CA2749638A1 - Substitut d'oeuf et methode de production afferente - Google Patents

Substitut d'oeuf et methode de production afferente Download PDF

Info

Publication number
CA2749638A1
CA2749638A1 CA2749638A CA2749638A CA2749638A1 CA 2749638 A1 CA2749638 A1 CA 2749638A1 CA 2749638 A CA2749638 A CA 2749638A CA 2749638 A CA2749638 A CA 2749638A CA 2749638 A1 CA2749638 A1 CA 2749638A1
Authority
CA
Canada
Prior art keywords
egg
egg substitute
oil
protein
composition according
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
CA2749638A
Other languages
English (en)
Other versions
CA2749638C (fr
Inventor
Weili Li
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to CA2749638A priority Critical patent/CA2749638C/fr
Publication of CA2749638A1 publication Critical patent/CA2749638A1/fr
Application granted granted Critical
Publication of CA2749638C publication Critical patent/CA2749638C/fr
Expired - Fee Related legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D10/00Batters, dough or mixtures before baking
    • A21D10/002Dough mixes; Baking or bread improvers; Premixes
    • A21D10/005Solid, dry or compact materials; Granules; Powders
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14Organic oxygen compounds
    • A21D2/18Carbohydrates
    • A21D2/183Natural gums
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14Organic oxygen compounds
    • A21D2/18Carbohydrates
    • A21D2/186Starches; Derivatives thereof
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24Organic nitrogen compounds
    • A21D2/26Proteins
    • A21D2/261Animal proteins
    • A21D2/263Animal proteins from dairy products
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24Organic nitrogen compounds
    • A21D2/26Proteins
    • A21D2/264Vegetable proteins
    • A21D2/265Vegetable proteins from cereals, flour, bran
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L15/00Egg products; Preparation or treatment thereof
    • A23L15/35Egg substitutes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/25Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115Fatty acids or derivatives thereof; Fats or oils
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17Amino acids, peptides or proteins
    • A23L33/185Vegetable proteins
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Dispersion Chemistry (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Zoology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Meat, Egg Or Seafood Products (AREA)
CA2749638A 2011-08-18 2011-08-18 Substitut d'oeuf et methode de production afferente Expired - Fee Related CA2749638C (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CA2749638A CA2749638C (fr) 2011-08-18 2011-08-18 Substitut d'oeuf et methode de production afferente

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CA2749638A CA2749638C (fr) 2011-08-18 2011-08-18 Substitut d'oeuf et methode de production afferente

Publications (2)

Publication Number Publication Date
CA2749638A1 true CA2749638A1 (fr) 2013-02-18
CA2749638C CA2749638C (fr) 2014-10-21

Family

ID=47741343

Family Applications (1)

Application Number Title Priority Date Filing Date
CA2749638A Expired - Fee Related CA2749638C (fr) 2011-08-18 2011-08-18 Substitut d'oeuf et methode de production afferente

Country Status (1)

Country Link
CA (1) CA2749638C (fr)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3216353A1 (fr) * 2016-03-08 2017-09-13 Antersdorfer Mühle GmbH & Co Vertriebs KG Produit de substitution de l' oeuf
CN112384075A (zh) * 2018-05-13 2021-02-19 零蛋公司 蛋替代物混合物
CN113038838A (zh) * 2018-11-26 2021-06-25 隆德植物有限公司 严格素食马铃薯乳液
WO2021234293A1 (fr) * 2020-05-19 2021-11-25 Algama Substitut d'œuf à base de microalgues
WO2021243147A1 (fr) * 2020-05-29 2021-12-02 Cargill, Incorporated Composition végan pour la cuisson
WO2022020149A1 (fr) * 2020-07-23 2022-01-27 Cargill, Incorporated Substitut d'oeuf végétal
WO2023214354A1 (fr) * 2022-05-05 2023-11-09 Valencia Aguilar Juan Carlos Mélange en poudre pour supplémenter l'oeuf et le blanc d'oeuf dans des produits de boulangerie, de patisserie et de confiserie

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3216353A1 (fr) * 2016-03-08 2017-09-13 Antersdorfer Mühle GmbH & Co Vertriebs KG Produit de substitution de l' oeuf
CN112384075A (zh) * 2018-05-13 2021-02-19 零蛋公司 蛋替代物混合物
CN113038838A (zh) * 2018-11-26 2021-06-25 隆德植物有限公司 严格素食马铃薯乳液
CN113038838B (zh) * 2018-11-26 2024-05-31 隆德植物有限公司 严格素食马铃薯乳液
WO2021234293A1 (fr) * 2020-05-19 2021-11-25 Algama Substitut d'œuf à base de microalgues
FR3110339A1 (fr) * 2020-05-19 2021-11-26 Algama Substitut d’œuf à base de microalgues
WO2021243147A1 (fr) * 2020-05-29 2021-12-02 Cargill, Incorporated Composition végan pour la cuisson
WO2022020149A1 (fr) * 2020-07-23 2022-01-27 Cargill, Incorporated Substitut d'oeuf végétal
WO2023214354A1 (fr) * 2022-05-05 2023-11-09 Valencia Aguilar Juan Carlos Mélange en poudre pour supplémenter l'oeuf et le blanc d'oeuf dans des produits de boulangerie, de patisserie et de confiserie

Also Published As

Publication number Publication date
CA2749638C (fr) 2014-10-21

Similar Documents

Publication Publication Date Title
US20130052304A1 (en) Egg substitute and method of producing same
CA2749638C (fr) Substitut d'oeuf et methode de production afferente
Turabi et al. Optimization of baking of rice cakes in infrared–microwave combination oven by response surface methodology
EP1643841B1 (fr) Produits de boulangerie a forte teneur en proteines et a faible teneur en hydrates de carbone
US20220248730A1 (en) Multi-Purpose Ingredient for Bakery and Other Products
TWI478671B (zh) 烘焙食品用混合料
AU2019269214A1 (en) Egg substitute mixture
CN102326795B (zh) 一种鸡蛋替代品及其制备方法
JP2014064592A (ja) 高タンパク質低炭水化物食料品を製造するための組成物および方法
US11284637B2 (en) Egg-free simulated egg food products
US20240049755A1 (en) Plant-based vegan simulated egg
EP0994652A1 (fr) Conservation des produits de boulangerie
WO2021042162A1 (fr) Produits panifiés
GB2431086A (en) Partial fat replacement in flat bread
JP2009039070A (ja) 油脂組成物
CA2694842A1 (fr) Procede et composition pour la fabrication de substituts d'oeufs dans des produits alimentaires aeres et non aeres
CN106342969B (zh) 一种乳化猪油制备烘焙食品的方法
JP2001204375A (ja) パン等と共に焼成するトッピング材及びその製造方法
KR102664684B1 (ko) 식물성 난백 대체 조성물을 이용한 비건 머랭쿠키 및 이의 제조방법
JP6026872B2 (ja) 春巻皮の製造方法
JP2014117237A (ja) パン類または焼き菓子類の製造方法
JP2006158325A (ja) 製パン用油脂代替組成物及び製パン方法
JP2023176557A (ja) 油中水型乳化油脂組成物およびそれを用いた菓子、パン
WO2023224552A1 (fr) Composition de jaune d'oeuf vegan à base de plantes améliorée par des protéines
JP2020156345A (ja) 製パン用油脂組成物および製パン用穀粉生地

Legal Events

Date Code Title Description
MKLA Lapsed

Effective date: 20180820