas, cassava starch, and also by being a dry (powdered) product. [008] Patent CN116406708A stands out for its formulation of a whipped cream using aquafaba as a raw material. It differs in its application and purpose from the product proposed in this patent, which aims to be an egg substitute. [009] In the article (Silva et al., Food Chem. v. 10, p 1-4, 2024): “Aquafaba from the cooking of chickpeas (Cicer arietinum L.): chemical characteristics, standardization of use and culinary application”, the potential of aquafaba in the food industry is explored. This proposal also seeks to take advantage of the properties of aquafaba, but with a different approach. While the article investigates its chemical characteristics and standardization of use in various culinary applications, without focusing on proposing a ready-to-consume technological product, the invention proposal presented here focuses on the development of a liquid preparation analogous to egg, with added ingredients and subjected to specific processes that make it suitable for commercialization as a product. [010] In the article (Silva et al., Food Chem. v. 10, p 1-4, 2024) "Obtaining and characterization of aquafaba from chickpeas (Cicer arietinum L.): technological and biological properties", the potential of aquafaba as a valuable byproduct of chickpea cooking is explored. This byproduct is generally discarded but is rich in proteins with foaming and stable emulsifying capacity. While the article investigates the influence of different cooking times and methods on the quality of aquafaba, this patent proposal develops a final product aiming to replicate the functional properties of eggs. These differences highlight distinct approaches to the use of aquafaba, whether as a direc