EP4138573A1

EP4138573A1 - Fermented egg product

Info

Publication number: EP4138573A1
Application number: EP21722959.0A
Authority: EP
Inventors: Mira ASUNMAA; Emma Mäkelä
Original assignee: Munax Oy
Current assignee: Munax Oy
Priority date: 2020-04-21
Filing date: 2021-04-20
Publication date: 2023-03-01
Also published as: FI20205402A1; WO2021214386A1; FI130415B

Abstract

The invention relates to milk-free and lactose-free fermented egg white product and a method for its preparation.

Description

FERMENTED EGG PRODUCT

FIELD OF THE INVENTION

The present invention relates to fermented egg products having a yo- ghurt-like structure and a method for its preparation. BACKGROUND OF THE INVENTION

Fermentation of food compositions with egg white as one protein com ponent has been widely studied. There is a lot of literature describing these prod ucts fermented with various bacteria cultures.

Lin, J.C.C. et al., Preparation of a Yogurt-like Product Containing Egg White, Journal of Food Science, Volume 49, Issue 6, November 1984, pp. 1444- 1448, discloses fermentation of liquid egg white in skim milk or soymilk by com bined Lactobacillus and Streptococcus bacteria cultures. Yoghurt contains egg white, soymilk, skim milk, glucose, sucrose, xanthan gum and vanilla extract.

Gogo, L.A. et al., Effect of Egg White Utilization on the Physico-Chemical and Sensory Attributes of Protein-rich Yoghurt, IFIS, Volume 1, April 2012, pp. 52- 60, discloses manufacturing of fermented high protein yoghurt made from whole milk, fortified with egg white (30% v/v) and skim milk powder at 12% (w/v).

Reports on fermented yoghurt-like products made from egg white as a single protein source have not been disclosed. It is widely known that food products containing lactose may cause se vere gastrointestinal problems among many individuals (lactose intolerance). Also, food products containing milk may cause gastrointestinal problems. There fore, there is a need for completely milk-free and lactose-free alternative food prod ucts that exhibit appealing and tasty properties. Moreover, plant-based milks like soymilk, although being lactose-free, do not have the same high biological value of protein exhibited by egg white. Therefore, new applications of egg white products are of great interest by consumers. Egg white with egg yolk is known as a complete food that contains all nutrients necessary to birth of life.

BRIEF DESCRIPTION OF THE INVENTION We have now found that a milk-free and lactose-free fermented product can be produced from egg white as a single protein source, with or without egg yolk. The product exhibits a yoghurt-like structure and is provided in a drinkable or spoonable form which is ready-to-consume. The present invention also provides a product which meets the de mands and needs of the consumers for protein rich food products made from alter native protein sources. In addition, the milk-free nature and the low energy content are benefits. Other properties affecting the consumer interest are lack of food ad ditives and lack of artificial sweeteners.

An object of the present invention is to provide a milk-free and lactose- free fermented product with egg white as a single protein source, without using food additives, such as xanthan gum, guar gum, or lactic acid.

Another object of the invention is to provide a method for producing a milk-free and lactose-free fermented product with egg white as a single protein source, without using food additives.

DETAILED DESCRIPTION OF THE INVENTION

The invention provides a milk-free and lactose-free fermented egg white product with a high nutritional value which is a ready-to-consume product. In an embodiment, the product is a set-type yoghurt. In another embodiment, the product is a stirred stable yoghurt. The product may be in the spoonable or drink able form.

In an embodiment, the product is free from food additives. In the pre sent invention, the term "food additives" means substances which are listed in An nex 11 of European Commission Regulation (EU) No 1129/2011 of 11 November 2011. Thus, the milk-free and lactose-free fermented egg white product of the in vention does not contain, for example, added lactic acid ingredient having E code 270 in the Annex 11.

In an embodiment, the product comprises about 30 wt-% to about 80 wt-% of egg white based on the weight of the product. In another embodiment, the product comprises about 40 wt-% to about 70 wt-% of egg white. In a further em bodiment, the product comprises about 40 wt-% to about 50 wt-% of egg white. In a still further embodiment, the product comprises about 40 wt-% of egg white.

The milk-free and lactose-free fermented egg white product of the in vention may additionally contain egg yolk based on the weight of the product. In an embodiment, the product comprises 0 wt-% to about 8 wt-% of egg yolk. In another embodiment, the product comprises about 2 wt-% to about 6 wt-% of egg yolk. In a further embodiment, the product comprises about 4 wt-% to about 5 wt-% of egg yolk. In a still further embodiment, the product comprises about 4 wt-% of egg yolk.

In the present invention, egg white and yolk are used as a natural liquid form and the amounts of these substances are based on the liquid form thereof.

The milk-free and lactose-free fermented egg white product of the in vention may also contain liquid whole egg.

In an embodiment of the invention, the protein portion of the milk-free and lactose-free fermented product is derived from egg protein only.

If liquid whole egg is added to the egg white product of the invention, the total amount of egg white of the product is about 30 wt-% to about 80 wt-% based on the weight of the product, and the total amount of yolk of the product is up to about 8 wt-% based on the weight of the product.

In an embodiment, the dry matter content of the milk-free and lactose- free fermented egg white product is in the range of about 9% to about 18%. In an other embodiment, the dry matter is in the range of about 10% to about 16%.

In an embodiment, the protein content of the milk-free and lactose-free fermented egg white product is in the range of about 4% to about 6%. In another embodiment, the protein content is about 5%.

The pH of the milk-free and lactose-free fermented egg white product is in the range of about 4.1 to about 4.5. In an embodiment, the pH is about 4.2.

In an embodiment, the product of the invention contains digestible car- bohydrate(s). The carbohydrates include added sugar(s), such as dextrose, su crose, a berry or fruit preparation, such as a mango puree, without limiting thereto. In an embodiment, the amount of the carbohydrate (s) is in the range of about 0.25 wt-% to about 30 wt-% based on the weight of the product.

In an embodiment, the product of the invention contains non-additive thickening agent(s) to provide an appropriate thick texture to the product. In an embodiment, the thickening agent(s) includes plant-based fiber(s), including oat fiber, linseed fiber, fruit fiber, such as citrus fiber, without limiting thereto. In an embodiment, the amount of the thickening agent is in the range of 0 wt-% to about 0.5 wt-% based on the weight of the product. In another embodiment, the amount is about 0.2 wt-% to about 0.3 wt-%.

In an embodiment, the product of the invention contains non-additive water retention agent(s). In an embodiment, the water retention agent(s) includes starch, such as potato starch, corn starch and tapioca, without limiting thereto. In an embodiment, the amount of the water retention agent is in the range of 0 wt-% to about 2 wt-% based on the weight of the product. In another embodiment, the amount is 0 wt-% to about 1.2 wt-%. In a further embodiment, the amount is about 0.5 wt-% to about 0.9 wt-%. The fermented egg white product of the invention is a ready-to-con- sume drinkable or spoonable yoghurt-like structure depending on the ingredient composition and processing parameters.

The invention also provides a method for producing a milk-free and lac tose-free fermented egg white product of the invention. The method comprises the steps of:

- providing egg white,

- providing digestible carbohydrate (s),

- adding the egg white and the digestible carbohydrate (s) to water to provide an egg white blend,

- heating the egg white blend to a temperature of about 70°C to about 88°C, specifically to about 85°C, for about 90 to about 360 sec, specifically for about 120 sec,

- cooling the egg white blend to a temperature at which a starter culture remains active,

- adding the starter culture to the cooled egg white blend,

- fermenting the egg white blend for about 3 hours to about 36 hours to provide a fermented egg white product,

- cooling to a temperature of 6°C or lower, mixing and packaging the fermented egg white product.

In an embodiment, the method of the invention does not involve a step of terminating the fermentation of the egg white blend.

In an embodiment, the egg white is pasteurized prior to addition to the water. Pasteurization may be carried out according to the methods commonly ap plied in egg processing industry. In an embodiment, egg white is pasteurized at a temperature range of about 57°C to about 60°C. In another embodiment, the egg white is not pasteurized.

Egg white, optionally pasteurized, is added to water so as to provide an egg white blend containing about 30 wt-% to about 80 wt-% of egg white. In an embodiment, egg white is added in an amount about 40 wt-% to about 70 wt-%. In another embodiment, the egg white is added in an amount of about 50 wt-% to about 60 wt-%. In a further embodiment, egg white is added in an amount of about 40 wt-%.

In addition to egg white, digestible carbohydrate (s) described above is added to the water. The carbohydrate (s) constitutes a culture medium to the starter culture in the method. In addition, the carbohydrate (s) provides an appeal ing sweet taste to the product. The carbohydrate (s) is added to water so as to pro vide an egg white blend containing about 0.25 wt-% to about 30 wt-% of carbohy drate (s) based on the weight of the product.

The starter culture is selected from a thermophilic starter, mesophilic starter and a mixture thereof. The starter cultures suitable for use in the present invention are commercially available. The optimum fermentation conditions in cluding fermentation temperature are provided by the suppliers. A skilled person may thus select optimum process conditions for each selected starter culture. When thermophilic starter is used, the egg white blend is cooled to 45°C or below. When mesophilic starter is used, the egg white blend is cooled to 36°C or below. In an embodiment, a thermophilic starter is used in the method. In another embodi ment, a mixture of thermophilic starters is used in the method. In an embodiment, a blend of thermophilic starters of thermophilic bacteria Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus is used.

In an embodiment, the method of the invention does not involve a step of homogenization after fermentation.

In an embodiment of the method of the invention, besides egg white, at least one of egg yolk and whole egg, i.e., liquid egg, is added to the egg white blend so as to provide an egg white blend containing up to about 8 wt-% of egg yolk in total. In an embodiment, the egg white blend contains about 2 wt-% to about 6 wt- % of egg yolk. In another embodiment, the egg white blend contains about 4 wt-% to about 5 wt-% of egg yolk. In a further embodiment, the egg white blend contains about 4 wt-% of egg yolk.

The egg yolk and whole egg may be pasteurized or unpasteurized. Pas teurization may be carried out according to the methods commonly applied in egg processing industry. In an embodiment, egg yolk is pasteurized at a temperature range of about 63°C to about 68°C.

In an embodiment of the method of the invention, at least one of thick ening agent(s) and water retention agent(s) is included in the product. These agents are added to the egg white blend prior to the heat treatment. The thickening agent(s) is added so as to provide an egg white product containing up to about 0.5 wt-% thickening agent. In another embodiment, the egg white product contains about 0.2 wt-% to about 0.3 wt-% of the thickening agent(s). The water retention agent(s) is added so as to provide an egg white product containing up to about 2 wt-% based on the weight of the product. In another embodiment, the egg white product contains up to about 1.2 wt-% water retention agent(s). In a further em bodiment, the egg white product contains about 0.5 wt-% to about 0.9 wt-% water retention agent(s).

Further ingredients may be introduced to the fermented egg white product. These substances may improve sensory properties, such as appearance, taste and colour, of the product. The substances include pieces of cereals, nuts, fruits and vegetables, sweet flavouring sauces, like chocolate and caramel sauces, without limiting thereto.

In an embodiment of the method of the invention, the method com prises the steps of:

- providing egg white,

- providing digestible carbohydrate (s),

- adding at least one of yolk, whole egg, thickening agent and water re tention agent to the egg white blend,

- adding the starter culture to the cooled egg white blend,

The fermented egg white product produced by the method of the inven tion exhibits a yoghurt-like structure and is in a drinkable or spoonable form de pending on the ingredient composition and processing parameters.

The following example is presented for further illustration of the inven tion without limiting the invention thereto.

Example 1

An egg white yoghurt was produced from the ingredients set forth in Table 1 below. Table 1

The dry matter content (DM) and protein content of the egg white yo ghurt were 9.8% and 5.5%, respectively. The pH of the egg white yoghurt was 4.1- 4.2.

Citrus fibre was added to water and vigorously shaken for about 3 minutes. Starch and dextrose were then added to the citrus fiber-containing water solution under vigorous stirring to provide a mixture.

Liquid egg white was pasteurized at 57°C for 210 sec. Liquid yolk was pasteurized at 64°C for 210 seconds. After pasteurization, the liquid egg white and liquid yolk were added to the mixture to provide an egg white blend. The egg white blend was heated at 85°C for 120 seconds. Then, the egg white blend was cooled to a temperature of about 43°C.

Thermophilic starter culture was added to the egg white blend. Fermen tation was carried out in a fermentation tank at 43°C for about 8 hours whereby a yoghurt product was obtained. The yoghurt product was cooled and packaged.

Example 2

An egg white yoghurt was produced from the ingredients set forth in Table 2 below in a similar manner as in example 1 except that a fruit preparation with a dry matter (DM) content of 31% was used instead of dextrose. Table 2

The dry matter content (DM) and protein content of the egg white yo ghurt were 15.9% and 5.5%, respectively. The pH of the egg white yoghurt was 4.1- 4.3.

It will be obvious to a person skilled in the art that, as the technology advances, the inventive concept can be implemented in various ways. The inven tion and its embodiments are not limited to the examples described above but may vary within the scope of the claims.

Claims

1. Milk-free and lactose-free fermented egg white product.

2. The product of claim 1, wherein the product comprises about 30 wt- % to about 80 wt-% of egg white, specifically about 40 wt-% to about 70 wt-%, more specifically about 40 wt-% to about 50 wt-%, still more specifically about 40 wt-%.

3. The product of claim 1 or 2, wherein the product comprises at least one of yolk and whole egg.

4. The product of claim 3, wherein the total amount of yolk of the prod- uct is up to about 8 wt-%, specifically from about 2 wt-% to about 6 wt-%, more specifically from about 4 wt-% to about 5 wt-%, still more specifically about 4 wt-

%.

5. The product of any one of the preceding claims, wherein the protein portion of the product is derived from egg protein only.

6. The product of any one of the preceding claims, wherein the product comprises a thickening agent selected from plant based fiber(s) including oat fiber, linseed fiber, fruit fiber, such as citrus fiber, and a mixture thereof.

7. The product of claim 6, wherein the amount of the thickening agent of the product is up to about 0.5 wt-%, specifically from about 0.2 wt-% to about 0.3 wt-%.

8. The product of any one of the preceding claims, wherein the product comprises a water retention agent selected from starch, such as potato starch, corn starch, tapioca and a mixture thereof.

9. The product of claim 8, wherein the amount of the water retention agent of the product is up to about 2 wt-%, specifically up to about 1.2 wt-%, more specifically from about 0.5 wt-% to about 0.9 wt-%.

10. The product of any one of the preceding claims, wherein the product comprises a digestible carbohydrate selected from a sugar such as dextrose, su crose, a berry preparation, a fruit preparation, such as a mango puree, and a mix- ture thereof.

11. The product of claim 10, wherein the amount of the digestible car bohydrate of the product is from about 0.25 wt-% to about 30 wt-% based on the weight of the product.

12. The product of any one of the preceding claims, wherein the dry matter content of the product is in the range of about 9% to about 18%, specifically in the range of about 10% to about 16%.

13. The product of any one of the preceding claims, wherein the protein content of the product is in the range of about 4% to about 6%, specifically about 5%.

14. The product of any one of the preceding claims, wherein the pH of the product is in the range of about 4.1 to about 4.5, specifically about 4.2.

15. The product of any one of the preceding claims, wherein the product is free from food additives listed in Annex 11 of European Commission Regulation (EU) No 1129/2011.

16. A method for producing milk-free and lactose-free fermented egg white product of any one of claims 1-15, comprising the steps of:

- providing egg white,

- providing digestible carbohydrate (s),

- heating the egg white blend to a temperature of about 70°C to about 88°C for about 90 to about 360 sec,

- cooling the egg white blend to a temperature at which a starter culture remains active, - adding the starter culture to the cooled egg white blend,

17. The method of claim 16, comprising adding at least one of yolk, whole egg, thickening agent and water retention agent to the egg white blend.

18. The method of claim 16 or 17, wherein the heat treatment is carried out at about 85°C.

19. The method of any one of claims 16-18, wherein the heat treatment is carried out for about 120 sec.

20. The method of any one of claims 16-19, wherein the starter culture is selected from a thermophilic starter, mesophilic starter and a mixture thereof, specifically a mixture of thermophilic starters.

21. The method of claim 20, wherein the egg white blend is cooled to 45°C or below for the thermophilic starter, or to 36°C or below for the mesophilic starter.

22. The method of any one of claims 16-21, wherein the method does not involve a step of homogenization after fermentation.