BRPI0901305A2 - métodos para preparar uma composição de gema de ovo tratada, e para preparar uma composição alimentìcia flavorizada com ovo, composição flavorizante alimentìcia, e, produto alimentìcio - Google Patents
métodos para preparar uma composição de gema de ovo tratada, e para preparar uma composição alimentìcia flavorizada com ovo, composição flavorizante alimentìcia, e, produto alimentìcioInfo
- Publication number
- BRPI0901305A2 BRPI0901305A2 BRPI0901305-9A BRPI0901305A BRPI0901305A2 BR PI0901305 A2 BRPI0901305 A2 BR PI0901305A2 BR PI0901305 A BRPI0901305 A BR PI0901305A BR PI0901305 A2 BRPI0901305 A2 BR PI0901305A2
- Authority
- BR
- Brazil
- Prior art keywords
- egg
- composition
- preparing
- food
- flavored
- Prior art date
Links
- 235000013305 food Nutrition 0.000 title abstract 11
- 239000000203 mixture Substances 0.000 title abstract 11
- 235000013601 eggs Nutrition 0.000 title abstract 9
- 102000002322 Egg Proteins Human genes 0.000 title abstract 4
- 108010000912 Egg Proteins Proteins 0.000 title abstract 4
- 235000013345 egg yolk Nutrition 0.000 title abstract 4
- 210000002969 egg yolk Anatomy 0.000 title abstract 4
- 239000000796 flavoring agent Substances 0.000 abstract 3
- 235000019634 flavors Nutrition 0.000 abstract 3
- 108091005804 Peptidases Proteins 0.000 abstract 2
- 102000015439 Phospholipases Human genes 0.000 abstract 2
- 108010064785 Phospholipases Proteins 0.000 abstract 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 abstract 2
- ZIIUUSVHCHPIQD-UHFFFAOYSA-N 2,4,6-trimethyl-N-[3-(trifluoromethyl)phenyl]benzenesulfonamide Chemical compound CC1=CC(C)=CC(C)=C1S(=O)(=O)NC1=CC=CC(C(F)(F)F)=C1 ZIIUUSVHCHPIQD-UHFFFAOYSA-N 0.000 abstract 1
- 239000004365 Protease Substances 0.000 abstract 1
- 230000002349 favourable effect Effects 0.000 abstract 1
- 235000010746 mayonnaise Nutrition 0.000 abstract 1
- 239000008268 mayonnaise Substances 0.000 abstract 1
- 235000014438 salad dressings Nutrition 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/25—Addition or treatment with microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
MéTODOS PARA PREPARAR UMA COMPOSIçãO DE GEMA DE OVO TRATADA, E PARA PREPARAR UMA COMPOSIçãO ALIMENTìCIA FLAVORIZADA COM OVO, COMPOSIçãO FLAVORIZANTE ALIMENTìCIA, E, PRODUTO ALIMENTìCIO. Produtos de ovo tratado são fornecidos para conferir o flavor de ovo a alimentos que incluem gema de ovo tratada simultaneamente com protease e fosfolipase. Composição flavorizante alimentícia é também fornecida para conferir o flavor de ovo que pode ser usada em quantidades menores que ovo integral ou gema de ovo. Adicionalmente, métodos são fornecidos para preparar as composições alimentícias flavorizadas com ovo. Tais composições de gema de ovo são preparadas pela aplicação simultânea de enzima fosfolipase e enzima protease. O método ainda inclui produtos alimentícios flavorizados com ovo, tais como maionese e molhos para salada, os quais são preparados com a composição flavorizante alimentícia. As composições com flavor de ovo podem ser usadas em uma variedade de produtos alimentícios para fornecer flavor de ovo e funcionalidade melhorados.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US12/059,776 US20090246319A1 (en) | 2008-03-31 | 2008-03-31 | Process And Formulation For Making An Egg Product With Increased Functionality And Flavor |
Publications (1)
Publication Number | Publication Date |
---|---|
BRPI0901305A2 true BRPI0901305A2 (pt) | 2009-11-17 |
Family
ID=40848512
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
BRPI0901305-9A BRPI0901305A2 (pt) | 2008-03-31 | 2009-03-27 | métodos para preparar uma composição de gema de ovo tratada, e para preparar uma composição alimentìcia flavorizada com ovo, composição flavorizante alimentìcia, e, produto alimentìcio |
Country Status (11)
Country | Link |
---|---|
US (2) | US20090246319A1 (pt) |
EP (2) | EP2517578A1 (pt) |
AR (1) | AR071115A1 (pt) |
AU (1) | AU2009200995A1 (pt) |
BR (1) | BRPI0901305A2 (pt) |
CA (1) | CA2658073A1 (pt) |
ES (1) | ES2397566T3 (pt) |
MX (1) | MX2009003421A (pt) |
PH (1) | PH12013000226A1 (pt) |
RU (1) | RU2009111840A (pt) |
ZA (1) | ZA200901854B (pt) |
Families Citing this family (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103635091A (zh) * | 2011-06-20 | 2014-03-12 | 雀巢产品技术援助有限公司 | 包含溶血-磷脂的乳剂 |
ES2539735B1 (es) * | 2013-12-20 | 2016-02-02 | Consejo Superior De Investigaciones Científicas (Csic) | Composiciones alimentarias saludables que presentan texturas de gel o espuma y que comprenden ovoproductos hidrolizados |
EP2910129A1 (de) * | 2014-02-21 | 2015-08-26 | Clariant Produkte (Deutschland) GmbH | Zusammensetzung für die enzymatische Ölentschleimung |
CN106954809B (zh) * | 2017-03-08 | 2017-11-17 | 苏州欧福蛋业股份有限公司 | 一种极耐高温不胶凝蛋液的制备和应用 |
CA3018403A1 (en) * | 2018-09-24 | 2020-03-24 | William A. Perrin | Hydrolysed phospholipid composition and method of making the same |
CN109497449A (zh) * | 2018-12-27 | 2019-03-22 | 华中农业大学 | 一种高乳化性蛋黄液的制备方法及其产品 |
CN109645121A (zh) * | 2019-02-01 | 2019-04-19 | 河南科技大学 | 一种鸡蛋多肽凝固型风味酸奶的制备方法 |
WO2022159404A1 (en) * | 2021-01-20 | 2022-07-28 | Michael Foods, Inc. | Enzyme-modified egg yolk products |
CN114246303B (zh) * | 2021-12-27 | 2022-10-04 | 无锡江大百泰科技有限公司 | 一种用于蛋黄制品的食品添加剂及其制备方法和应用 |
Family Cites Families (25)
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US3114645A (en) * | 1961-05-19 | 1963-12-17 | Borden Co | Method of making a readily dispersible egg yolk powder and product |
GB1525929A (en) * | 1974-11-25 | 1978-09-27 | Unilever Ltd | Stabilised emulsions comprising phospholipoprotein |
JPS5820764A (ja) | 1981-07-24 | 1983-02-07 | 信越化学工業株式会社 | セメント系混練物のコテ塗り作業性改良方法 |
JPS6131065A (ja) | 1984-07-21 | 1986-02-13 | Q P Corp | 加工卵黄 |
JP2877439B2 (ja) * | 1989-05-17 | 1999-03-31 | 協和醗酵工業株式会社 | 卵の改質方法 |
US5213968A (en) * | 1989-08-21 | 1993-05-25 | Nestec S.A. | Process for preparing emulsifying agents |
CA2077020A1 (en) * | 1991-09-03 | 1993-03-04 | Yoshikazu Isono | Process for producing lipoprotein-containing substance having reduced lipid content and food containing substance thus produced |
JP3556009B2 (ja) * | 1995-03-24 | 2004-08-18 | 太陽化学株式会社 | 易吸収性ミネラル含有飲食物 |
JP3863965B2 (ja) * | 1997-04-02 | 2006-12-27 | 太陽化学株式会社 | 卵黄低分子ペプチド |
JPH11289979A (ja) | 1998-02-13 | 1999-10-26 | Asahi Denka Kogyo Kk | 水中油型乳化物 |
JP3912929B2 (ja) * | 1999-05-12 | 2007-05-09 | 株式会社Adeka | 酸性水中油型乳化物 |
JP3051744B1 (ja) | 1999-09-16 | 2000-06-12 | クノール食品株式会社 | 卵加工品並びにその製造方法 |
KR100744986B1 (ko) * | 1999-11-29 | 2007-08-02 | 교와 핫코 푸드 가부시키가이샤 | 식염미 증강방법, 식염미 증강제, 식염미 조미료 및식염미 증강식품 |
JP4148622B2 (ja) * | 2000-01-11 | 2008-09-10 | 株式会社Adeka | 水中油型乳化組成物 |
JP2002233334A (ja) | 2001-02-07 | 2002-08-20 | Knorr Foods Co Ltd | 卵加工品とその製造方法、並びに該卵加工品を用いた水中油型乳化食品とその製造方法 |
US6660312B2 (en) * | 2001-04-20 | 2003-12-09 | Kewpie Kabushiki Kaisha | Egg yolk-containing, reduced-cholesterol, oil-in-water emulsified food and the preparation thereof |
JP2002325559A (ja) | 2001-05-01 | 2002-11-12 | Knorr Foods Co Ltd | 卵加工品とその製造法 |
JP2003018972A (ja) * | 2001-07-06 | 2003-01-21 | Asahi Denka Kogyo Kk | 水中油型乳化物 |
US6773731B2 (en) * | 2002-10-18 | 2004-08-10 | James S. Campbell | Liquid egg yolk product comprising lysophospholipoprotein |
JP2004305021A (ja) * | 2003-04-02 | 2004-11-04 | Asahi Denka Kogyo Kk | 酵素処理卵黄の製造方法 |
JP4312003B2 (ja) * | 2003-08-04 | 2009-08-12 | 株式会社Adeka | 酵素処理卵黄の製造方法 |
CA2587488A1 (en) * | 2004-04-16 | 2005-10-27 | Inovatech Egg Products, A Division Of Mfi Food Canada Ltd. | Liquid egg yolk product comprising lysophospholipoprotein |
KR20060082015A (ko) * | 2005-01-11 | 2006-07-14 | 가부시키 가이샤 파마 푸즈 연구소 | 난유래 골 강화 조성물 |
JP2007053934A (ja) * | 2005-08-23 | 2007-03-08 | Kaneka Corp | 酸性水中油型乳化組成物 |
EP1900282A1 (en) * | 2006-08-28 | 2008-03-19 | Puratos N.V. | Method of preparing a cake using phospholipase |
-
2008
- 2008-03-31 US US12/059,776 patent/US20090246319A1/en not_active Abandoned
-
2009
- 2009-03-11 CA CA002658073A patent/CA2658073A1/en not_active Abandoned
- 2009-03-12 AU AU2009200995A patent/AU2009200995A1/en not_active Abandoned
- 2009-03-16 ZA ZA200901854A patent/ZA200901854B/en unknown
- 2009-03-25 ES ES09156228T patent/ES2397566T3/es active Active
- 2009-03-25 EP EP12166684A patent/EP2517578A1/en not_active Withdrawn
- 2009-03-25 EP EP09156228A patent/EP2106706B8/en not_active Not-in-force
- 2009-03-27 BR BRPI0901305-9A patent/BRPI0901305A2/pt not_active Application Discontinuation
- 2009-03-30 AR ARP090101131A patent/AR071115A1/es not_active Application Discontinuation
- 2009-03-30 RU RU2009111840/13A patent/RU2009111840A/ru not_active Application Discontinuation
- 2009-03-31 MX MX2009003421A patent/MX2009003421A/es active IP Right Grant
-
2013
- 2013-07-19 PH PH12013000226A patent/PH12013000226A1/en unknown
-
2020
- 2020-08-26 US US17/003,466 patent/US20210000149A1/en active Pending
Also Published As
Publication number | Publication date |
---|---|
RU2009111840A (ru) | 2010-10-10 |
US20090246319A1 (en) | 2009-10-01 |
ES2397566T3 (es) | 2013-03-07 |
EP2106706B1 (en) | 2012-12-05 |
AU2009200995A1 (en) | 2009-10-15 |
CA2658073A1 (en) | 2009-09-30 |
AR071115A1 (es) | 2010-05-26 |
MX2009003421A (es) | 2009-09-29 |
EP2517578A1 (en) | 2012-10-31 |
PH12013000226A1 (en) | 2015-11-09 |
US20210000149A1 (en) | 2021-01-07 |
ZA200901854B (en) | 2010-04-28 |
EP2106706A1 (en) | 2009-10-07 |
EP2106706B8 (en) | 2013-01-09 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
B03A | Publication of a patent application or of a certificate of addition of invention [chapter 3.1 patent gazette] | ||
B11A | Dismissal acc. art.33 of ipl - examination not requested within 36 months of filing | ||
B15K | Others concerning applications: alteration of classification |
Ipc: A23L 15/00 (2016.01), A23L 27/60 (2016.01), A23L 2 |
|
B11Y | Definitive dismissal acc. article 33 of ipl - extension of time limit for request of examination expired |