Preparation and utilization of microbial-based egg fluid substitute and milk substitute

Patent metadata

Field	Value
Publication number	US-2024381913-A1
Application number	US-202418661648-A
Country	US
Kind code	A1
Filing date	May 12, 2024
Priority date	May 19, 2023
Publication date	Nov 21, 2024
Grant date	—

Abstract

A method of preparing a food composition for an egg fluid substitute or for a milk substitute is described, including a step of lysing microorganisms, and corresponding food compositions prepared by such method. The egg fluid substitute or milk substitute changes into a gel having properties similar to egg fluid when heated and exhibits excellent foaming performance, and can replace egg fluid in a wide range of food applications, including confectionery and baking. The described method enables the production of an egg fluid substitute or milk substitute in an environmentally friendly and sustainable manner, and provides a method for utilizing nutritionally valuable microorganisms as an egg fluid substitute or a milk substitute, as well as contributing to the food industry by expanding the choice of food ingredients.

First claim

What is claimed is:

1 . A method of preparing a food composition for an egg fluid substitute, comprising the step of lysing microorganisms.

2 . The method of preparing a food composition for an egg fluid substitute according to claim 1 , wherein the lysis is carried out by the method selected from the group consisting of sonication, French pressing, bead beating, blending, freeze-thawing, chemical lysis using sodium dodecyl sulfate (SDS), chemical lysis using sodium hydroxide (NaOH), and
biochemical lysis using lysozyme, biochemical lysis using zymolase, biochemical lysis using chitinase, and biochemical lysis using β-glucanase.

3 . The method of preparing a food composition for an egg fluid substitute according to claim 2 , wherein the lysis comprises the steps of:
(a) treating with ultrasound for 0.1 to 3 seconds; (b) cooling for 1 to 30 seconds; and (c) repeating steps (a) and (b).

4 . The method of preparing a food composition for an egg fluid substitute according to claim 3 , wherein if the microorganism is yeast, step (c) repeats the sonication such that the total sonication time of step (a) is 20 to 60 minutes.

5 . The method of preparing a food composition for an egg fluid substitute according to claim 3 , wherein if the microorganism is a bacterium, step (c) repeats the sonication such that the total sonication time of step (a) is 10 to 30 minutes.

6 . The method of preparing a food composition for an egg fluid substitute according to claim 1 , wherein the lysed microorganisms of claim 1 are in a colloidal state and turn into a gel having a young's modulus of 10 to 60 kPa upon heating.

7 . The method of preparing a food composition for an egg fluid substitute according to claim 1 , wherein the microorganism is an edible microorganism.

8 . The method of preparing a food composition for an egg fluid substitute according to claim 7 , wherein the edible microorganism is a gram-negative bacterium, a gram-positive bacterium, a microalga, a yeast, a mycelial fungus, or a protozoa.

9 . The method of preparing a food composition for an egg fluid substitute according to claim 7 , wherein the edible microorganism is at least one selected from the group consisting of Escherichia coli, Bacillus subtilis, Saccharomyces cerevisiae, Cyberlindnera jadinii, Komagataella pastoris, Komagataella phaffii, Torulopsis corallina, Geotrichum candidum, Kluyveromyces marxianus, Rhodosporidium toruloides, Yarrowia lipolytica, Aspergillus oryzae, Rhizopus oligosporus, Rhizomucor pusillus, Fusarium venenatum, Fusarium flavolapis, Trichoderma spp., Paecilomyces variotii, Monascus purpureus, Monascus ruber, Neurospora spp., Lactobacillus plantarum, Lactobacillus sakei, Rhodobacter capsulatus, Methylobacterium extorquens, Methylococcus capsulatus, Methylophilus mthylotrophus, Xanthobacter spp., Cupriavidus necator, Arthrospira spp., Chlorella spp., Dunaliella spp., Haematococcus spp. and Schizochytrium spp.

10 . The method of preparing a food composition for an egg fluid substitute according to claim 1 , further comprising the step of adding a food additive to the lysed microorganisms.

11 . The method of preparing a food composition for an egg fluid substitute according to claim 10 , wherein the food additive is maltodextrin and/or transglutaminase.

12 . The method of preparing a food composition for an egg fluid substitute according to claim 1 , wherein the egg fluid is whole egg fluid, egg white or egg yolk.

13 . A method of preparing a food composition for a milk substitute, comprising the steps of:
heating the microorganisms; and lysing heated microorganisms.

14 . The method of preparing a food composition for a milk substitute according to claim 13 , wherein the heating is performed at 55 to 130° C.

15 . The method of preparing a food composition for a milk substitute according to claim 13 , wherein the lysis is carried out by the method selected from the group consisting of sonication, French pressing, bead beating, blending, freeze-thawing, chemical lysis using sodium dodecyl sulfate (SDS), chemical lysis using sodium hydroxide (NaOH), and
biochemical lysis using lysozyme, biochemical lysis using zymolase, biochemical lysis using chitinase, and biochemical lysis using β-glucanase.

16 . The method of preparing a food composition for a milk substitute according to claim 13 , wherein the microorganism is an edible microorganism, which is at least one selected from the group consisting of Escherichia coli, Bacillus subtilis, Saccharomyces cerevisiae, Cyberlindnera jadinii, Komagataella pastoris, Komagataella phaffii, Torulopsis corallina, Geotrichum candidum, Kluyveromyces marxianus, Rhodosporidium toruloides, Yarrowia lipolytica, Aspergillus oryzae, Rhizopus oligosporus, Rhizomucor pusillus, Fusarium venenatum, Fusarium flavolapis, Trichoderma spp., Paecilomyces variotii, Monascus purpureus, Monascus ruber, Neurospora spp., Lactobacillus plantarum, Lactobacillus sakei, Rhodobacter capsulatus, Methylobacterium extorquens, Methylococcus capsulatus, Methylophilus mthylotrophus, Xanthobacter spp., Cupriavidus necator, Arthrospira spp., Chlorella spp., Dunaliella spp., Haematococcus spp. and Schizochytrium spp.

17 . A method of preparing a food composition for a milk substitute, comprising the steps:
lysing microorganisms; diluting the lysed microorganisms with water; and heating diluted microorganisms.

18 . The method of preparing a food composition for a milk substitute according to claim 17 , wherein the lysis is carried out by the method selected from the group consisting of sonication, French pressing, bead beating, blending, freeze-thawing, chemical lysis using sodium dodecyl sulfate (SDS), chemical lysis using sodium hydroxide (NaOH), and
biochemical lysis using lysozyme, biochemical lysis using zymolase, biochemical lysis using chitinase, and biochemical lysis using β-glucanase.

19 . The method of preparing a food composition for a milk substitute according to claim 17 , wherein the heating is performed at 55 to 130° C.

20 . The method of preparing a food composition for a milk substitute according to claim 17 , wherein the microorganism is an edible microorganism, which is at least one selected from the group consisting of Escherichia coli, Bacillus subtilis, Saccharomyces cerevisiae, Cyberlindnera jadinii, Komagataella pastoris, Komagataella phaffii, Torulopsis corallina, Geotrichum candidum, Kluyveromyces marxianus, Rhodosporidium toruloides, Yarrowia lipolytica, Aspergillus oryzae, Rhizopus oligosporus, Rhizomucor pusillus, Fusarium venenatum, Fusarium flavolapis, Trichoderma spp., Paecilomyces variotii, Monascus purpureus, Monascus ruber, Neurospora spp., Lactobacillus plantarum, Lactobacillus sakei, Rhodobacter capsulatus, Methylobacterium extorquens, Methylococcus capsulatus, Methylophilus mthylotrophus, Xanthobacter spp., Cupriavidus necator, Arthrospira spp., Chlorella spp., Dunaliella spp., Haematococcus spp. and Schizochytrium spp.

Assignees

• Korea Advanced Inst Sci & Tech

Inventors

• Lee Sang Yup
• Choi Kyeong Rok
• Ahn Da-Hee
• Jung Seok Yeong

Classifications

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title

• A21D2/08

  by adding organic substances · CPC title

• A23C11/10

  containing or not lactose but no other milk components as source of fats, carbohydrates or proteins · CPC title

• A23L29/35

  Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches · CPC title

• A23L29/06

  Enzymes · CPC title