ES2323933B2 - FOOD PRODUCT AND METHOD FOR THEIR ELABORATION. - Google Patents
FOOD PRODUCT AND METHOD FOR THEIR ELABORATION. Download PDFInfo
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- ES2323933B2 ES2323933B2 ES200803308A ES200803308A ES2323933B2 ES 2323933 B2 ES2323933 B2 ES 2323933B2 ES 200803308 A ES200803308 A ES 200803308A ES 200803308 A ES200803308 A ES 200803308A ES 2323933 B2 ES2323933 B2 ES 2323933B2
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- additives
- dehydrated
- water
- weight
- sweetener
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Classifications
-
- 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
- A23L15/20—Addition of proteins, e.g. hydrolysates, fats, carbohydrates, natural plant hydrocolloids; Addition of animal or vegetable substances containing proteins, fats, or carbohydrates
-
- A23L1/3204—
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Jellies, Jams, And Syrups (AREA)
- Confectionery (AREA)
Abstract
Producto alimenticio y método de elaboración.Food product and method of elaboration.
Producto que comprende clara de huevo
deshidratada
(9% a 10% en peso), gelatina deshidratada (2,5%
a
3,75% en peso), edulcorante (0,18% a 0,25% en peso), agua
(85% a 87% en peso) y aditivos, siendo los aditivos aroma y/o
colorante. Los aditivos comprenden aroma de limón, colorante de
limón; aroma de fresa, colorante de fresa; o cacao. El método de
elaboración de producto alimenticio comprende las fases siguientes:
- mezclado de agua a temperatura igual o superior a 80ºC. con la
gelatina deshidratada; - mezclado de agua con la clara de huevo
deshidratada; - mezclado de los ingredientes anteriores; - adición
del edulcorante y los aditivos y, - pasteurización a 69ºC. durante
10 minutos.Product comprising dehydrated egg white
(9% to 10% by weight), dehydrated gelatin (2.5% at
3.75% by weight), sweetener (0.18% to 0.25% by weight), water (85% to 87% by weight) and additives, the additives being aroma and / or coloring. The additives comprise lemon flavor, lemon coloring; strawberry aroma, strawberry coloring; or cocoa The method of manufacturing foodstuff comprises the following phases: - mixing of water at a temperature equal to or greater than 80 ° C. with dehydrated gelatin; - mixed water with dried egg white; - mixing of the above ingredients; - addition of the sweetener and additives and, - pasteurization at 69 ° C. for 10 minutes.
Description
Producto alimenticio y método para su elaboración.Food product and method for its elaboration.
La presente invención se refiere a un producto alimenticio, y mas concretamente a un flan que aporta ventajas nutritivas respecto a otros productos alimenticios de fabricación tradicional, así como a un método para su elaboración,The present invention relates to a product food, and more specifically to a flan that provides advantages nutritious compared to other manufacturing food products traditional, as well as to a method for its elaboration,
En la actualidad existe una gran variedad de productos alimenticios cuya funcionalidad va más allá de la simple nutrición.There is currently a wide variety of food products whose functionality goes beyond simple nutrition.
Así, son conocidos diversos postres, tal como flanes, púdines, pasteles y otros que comprenden principalmente grasas y azúcares, que resultan de aspecto, textura y sabor agradable, aportan una gran cantidad de energía, pero que no son adecuados para deportistas o personas preocupadas por su condición física y peso.Thus, various desserts are known, such as custards, puddings, cakes and others that mainly comprise fats and sugars, which result in appearance, texture and taste nice, they bring a lot of energy, but they are not suitable for athletes or people concerned about their condition physics and weight
A su vez, son conocidos productos alimenticios y complementos nutritivos diversos, que aportan una gran cantidad de proteínas y un bajo contenido de azucares y grasas, lo que permite a deportistas y personas que siguen una nutrición equilibrada utilizar estos productos dentro de su alimentación de forma adecuada. Sin embargo, estos productos se suministran en forma de polvo, granulado o barra, de aspecto poco apetecible y a veces en condiciones inadecuadas para su ingesta como un alimento tradicional.In turn, food products are known and various nutritional supplements, which provide a large amount of proteins and a low content of sugars and fats, which allows to athletes and people who follow a balanced nutrition use these products in your diet so adequate. However, these products are supplied in the form of powder, granulate or bar, of little appetizing appearance and sometimes in inadequate conditions for intake as a food traditional.
El producto alimenticio y método para su elaboración, objeto de esta invención, presentan unas particularidades técnicas destinadas a facilitar la ingesta de nutrientes necesarios para una alimentación equilibrada, con un alto contenido en proteínas, con un aspecto y sabor atractivo y tradicional, tal como un flan.The food product and method for its elaboration, object of this invention, present some technical peculiarities intended to facilitate the intake of nutrients needed for a balanced diet, with a high in protein, with an attractive appearance and taste and traditional, such as a flan.
De acuerdo con la invención, el producto alimenticio comprende clara de huevo deshidratada, gelatina deshidratada, edulcorante, agua y aditivos. Estos aditivos comprenden aromas y/o colorantes para mejorar su aspecto y gusto para hacerlo más atrayente al consumidor. De esta forma el producto presenta una gran cantidad de proteínas y un nulo o bajo contenido en grasas y otros nutrientes, mostrando un aspecto similar a un flan, por lo que resulta apetecible y fácil de comer.According to the invention, the product Food comprises dehydrated egg white, gelatin dehydrated, sweetener, water and additives. These additives They comprise aromas and / or dyes to improve their appearance and taste to make it more attractive to the consumer. In this way the product It has a large amount of protein and a null or low content in fats and other nutrients, showing an appearance similar to a Custard, so it is appetizing and easy to eat.
En una realización, la parte principal del producto comprende la siguiente proporción aproximada en peso:In one embodiment, the main part of the Product comprises the following approximate proportion by weight:
- --
- clara de huevo deshidratada entre 5% y 25%,clear of dehydrated egg between 5% and 25%,
- --
- gelatina deshidratada entre 2,5% y 3,75%,dehydrated gelatin between 2.5% and 3.75%,
- --
- edulcorante entre 0,18% y 0,25%,sweetener between 0.18% and 0.25%,
- --
- aditivos entre 0,05 y 5% yadditives between 0.05 and 5% and
- --
- agua el porcentaje restante.Water The remaining percentage.
Estos aditivos comprenden, en una realización con sabor a limón, la siguiente proporción aproximada en peso: aroma de limón 0,05% y 3% y colorante de limón 0,02%.These additives comprise, in one embodiment. with lemon flavor, the following approximate proportion by weight: 0.05% and 3% lemon flavor and 0.02% lemon coloring.
En una realización con sabor a fresa, se utiliza la siguiente proporción aproximada en peso de aditivos: aroma de fresa entre 0,10% y 3% y colorante de fresa 0,09%.In an embodiment with strawberry flavor, it is used The following approximate proportion by weight of additives: aroma of Strawberry between 0.10% and 3% and strawberry coloring 0.09%.
También, en una realización con sabor a chocolate el producto comprende cacao en una proporción entre 1% y 5% en peso.Also, in an embodiment flavored with chocolate the product comprises cocoa in a proportion between 1% and 5% by weight.
El método de elaboración comprende las siguientes fases:The method of elaboration includes the following phases:
- --
- mezclado de agua a temperatura igual o superior a 80ºC. con la gelatina deshidratada,mixed water at the same temperature or higher than 80 ° C. with dehydrated gelatin,
- --
- mezclado de agua con la clara de huevo deshidratada,mixed water with egg white dehydrated,
- --
- mezclado de los ingredientes anteriores,mixed ingredients previous
- --
- adición del edulcorante y los aditivos,addition of the sweetener and additives,
- --
- pasteurización a 69ºC. aproximadamente durante 10 minutos.pasteurization at 69 ° C. approximately for 10 minutes.
En una realización preferente se utilizan 8.654 gramos de agua que se separa en una parte que se calienta a una temperatura de 80ºC. en la que se disuelve 352 gramos de gelatina deshidratada y el resto del agua se utiliza para disolver 960 gramos de clara de huevo deshidratada.In a preferred embodiment 8,654 are used grams of water that separates into a part that is heated to a temperature of 80 ° C. in which 352 grams of gelatin is dissolved dehydrated and the rest of the water is used to dissolve 960 grams of dried egg white.
Una vez realizadas las dos disoluciones con agua se mezclan entre sí y se añaden 8 gramos de aroma de limón, 2 gramos de colorante de limón y 24 gramos de edulcorante hasta obtener una masa homogénea.Once the two solutions have been made with water mix together and add 8 grams of lemon scent, 2 grams of lemon dye and 24 grams of sweetener up Obtain a homogeneous mass.
Posteriormente se pasteuriza a 69ºC. durante 10 minutos y se deja reposar.It is subsequently pasteurized at 69 ° C. for 10 minutes and let stand.
Una vez descrita suficientemente la naturaleza de la invención, así como un ejemplo de realización, se hace constar a los efectos oportunos que los materiales, forma, tamaño y disposición de los elementos descritos podrán ser modificados, siempre y cuando ello no suponga una alteración de las características esenciales de la invención que se reivindican a continuación.Once nature is sufficiently described of the invention, as well as an exemplary embodiment, is made record for the appropriate purposes that the materials, shape, size and disposition of the described elements may be modified, as long as this does not involve an alteration of the essential features of the invention claimed in continuation.
Claims (6)
- --
- clara de huevo deshidratada entre 5% y 25%,clear of dehydrated egg between 5% and 25%,
- --
- gelatina deshidratada entre 2,5% y 3,75%,dehydrated gelatin between 2.5% and 3.75%,
- --
- edulcorante entre 0,18% y 0,25%,sweetener between 0.18% and 0.25%,
- --
- aditivos entre 0,05% y 5% yadditives between 0.05% and 5% and
- --
- agua el porcentaje restante.Water The remaining percentage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES200803308A ES2323933B2 (en) | 2008-11-20 | 2008-11-20 | FOOD PRODUCT AND METHOD FOR THEIR ELABORATION. |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES200803308A ES2323933B2 (en) | 2008-11-20 | 2008-11-20 | FOOD PRODUCT AND METHOD FOR THEIR ELABORATION. |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| ES2323933A1 ES2323933A1 (en) | 2009-07-27 |
| ES2323933B2 true ES2323933B2 (en) | 2010-04-06 |
Family
ID=40852629
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES200803308A Active ES2323933B2 (en) | 2008-11-20 | 2008-11-20 | FOOD PRODUCT AND METHOD FOR THEIR ELABORATION. |
Country Status (1)
| Country | Link |
|---|---|
| ES (1) | ES2323933B2 (en) |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB190207919A (en) * | 1902-04-04 | 1903-02-12 | Mortimer Woolf | A New Concentrated Article of Food. |
| DE1803753A1 (en) * | 1968-10-18 | 1970-06-11 | Wolfgang Henning | Egg white slices as protein substitute |
| DE2303572C3 (en) * | 1973-01-25 | 1980-07-10 | Maizena Gesellschaft Mbh, 2000 Hamburg | Process for the production of multi-layer desserts |
| IT1216381B (en) * | 1986-11-13 | 1990-02-22 | Pregel Spa | SWEET PRODUCT AND RELATED PROCESS OF REALIZATION |
| NL9101839A (en) * | 1991-06-06 | 1993-01-04 | Burg Eiprodukten Bv | PROCESS FOR IMPROVING THE PHYSICAL PROPERTIES OF EGG PRODUCTS. |
-
2008
- 2008-11-20 ES ES200803308A patent/ES2323933B2/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| ES2323933A1 (en) | 2009-07-27 |
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