DE2243692A1 - Calorie-deficient sauce for dietary use - prepd. by homogenising white of egg or whole eggs, flavourings, opt. oil and water - Google Patents

Abstract

Cold or hot flavouring sauce for fat-free or low fat diets, esp. as an additive or flavouring for meat- and fish dishes and salads is prepd. by homogenising or thoroughly mixing 30-75 wt. pts. chicken white of egg, opt. contg. yolks, with herbs, spices, condiment acids, opt. 10 wt. pts. edible oil, and brought to 100 wt. pts. by adding water. The white of egg is coagulated before mixing or after mixing and homogenising. Mixt. is stabilised by treating with chemical preservative at pH 4.5-5.5, pasteurising or sterilising.

Description

Method of making a sauce for food In large Chicken farms nowadays accumulate eggs in large quantities and are -immediately consumed in households, hotels or the like. Or industrially to dry eggs or the like. Or in the delicatessen industry using the yolk to make mayonnaise processed. Contains mayonnaise as an additive to lead salads, fish salads or the like at least 50% and sometimes up to over 80% fats in the form of edible oils, so that they are difficult to digest and their enjoyment is the current tendency of people to low fat diet contradicts.

The object of the invention is to make a new one from chicken eggs to create long-lasting food in the form of a sauce that can be used cold or hot, which contains no fat or only small amounts of fat and depending on the application is made more or less durable.

The method according to the invention is used to achieve this object in that 30 to 75 parts by weight of protein with or without the yolk of hen's eggs with Herbs, spices, edible acids and binding agents with topping up from Nasser 100 parts by weight are homogenized or finely divided, with the protein before the preparation of the mixture or after the mixture and homogenization for Brought coagulation and the mixture for preservation with chemical preservatives added or pasteurized or sterilized at a pH of about 4.5 to 5.5 will.

This process produces an easily digestible, low-calorie, durable product made from chicken protein as human food for consumption in kitchens, In industry or the like. Achieved which of today's health requirements after a low-fat diet and especially as a cold or warm sauce a better foundation for sick people or people prone to obesity Meat and fish dishes, e.g. meat or fish salads, forms or as an infusion can be used for meat or fish preserves or meat or fish preserves.

In detail, you can proceed according to the invention so that the protein of chicken eggs, with or without yolks, at 30 to 75 parts by weight by hard boiling is coagulated that these parts by weight with or without edible oil up to about 10 parts by weight and with herbs, spices, edible acids and binders under Make up to 100 parts by weight with water and homogenize. Man but can also proceed so that a coagulation of the protein only after production the mixture is carried out by supplying liquid heat and then homogenization is carried out will.

The homogenized mixture can be mixed with chemical preservatives, e.g. benzoic acid, at a pH value of 4.5 to 5.5 in order to make them storable to make, or they can be pasteurized or sterilized for longer storage times will.

In any case, the method according to the invention produces a food obtained in the form of a sauce or an infusion made from the protein of hen's eggs, which is easy to digest, low in calories and long-lasting and suits every taste Seasoning can be adjusted.

According to two exemplary embodiments with details by weight, the following can be used be proceeded.

Example I will be 50 parts hard-boiled eggs or hard-boiled egg whites with 10 parts cooking oil, 5 parts sugar, 1 part table salt, 0.5 parts sweet paprika, 0.5 part of edible acid, 0.15 part of r-enzoic acid and 1 part of guar flour as a binder made up to 100 parts with water, mixed and homogenized, whereupon the mixture pasteurized or for very long storage times sterilized without chemical preservatives.

rei9piel II 66 parts whole egg are mixed with 5 parts sugar, 1 part kitchen salt, C, 5 parts of sweet paprika, 0.5 parts of edible acid, C, 15 parts of enzoic acid and 2 parts Fruit kernel flour as a binding agent made up to 100 parts with water and mixed, whereupon the mixture is boiled and homogenized in the closed container. For a long shelf life, it can still be pasteurized or sterilized without @enzoic acid will.

Claims (3)

Claims 1. Method of making a sauce as an additive or infusion for Food, characterized in that 30 to 75 parts by weight of protein with or without yolks of chicken eggs with herbs, spices, edible acids and binders anter replenishment of water to 100 parts by weight homogenized or finely divided be mixed, with the egg whites before the preparation of the mixture or after the Homogenization brought to coagulation and the mixture to preserve with chemical preservatives at a pH of about 4.5 to 5.5 or pasteurized or sterilized. 2. The method according to claim 1, characterized in that the mixture up to about 10 parts by weight of edible oil is added. 3. The method according to claim 1 and 2, characterized in that 50 Parts by weight of hard-boiled eggs or hard-boiled protein with up to 10 parts of cooking oil, 5 parts sugar, 1 part table salt, 0.5 parts sweet paprika, 0.5 parts edible acid, 0.15 part of benzoic acid and 1 part of guar flour, making up to 100 with water Parts are mixed and homogenized.