MX2009003421A - Un proceso y una formulacion para hacer un producto de huevo con funcionalidad y sabor incrementados. - Google Patents

Un proceso y una formulacion para hacer un producto de huevo con funcionalidad y sabor incrementados.

Info

Publication number
MX2009003421A
MX2009003421A MX2009003421A MX2009003421A MX2009003421A MX 2009003421 A MX2009003421 A MX 2009003421A MX 2009003421 A MX2009003421 A MX 2009003421A MX 2009003421 A MX2009003421 A MX 2009003421A MX 2009003421 A MX2009003421 A MX 2009003421A
Authority
MX
Mexico
Prior art keywords
egg
flavor
compositions
food
formulation
Prior art date
Application number
MX2009003421A
Other languages
English (en)
Inventor
Peter Harris Brown
Richard Stuart Silver
John Benjamin Topinka
Stacey A Prager
Paul Victor Gass
Daniel G Lis
Robert F Class
Steven Donald Zbylut
Original Assignee
Kraft Foods Global Brands Llc
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 Kraft Foods Global Brands Llc filed Critical Kraft Foods Global Brands Llc
Publication of MX2009003421A publication Critical patent/MX2009003421A/es

Links

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
    • A23L15/25—Addition or treatment with microorganisms or enzymes
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Seasonings (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Productos de huevo tratados son provistos para impartir el sabor de huevo a alimentos que incluyen yema de huevo tratada simultáneamente con proteasa y fosfolipasa. La composición de saborización de alimentos también es provista para impartir el sabor a huevo que puede usarse en cantidades menores que huevo entero o yema de huevo. Adicionalmente, métodos son provistos para preparar por la aplicación simultánea de enzima fosfolipasa y enzima proteasa. El método incluye productos alimenticios sabor a huevo, tales como mayonesa o aderezos de ensaladas, los cuales se preparan con la composición de saborización de alimentos. Las composiciones de huevo pueden usarse en una variedad de productos alimenticios para proporcionar sabor a huevo y funcionalidad mejorada.
MX2009003421A 2008-03-31 2009-03-31 Un proceso y una formulacion para hacer un producto de huevo con funcionalidad y sabor incrementados. MX2009003421A (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US12/059,776 US20090246319A1 (en) 2008-03-31 2008-03-31 Process And Formulation For Making An Egg Product With Increased Functionality And Flavor

Publications (1)

Publication Number Publication Date
MX2009003421A true MX2009003421A (es) 2009-09-29

Family

ID=40848512

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2009003421A MX2009003421A (es) 2008-03-31 2009-03-31 Un proceso y una formulacion para hacer un producto de huevo con funcionalidad y sabor incrementados.

Country Status (11)

Country Link
US (2) US20090246319A1 (es)
EP (2) EP2106706B8 (es)
AR (1) AR071115A1 (es)
AU (1) AU2009200995A1 (es)
BR (1) BRPI0901305A2 (es)
CA (1) CA2658073A1 (es)
ES (1) ES2397566T3 (es)
MX (1) MX2009003421A (es)
PH (1) PH12013000226A1 (es)
RU (1) RU2009111840A (es)
ZA (1) ZA200901854B (es)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20140120209A1 (en) * 2011-06-20 2014-05-01 Nestec S.A Emulsion comprising lyso-phospholipids
ES2539735B1 (es) * 2013-12-20 2016-02-02 Consejo Superior De Investigaciones Científicas (Csic) Composiciones alimentarias saludables que presentan texturas de gel o espuma y que comprenden ovoproductos hidrolizados
EP2910129A1 (de) * 2014-02-21 2015-08-26 Clariant Produkte (Deutschland) GmbH Zusammensetzung für die enzymatische Ölentschleimung
CN106954809B (zh) * 2017-03-08 2017-11-17 苏州欧福蛋业股份有限公司 一种极耐高温不胶凝蛋液的制备和应用
CA3018403A1 (en) * 2018-09-24 2020-03-24 William A. Perrin Hydrolysed phospholipid composition and method of making the same
CN109497449A (zh) * 2018-12-27 2019-03-22 华中农业大学 一种高乳化性蛋黄液的制备方法及其产品
CN109645121A (zh) * 2019-02-01 2019-04-19 河南科技大学 一种鸡蛋多肽凝固型风味酸奶的制备方法
WO2022159404A1 (en) * 2021-01-20 2022-07-28 Michael Foods, Inc. Enzyme-modified egg yolk products
CN114246303B (zh) * 2021-12-27 2022-10-04 无锡江大百泰科技有限公司 一种用于蛋黄制品的食品添加剂及其制备方法和应用

Family Cites Families (25)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3114645A (en) * 1961-05-19 1963-12-17 Borden Co Method of making a readily dispersible egg yolk powder and product
GB1525929A (en) * 1974-11-25 1978-09-27 Unilever Ltd Stabilised emulsions comprising phospholipoprotein
JPS5820764A (ja) 1981-07-24 1983-02-07 信越化学工業株式会社 セメント系混練物のコテ塗り作業性改良方法
JPS6131065A (ja) 1984-07-21 1986-02-13 Q P Corp 加工卵黄
JP2877439B2 (ja) * 1989-05-17 1999-03-31 協和醗酵工業株式会社 卵の改質方法
US5213968A (en) * 1989-08-21 1993-05-25 Nestec S.A. Process for preparing emulsifying agents
CA2077020A1 (en) * 1991-09-03 1993-03-04 Yoshikazu Isono Process for producing lipoprotein-containing substance having reduced lipid content and food containing substance thus produced
JP3556009B2 (ja) * 1995-03-24 2004-08-18 太陽化学株式会社 易吸収性ミネラル含有飲食物
JP3863965B2 (ja) * 1997-04-02 2006-12-27 太陽化学株式会社 卵黄低分子ペプチド
JPH11289979A (ja) 1998-02-13 1999-10-26 Asahi Denka Kogyo Kk 水中油型乳化物
JP3912929B2 (ja) * 1999-05-12 2007-05-09 株式会社Ａｄｅｋａ 酸性水中油型乳化物
JP3051744B1 (ja) 1999-09-16 2000-06-12 クノール食品株式会社 卵加工品並びにその製造方法
EP1163853B1 (en) * 1999-11-29 2007-02-21 Kyowa Hakko Food Specialties Co., Ltd. Method of strengthenig the taste of sodium chloride, agent for strengthening the taste of sodium chloride, sodium chloride-taste seasoning and food having strengthened taste of sodium chloride
JP4148622B2 (ja) * 2000-01-11 2008-09-10 株式会社Ａｄｅｋａ 水中油型乳化組成物
JP2002233334A (ja) 2001-02-07 2002-08-20 Knorr Foods Co Ltd 卵加工品とその製造方法、並びに該卵加工品を用いた水中油型乳化食品とその製造方法
US6660312B2 (en) * 2001-04-20 2003-12-09 Kewpie Kabushiki Kaisha Egg yolk-containing, reduced-cholesterol, oil-in-water emulsified food and the preparation thereof
JP2002325559A (ja) 2001-05-01 2002-11-12 Knorr Foods Co Ltd 卵加工品とその製造法
JP2003018972A (ja) * 2001-07-06 2003-01-21 Asahi Denka Kogyo Kk 水中油型乳化物
US6773731B2 (en) * 2002-10-18 2004-08-10 James S. Campbell Liquid egg yolk product comprising lysophospholipoprotein
JP2004305021A (ja) * 2003-04-02 2004-11-04 Asahi Denka Kogyo Kk 酵素処理卵黄の製造方法
JP4312003B2 (ja) * 2003-08-04 2009-08-12 株式会社Ａｄｅｋａ 酵素処理卵黄の製造方法
CA2587488A1 (en) * 2004-04-16 2005-10-27 Inovatech Egg Products, A Division Of Mfi Food Canada Ltd. Liquid egg yolk product comprising lysophospholipoprotein
KR20060082015A (ko) * 2005-01-11 2006-07-14 가부시키 가이샤 파마 푸즈 연구소 난유래 골 강화 조성물
JP2007053934A (ja) * 2005-08-23 2007-03-08 Kaneka Corp 酸性水中油型乳化組成物
EP1900282A1 (en) * 2006-08-28 2008-03-19 Puratos N.V. Method of preparing a cake using phospholipase

Also Published As

Publication number Publication date
US20090246319A1 (en) 2009-10-01
AR071115A1 (es) 2010-05-26
EP2106706A1 (en) 2009-10-07
EP2517578A1 (en) 2012-10-31
RU2009111840A (ru) 2010-10-10
PH12013000226A1 (en) 2015-11-09
BRPI0901305A2 (pt) 2009-11-17
EP2106706B1 (en) 2012-12-05
ZA200901854B (en) 2010-04-28
EP2106706B8 (en) 2013-01-09
ES2397566T3 (es) 2013-03-07
US20210000149A1 (en) 2021-01-07
AU2009200995A1 (en) 2009-10-15
CA2658073A1 (en) 2009-09-30

Similar Documents

Publication Publication Date Title
PH12013000226A1 (en) A process and formulation for making an egg product with increased functionality and flavor
MX367392B (es) Composiciones y productos comestibles.
EA201690661A1 (ru) Высокобелковый ароматизированный фруктами напиток, высокобелковый фруктовый и овощной препарат, а также связанные с ними способы и пищевые продукты
MX2009005313A (es) Uso de productos de proteina vegetal estructurada para producir productos carnicos emulsionados.
MX2012014746A (es) Composiciones saborizantes y metodos para hacer las mismas.
MX2009002739A (es) Extracto de tomate en fracciones mejorador del sabor y composiciones que lo comprenden.
MY198645A (en) Glycosylated steviol glycoside compositions and methods of preparing glycosylated steviol glycoside compositions
MX2012001923A (es) Composicion con alto contenido proteico para la industria alimenticia.
UA102811C2 (uk) Протимікробні міцели для застосування у харчових продуктах
MX2010001259A (es) Base lactea de retortable.
PH12015500634B1 (en) Method for preparing natural neutral flavor
WO2008129918A1 (ja) 飲食品の香味付与物、その製造法および香味付与物含有飲食品
GB2480828B (en) Improvements in the preparation of beverage and food products
WO2012021163A3 (en) Methods for enhancing the stability of foods, beverages, and cosmetics using natural products derived from non-allergenic proteinaceous sources
MX2023014483A (es) Productos alimenicios bajos en azucar con alto ontenido de fibra.
UA89622C2 (uk) Спосіб консервування плодів
WO2010022721A3 (de) Lebensmittel mit zusatz von salbeimehl und/oder salbeiextrakt
SG194234A1 (en) A hydrolysate of a protein substrate and a process for producing thereof
MX2018007529A (es) Composiciones de proteina vegetal fermentada y métodos para su producción.
WO2012107252A3 (en) Antifungal flavouring ingredients and compositions
EA201390059A1 (ru) Способ производства продуктов, способных настаиваться для получения напитков
WO2011016634A3 (ko) 파프리카를 이용하여 개량된 라이스 와인을 제조하는 방법 및 이로부터 제조된 라이스 와인
MA39949A (fr) Procédé d'élaboration d'un édulcorant naturel
BR112014019259B8 (pt) método para produzir um alimento ou bebida, alimento ou bebida, e, composição conferindo aroma e/ou sabor
RU2555838C1 (ru) Способ производства консервов для детского питания "суп-пюре из печени"

Legal Events

Date Code Title Description
FG Grant or registration
GB Transfer or rights