TH19652A3 - Fat-free, low-carb egg whites and production methods - Google Patents

Abstract

Summary of the invention which will appear on the advert page ReadFile:------04/02/2565------(OCR)Fat-free, low-carbohydrate egg whites and production methods based on this invention. It combines boiled water, liquid egg whites isolated from fresh or pasteurized whole chicken or duck eggs and sodium alginate, creating a highly protein-free, low-carbohydrate egg white line product. It is a long white to creamy white line, diameter 1-5 mm. This egg white line was developed from the glass line by adding protein from the egg white to the line, resulting in a new glass noodle that is more nutritious and textured. Soft, close to noodles, suitable for health-conscious consumers who want to supplement protein and want to lose weight. This invention is the invention of the process of producing egg white noodles by using gelation technique between sodium Al. The ginate and calcium chloride by mixing the gelling agent (sodium alginate) well with the egg white are placed in a plastic bottle with a perforated cap or a cylindrical squeezer when squeezed onto the calcium chloride solution. Ryde is a stable egg white strand that can be squeezed into a continuous long strand. If desired, the egg whites can be softened or crunched according to their needs, which is an easy, low-cost, and low-energy production method.-------- ----------02/07/2020------(OCR)Fat-free, low-carbohydrate egg white noodles and this invention based production method consisting of liquid egg white boiled water that Isolated from fresh or pasteurized whole chicken or duck eggs and sodium alginate is the invention of high-protein, fat-free, low-carbohydrate egg whites, white to creamy long strands. Diameter 1-5 mm. Egg white noodles developed from glass noodles. The addition of protein from egg whites to the noodles, resulting in a new type of glass noodles that are more nutritious and have a soft texture similar to noodles, suitable for people. Healthy consumers who want to supplement protein and want to lose weight. This invention is the invention of the process of producing egg white strands by using gelation technique between sodium alginate and calcium chloride by mixing the preservative. The gel (sodium alginate) is well blended with the egg white is packaged in a plastic bottle with a perforated cap. When squeezed on the calcium chloride solution, it will produce a stable egg white. It can be squeezed into a continuous length as needed. The egg white can be softer or crisper. as needed, which is a simple method that uses less equipment, is inexpensive and does not require a lot of energy consumption in the production process Fat and low carbohydrates and the production process according to this invention was the invention of high protein fat free and low carbohydrate egg whites, white to creamy white long strands, diameter 1-5. This egg white millimeter is developed from glass noodles. The protein from egg white is added to the noodles, resulting in a new type of glass noodles that are more nutritious and have a soft texture similar to noodles, suitable for consumers who Healthy people who want to supplement protein and want to lose weight. This invention is the invention of the process of producing egg white strands by using gelation technique between sodium alginate and calcium chloride by mixing gelling agents. (Sodium alginate) to go well with the egg whites. In a plastic bottle with a perforated cap or a cylindrical squeezer, when squeezed onto the calcium chloride solution, it will produce a stable egg white strand, which can be squeezed into a continuous length as needed. The egg white strand can be adjusted to have texture. Soft or crispy to the touch, it's easy to make, uses less equipment, is inexpensive and doesn't require a lot of processing power.

Claims (5)

Claims (total) which will not appear on the classifieds page:------04/2/2565------(OCR) 1. Fat-free, low-carbohydrate egg whites containing Total - 0.01 to 59% by weight of boiled water - 40-98.99% by weight of liquid egg white - 1-5% by weight of sodium alginate. 2. Fat-free and low-carbohydrate egg white line according to claim 1, which is additionally composed of 0.01-20% by weight of egg white powder. 3. The process of producing fat-free and low-carbohydrate egg whites according to claim 1, which has the following steps: A. Dissolve 1-5% sodium alginate by weight into 0.01–59% by water. Heavy at 20-60 degrees Celsius by stirring together by hand or using a mixer for 5-360 minutes. Set aside for 5 minutes-24 hours to completely dissolve. Set aside. B. Take the liquid egg white. The amount of 40-98.99% by weight is mixed into the a.c. by stirring by hand or using a mixer for 10-360 minutes and then resting for 10-360 minutes. c. Prepare a solution of 0.2 calcium chloride. -3% by weight mixed with water amount 97-99.8% by weight, stir the solution for 2-30 minutes until well blended Holes or cylindrical squeezing machines with a diameter of each hole 1-5 mm. Squeeze the mixture onto the calcium chloride solution in the clause to make continuous lengths as needed. E. Soak the egg white strands in the calcium chloride solution. In Clause. By soaking for 5 to 60 minutes, then scoop out the egg white line from the solution and/or wash with clean water at room temperature or cold water temperature 4-20 degrees Celsius 2-3 times for 5 seconds-10 minutes each time. .blanch Egg whites from the joints in boiling water for 30 seconds to 10 minutes, then scooped out and/or washed with clean water at room temperature or cold water at a temperature of 4-20 degrees Celsius for 5 seconds to 10 minutes. 4. Process for producing fat free and low carbohydrate egg whites according to claim 3 where egg whites are white to creamy white strands 1-5 mm in diameter. 5. Process of producing egg white strands without fat and low in carbohydrate according to claim 4, which can also be added to increase protein content in the product by mixing 0.01-20% by weight of egg white powder into liquid egg white. 40-98.99% by weight by stirring by hand or using a mixer for 30-360 minutes to dissolve well.------------------02 /07/2020------(OCR) 1.Fat-free and low-carb egg white noodles, consisting of:-boiled water 0.01-59% by weight-liquid egg white 40-98.99% by weight-sodium Alginate content is 1-5% by weight. 2. Fat-free and low-carbohydrate egg white line according to claim 1, which is additionally composed of 0.01-20% by weight of egg white powder. 3. Fat-free and low-carbohydrate egg white strands according to claim 1, where egg whites are white to creamy white strands 1-5 mm in diameter. 4. The process of producing egg whites without fat and low in carbohydrates according to claim 1, which has the following steps: Type 1 g. Dissolve 1-5% of sodium alginate by weight into 0.01–59% water. By weight at 20-60 degrees Celsius by stirring together by hand or using a mixer for 5-360 minutes, set aside for 5 minutes-24 hours to completely dissolve and set aside. B. Bring the liquid egg white amount. 40-98.99% by weight, mixed into the joints by stirring by hand or using a mixer for 10-360 minutes and resting for 10-360 minutes. c. Prepare a 0.2-3 amount of calcium chloride solution. % by weight mixed with water, amount of 97-99.8% by weight, stir the solution for 2-30 minutes until well blended. Press cylinder line with a diameter of each hole 1-5 mm. Squeeze the mixture onto the calcium chloride solution in Clause C. to make continuous long lines as needed. E. Soak the egg white line in the calcium chloride solution in Clause C. By soaking for 5 to 60 minutes, then scoop out the egg white strands from the solution and/or wash with clean water at room temperature or cold water temperature 4-20 degrees Celsius 2-3 times for 5 seconds-10 minutes each time. F. Blanch the noodles. Dilute the egg whites in boiling water for 30 seconds to 10 minutes, then scoop out and/or wash with room temperature or cold water, 4-20 degrees Celsius for 5 seconds to 10 minutes, type 2 g. Sodium alginate, 1-5% by weight, into egg white liquid 40-98.99% and water at 20-60 degrees Celsius, 0.01- 59% by weight by stirring together by hand or using a mixer. Time 5-360 minutes, set aside for 5 minutes-24 hours to completely dissolve and set aside. B. Prepare a solution of 0.2-3% by weight of calcium chloride mixed with water, amount of 97-99.8% by weight, stir the solution as 2-30 minutes until well combined. The ingredients in A. are packed into plastic bottles with caps perforated from 1-3 holes or pressed cylinder liners with a diameter of each hole 1-5 mm. Squeeze the ingredients. onto the calcium chloride solution in item b. to make a continuous line as needed d. soak the egg white strands in the calcium chloride solution in item b. by soaking for 5 to 60 minutes, then scoop the egg white strands out of the solution. and/or wash with clean water at room temperature or cold water temperature 4-20 degrees Celsius 2-3 times for 5 seconds -10 minutes each time. Blanch the egg whites from the joints. In boiling water for 30 seconds - 10 minutes, then scoop out and/or rinse with clean, room temperature or cold water 4-20 degrees Celsius for 5 seconds to 10 minutes. 5. Process of producing egg white strands without fat and low in carbohydrate according to claim 4, which can also be added to increase protein content in the product by mixing 0.01-20% by weight of egg white powder into liquid egg white. 40-98.99% by weight by stirring by hand or using a mixer for 30-360 minutes to dissolve well-------edited 19 Jul 2019 No Claims----------------------------------------------- ------------------------------ Page 1 of the number 2 claims page Fat-free and low-carbohydrate egg whites, which consist of - 0.01 to 59% by weight of boiled water - 40-98.99% by weight of liquid egg white - sodium alginate 1- 5% by weight 2. Fat-free and low-carbohydrate egg white line according to claim 1, which is additionally composed of 0.01-20% by weight of egg white powder. 3. Fat-free and low-carbohydrate egg white strands according to claim 1, where egg whites are white to creamy white strands 1-5 mm in diameter. 4. The process of producing egg whites without fat and low in carbohydrates according to claim 1, which has the following steps: Type 1 g. Dissolve 1-5% of sodium alginate by weight into 0.01–59% water. By weight at 20-60 degrees Celsius by stirring together by hand or using a mixer for 5-360 minutes, set aside for 5 minutes-24 hours to completely dissolve and set aside. B. Bring the liquid egg white amount. 40-98.99% by weight, mixed into the joints by stirring by hand or using a mixer for 10-360 minutes and resting for 10-360 minutes. c. Prepare a 0.2-3 amount of calcium chloride solution. % by weight mixed with water, amount of 97-99.8% by weight, stir the solution for 2-30 minutes until well blended. Press cylinder line with a diameter of each hole 1-5 mm. Squeeze the mixture onto the calcium chloride solution in Clause C. to make continuous long lines as needed. E. Soak the egg white line in the calcium chloride solution in Clause C. By soaking for 5 to 60 minutes, then scoop out the egg white strands from the solution and/or wash with clean water at room temperature or cold water temperature 4-20 degrees Celsius 2-3 times for 5 seconds-10 minutes each time. F. Blanch the noodles. Dilute the egg whites in boiling water for 30 seconds to 10 minutes, then scoop out and/or wash with room temperature or cold water, 4-20 degrees Celsius for 5 seconds to 10 minutes, type 2 g. Sodium alginate powder, 1-5% by weight, into egg white liquid 40-95.99% and water at 20-60 degrees Celsius, 0.01- 59% by weight by stirring together by hand or using a mixer. For 5-360 minutes, set aside for 5 minutes-24 hours to completely dissolve and set aside. B. Prepare a solution of 0.2-3% by weight of calcium chloride, mixed with water, amount of 97-99.8% by weight, stir the solution. For 2-30 minutes until well blended. Page 2 of the number 2 pages. Bring the ingredients in Clause A. Packed into a plastic bottle with a cap perforated from 1-3 holes or a cylindrical squeezer with a diameter of each hole. Size 1-5 mm. Squeeze the mixture onto the calcium chloride solution in item B. to make continuous long lines as needed. D. Soak the egg white veins in the calcium chloride solution in item B. for 5 to 60 minutes. So scoop the egg whites out of the solution and/or wash with clean water at room temperature or cold water temperature 4-20 degrees Celsius 2-3 times for 5 seconds -10 minutes each time. Time ranges from 30 seconds to 10 minutes, then scooped out and/or washed with room temperature or cold water 4-20 degrees Celsius for 5 seconds to 10 minutes. 5. Process of producing fat-free and low-carbehydrate egg white strands according to claim 4, where it can also be added to increase the protein content of the product by mixing 0.01- Mix 20% by weight into liquid egg whites 40-95.99% by weight by hand or mixer for 30-360 minutes to dissolve well.