DE2311960A1 - METHOD OF MANUFACTURING AN ARTIFICIAL ICE - Google Patents

Description

Q. 60

FAT * ■
Dr .-! R;.:

65

The Quaker Oats Company, Barrington, Illinois, V.St.v.A.

Method of making an artificial egg

The present invention relates to a method for producing an artificial egg product. The product is particularly suitable as Food for humans, but can also be used as pet food will.

Many attempts have been made to find a storable artificial egg product to manufacture. However, these attempts were unsuccessful. First, it failed to create an artificial egg that retains its properties and yet remains free from bacteriological degradation. Other factors contributing to the failure of the previous Attempts have helped the product go rancid and change color if not canned aseptically. The method described in this application is free from the disadvantages of the prior art and results in a stable and Artificial egg product with a pleasant taste.

309838/0491

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It is an object of the present invention / method for Manufacture of an artificial egg product to indicate that at room temperature can be stored for at least six months.

Another object of the invention is to provide a method of manufacture to create a storable artificial egg product with a high protein content.

The present invention is a process for producing an artificial ice, according to which about 1 to about 35% by weight of egg solids, from about 5 to about 35% by weight of a substance selected from the group consisting of sugar, sugar equivalent materials and mixtures thereof, 5 to 30 wt -.% gelatinized starch, 10 to 50 wt .- ^ water of a high protein-containing binder and sufficient to a final moisture content of 20 to 40 wt -% mixed together, wherein the total weight of 100%. and the pH of the product is 4.5 to 6.9, and then the mixture is shaped into a fried egg such as a round disc or into small strings like scrambled eggs.

The invention also provides a method for producing a Kunsteies, followed by about 1 to about 35 wt .- ^ egg solids, from about 5 to about 35 wt -.% Of a substance from the group consisting essentially of sugar, the sugar equivalent materials or mixtures thereof by 5 to 30 wt -.% gelatinized starch is from 10 to 30 wt -.% of a high protelnhältigen binder, and sufficient water to a final moisture content of 20 to 40 wt -% mixed together, wherein the total weight. 100 % and the pH of the product is 4.5 to 6.9, then providing two quantities of the mixture, giving one of the quantities a yellowish tint to simulate an egg yolk and the other quantity a whitish tint, to simulate the egg white, then squeeze the simulated egg white around the simulated egg yolk and cut the squeezed product into slices that have the appearance of a set egg.

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Furthermore, the Kunstei according to the present invention preferably contains 1 to 7 wt -.% Of an edible oil.

In the production of this novel and new artificial ice, the mixture is preferably heated to a temperature of about 150 ° P (66 ° C) to about 2J0 ° P (110 ° C) and then that Product in the shape of a set ice cream into a rounded disk or cut into short strands to give it its appearance of scrambled eggs.

The method for producing a synthetic ice according to the present invention requires the addition of about 1 to about 35 wt -.% Egg solids. The term "egg solids" as used herein refers to egg solids as are known in the art and are currently commercially available from various sources. It is said to extend to dry solids with about 45 % protein and about 42 % fat, dried egg yolks with about 31 % protein and about 61 % fat, and dried egg whites with about 86 % protein and essentially no fat. It should also extend to frozen eggs, frozen egg whites, frozen egg yolks and / or combinations thereof, provided that their moisture content does not raise that of the end product above the specified critical range.

The Kunstei according to the present invention has about 5 to about 35 wt -.% Containing a substance from the group consisting essentially of sugar, the sugar equivalent materials and mixtures thereof. The term "sugar" as used herein denotes any saccharide which is so soluble in water that the osmotic pressure of the water solution of such saccharide gives the required bacteriostatic effect. In addition, the saccharide must be non-toxic. In the concentration used, the saccharide must not cause an unpleasant taste. A low molecular weight sugar is preferably used, since in terms of weight the increase in the osmotic pressure of the sugar solution is more pronounced than in the case of higher molecular sugar

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Sugar. Among those for the purposes of the present invention Usable sugars are the reducing and low-reducing ones renden water-soluble monosaccharides, the reducing and non-reducing polysaccharides and their breakdown products such as Pentoses, aldopentoses, methylpentoses, ketopentoses, e.g. Xylose and arabinose; Rhamnose; Hexoses and reducing polysaccharides; Aldohexoses such as glucose, galactose and mannose; the ketohexoses including fructose and sorbose; the disaccharides including maltose and lactose; the non-reducing disaccharides such as sucrose; as well as other polysaccharides such as dextrin and raffinose and hydrolyzed starches containing oligosaccharides as an ingredient.

The term "substances equivalent to sugar" as used herein denotes a compound which can be added to the mixture and has the same effect on the osmotic pressure as the sugar itself. This group of substances generally includes the polyhydric alcohols, which are non-toxic and Do not adversely affect the taste in the specified concentrations. The term "polyhydric alcohols" generally refers to alcohols with three or more hydroxyl groups of the general formula HOCHg (GHOH) CH ₂ OH with m = 1 to 5. This term should also include 1,3-butylene glycol and propylene glycol. In general, these polyhydric alcohols are water-soluble, have little optical rotation in water, and taste sweet. Among the polyhydric alcohols useful in the present invention are the following:

Tritole

Glycerol
Tetritols

Erythritol
D-threitol
L-threitol
D, L-threitol

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Pentitols

Hexitols

Heptitols

Octitol

Ribitol Xylitol D-Arabitol L-arabitol

Allitol

Dulzitol

Sorbitol (D-Gluzltol)

L-glucitol

D, L-gluzitol

D ~ mannitol

L-mannitol

D, L ~ mannitol

D-Talitol

L-talitol

D, L-talitol

D-iditol

L-iditol

Glyzero-gluo-heptitol

D-glyzero-D-ido-heptitol

Perseitol

Volemitol

D-erythro-D-galacto-oetitol.

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Furthermore, the expression "substances equivalent to sugar" include the higher sugar alcohols. Glycerol and propylene glycol are acceptable "sugar equivalents" and particularly useful in the present invention. As used herein, the product is intended to be sugar or sugar equivalent Contain substances or mixtures thereof. If mixtures of sugar and substances equivalent to sugar are used, it must be ensured that the amount used reduces the osmotic pressure of the product to the extent that a bacteriostatic effect arises.

The process of the present invention requires admixture from 5 to 50 wt .- # gelatinized starch. For use for the present invention, any of those commercially available Suitable for strengths. It has been found to be particularly suitable to use pre-gelatinized taploca starch; The invention

however, it is not limited to tapioca starch. Other types of starch such as corn starch, wheat starch etc. can be used equally well. _: y

The term "gelatinized" with regard to starch means that the starch is fully gelatinized before being added to the mixture or otherwise partially or slightly pregelatinized prior to addition to the mixture and then final gelatinized under the process conditions will. Furthermore, non-gelatinized starch can be used, which is gelatinized long enough in the process to achieve the properties of pregelatinized starch.

According to the method of the present invention will continue 10 to 30 wt -.% Of a high protein admixed holding strength binder. These high protein-containing binder should have a protein content which, together with the protein content of the other ingredients in the finished product at least about 10 to 30 wt -.%, Preferably 15 to 25 wt -.% Causes protein. In general, the binder used is preferably a soybean meal which has been concentrated to a protein content of at least 50% by weight in the flour. Furthermore, it has been found to be particularly suitable to use soy protein concentrates (70 % protein) and soy protein isolates (90 % protein). However, instead of soy flour, any of the known high-protein binders can be used - such as casein, caseinate salts, albumin and whey. Also suitable as protein binders are skimmed milk solids, grain proteins such as wheat gluten and corn zein, and the usual oilseed proteins.

In accordance with the method of the present invention, water is added to a final moisture content of 20 to 40% by weight. Although one would expect that the water content raises the product considerable bacteriological problems this dünKsk were using sugar * sugar equivalent substances and mixtures that act a bakteriosfcatisohen effect! "• 'G.xm ifi * prevents" iitiich "n . ,,

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The product according to the present invention must have a pH of 1.5 to 6.9. The pH of the product can be adjusted to this value by adding any non-toxic, ^{consumable acid that brings the H +} ion concentration to the desired value. Examples of suitable compounds are lactic acid, citric acid, acetic acid, tartaric acid, hydrochloric acid, sulfuric acid, phosphoric acid and acid salts such as monobasic sodium phosphate. Both organic and inorganic acids and mixtures of these two types of acid can be used. However, the pH of the product must be within the required range.

It may be desirable, the present already in the ingredients fat more 1 to J wt .- ^ add an edible oil or fat, to increase the fat content of the product. The term "edible fat or oil" as used here corresponds to conventional usage and also includes those substances which are solid or liquid at room temperature.

For the production of our new and novel artificial ice are about 1 to about 35 wt .- ^ egg solids, about 5 to about 35 wt -.% Ärier substance belonging to the group consisting of the sugar equivalent substances, and mixtures thereof consisting essentially of sugar, ..., and 5 to 30 wt -% gelatinized starch, from 10 to 50 wt -% of a high protein-containing binder and sufficient water to the final moisture content to 20 to 40 weight -% to bring mixed together; the mixture is shaped like a set ice cream or broken up to give it the appearance of scrambled eggs. When making the product, it is essential to mix the ingredients so thoroughly that each of them is evenly distributed throughout the product. The mixture can then be shaped into any desired egg tray.

It turned out to be particularly cheap, an art egg by mixing the ingredients together, the mixture to a temperature of about 150 F (66 C) to

"- t

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about 250 ⁰ P (110 ° G) and the mixture is then squeezed into the shape of an ice cream described herein. It has also been found to be beneficial to squeeze out the product in small strands. It may also be desirable to simply shape the product into round disks. While higher extrusion temperatures also result in an acceptable product, they are preferably avoided as they result in loss of the volatile aroma and flavor components.

As can be seen, the product according to the present invention can also be used for commercial purposes for obvious reasons with minimum amounts of vitamins, minerals, salts, artificial colors and artificial flavors.

In certain applications of the present invention it is necessary to use an edible non-toxic coloring material, a yellow color to simulate the egg yolk or a white color to simulate the protein. The choice and amount of these colors depend on the mixture being prepared and the extent to which it needs to be colored. When the mixture bespw. is white, only part of it needs to be colored yellow, to simulate the yolk; the rest can stay white like that Protein it should be. If the color is yellowish, part of the mixture must be given an egg white color in order to turn the egg white simulate; the rest will stay yellow to simulate the yolk.

The present invention can be more fully understood from the accompanying drawings Explain drawing showing a sectional view of the device and the method according to the invention. The reference number 11 refers to an endless conveyor belt. A feed device 12 for the yellow produce delivers a yellow colored material to the Tube 15, while a feed device 14 for the white material - Shown here as a conveyor chord 14 - there is a white-colored material in the tube I5. The feeding of the materials into the pipes takes place so that they are approximately equal from the outlet opening 16 or that the yellow material flows a little faster, so that the product has a protruding yellow part in

300838/0491

when the white material IJ and the yellow material 18 emerge from the outlet opening 16, they are tightened by a suitable sonic device such as a rotating wire that is stretched between a shaft or hub and an outer wheel frame 19, severed. The yellow material 18 surrounded by the white material 17 thereby falls onto the conveyor 11, on which it cools and can then be conveyed on for packaging.

The following examples can be used as preferred embodiments Forms of the present invention are to be construed, although the invention is not limited to the illustrated embodiments is limited.

example 1

The following ingredients were mixed together (in parts by weight):

5.0 parts egg solids
20.0 parts of sugar and substances equivalent to sugar

(15 parts sucrose and 5 parts propylene glycol) 18.0 parts pregelatinized tapioca starch 24.0 parts of a high protein binder

(10 parts soy flour with 50 % protein content 8 parts soy concentrate with 70 % protein content

5 parts of a sodium caseinate 1 part dried whey) 4.0 parts salt, vitamins, minerals and artificial

dye

0.5 parts of potassium sorbate
0.7 parts of phosphoric acid
28.0 parts of water

100.0 parts

309838/0491

NaOH thorough mixing of the ingredients, the mixture was placed in an extruder where it is heated to about I85 P ⁰ (85 ⁰ C). The heated mixture was then pressed into small strands. These small strands of product were very satisfactory as simulated scrambled eggs.

Example 2

Example 1 was repeated, but with 25 parts by weight of egg solids, the sugar by 5 parts, the starch by 5 parts and the protein binder was reduced by 10 parts. Here too, the simulated scrambled eggs were excellent.

Example 3

Example 1 was repeated; jedocJi was the product in divided into two parts and the first part colored slightly yellow, while the second part remained white. The two parts were then pressed out in such a way that the gelatinous surface is in the shape of a cylinder was located inside a cylinder from the white component. These cylinders were cut into round disks that gave the appearance of a set ice cream * The result was an excellent simulated. Set egg.

Example 4

Example 2 was repeated, but gebraoht the product in the game in case of "three specified Setzeigestalt. Here too, egab'sieh, an excellent simulated set egg,

Example 5

Example 1 was repeated except that the product was considered more uniform round cylinder was pressed out and cut into round disks. Again an excellent art was made.

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Example 6

Example 2 was repeated, but the product became rounder Cylinder pressed out and cut into round disks. Here, too, the result was an excellent product.

The product of the present invention has numerous advantages. Firstly, it can be stored for up to 6 months at room temperature without losing its aroma and taste. While some Food products can be stored within certain limits, but none of them comes as the product of the present invention Invention in terms of stability with full preservation of aroma and taste the same.

Another major benefit of the product is that it is highly nutritious and high in protein, so the nutritional needs of humans or pets at low levels Covers costs.

Another major advantage of the product according to the invention is that this is the first stable and extremely nutritious artificial egg product that is not aseptic needs to be preserved.

- patent claims -

309838/0491

Claims (5)

- 12 - Q, 6Q Patent application {Γ) Process for the production of an artificial ice, after which one is about 1 to about 35 wt .- ^ egg solids, about 5 to about 35 wt -.% Of a substance from the group consisting of sugar, sugar equivalent materials and mixtures thereof, and 5 to 30 wt -.% Gelatinized starch, 10 a high protein-containing binder and water are mixed sufficiently% to a final moisture content of 20 to 40 wt .- ^ each other, wherein the total weight of the product is 100%, and the pH of the product at 4.5 to 6.9 - to 30 wt. has been discontinued; and the mixture is then shaped into a bratei. 2. The method according to claim 1, characterized in that the mixture is given the form of small, divided strands. Method according to Claim 1, characterized in that the fry is given the shape of a round disc. 4. The method according to claim 1 or 3, characterized in that two amounts of the mixture are formed, which one amount yellowish in color to simulate egg yolk and whitish colored the other lot, to simulate the egg white, and that you squeeze the simulated egg white around the simulated yolk and squeeze that out Produce sliced to give it the geaalt of a set ice cream. 309838/0491 - 13 - Q. 60 5. The method according to claim 1, 2, J> or 4, characterized in that 1 to J wt .- ^ of an edible oil or fat is added during mixing. 309838/0491 ft Lee on the back