EP2296484A1 - Verfahren und zusammensetzung zum ersetzen von eidotter oder vollei in nahrungsmittelprodukten - Google Patents

Verfahren und zusammensetzung zum ersetzen von eidotter oder vollei in nahrungsmittelprodukten

Info

Publication number
EP2296484A1
EP2296484A1 EP08875714A EP08875714A EP2296484A1 EP 2296484 A1 EP2296484 A1 EP 2296484A1 EP 08875714 A EP08875714 A EP 08875714A EP 08875714 A EP08875714 A EP 08875714A EP 2296484 A1 EP2296484 A1 EP 2296484A1
Authority
EP
European Patent Office
Prior art keywords
yolk
proteins
compound
tensioactivity
food product
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.)
Withdrawn
Application number
EP08875714A
Other languages
English (en)
French (fr)
Inventor
Patrick Cavroy
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Publication of EP2296484A1 publication Critical patent/EP2296484A1/de
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/015—Reducing calorie content; Reducing fat content, e.g. "halvarines"
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/362—Leguminous plants
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0053—Compositions other than spreads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L15/00—Egg products; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L15/00—Egg products; Preparation or treatment thereof
    • A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L15/00—Egg products; Preparation or treatment thereof
    • A23L15/35—Egg substitutes

Definitions

  • Mr Cavroy has been working for a long time for FOCO Company to create products used as egg substitute in all kinds of pastries.
  • the yolk The first physical quality of the yolk is a tensioactivitytreatment.
  • the first physical quality of the yolk is the tensioactivity, For example to realize mayonnaise, the tensioactivity effect is enough, and we saw that the mixing of proteins and glucids obtained by the fractionation of fat free food products, can give a higher tensioactivity than the yolk.
  • the peas flour is rich in dextrins, so in adding peas flour, we obtain a very good onctuosity. It is possible to increase the effect of dextrins in adding malto-dextrins. It is also possible to increase the tensioactivity in using sorbitol
  • the object of this invention is in fact to realize a equivalent for yolk With this yolk equivalent it is possible to realize all the food products usually using whole eggs and also the products usually using yolk.
  • Part of the glucids obtained by ultrafiltration between 3 and 30 % of the solid fraction.
  • Part of the dextrines provided from peas flour between 10 to 50 % of the solid fraction.
  • the compound of the first equivalent for yolk is powder of peas flour : 65 % powder of lactose : 14% powder of whey proteins 11% powder of maltodextrine : 10 %
  • the compound of the JAUNALVA is : Powder of peas flour ; 72%
  • Powder of whey proteins 11 % Powder of Sorbitol : 3% These two compounds are grinded ; 60% of the particles have a size smaller than 63 microns.
  • Emulsifier 2%
  • Liquid milk 1,2 Kg. after the mixing is realized and poured in moulds, the moulds are placed in an oven at 37 °C during about 45 minutes, and then in an other oven to cook the brioche.
  • the Yolk or an equivalent of the yolk or a mixing of the 2 is added with mustard,
  • the whole eggs or an equivalent of the whole eggs or a mixing of the two is directly poured in a frying pan

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Botany (AREA)
  • Meat, Egg Or Seafood Products (AREA)
EP08875714A 2008-07-09 2008-07-09 Verfahren und zusammensetzung zum ersetzen von eidotter oder vollei in nahrungsmittelprodukten Withdrawn EP2296484A1 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/IB2008/002769 WO2010004359A1 (en) 2008-07-09 2008-07-09 Method and composition for replacing the yolk or the whole egg in food products

Publications (1)

Publication Number Publication Date
EP2296484A1 true EP2296484A1 (de) 2011-03-23

Family

ID=40480855

Family Applications (1)

Application Number Title Priority Date Filing Date
EP08875714A Withdrawn EP2296484A1 (de) 2008-07-09 2008-07-09 Verfahren und zusammensetzung zum ersetzen von eidotter oder vollei in nahrungsmittelprodukten

Country Status (2)

Country Link
EP (1) EP2296484A1 (de)
WO (1) WO2010004359A1 (de)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2773223B2 (de) * 2011-11-02 2024-03-06 Just, Inc. Eierlose mayonnaise mit pflanzlichem eiersatz

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4214010A (en) * 1978-12-26 1980-07-22 Stauffer Chemical Company Replacement of whole egg in baked custard
FR2784544B1 (fr) * 1998-10-14 2000-12-29 Foco Composition et procede pour economiser les oeufs ou ameliorer l'aspect d'un article de patisserie
US20030008051A1 (en) * 1998-10-14 2003-01-09 Foco Method and composition for replacing part of whole liquid eggs in a bakery product with a composition comprising egg white in powder form or the like
CA2554315A1 (en) * 2004-02-13 2005-09-01 Unilever Plc Egg replacer composition and method for making a bakery product therewith

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO2010004359A1 *

Also Published As

Publication number Publication date
WO2010004359A1 (en) 2010-01-14

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