CN102326795A - Egg substitute and preparation method thereof - Google Patents
Egg substitute and preparation method thereof Download PDFInfo
- Publication number
- CN102326795A CN102326795A CN201110242875A CN201110242875A CN102326795A CN 102326795 A CN102326795 A CN 102326795A CN 201110242875 A CN201110242875 A CN 201110242875A CN 201110242875 A CN201110242875 A CN 201110242875A CN 102326795 A CN102326795 A CN 102326795A
- Authority
- CN
- China
- Prior art keywords
- egg
- protein
- fat
- oil
- emulsifying agent
- 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
Links
Images
Abstract
The invention discloses an egg substitute for baked and non-baked food and a preparation method thereof. The egg substitute for the baked food contains 1 to 60 percent of wheat protein, 0 to 50 percent of other protein, 1 to 30 percent of an emulsifier, 1 to 30 percent of fat or oil, 0 to 10 percent of food gum, 0 to 3 percent of calcium salt and 5 to 30 percent of carbohydrate. The egg substitute for the non-baked food contains 40 to 90 percent of wheat protein, 0 to 30 percent of other protein, 1 to 30 percent of the emulsifier, 1 to 30 percent of fat or oil, 0 to 10 percent of food gum, 0 to 3 percent of an oxidation and reduction agent, 0 to 5 percent of calcium and ferrite and 5 to 30 percent of carbohydrate. The preparation method of the egg substitute for the baked food comprises a step of preparing a wheat protein, fat and emulsifier composite. Compared with the conventional egg substitute, the egg substitute disclosed by the invention has the advantages that: the formula and the basic process of the food do not need to be changed, and the cholesterol content of the food due to the egg is reduced or eliminated.
Description
Technical field
The present invention relates to a kind of egg replacer and preparation method thereof, be specifically related to egg replacer that does not have cholesterol or low cholesterol and preparation method thereof.
Background technology
Egg is one of volume and the indispensable raw material of texture of producing baked product, as cures muffin, cake, biscuit, bread etc.Egg is also as the raw material of non-baked product, like noodles, dumpling and similar food product, so that the consistency and elasticity of these products to be provided, and improves boiling stability and shelf-life.Egg has the effect that improves the dough smoothness and stability in the dough process is provided in addition.
But people pay special attention to the high cholesterol count of egg and egg products now, and relative health problem.Like antibiotic or the hormone that in poultry production, uses, the disease (for example, bird flu) that poultry is relevant, the healthy hidden danger such as salmonella infection that egg carries.The egg use cost is high, the unstable food manufacturer that also gives of price has brought problem.In addition, be no lack of the egg allergy sufferers in the diet colony, preferred diet person (like the vegetarian) reaches the people who does not eat egg in the diet.Therefore, for satisfying consumer and food manufacturer's needs, be that the egg replacer of main component will can be used for minimizing or replacement egg and egg products in Application in Food with the vegetable protein.
Egg replacer prescription in the patent of having delivered at present, with soybean protein, milk protein and emulsifying agent are main component.
The disclosed egg replacer composition of Canadian Patent CA1069756; Comprise the lactalbumin that 30% to 75% ultrafiltration concentrates; 5% to 65% fat or oily contains unsaturated in fat or the oil and ratio saturated fatty acid is the food grade emulsifier of 1:1 to 2.8 and 0.2 to 17.0%.
Canadian Patent CA 1092432 relates to the egg yolk substitute, and it is with bean powder, other flour and soybean lecithin preparation.
Canadian Patent CA 1113778 openly uses the egg albumen in whey protein concentrate and the 0.5-15% carboxymethyl cellulose substitute food product.
The egg replacer that Canadian Patent CA 1123660 describes contains about 40% to 60% left and right sides whey protein concentrate, the carboxymethyl cellulose of 0.5%-5% and 5%-40% lactic acid carburetion fat.
U.S. Pat 4072764 has been introduced the egg yolk substitute with soy meal and other flour and lecithin manufacturing.This composition can be used for bakery, like cake.
U.S. Pat 4103038 discloses and has contained ultrafiltration whey protein, the egg replacer of grease and emulsifying agent.
U.S. Pat 4120986 disclosed eggs replace article, contain the protein of 25-55%, and the fat of 5-15% and the carbohydrate of 25-50% are used emulsifying agent then, and the processing of lecithin adds pre-gelatinized starch again and food glue is processed egg replacer.
U.S. Pat 4182779 has been introduced a kind of substitute of egg yolk.It contains PDI less than 60 defatted soy flour, oil, flour, lecithin and food colloid.
U.S. Pat 4296134 has been introduced a kind of liquid egg substitute, wherein contains to be lower than 1.25% fat, and the 60-96 PBW egg white of weight, water 0-18 PBW, the protein of 2-10.5 PBW and a spot of stabilizing agent, seasoning and colouring agent.
U.S. Pat 4360537 has disclosed the emulsification lipoprotein that contains soy protein isolate with BP GB1 533084 and in making food, has replaced yolk.Wherein also contain soluble-carbohydrate and lecithin.Can be used for as making cake.
International Patent Application WO 20,04/,073 423 is described its composition of a kind of egg replacer with U.S. Pat 2004/0166230 and is comprised protein, edible oil and a certain amount of carbohydrate, and it has the characteristics of lower cholesterol content.Be mainly used in fried egg.
But the use of egg replacer at present also exists certain problem.Mainly show as egg replacer and use the food formula and the change of technology brought because existing egg replacer is not had all relevant characteristics of egg, therefore, egg replacer also not in food industry quilt do not taken in good part.In addition, also other problems possibly appear, such as, the use of egg replacer possibly need complex processing, needs expensive equipment maybe need increase equipment sometimes.
Summary of the invention
In view of this; In order to overcome the deficiency of prior art, the invention provides a kind of new egg replacer and preparation method thereof, this egg replacer has the required egg features relevant of different food products; Need not change prescription and basic technology during use; Need not increase extra or expensive equipment, simultaneously, eliminate by cholesterol level in the food that uses egg to bring.
A kind of egg replacer provided by the invention; Said egg replacer comprises the carbohydrate of emulsifying agent, 1-30% fat or oil, 0-10% food glue and the 5-30% of 1-90% aleuronat, other protein of 0-50%, 1-30%, and said other protein comprise the mixture of protein, wheat gluten separation, hydrolyzed wheat protein or the combination of its arbitrary proportion of milk protein, soybean protein, peanut protein, sunflower seed.
Further, said egg replacer is used for baked goods, and comprises the wheat gluten of 1-60%, other protein of 0-50%, the emulsifying agent of 1-30%, the fat of 1-30% or the carbohydrate of oil, 0-10% food glue, 0-3% calcium salt and 5-30%.
Further; Said egg replacer is used for non-baked goods; And the carbohydrate of food glue, 0-3% reductant-oxidant, 0-5% calcium and ferrous salt and 5-30% that comprises fat or oil, the 0-10% of emulsifying agent, the 1-30% of other albumen, the 1-30% of wheat gluten, the 0-30% of 40-90%; Said reductant-oxidant comprises the mixture of sulphite, bisulfites, metabisulfites, mercaptoethanol, cysteine, cystine, ascorbic acid or the combination of its arbitrary proportion of alkali metal, the ammonium of reproducibility; Said calcium salt comprises calcium carbonate, calcium chloride, calcium sulfate or calcium lactate, and said ferrous salt comprises the mixture of ferrous sulfate, ferrous gluconate or the combination of its arbitrary proportion.
Further, said wheat gluten comprises wheat gluten protein, wheat separation protein or modification wheat gluten.
Further, said emulsifying agent comprises the mixture of propylene glycol ester, lecithin, monoglyceride, single diglyceride, stearoyl lactate or the combination of its arbitrary proportion.
Further, said fat or oil are included as palm oil, palm stearin, butter, cocoa butter, soybean oil, peanut oil or sunflower oil, and the fusing point of said fat or oil is in 20-50 ° of C scope.
Further, said food glue comprises xanthans, guar gum, carragheen, gellan gum, Glucomannan, gum arabic, the mixture of locust bean gum or the combination of its arbitrary proportion.
Further, said carbohydrate comprises starch or modified starch, and said carbohydrate gelation temperature is at 50-90 ° of C.
Further, said calcium salt comprises calcium carbonate, calcium chloride, calcium sulfate or calcium lactate.
Further; The said preparation method who is used for the egg replacer of baked goods comprises: the step that step (1) preparation aleuronat-fat-emulsifying agent compound step and (2) said aleuronat-fat-emulsifying agent compound and other compositions mix, and said step (1) is:
A. heat at least a fat and at least a emulsifying agent to 30-60 ° of C;
B. wheat gluten is added in the mixture of steps A fat or oil and emulsifying agent,, constantly stirred 20-30 minute at temperature 20-50 ° C;
C. the mixture of cooling step B is to 15-30 ° of C.
The said preparation method who is used for the egg replacer of non-baked goods mixes all the components to get final product.
According to the composition of baked goods egg replacer provided by the invention, comprising aleuronat, protein in other foods, emulsifying agent, grease or oil also can contain food glue, calcium salt and other.Preferred composition is: 1-60%, and wheat gluten, other food proteins of 0-50%, like milk protein or soybean protein, 1-30%, emulsifying agent, the fat of 1-30% (oil), 0-3% calcium salt, the edible glue class of 0-10 and other carbohydrate of 5-30%.
The inventor has found the peculiar function of wheat gluten in the egg replacer composition in experiment and in the application example.The content of wheat gluten is at 1-60%, and they can be wheat gluten proteins, wheat separation protein and/or modification aleuronat.Aleuronat is through being described below emulsification treatment in the egg replacer composition.
In order to provide egg replacer required rheological properties, fatty or oily content should be between 1-30%, and fatty or oily fusing point is preferably in the 20-50 ° of C scope.As use the fat of plant or oily, just an egg replacer is provided for vegetarian or vegetarian diet.For example, palm oil, palm stearin, butter, cocoa butter, soybean oil, peanut oil, palm oil, sunflower oil, and/or other plant grease.The combination of also available animal tallow or various fat and oil.
The content of the emulsifying agent of the substitute of egg is preferably in the scope of 1-30%, preferably from propylene glycol ester, and lecithin, monoglyceride, diglyceride is selected in the stearic acid sodium lactate.
The substitute of egg also possibly contain other food protein of 0-50%, these albumen are that egg replacer provides stronger emulsification and gelling property.These protein can be from soybean protein isolate, defatted milk protein, and whey isolate protein, WPC, casein-sodium, calcium caseinate, wheat gluten separates, and the hydrolyzed wheat mucedin is selected.
In these protein, what function was best is lactalbumin, particularly WPC or sepg whey albumen, and it contains the protein of 50-95%.Lactoprotein such as skimmed milk power in addition, casein-sodium, calcium caseinate also have function preferably.Wheat separation protein, wheat hydrolysis mucedin and wheat gluten egg also possess certain function.The selection of this composition is mainly according to the emulsification of protein and the temperature range of gelling property and food-baking (culinary art).
The composition that soybean protein is also first-selected is preferably with soybean protein isolate.The common protein content of soybean protein isolate is more than 80%.Some egg replacer can use soy meal and soybean protein concentrate and composition thereof.Soybean protein also is the first-selection of vegetarian diet egg replacer.
To with baked goods, total protein content is answered between the 30-75% in the egg replacer composition, preferably between the 40-60%.Protein content and kind have significant impact to the egg replacer gel characteristic.Sometimes, to certain products and specific processing temperature, can use starch and modified starch and protein bound to improve egg replacer product gel characteristic.In the instance below, the combination of protein and starch also influences the structure and the organoleptic attribute of food product.
In the egg replacer composition, edible glue is to may be selected to branch, and its content is in the scope of 0-10%.Edible glue provides viscosity when the egg replacer hydration, like pectin, carboxymethyl cellulose, xanthans and guar gum commonly used.Its consumption is being lower than 1%.But their function is significantly, for example is stabilized in the bubble in the baked goods.
Calcium salt also is a kind of selection component of egg replacer, and calcium ion has the function of stabilize proteins structure.
Egg replacer possibly comprise auxiliary element, flavoring, and salt, food antiseptics and calcium and ferrous-fortifier increase the nutritive value of egg replacer.But these auxiliary element auxiliary elements are no more than dry weight 5%, preferably between the 0.3-3% by dry weight.
For long shelf-life and bin stability is provided, the moisture of the substitute of egg is lower than 7%, and best, is lower than 6%.
Another aspect of the present invention provides the preparation method of the substitute of an egg, comprising the method with fat or oil and emulsifying agent emulsification wheat gluten.The wheat gluten of emulsification is the compound of wheat gluten-grease-emulsifying agent.The compound rheology characteristic of wheat gluten-grease-emulsifying agent is different from wheat gluten.The method of the compound of preparation wheat gluten-grease-emulsifying agent has been described with reference to figure 1.Comprise step 10 heating fat and emulsifying agent, step 20 adds wheat gluten in heating fat and emulsifying agent, the compound 30 of step 30 preparation a kind of semi-solid wheat gluten-grease-emulsifying agent.Step 40 is mixed with the substitute of egg with the composition of the compound of wheat gluten-grease-emulsifying agent and selection.
According to the method for describing, the 10th goes on foot, and comprises heating selection fat or oil and emulsifying agent to 30-60 ° of C, and is selectively heating about 10 minutes under the stirring condition.
The 20th step added wheat gluten in the mixture of oil and emulsifying agent, was 20-50 ° of C in temperature range.Between continuous stirring 20-30 minute.
In the 30th step, chilling temperature is to 15-30 ° of C, and the compound of the wheat gluten-grease-emulsifying agent of solid is done in preparation.In the 40th step, the compound of wheat gluten-grease-emulsifying agent mixes with other compositions, and preparation is the substitute of a typical powder or pasty state egg.
As need be in the 50th step, this mixture can reduce the egg replacer particle through mill.
The application of the substitute of egg in non-baked goods.
Deliver in the document existing, wheat gluten, specifically wheat gluten protein can be used for for example being used to improve the consistency and elasticity of noodles and macaroni in the non-baked goods.But egg function in non-baked goods that the present invention provides egg replacer to imitate.Its composition will be described below.But the composition identical with the substitute of the egg of baked goods just no longer repeated.The substitute of egg can be liquid or Powdered in non-baked goods.
The wheat gluten protein of hydration has very high viscoplasticity, therefore works as it and is used in the non-baked goods production, like noodles, causes the contraction of a dough sheet at production line, and directly has influence on the shape and the quality of product.In addition, wheat gluten protein does not have enough hydration times in noodles production, thereby causes the rough surface of product.Simultaneously, the strong elasticity of hydration wheat gluten protein also has negative effect, especially muffin and a sponge cake prod qualitatively to baked goods, and therefore, according to the present invention, wheat gluten protein character needs satisfy through certain improvement the substitute requirement of egg.
According in this instance, can be at the composition wheat gluten protein of egg replacer in the 0-30% emulsifier, emulsifying agent is the interaction that can influence the gluten protein molecular, thereby reduces the elasticity of mucedin.Emulsifying agent can be from propylene glycol ester, lecithin, and monoglyceride, diglyceride is selected in the stearic acid sodium lactate.
According in this instance; The composition wheat gluten protein of egg replacer also can mix with the 0-30% food protein, and these protein have higher emulsifiability, for example; Soybean protein isolate and FSPC; Improve the ability that wheat gluten protein disperses in water, reducing the interaction of mucedin molecule, thereby reduced the elasticity of wheat gluten protein.In addition, the pH value of the egg replacer of adjustment liquid adapts to the colloid that wheat gluten protein forms a similar egg, and in general, the pH value of egg replacer is in the desirable level of 8-10, and this is the pH value that is similar to liquid egg.In liquid egg replacer preparation, available 0.01-1% sodium phosphate or sodium hydrogen phosphate are regulated the pH value, also can use NaOH or potassium hydroxide.
The egg replacer of non-baked goods preferably includes 0-3% reductant-oxidant, and they can act on the wheat gluten protein disulfide bond, and control mucedin mean molecule quantity is increased in the dispersibility in the water.
Wheat gluten protein and other have stronger emulsifying capacity vegetable protein and form amalgam, the mixture of this protein can with fat (oil) and emulsifying agent with liquid form, emulsification system.
The egg replacer of non-baked goods preferably contains calcium salt and ferrous salt such as calcium chloride, calcium lactate, calcium carbonate and calcium sulfate, ferrous sulfate, ferrous gluconate or combination.
In general, the egg replacer of non-baked goods of the present invention has real egg and egg products similar aqueous dispersion ability, emulsifying capacity and gelling property.These can be used for improving the processing of non-baked goods, the stability of finished product.
The egg replacer of baked goods of the present invention is the wheat gluten of preparation emulsification earlier, and the wheat gluten of emulsification has close emulsification of egg yolk and gelling ability.But it does not contain cholesterol.The alternative egg yolk of the wheat gluten of emulsification.Through adding egg-white powder, fresh and freezing egg white substitutes full egg.In addition, through optionally adding vegetable protein, starch substitutes full egg with other composition.
Effect intentionally of the present invention is:
1. egg replacer of the present invention in use can be used as an egg, and egg yolk or egg powder are used at baked goods;
2. also can, use non-baked goods in producing;
3. the substitute of egg replacer of the present invention and existing egg is compared, and in the production of food, need not change the prescription and the basic technology of food;
4. egg replacer replaces egg to use, and reduces the cholesterol level in the food that is brought by egg, or eliminates in the food because the cholesterol level in the food that egg brings.
5. egg replacer preparation of the present invention, easy to use need not increase extra or expensive equipment.
Description of drawings
Fig. 1 is: the substitute preparation method of egg of the present invention;
Fig. 2 is: the outward appearance contrast photo that has the muffin of fresh hen egg or egg replacer;
Fig. 3 is: the interior contrast photo that has fresh hen egg or egg replacer muffin;
Fig. 4 is: the outward appearance contrast photo that has the cake of fresh hen egg or egg replacer;
Fig. 5 is: the interior contrast photo that has the cake of fresh hen egg or egg replacer;
Fig. 6 is: the new fresh noodle outward appearance contrast photo that has fresh hen egg or egg replacer.
The specific embodiment
Through following examples the present invention is done further explanation, but not as to qualification of the present invention.
Embodiment 1: preparation wheat gluten-fat (oil)-the method for emulsifying agent compound
Wheat gluten-fat (oil)-the optimization of C of emulsifying agent compound as shown in table 1:
Table 1: wheat gluten-fat (oil)-the optimization of C (percentage by weight) of emulsifying agent compound
Wheat gluten-fat (oil)-emulsifying agent compound step:
1) palm oil and monoglyceride, diglyceride are heated to 60 ℃, slowly stir the fat that melts, oil and emulsifying agent simultaneously;
2) add the wheat gluten composition in the mixture of chyle fat oil, temperature 45-50 ℃ was stirred 20 fens;
3) be cooled to 20 ℃.
Resultant wheat gluten-fat (oil)-emulsifying agent compound can be used in the following Example, or in the various embodiments that substitute with egg described herein.
Embodiment 2: the application of egg replacer in muffin
According to the prescription in the table 2, preparation egg replacer A and egg replacer B (percentage by weight)
Sample one: the control sample that Quaker board muffin powder and liquid egg make.Sample two and sample three, egg replacer A and B and water have replaced used liquid egg in the sample one respectively, and 25% liquid egg size amount is an egg replacer, and 75% liquid egg size amount is a water.
Test result is listed in table 3 and figure two and figure three.Figure two: the overall appearance of muffin: 200, and liquid egg, 200A, egg replacer A; 200B, the substitute B of egg.Fig. 3: the internal structure of muffin: 210, liquid egg, 210A, egg replacer A; 210B, the substitute B of egg.
Its result shows, compares no obvious variation with the muffin that B makes with the control sample that egg liquid makes with egg replacer A.And color, volume and internal structure are all very approaching.
Table 3
Example 3: the application of egg replacer in the stratiform cake
The prescription of egg replacer C is seen table 4
As contrast, Golden Delux cake mix and dried whole hen egg are made.In test 1, yolk powder is replaced by the egg replacer C of equal number, in test 2, yolk and albumen powder is replaced by equivalent egg replacer B.The result of cake evaluation sees table 5.
Table 5
The result shows the high a little contrast of height with the cake of egg replacer C and B.As can be seen from the figure.4 and Fig. 5, the texture of egg replacer C 400C and egg replacer B400B cake is contrast 400 similarly.
Example 4: the application of egg substitute D in noodles:
The prescription of egg replacer D is seen table six.
Table 6
The prescription of Chinese noodle is seen table 7.Egg replacer replaces liquid egg in the noodles with the ratio of 1:5.
The prescription of table 7 Chinese noodle
At figure six, outer appearnce seemingly after the new fresh noodle 500 of egg replacer D and the regular boiling of new fresh noodle 500A of carrying liqs egg.The boiling stability and the hardness elasticity that this means two kinds of noodles are all approaching.
The quality evaluation and the comparative result of boiling stability and noodles are seen table 8
The quality evaluation and the comparison of table 8 boiling stability and noodles
The result shows that with its steadfastness of noodles that egg replacer is made, elasticity and smoothness and overall performance aspect can compare favourably with the noodles that the liquid egg is made.
Example 5 egg replacer A and the application of egg replacer B in traditional Britain tea bread
In this test, the liquid egg in the tea bread control formula has been replaced by egg replacer A and egg replacer B fully.
Preparation method:
Baking box is preheated to 180 ° of c/350 ° of F/gases 4, is sieved to an agitator to flour, sugar, yeast powder and salt, adds people's orange word pericarp; Add orange juice, egg (egg replacer and water) and the butter or the margarine that melt; Stir from the center, mix fully up to all compositions; Add serum fruit and walnut kernel, stir, up to mixing; Mixture transfer in ready baking closes, 180 ° of C/350 ° of F baking boxs bakings 45 to 50 minutes, put to room temperature then.
The result
1) density of cake slurry
D=cake slurry weight (g)/volume of a container (milliliter)
Contrast, sample one does not have significant difference with the density of sample two cakes slurry, but the density comparison that has egg replacer A sample one a cake slurry according to and sample two low.
2) the inside hardness of tea bread
The inside hardness of tea bread is measured with matter structure appearance and AACC standard method
Between each sample significant difference is arranged, yet the quality of the cake made from egg replacer 2 is similar with contrast.
Claims (10)
1. egg replacer; It is characterized in that; Said egg replacer comprises the carbohydrate of emulsifying agent, 1-30% fat or oil, 0-10% food glue and the 5-30% of 1-90% aleuronat, other protein of 0-50%, 1-30%, and said other protein comprise the mixture of protein, wheat gluten separation, hydrolyzed wheat protein or the combination of its arbitrary proportion of milk protein, soybean protein, peanut protein, sunflower seed.
2. according to the described egg replacer of claim 1; It is characterized in that; Said egg replacer is used for baked goods, and comprises the wheat gluten of 1-60%, other protein of 0-50%, the emulsifying agent of 1-30%, the fat of 1-30% or the carbohydrate of oil, 0-10% food glue, 0-3% calcium salt and 5-30%.
3. according to the described egg replacer of claim 1; It is characterized in that; Said egg replacer is used for non-baked goods; And the carbohydrate of food glue, 0-3% reductant-oxidant, 0-5% calcium and ferrous salt and 5-30% that comprises fat or oil, the 0-10% of emulsifying agent, the 1-30% of other albumen, the 1-30% of wheat gluten, the 0-30% of 40-90%; Said reductant-oxidant comprises the mixture of sulphite, bisulfites, metabisulfites, mercaptoethanol, cysteine, cystine, ascorbic acid or the combination of its arbitrary proportion of alkali metal, the ammonium of reproducibility; Said calcium salt comprises calcium carbonate, calcium chloride, calcium sulfate or calcium lactate, and said ferrous salt comprises the mixture of ferrous sulfate, ferrous gluconate or the combination of its arbitrary proportion.
4. according to claim 2,3 described egg replacers, it is characterized in that said wheat gluten comprises wheat gluten protein, wheat separation protein or modification wheat gluten.
5. according to claim 2,3 described egg replacers, it is characterized in that said emulsifying agent comprises the mixture of propylene glycol ester, lecithin, monoglyceride, single diglyceride, stearoyl lactate or the combination of its arbitrary proportion.
6. according to claim 2,3 described egg replacers; It is characterized in that; Said fat or oil are included as palm oil, palm stearin, butter, cocoa butter, soybean oil, peanut oil or sunflower oil, and the fusing point of said fat or oil is in 20-50 ° of C scope.
7. according to claim 2,3 described egg replacers, it is characterized in that said food glue comprises xanthans, guar gum, carragheen, gellan gum, Glucomannan, gum arabic, the mixture of locust bean gum or the combination of its arbitrary proportion.
8. according to claim 2,3 described egg replacers, it is characterized in that said carbohydrate comprises starch or modified starch, and said carbohydrate gelation temperature is at 50-90 ° of C.
9. according to claim 2,3 described egg replacers, it is characterized in that said calcium salt comprises calcium carbonate, calcium chloride, calcium sulfate or calcium lactate.
10. according to the preparation method of the described egg replacer of claim 2; It is characterized in that; Said preparation method comprises: the step that step (1) preparation aleuronat-fat-emulsifying agent compound step and (2) said aleuronat-fat-emulsifying agent compound and other compositions mix, and said step (1) is:
A, at least a fat of heating and at least a emulsifying agent are to 30-60 ° of C;
B, wheat gluten is added in the mixture of steps A fat or oil and emulsifying agent,, constantly stirred 20-30 minute at temperature 20-50 ° C;
The mixture of C, cooling step B is to 15-30 ° of C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102428759A CN102326795B (en) | 2011-08-23 | 2011-08-23 | Egg substitute and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102428759A CN102326795B (en) | 2011-08-23 | 2011-08-23 | Egg substitute and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102326795A true CN102326795A (en) | 2012-01-25 |
| CN102326795B CN102326795B (en) | 2013-09-04 |
Family
ID=45478967
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011102428759A Expired - Fee Related CN102326795B (en) | 2011-08-23 | 2011-08-23 | Egg substitute and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102326795B (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103907684A (en) * | 2013-01-09 | 2014-07-09 | 吕学栋 | Composite high-protein solution, and preparation method and application thereof |
| CN108244497A (en) * | 2017-12-04 | 2018-07-06 | 湖南省玉峰食品实业有限公司 | A kind of filler gluten and preparation method thereof |
| CN109430516A (en) * | 2018-12-04 | 2019-03-08 | 合肥工业大学 | A kind of preparation method of artificial yolk |
| CN110691520A (en) * | 2017-06-01 | 2020-01-14 | 维格勒托私人有限公司 | Egg-free simulated egg food product |
| CN111436576A (en) * | 2020-04-20 | 2020-07-24 | 浙江工业大学 | Method for preparing egg substitute based on soybean protein isolate and product |
| CN114586987A (en) * | 2022-03-10 | 2022-06-07 | 山东若尧特医食品有限公司 | Protein component formula food for special medical application and preparation method and application thereof |
| CN114980748A (en) * | 2019-11-26 | 2022-08-30 | 前场欧洲有限公司 | Fat-containing product |
| CN115768280A (en) * | 2020-05-19 | 2023-03-07 | 藻类公司 | Egg substitute based on microalgae |
| JP7378192B1 (en) | 2022-11-10 | 2023-11-13 | キユーピー株式会社 | Liquid egg substitute composition and coagulated product thereof |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0007054A1 (en) * | 1978-07-10 | 1980-01-23 | Stauffer Chemical Company | New whipping composition of modified whey protein and additives |
| CN1750763A (en) * | 2003-02-21 | 2006-03-22 | 荷兰联合利华有限公司 | Egg replacer concentrate and liquid egg replacer |
| CN1868300A (en) * | 2006-06-30 | 2006-11-29 | 上海天之冠可再生能源有限公司 | Method for preparing high emulsibility wheat mucedin |
| US20080181990A1 (en) * | 2007-01-26 | 2008-07-31 | Ledbetter Kati R | Compositions comprising wheat protein isolate and related methods |
| WO2009021110A1 (en) * | 2007-08-08 | 2009-02-12 | Archer-Daniels-Midland Company | Egg replacement and emulsifier system and related methods |
| CN101959422A (en) * | 2008-03-13 | 2011-01-26 | 日清奥利友集团株式会社 | Composition containing full fat soy flour, and egg-substitute composition |
| CN102125073A (en) * | 2011-04-25 | 2011-07-20 | 南京农业大学 | Cake prepared from egg substitute for partially replacing eggs and preparation method thereof |
| CA2694842A1 (en) * | 2010-02-24 | 2011-08-24 | Weili Li | Method and composition for making egg replacers in non-aerated and aerated food products |
-
2011
- 2011-08-23 CN CN2011102428759A patent/CN102326795B/en not_active Expired - Fee Related
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0007054A1 (en) * | 1978-07-10 | 1980-01-23 | Stauffer Chemical Company | New whipping composition of modified whey protein and additives |
| CN1750763A (en) * | 2003-02-21 | 2006-03-22 | 荷兰联合利华有限公司 | Egg replacer concentrate and liquid egg replacer |
| CN1868300A (en) * | 2006-06-30 | 2006-11-29 | 上海天之冠可再生能源有限公司 | Method for preparing high emulsibility wheat mucedin |
| US20080181990A1 (en) * | 2007-01-26 | 2008-07-31 | Ledbetter Kati R | Compositions comprising wheat protein isolate and related methods |
| WO2008094434A2 (en) * | 2007-01-26 | 2008-08-07 | Archer-Daniels-Midland Company | Compositions comprising wheat protein isolate and related methods |
| WO2009021110A1 (en) * | 2007-08-08 | 2009-02-12 | Archer-Daniels-Midland Company | Egg replacement and emulsifier system and related methods |
| CN101959422A (en) * | 2008-03-13 | 2011-01-26 | 日清奥利友集团株式会社 | Composition containing full fat soy flour, and egg-substitute composition |
| CA2694842A1 (en) * | 2010-02-24 | 2011-08-24 | Weili Li | Method and composition for making egg replacers in non-aerated and aerated food products |
| CN102125073A (en) * | 2011-04-25 | 2011-07-20 | 南京农业大学 | Cake prepared from egg substitute for partially replacing eggs and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 河川: "新型鸡蛋替代品即将面世", 《食品科技》, no. 05, 31 December 2005 (2005-12-31), pages 87 * |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103907684A (en) * | 2013-01-09 | 2014-07-09 | 吕学栋 | Composite high-protein solution, and preparation method and application thereof |
| CN103907684B (en) * | 2013-01-09 | 2016-09-07 | 吕学栋 | A kind of composite high-protein liquid and preparation method thereof, purposes |
| CN110691520A (en) * | 2017-06-01 | 2020-01-14 | 维格勒托私人有限公司 | Egg-free simulated egg food product |
| US11284637B2 (en) * | 2017-06-01 | 2022-03-29 | The Veggletto Company Pty Limited | Egg-free simulated egg food products |
| CN108244497A (en) * | 2017-12-04 | 2018-07-06 | 湖南省玉峰食品实业有限公司 | A kind of filler gluten and preparation method thereof |
| CN109430516A (en) * | 2018-12-04 | 2019-03-08 | 合肥工业大学 | A kind of preparation method of artificial yolk |
| CN114980748A (en) * | 2019-11-26 | 2022-08-30 | 前场欧洲有限公司 | Fat-containing product |
| CN111436576A (en) * | 2020-04-20 | 2020-07-24 | 浙江工业大学 | Method for preparing egg substitute based on soybean protein isolate and product |
| CN115768280A (en) * | 2020-05-19 | 2023-03-07 | 藻类公司 | Egg substitute based on microalgae |
| CN114586987A (en) * | 2022-03-10 | 2022-06-07 | 山东若尧特医食品有限公司 | Protein component formula food for special medical application and preparation method and application thereof |
| CN114586987B (en) * | 2022-03-10 | 2024-02-27 | 山东若尧特医食品有限公司 | Protein module formula food with special medical application, preparation method and application |
| JP7378192B1 (en) | 2022-11-10 | 2023-11-13 | キユーピー株式会社 | Liquid egg substitute composition and coagulated product thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102326795B (en) | 2013-09-04 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102326795B (en) | Egg substitute and preparation method thereof | |
| US20130052304A1 (en) | Egg substitute and method of producing same | |
| CN112384075A (en) | Egg substitute mixture | |
| Bhat et al. | 3D printing: Development of animal products and special foods | |
| CA2897382C (en) | Multi-purpose ingredient for bakery and other products | |
| CN112955020A (en) | Non-dairy food compositions and methods of making same | |
| CA2749638C (en) | Egg substitute and method of producing same | |
| US20240049755A1 (en) | Plant-based vegan simulated egg | |
| CN104824335A (en) | Special fat simulant for salad sauce, and preparation method thereof | |
| US20130316058A1 (en) | Flax substitution methods and food products | |
| RU2289929C1 (en) | Method for producing of farinaceous confectioneries | |
| Ramya et al. | Nutritional and Sensory Evaluation of Mango Pulp and Milk Powder Incorporated Sponge Cake | |
| RU2702177C1 (en) | Dry composition for custard cream production | |
| JP2000333614A (en) | Sable cookie | |
| Mehta et al. | A Study of Multigrain Gluten free groundnut and edible gum biscuits | |
| RU2381654C1 (en) | Production method for scone biscuits "krepysh" | |
| Bansal et al. | Physiochemical analysis of bread fortified with different levels of soya flour blends | |
| RU2803802C1 (en) | Composition for preparing butter biscuits from grain sorghum flour | |
| RU2325808C2 (en) | Low-calorie replacer of grain flour and dough for bakery goods | |
| TWI764738B (en) | Heterogeneous edible fat composition and preparation method thereof | |
| RU2787520C1 (en) | Method for preparing linen enriched protein gluten-free tartlets | |
| CN1911087A (en) | Premixed wheat flour of soybean protein enriched nutrition type, and its prodn. method | |
| Cabral | Functional applications of edible insects and derived ingredients in food products | |
| JPS6126325B2 (en) | ||
| WO2023224552A1 (en) | Protein-enhanced plant-based vegan egg yolk composition |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20130904 Termination date: 20150823 |
|
| EXPY | Termination of patent right or utility model |