TH22776Y - Flourless Egg Spaghetti and its Production Process - Google Patents

Abstract

This invention relates to a flourless spaghetti made with 40-70% by weight of fresh and/or pasteurized whole eggs, 20-49.5% by weight of boiled water, 1-10% by weight of wheat gluten, and 0.5-5% by weight of sodium alginate. A 0.1-5% calcium chloride solution is used as a gelling agent. The production process is as follows: Mix the sodium alginate with cooled boiled water, stirring until dissolved by hand or with a mixer. Set aside. Next, mix the eggs and wheat gluten by hand or with a mixer, then combine with the sodium alginate solution until well combined. This mixture is called Part 1. The calcium chloride solution, or Part 2, is prepared by mixing the calcium chloride with cooled boiled water. Part 1 is placed in a noodle extruder or a container with holes and extruded onto Part 2 to form long strands of the desired size and shape. Soak the noodles in this second part for the desired time, then drain and rinse with clean water. Before boiling until cooked, drain, rinse with clean water, and arrange in a serving dish. These flourless spaghetti noodles are long, creamy yellow to light brown in color, with a diameter of 0.55 mm. Spaghetti can be used as a substitute for rice noodles, ramen, and soba. This product is considered a healthy food with high nutritional value, very low in carbohydrates, high in protein, and rich in vitamin B12, vitamin D, and choline. It's a good choice for consumers who want to limit their carbohydrate intake, those who need protein supplementation, and diabetic patients who want a more varied and palatable meal.

Claims (2)

1. Flourless Egg Spaghetti, consisting of two main components: Component 1 - 40-70% by weight of fresh and/or pasteurized whole eggs, 20-49.5% by weight of boiled water, 1-10% by weight of wheat gluten, and 0.5-5% by weight of sodium alginate. Component 2 - 95-99.9% by weight of boiled water and 0.1-5% by weight of calcium chloride. 2. The process for producing flourless egg spaghetti under claim 1 involves the following steps: a) Mix sodium alginate with cooled boiled water (ideal water temperature is between 15-60°C). Mix by hand for 20-40 minutes or with a mixer for 5-20 minutes. Let stand for 3-12 hours to ensure the ingredients are well dissolved. b) Mix the egg and wheat gluten by hand or with a mixer for 20-40 minutes. Then combine this mixture with the mixture from step a to form part 1. Set aside. c) For part 2, mix calcium chloride with cooled boiled water (at room temperature, between 15-40°C) for 2-10 minutes until well combined. d) Place the first part into a 0.1-5% calcium chloride solution. Use 1-3 liters of this calcium chloride solution (part 2) for every 1 kilogram of part 1. e) Place part 1 into a wire extrusion machine with a motor power of 1-10 horsepower. A pump will draw the mixture through a pipe to a dispensing nozzle, then extrude it onto the calcium chloride solution (part 2) to form long strands of the desired size and shape. If a wire extrusion machine is unavailable, place part 1 in a plastic bottle with holes drilled in the lid (0.5-5 mm diameter). Manually squeeze the plastic bottle to extrude the mixture into strands onto the calcium chloride solution (step c), forming long strands of the desired size and shape. d) Soak the spaghetti in part 2 for 10-30 minutes, then drain and rinse with room-temperature water 2-3 times. e) Blanch the spaghetti in boiling water for 2-10 minutes, then drain and rinse with room-temperature water. Serve in a dish ready to eat.