HRP20170304T1 - Postupak za pripremu prehrambenog proizvoda na bazi bjelanjka - Google Patents
Postupak za pripremu prehrambenog proizvoda na bazi bjelanjka Download PDFInfo
- Publication number
- HRP20170304T1 HRP20170304T1 HRP20170304TT HRP20170304T HRP20170304T1 HR P20170304 T1 HRP20170304 T1 HR P20170304T1 HR P20170304T T HRP20170304T T HR P20170304TT HR P20170304 T HRP20170304 T HR P20170304T HR P20170304 T1 HRP20170304 T1 HR P20170304T1
- Authority
- HR
- Croatia
- Prior art keywords
- pasteurization
- egg white
- previous
- salt
- food product
- Prior art date
Links
- 235000014103 egg white Nutrition 0.000 title claims 12
- 210000000969 egg white Anatomy 0.000 title claims 12
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 title claims 10
- 102000002322 Egg Proteins Human genes 0.000 title claims 10
- 108010000912 Egg Proteins Proteins 0.000 title claims 10
- 235000013305 food Nutrition 0.000 title claims 6
- 238000004519 manufacturing process Methods 0.000 title 1
- 238000000034 method Methods 0.000 claims 14
- 238000009928 pasteurization Methods 0.000 claims 11
- 150000003839 salts Chemical class 0.000 claims 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims 7
- 239000000654 additive Substances 0.000 claims 5
- 239000000796 flavoring agent Substances 0.000 claims 4
- 235000019634 flavors Nutrition 0.000 claims 4
- 235000003599 food sweetener Nutrition 0.000 claims 4
- 239000003755 preservative agent Substances 0.000 claims 4
- 238000000926 separation method Methods 0.000 claims 4
- 239000003765 sweetening agent Substances 0.000 claims 4
- 238000004040 coloring Methods 0.000 claims 3
- 238000010438 heat treatment Methods 0.000 claims 3
- 238000000108 ultra-filtration Methods 0.000 claims 3
- 230000000996 additive effect Effects 0.000 claims 2
- 235000021056 liquid food Nutrition 0.000 claims 2
- 238000002156 mixing Methods 0.000 claims 2
- 239000002245 particle Substances 0.000 claims 2
- 239000002253 acid Substances 0.000 claims 1
- 150000007513 acids Chemical class 0.000 claims 1
- 238000001035 drying Methods 0.000 claims 1
- 239000000975 dye Substances 0.000 claims 1
- 210000002969 egg yolk Anatomy 0.000 claims 1
- 235000013601 eggs Nutrition 0.000 claims 1
- 230000000977 initiatory effect Effects 0.000 claims 1
- 239000007788 liquid Substances 0.000 claims 1
- 239000012528 membrane Substances 0.000 claims 1
- 230000035699 permeability Effects 0.000 claims 1
- 239000011148 porous material Substances 0.000 claims 1
- 238000002360 preparation method Methods 0.000 claims 1
- 102000004169 proteins and genes Human genes 0.000 claims 1
- 108090000623 proteins and genes Proteins 0.000 claims 1
- 239000002562 thickening agent Substances 0.000 claims 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B5/00—Preservation of eggs or egg products
- A23B5/005—Preserving by heating
- A23B5/0055—Preserving by heating without the shell
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B5/00—Preservation of eggs or egg products
- A23B5/02—Drying; Subsequent reconstitution
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Claims (15)
1. Postupak za pripremu prehrambenog proizvoda sa sadržajem proteina, koji se dobije otvaranjem jaja ptica i odvajanjem žutanjka od bjelanjka jajeta, naznačen kroz podešavanje pH-vrijednosti bjelanjka na vrijednost između 4 do 7,5, odvajanje soli iz bjelanjaka do ostatka sadržaja soli od najviše 0,4 tež.-% i odvajanje vode iz bjelanjaka do sadržaja bjelančevina od najmanje 18 tež.-%, s nastavnom pasterizacijom putem zagrijavanja na 53 do 60°C, za 250 do 450 s uz miješanje ili putem obrade pod visokim tlakom od najmanje 200 bar uz miješanje, pri čemu je prehrambeni proizvod u tekućem obliku bijel i ima jednu specifičnu viskoznost na 20°C od 50 do 300 mPas.
2. Postupak prema zahtjevu 1, naznačen time, da uklanjanje soli i odvajanje vode istodobno slijedi ultrafiltracijom preko membrane koja ima propusnost pora na granici od 10 kDa do 150 kDa.
3. Postupak u skladu s jednim od prethodnih zahtjeva, naznačen time, da se odvajanje soli i uklanjanje vode odvija istovremeno preko najmanje dvije faze ultrafiltracije, pri čemu se bjelanjku barem nakon prve faze dodaje voda te slijedi najmanje druga faza ultrafiltracije.
4. Postupak u skladu s jednim od prethodnih zahtjeva, naznačen time, da se prije pasterizacije pH podesi na vrijednost od 7,0 do 7,5, a nakon pasterizacije, pH se podesi na vrijednost od 4,0 do 6,5.
5. Postupak u skladu s jednim od prethodnih zahtjeva, naznačen time, da se pasterizacija provodi zagrijavanjem prolaskom kroz izmjenjivač topline.
6. Postupak u skladu s jednim od prethodnih zahtjeva, naznačen time, da zagrijavanje na 55 do 58°C slijedi u trajanju od 300 do 400 s.
7. Postupak u skladu s jednim od zahtjeva 1 do 4, naznačen time, da se pasterizacija provodi obradom pod visokim tlakom za najviše 2 minute i bjelanjak, od vode i soli bude djelomice odvojen, tijekom pokretanja tretmana pod visokim tlakom.
8. Postupak u skladu s jednim od prethodnih zahtjeva, naznačen time, da se bjelanjak prije pasterizacija oslobodi šećera.
9. Postupak u skladu s jednim od prethodnih zahtjeva, naznačen time, da se bjelanjku prije pasterizacija doda barem jedan aditiv iz skupine, koja se sastoji od okusa, kiselina, konzervansa, bojila i sladila.
10. Postupak u skladu s jednim od zahtjeva 1 do 8, naznačen time, da se prije pasterizacije pH bjelanjka podesi na vrijednost od maksimalno 7.5, a bjelanjku ne budu dodani aditivi iz skupine koja se sastoji od okusa, konzervansa, bojila i sladila i tek nakon pasterizacije bude dodan najmanje jedan aditiv, koji se sastoji iz okusa, konzervansa, bojila i sladila.
11. Postupak u skladu s jednim od prethodnih zahtjeva, naznačen time, da se tekući prehrambeni proizvodi odmah nakon pasterizacije ili nakon punjenja u spremnike hlade na maksimalno 10°C.
12. Postupak u skladu s jednim od prethodnih zahtjeva, naznačen time, da se sadržaj proteina iz hrane sastoji od proteina iz bjelanjaka.
13. Postupak u skladu s jednim od prethodnih zahtjeva, naznačen time, da odvajanje soli do sadržaja soli od najviše 0.25 tež.-% slijedi, a nakon pasterizacije se sadržaj vode do najviše 5 tež.-% osuši i veličine čestica od najviše 0,08 mm se granulira, pri čemu dodaci iz skupine koju čine okusi, konzervansi, bojila i sladila ne budu dodani, ili prije ili poslije sušenja budu dodani.
14. Prehrambeni proizvod, koji se dobiva postupkom u skladu s jednim od prethodnih zahtjeva, naznačen kroz jednu, u vodenastom stanju sa sadržajem proteina od 20 tež.-%, viskoznu konzistenciju s viskoznošću od 50 do 300 mPas pri 20°C i/ili s viskoznošću od 100 do 140 mPas pri 59,5°C, pri čemu je prehrambeni proizvod u tekućem stanju bijel ili samo kroz aditive obojen i ne sadrži zgušnjivač.
15. Prehrambeni proizvod prema zahtjevu 14, naznačen time, da je osušen do sadržaja zaostale vode od najviše 5 tež.-%, i do veličina čestica od najviše 0,08 mm granuliran.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE102014206351.5A DE102014206351A1 (de) | 2014-04-02 | 2014-04-02 | Verfahren zur Herstellung eines Lebensmittels auf Basis von Eiklar |
| EP15157746.7A EP2926674B1 (de) | 2014-04-02 | 2015-03-05 | Verfahren zur Herstellung eines Lebensmittels auf Basis von Eiklar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| HRP20170304T1 true HRP20170304T1 (hr) | 2017-04-21 |
Family
ID=52780367
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| HRP20170304TT HRP20170304T1 (hr) | 2014-04-02 | 2017-02-23 | Postupak za pripremu prehrambenog proizvoda na bazi bjelanjka |
Country Status (9)
| Country | Link |
|---|---|
| EP (1) | EP2926674B1 (hr) |
| DE (1) | DE102014206351A1 (hr) |
| DK (1) | DK2926674T3 (hr) |
| ES (1) | ES2616327T3 (hr) |
| HR (1) | HRP20170304T1 (hr) |
| PL (1) | PL2926674T3 (hr) |
| PT (1) | PT2926674T (hr) |
| RS (1) | RS55741B1 (hr) |
| SI (1) | SI2926674T1 (hr) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US10194669B2 (en) | 2016-11-04 | 2019-02-05 | Rose Acre Farms, Inc. | Protein-rich food product and method of making a protein-rich food product |
| EP3599888A4 (en) | 2017-03-20 | 2020-08-19 | Rose Acre Farms, Inc. | EGG PRODUCT AND PROCESS FOR MANUFACTURING EGG PRODUCT |
| EP3644761A4 (en) | 2017-06-26 | 2021-03-24 | Michael Foods, Inc. | FRACTIONATION OF EGG YELLOW |
| US11937618B2 (en) | 2017-11-22 | 2024-03-26 | Michael Foods, Inc. | Method for providing a proteinaceous composition without pH adjustment |
| CN111418701A (zh) * | 2020-04-28 | 2020-07-17 | 江苏康德蛋业有限公司 | 蛋白粉生产工艺 |
| DE102021203055A1 (de) | 2021-03-26 | 2022-09-29 | Ovobest Eiprodukte Gmbh & Co. Kg | Eiklarpulver mit hoher Gelfestigkeit und verbessertem Geschmack |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3251697A (en) * | 1964-03-19 | 1966-05-17 | Lineweaver Hans | Process for pasteurizing egg white |
| US3682660A (en) | 1970-05-25 | 1972-08-08 | Stauffer Chemical Co | Process for the pasteurization of egg whites |
| CA1201321A (en) | 1981-12-22 | 1986-03-04 | Anne-Marie Dahlen | Protein-fruit drink |
| DD290128A5 (de) * | 1989-11-13 | 1991-05-23 | Veb Likoerfabrik Zahna,De | Herstellung von schlagfaehigem eiklarpulver |
-
2014
- 2014-04-02 DE DE102014206351.5A patent/DE102014206351A1/de not_active Ceased
-
2015
- 2015-03-05 PL PL15157746T patent/PL2926674T3/pl unknown
- 2015-03-05 DK DK15157746.7T patent/DK2926674T3/en active
- 2015-03-05 SI SI201530035A patent/SI2926674T1/sl unknown
- 2015-03-05 EP EP15157746.7A patent/EP2926674B1/de active Active
- 2015-03-05 RS RS20170212A patent/RS55741B1/sr unknown
- 2015-03-05 ES ES15157746.7T patent/ES2616327T3/es active Active
- 2015-03-05 PT PT151577467T patent/PT2926674T/pt unknown
-
2017
- 2017-02-23 HR HRP20170304TT patent/HRP20170304T1/hr unknown
Also Published As
| Publication number | Publication date |
|---|---|
| DK2926674T3 (en) | 2017-03-06 |
| PL2926674T3 (pl) | 2017-05-31 |
| EP2926674A1 (de) | 2015-10-07 |
| PT2926674T (pt) | 2017-02-20 |
| ES2616327T3 (es) | 2017-06-12 |
| SI2926674T1 (sl) | 2017-03-31 |
| RS55741B1 (sr) | 2017-07-31 |
| DE102014206351A1 (de) | 2015-10-08 |
| EP2926674B1 (de) | 2016-11-30 |
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