DE2051704A1 - Dry egg products and processes for their manufacture - Google Patents

Description

21. ΟΚΤ. 1970

Munich, ο-M / 11 264

Mr. Roger L i ο t and Mrs. Evelyne L i ο t 134, Avenue Laferriere, CRETEIL, France

Dry egg products and processes for their manufacture

The present invention relates to improved dry egg products.

Eggs in powder form, whole or in the form of dried egg white or of dried egg yolk or as mixtures of these both ingredients are known to be widely used in certain food industries, in particular with the biscuit or. Making biscuits or making desserts, sauces or diet products.

These powdery products are used industrially according to several Manufactured dehydration processes, of which the atomization method is most commonly used, according to the

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the liquid is distributed under pressure in a very warm air stream. However, these powdered products can also obtained by drying on drums or plates, by lyophilization or by foam drying ("foam drying") will.

The egg product becomes the point of application by adding of water to the powder thus prepared, or any other suitable Liquid, for example Mibh, mixed.

However, the recycled egg products do not have the same properties as the fresh or frozen ones Egg products. Apart from the fact that their rehydration is difficult to carry out and, in general, of one particularly unpleasant lump formation is accompanied, their emulsifying and swelling properties are clear worse than that of fresh products. They also have an unpleasant taste that prevents them from being used opposed to certain areas. <

Attempts have been made to avoid these disadvantages by adding various ingredients to the egg product prior to drying has introduced, for example glycerol esters or esters of higher fatty acids and polyhydroxyl compounds. These additives However, they are difficult to combine with the starting egg product (whole egg, egg yolk or egg white) and, moreover, this has The dry product rehydration product often continues to have an unpleasant taste.

It has also been suggested to put into the egg source ready Bring in carbohydrates. These carbohydrates are indeed in terms of improving the taste of the

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Holding powders is beneficial, but these powders are difficult to rehydrate and lead to products whose swelling and emulsifying properties are hardly satisfactory.

In the special case of protein, it has already been suggested that additives such as diethyl citrate be added to the starting product or to bring in gallic acid salts. This addition leads to a powder that is easier to rehydrate and swells faster. However, the means of this possesses protein powder obtained foam has the disadvantage of not being firm.

It is an object of the present invention to overcome these various drawbacks.

According to the invention, this object is achieved by adding the egg product to be dehydrated (the egg product is present completely or completely or partially freed from its natural reducing sugars) a certain Amount of sucrose fatty acid esters or sugar glycerides, the sugar glycerides being esterified products of iriglycerides of natural animal or vegetable origin through sucrose.

The sugar glycerides which can be used according to the invention are in particular the sugar glycerides from lard, tallow, palm oil, corn oil, copra and soy, while those are usable Sucrose esters, for example, to sucrose mono- or distearate, sucrose mono- or dioleate, sucrose mono- or dipalmitate, sucrose mono- or dilaurate, sucrose trioleate, Act sucrose tripalmitate or sucrose trilaurate can.

These additives offer the double advantage, on the one hand easily in the starting product (whole egg, egg yolk or egg white), with which they quickly form a homogeneous and stable mixture,

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to be incorporated and on the other hand to a dry product that rehydrates easily and without clumping.

In the case of egg white, the product obtained by rehydrating the dry product also forms a foam, whose strength properties are extremely satisfactory.

If the taste of the end product is important, a carbohydrate, for example glucose or sucrose, or a mineral salt such as sodium chloride or a mixture of these compounds, added, this addition being made in an amount of about 1 to 20% by weight, based on the egg starting product.

The amount of sugar glycerides to be introduced into the starting product or sucrose star depends on the type of too dehydrating product.

In the case of Entire! or egg yolks will be in the starting product 0.05 to 10% by weight of sugar glycerides or sucrose esters. In the case of protein, on the other hand, it is sufficient to introduce the sugar glycerides or the sucrose esters in an amount of 0.05 to 2% by weight.

The introduction of these additives is accomplished by vigorously stirring the mixture by any suitable mechanical means

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Agent, preferably after previously dispersing the selected additive in a small amount of water (about 1/2 up to 1/3 of the weight of the additive) or in a small amount Part of the egg product to be treated, this dispersion is best prepared by heating to a temperature of 50 to 80 ° C.

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The dry egg product is then cooked through in the usual manner Drying of the mixture produced in this way, optionally after pasteurizing, concentrating or boiling the mixture, or of the egg starting product.

In addition, ingredients commonly used in the food industry can be added to the mixture prior to drying such as carragheenates, alginates, natural gums, starchy products, sugars, acids, fatty substances, Emulsifiers or perfumes.

The following examples are intended to further illustrate the invention. but not limit.

example

To 59 kg of total egg, 2 kg of palm oil sugar glyceride (commercial product from MELLE-BEZONS with the designation ^M MSPO 11 "), which had previously been introduced into 5 kg of total at a temperature of 65 ° C., are added.

The mixture is homogenized by very vigorous stirring for 5 minutes and then subjected to drying according to the atomization method.

The powder obtained has the advantage over pure dry egg that it is much lighter and much easier in water dispersed faster.

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Example 2

At a temperature of 80 ° C., 1 _{t of} 500 kg of palm oil sugar glyceride is emulsified in 0.700 kg of water to which 0.700 kg of sugar have been added.

This emulsion is pasteurized in 100 kg whole !, which 11.3oo kg of sugar are added, introduced and the mixture is homogenized by vigorous stirring for 5 minutes.

The powder obtained by atomizing this mixture at the temperature of 200 G is very light in water or milk dispersible and reprocessed from this powder egg has the emulsifying and swelling properties of fresh ones Eggs. In addition, its taste is completely comparable to that of fresh sugary eggs.

example

According to the described in Example 1, 100 kg of whole eggs, 2 copra Zuckerglyzerid and h kg of sodium chloride mixed kg.

The mixture obtained in this way is pasteurized by atomization before drying.

The product obtained is very easily dispersible in water and its Gesohmaok is completely comparable to that of salty fresh eggs. It also has a very good one Ewulsifying power.

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example

In an apparatus with a flask, at a pressure of

150 kg / cm, a mixture of 100 kg egg yolk and 12 kg of cane sugar and then homogenized at the temperature of 5 ° 6k _t G pasteurized.

An emulsion of 2 kg of lard sugar glyceride in 1 kg of water, prepared at 80 ° C., is added to this mixture with stirring. to which 1 kg of cane sugar have been added.

The mixture thus obtained is dried by atomization.

The egg yolk, which has been reprocessed by adding water to the powder produced in this way, has, in terms of taste, Emulsification and swelling have all the properties of sugary fresh egg yolks.

Example 5 '

Previously in 100 kg by enzymatically treating ^ entzückertes protein is an emulsion prepared at 8O ° C o _f o5 kg palm oil Zuckerglyzerid in ο, 5 kg of water, to which 1 kg sucrose is added, is introduced.

The powder obtained by atomizing this mixture combines very easily with water and that from this powder again combines Processed egg white results in a foam, the stability of which is the stability of the foam obtained from pure protein powder is clearly superior.

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The dry egg products according to the invention have excellent swelling and emulsifying properties and a taste which is significantly superior to that of pure dry egg products, and are therefore excellent intermediate products for the food industry and especially for the Bisquit or biscuit industry.

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Claims (4)

Patent claims 1.) Process for the production of a dry egg product, characterized in that the liquid egg product, which may be wholly or partially freed from its natural reducing sugars, at least one sugar glyceride or one sucrose fatty acid ester clogs. 2.) The method according to claim 1, characterized in that the sugar glycerides from palm oil, lard, tallow, copra, corn or soy are used as sugar glycerides will. 3o) method according to claim 1, characterized in that that as sucrose ester sucrose mono- or distearate, Sucrose mono- or dipalmitate, sucrose mono- or dilaurate or sucrose mono- or dioleate is used will" 4.) The method according to claim 1 _9, characterized in that the egg starting product consists of whole egg or egg yolk and o, o5 to 10 wt .- $ of sugar glycerides or sucrose esters are introduced * 1 0 9 8 1 8 / U 7 8 - Io - 5 ') The method of claim 1, characterized in that the Eiausgangsprodukt consists of protein and o _t oo5 to 2 wt. ~ $ Are introduced to Zuqkerglyzeriden or Saccharoseestern. ' 6o) Method according to claim 1, characterized in that that in the liquid egg product additionally a carbohydrate such as glucose or sucrose, or a mineral salt such as sodium chloride, or any other additive commonly used in the food industry is introduced. 7 ·) Dry egg product obtained by drying an according to liquid egg product prepared according to the preceding claims. 3o8 / mo 10981 8 / U78