CS263628B1 - The product with white of egg and method of production - Google Patents

Abstract

The solution relates to dishes with egg whites, which consist in mass. percent from 5 to 80 wt. partially hydrolysed % egg white, 5 to 50 wt. % vegetable oil, 0.5 to 30 wt. flavoring agents such as sugar, % of vegetables, etc., up to 15 wt. egg of yolks, or up to 2% by weight. food zahušfovadel. Method of production includes adjusting the pH of egg white to 4 to 5 by acid, heating stirring at 50-60 ° C for 30 to 60 minutes, followed cooling to room temperature and mixing with oil and other ingredients into achieving an emulsion.

Description

The invention relates to egg white dishes containing a partially hydrolysed egg white and a process for their preparation.

Egg dishes such as mayonnaise, mayonnaise creams and spreads are emulsion systems of oil, egg yolks and vinegar with flavorings. The emulsion system consists of two liquid insoluble substances, one substance being dispersed in the other. In order to prevent the dispersed particles from flowing, the emulsion must contain an emulsifier which forms a boundary layer between the two phases and thus prevents their contact and bonding. The formation of the emulsion depends primarily on the surface tension on the contact surface of both phases. The magnitude of the surface tension of the emulsifier to water relative to the volume determines whether an oil-in-water or water-in-oil emulsion is formed.

The egg yolk has the ability to form an emulsion of both types and therefore the emulsion product produces complex dispersion mixtures in which hydrophobic fats are kept in an aqueous environment in very stable systems. The yolk emulsion strength is also influenced by the amount of natural egg components such as lecithin, cephalin, cholesterol. Solid egg emulsions of the mayonnaise type are formed provided that they contain 80 to 85% by weight of the composition. oils, creams tend to have a lower oil content, typically around 45 wt. In order to reduce the oil content of these processors, emulsion stabilizers such as starch, gelatin, pectins and the like are used.

Horseradish sauce with 53 % wt. oils and 3.3 % wt. amylin Old Czech mayonnaise with 50 % wt. oils and 2.9 % wt. botnavého starch delicatessen mayonnaise with 68 % wt. oils and 0.4 % wt. gelatin mayonnaise special with 62 % wt. oils and 2.8 % wt. botnavého starch

Also in foreign, especially patent literature, mayonnaise types of products with reduced fat content. In addition to special stabilizers and fillers, new preparation technologies are used for their production. With a minimum content of 40% by weight. oils, a heat-resistant emulsion based on yolk (3 to 20 wt.%) of a thermally coagulated protein (3 to 15 wt.% of lactalbumin, plasma or soy protein) can be prepared (J 60 054 648).

Mayonnaise with 9 wt. of oil requires 50% by weight of buttermilk as a supplementary raw material. and furthermore egg yolk remains in an amount of 4 to 15 wt. (DE 2,726,969). Semi-milled low-energy mayonnaise can also be prepared from buttermilk from 15 to 70% by weight, egg yolk and 20% by weight. oil (GB 1,538,392). When stabilizers are used requiring the presence of calcium ions, whole egg or egg yolks may be made with a mayonnaise-like emulsion with 25 to 45% by weight. oil (J 5,507,475). Heat-treated eggs in combination with milk powder can be mixed with a small amount of oil for a heat-stable mayonnaise cream (SU 629 755). In France, 75% by weight mayonnaise is considered low-energy. oil (13.3% by weight of yolk,% by weight of milk powder, 0.3% by weight of flavorings) (Fr 2 363 998). 65% wt. it is possible to reduce the oil content of mayonnaise prepared from 2 mixtures: the first is heat-treated yolk with flavorings, the second is heat-treated powdered milk (Su 923 504). All of the examples of low energy products listed so far are egg yolk and whole egg products. The coagulated egg white is present here as a filler or stabilizer, similar to other protein preparations. This is the case, for example, for a product which claims mayonnaise content of coagulated and whipped egg white in a low percentage (0.57% by weight) in addition to gelling and stabilizing ingredients (EP 134 196). However, this product cannot be labeled as low energy because it contains 77% by weight. oils. Fresh white in the natural state at pH 8.5 to 9 is not able to form an emulsion of the desired properties with the oil itself.

Thus, mayonnaise-like products, mayonnaise creams and spreads such as oil and egg yolk emulsion systems require a high content of both of these components in the final product to ensure satisfactory product quality. A significant disadvantage here is their too high energy value and also their cholesterol content, which together limit or even prevent whole groups of appliances from consuming them. Substitution of a substantial amount of the essential components fails because the organoleptic properties of the product are compromised without substantially affecting its energy value. The use of buttermilk to reduce the fat content predicts a demanding production technology because, in addition to thickening the buttermilk in a pressure apparatus, sterilization of the final product is required.

These disadvantages are overcome by the egg white dish according to the invention, consisting of 5 to 80% by weight. % partially hydrolyzed egg white, 5 to 50 wt. from 0.5 to 30% by weight of vegetable oil; flavoring agents, e.g., sugar, vegetables, etc., up to 15 wt. egg yolks, possibly up to 2 wt. food thickeners such as starch, pectin and the like.

The method of preparation involves adjusting the pH of the protein with an acid such as acetic to 4-5, heating with stirring for 30 to 60 min at 50 to 60 ° C, then cooling to room temperature and mixing with the oil and other ingredients to achieving an emulsion.

The partial hydrolyzate of egg white replaces the egg yolk or whole eggs and also allows a substantial reduction in the vegetable oil content. The combination of acidic environment with heat treatment alters the structure of protein proteins so that they can replace egg yolks in relation to their emulsifying ability. The products obtained exhibit a favorable consistency with a satisfactory service life. Products prepared in this way have a number of advantages over classical ones. In particular, the cholesterol content is reduced or eliminated. In addition, they allow to reduce to a third or more the fat content. These factors predetermine these products also for consumers whose diet is restricted by diet and those who prefer low-energy diet. Another positive aspect is extending the usability of egg flour and enriching the assortment of egg products.

In the examples below,% indicates% by weight unless otherwise indicated.

Example 1- mayonnaise

100 liters of egg white is brought to pH 4 by the addition of 2 liters of 15% hydrochloric acid. The treated egg is heated to 55 ° C for 30 minutes with stirring. Cooling to 30 ° C follows. Mayonnaise is mixed from partially hydrolyzed egg white.

kg of mayonnaise contains:

vegetable oil 30, - % 3, --- kg white 68.25 % 6,825 kg sugar 0.75 % 0,075 kg 8 percent vinegar 0.50 % 0.05 kg salt 0.50 % 0.05 kg

Example 2- Mustard spread

From the base prepared as in Example 1, 10 kg of a spread having the following content is mixed:

white 47% 4,7 kg vegetable oil 28 8 2.8 kg mustard 19 8 1.9 kg chopped onion 6 8 0.6 kg

Example 3 vanilla cream

100 liters of egg white are brought to pH 5 by addition of 9.2 liters of 8% acetic acid.

The thus treated white is kept under stirring at 60 ° C for 60 minutes. After cooling to 20 ° C, the white is suitable especially for creams and spreads. From the base prepared this way, 10 kg of cream is mixed as follows:

white

8

6, - kg vegetable oil 20% 2, - kg vanilla sugar 20% 2, - kg

Example 4 - Apricot Cream

From a base prepared as in Example 3, a cream having the following composition is mixed:

white 80 t 8, - kg vegetable oil 5 « 0.5 kg apricot jam 14,5 » 1,45 kg pectin 0,5 » 0.05 kg i k 1 and d 5 - yolk cream white 5% 0.5 kg egg yolk 15 t 1,5 kg vegetable oil 50 t 5, - kg jam jam 30 t 3, - kg clade 6 - raspberry cream (se with a thickener)

white vegetable oil 73 » 5 « 7.3 kg 0.5 kg raspberry jam 20 « 2, - kg Solamyl 2 t 0.2 kg

Example 7 - Topping

From the base prepared as shown in example 3, the toppings are mixed according to the recipe:

white 70% 7, - kg vegetable oil 10% 1, - kg tomato paste 20% 2, - kg

Example 8- Fruit cocktail

From the base prepared as in Example 3, 10 kg of a beverage having the following content is mixed:

white 70% 7, - kg vegetable oil 10 t 1, - kg strawberry jam 20 l 2, - kg

The product can be consumed directly or after mixing in water.

The shredding tests on these products have verified that, without altering the consistency, appearance and taste, the products based on Sepsin hydrolyzed protein can normally be kept for the intended period of time. The verified minimum maintenance is shown in the table below.

Table

Product Temperature (° C) Shelf life (days, mayonnaise 4 to 6 100 ALIGN! cream 4 to 6 28 spread 4 to 6 28 dressing 4 to 6 28

Continuation table

Product _______________-__- SSEIS £ S-1? 21 _ — _-_____ 22 £ Sustainability_White £ Cocktail 4 to 6 2

Mayonnaises were stored in sealed foils, other products in crucibles with snap-on lids.

Claims (2)

OBJECT OF THE INVENTION Egg flour meal comprising vegetable oil, characterized in that it consists of 5 to 80 wt. 5 to 50 wt. 0.5 to 30 wt. flavoring agents such as sugar, vegetables, up to 25 wt. egg yolks, possibly up to 2 wt. food thickeners, for example starch, pectin. 2. A method according to claim 1, characterized in that the pH of the egg white is adjusted to 4-5 with acid, the treated white is heated under stirring for 30 to 60 minutes at a temperature of 50 to 60 ° C, followed by cooling to room temperature and mixing with oil and other ingredients until emulsion is achieved.