EP2296484A1 - Method and composition for replacing the yolk or the whole egg in food products - Google Patents

Method and composition for replacing the yolk or the whole egg in food products

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Withdrawn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
German (de)
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/en
Withdrawn legal-status Critical Current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, 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, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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, 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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)

Abstract

Method to realize food product wherein the egg or the yolk is partially or totaly substituted by a compound. The tensioactivity equivalent of the yolk is obtained in this compound by using parts of proteins and glucids obtained by the fractionation of a fat free food product.

Description

METHOD AND COMPOSITION FOR REPLACING THE YOLK OR THE WHOLE EGG IN FOOD PRODUCTS
Mr Cavroy has been working for a long time for FOCO Company to create products used as egg substitute in all kinds of pastries.
Much effort has been done to find the way to substitute the whole eggs also in all kinds of pastries.
Other Companies tried to propose a solution but always unsuccessfully because it was not good enough or too expensive for french markets The qualities of the products selled by FOCO were always better. today The FOCO Company sells a product that can economize about 70% of the eggs in all kind of pastries.
Mr Cavroy never find a solution before this patent to substitute 100% of the eggs needed in all kinds of pastries All the patents about that show that the proteins used need some transformation to be efficient.
To day some Companies sell products to substitute the white part of the eggs for that they use albumine (for example Whey proteins) but we are always looking for a solution to sbstitute the yellow part of the egg : The yolk The first physical quality of the yolk is a tensioactivity fonction.
We observed that the fractionation of products componed essentialy with proteins and glucids give proteins having a tensioactivity fonction but not enough efficient to admit the total substitute of the yolk To have success we need to have always some glucids obtained during the fractionation
We successfully studied fat free milks or fat free vegetable flours. But many of these products must be realized in laboratory because it is not easy to find on the market proteins fractions and glucids fractions of all kind of fat free food products.
For most of our tests, we use the products obtained by ultrafiltration of the whey (lactoserum)
We realize many tests to see the physical actions of the eggs. it was easy to confirm that the white part of the eggs (albumine) can be substituted by other types of albumine for example whey proteins ( lactalbumine)
It was much more difficult to find a solution to substitute the yolk, With the studies we realize.we look at the different physical qualities of the yolk
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.
This mixing is so efficient than only 10 to 40% of this mixing powder compared to the dry part of the yolk is enough to obtain an equivalent tensioactivity effect.
We can encrease the tensioactivity effect In fact, if the fractionation is too hight (for example the proteins fraction is composed whith more than 80 % of proteins), with the methods of fractionation in the market this time, the tensioactivity effect we be damaged. With the methods of fractionations we know, we have better results of tensioactivity with a proteins fraction componed with only 75 % or 70 % of proteins or less.
If you decrease more the proteins poportions, the effect will still be good, but the increasy proportion of lactose will have two effects : the increase of the cost, the increase of the Mayard reaction if you need to heat and always an increase of the friability but we have seen that with a very few fractionation of lactoserum, (for example, to use a lactoserum with 14% of proteins and to realize a lactoserum with 11% of proteins), we will have a lower tensioactivity effect, but the product will have too much lactose to realize a good yolk substitute.
We realize the same work with fractionated corn gluten: We have seen exactly the same tensioactivity effect, so we can improve that the tensioactivity effect is due to the fractionation of the non fat food product. In the case of corn gluten a better results seems to be obtained with fractionation part having a lower proportion of proteins (for example 50%)
In a second time, to realize a complete substitute of yolk we need to study the other physical effects of the yolk. The chance we have is that to realize the tensioactivity effect, we need a few quantity of product. So, to realize the other physical effects we have the possibility to add some other products, without needing to increase the dry proportion of product in place of the yolk. The second physical effect of the yolk is the onctuosity. It is possible to obtain the equivalent onctuosity of the yolk in adding dextrins.
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.
So it becomes possible to realize sauces, or mayonnaises without yolk or with a lower quantity of yolk. With this yolk equivalent it is also possible to realize all the food products normaly using whole eggs, in this case the equivalent white part of the egg or albumine can be substituted by well knowned products like proteins of whey powder or carboxymethylcellulose , etc..
We have been working more than 10 years to find this product.but we will give only the more significant tests, in order to simplifie the redaction of the patent.
To realize a substitute of the yolk, we make compounds with about : Part of proteins obtained by ultrafiltration : between 3 and 25% of the solid fraction
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.
Sorbitol between O to 50% of the solid fraction.
If we are interested only to obtain an equivalent tensioactivity of the yolk, the proteins fraction added with the glucids fraction can be enough, consequently the proportion of the solid fraction will be changed
To make some tests we realize two types of equivalent for yolk and we give the name of JAUNALVA to the best one.
All the samples we mention later are realized with the two types of equivalent for yolk and for practical reasons we always write JAUNALVA
We will mention only some samples, but we realize many types of products : Mayonnaises, cakes, sponge cakes, pancakes, leafs of sponge cake .quenelles madeleines, brioches, panetones, rolled sponge cakes, sauces, omelet, in fact all types of products usually realized with whole eggs or with yolk (yellow part of the egg) For the tests, 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 % For the same tests the compound of the JAUNALVA is : Powder of peas flour ; 72%
Powder of lactose : 14%
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.
We study the proportions of the products to restore good equivalent of egg . yolk or whole eggg.
To restore a good equivalent of yolk, we need the following proportions : Jaunalva : 40% and water : 60 %
To restore a good equivalent of whole eggs we need the following proportions 7% of whey powder + 16% of Jaunalva + 77% of water
With these indications, we realize big quantities of food products and we see the following results : For use in industrial pastry we give two samples : Realization of a sponge cake Whole eggs or equivalents or mixing of the 2 : , 40%
Cristal sugar : 30%
Flour : 30%
The method was the usual one. We see that the sponge cake with the equivalent of eggs is slighter less developed than the sponge cake with pure whole eggs. But the quality is good enough for a normal use. Realization of a sponge cake with emulsifier Whole eggs or equivalents or mixing of the 2 : 32% Cristal Sugar : 32%
Flour : 32%
Emulsifier : 2%
Yeast : 1%
We see that all the products are good. The sponge cake with equivalent egg is slightly more developed than the reference one, and the test is excellent We see that it is also possible to add fat to the sponge cake with equivalent eggs without having a degradation of the product
Realization of a brioche Flour : 10 Kg. Whole eggs or equivalent or mixing of the 2 :...„.... 4 Kg.
Butter : 2 Kg.
Sugar in powder : 0,5 Kg.
Biological Yeast : 30O g.
Salt : 20O g. Emulsifier : 30O g.
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 obtained products are about the same but a specialist can make better in changing the proportions. Realization of a mayonnaise :
The Yolk or an equivalent of the yolk or a mixing of the 2 is added with mustard,
To the obtained product, the oil is poured and mixed slowly.
Observation : To mix the oil it is easier and faster with the equivalent of yolk than with the yolk, and the taste is as good. Realization of an omelet :
The whole eggs or an equivalent of the whole eggs or a mixing of the two is directly poured in a frying pan
Obervation : With the equivalent of whole eggs, we obtain a more juicy omelet in the same conditions, so it is recommanded to use a bigger frying pan for the same quantity of product. The taste of the omelet with an equivalent of whole eggs is neutral, so it will be good to add an egg aroma.

Claims

1 - There is a method to prepare a food product usually using whole eggs or the yellow part of eggs ( egg yolk), wherein the yolk can be partially or totaly elminated thanks a compound having an equivalent tensioactivity this compound can be realize with proteins and glucids obtained by the the fractionation of a fat free food product to have the same tensioactivity than the yolk : this compound may be composed of proteins: 25 % maximum and glucids : 2% minimum in relation of the amount of substituted yolk this compound must have at maximum 7 time more glucids than proteins The total quantity of this compound must be between 5 and 50% in relation of the substituted yolk
2 - a method of claim 1 , Wherein the proteins and the glucids are obtained with an ultrafiltration method of the fat free food product
3 - A method of claim 1 , wherein the fat free food product is a vegetal or animal milk or vegetable flour 4 - A method of claim 1 Wherein the fat free food product is lactoserum 5 - A method of claim 1 Wherein the protein fraction is not too hight in protein amount (less than 8O%), so the tensioactivity obtained is not deteriorated by a too important ultrafiltration.
7 - A method of claim 1, Wherein other products will be added in order to have a powder able to be used as yolk substitute (whith about the same proportion of solid quantity)
8 - A method of claim 7 , Wherein the onctuosity comparable to th% ^gJJk, is obtained by dextrins
9 - A method of claim 8 wherein the dextrins come from green peas flour
10 - A method of claim 7, Wherein the powder is pulverised 11 - A method of claim 9 , Wherein some malto-dextrin is added
12 - A method of claim 9, wherein some sorbitol is added
13 - A method of claim 11 wherein all the powder is pulverized in order to obtain a better yolk substitute
EP08875714A 2008-07-09 2008-07-09 Method and composition for replacing the yolk or the whole egg in food products Withdrawn EP2296484A1 (en)

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 (en) 2011-03-23

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ID=40480855

Family Applications (1)

Application Number Title Priority Date Filing Date
EP08875714A Withdrawn EP2296484A1 (en) 2008-07-09 2008-07-09 Method and composition for replacing the yolk or the whole egg in food products

Country Status (2)

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

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA2873413C (en) * 2011-11-02 2020-03-10 Hampton Creek, Inc. Plant-based egg substitute and method of manufacture

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 (en) * 1998-10-14 2000-12-29 Foco COMPOSITION AND METHOD FOR SAVING EGGS OR IMPROVING THE APPEARANCE OF A PASTRY ARTICLE
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
KR20070001950A (en) * 2004-02-13 2007-01-04 유니레버 엔.브이. 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 *

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

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