TR202018067A2 - Sürülebilir yumurta ürünü üretim yöntemi - Google Patents
Sürülebilir yumurta ürünü üretim yöntemi Download PDFInfo
- Publication number
- TR202018067A2 TR202018067A2 TR2020/18067A TR202018067A TR202018067A2 TR 202018067 A2 TR202018067 A2 TR 202018067A2 TR 2020/18067 A TR2020/18067 A TR 2020/18067A TR 202018067 A TR202018067 A TR 202018067A TR 202018067 A2 TR202018067 A2 TR 202018067A2
- Authority
- TR
- Turkey
- Prior art keywords
- egg
- product
- spreadable
- liquid
- value
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title 1
- 238000000034 method Methods 0.000 claims abstract 6
- 239000007788 liquid Substances 0.000 claims abstract 4
- 239000003381 stabilizer Substances 0.000 claims abstract 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims 2
- 238000005374 membrane filtration Methods 0.000 claims 2
- 108091005960 Citrine Proteins 0.000 claims 1
- 239000002253 acid Substances 0.000 claims 1
- 239000011035 citrine Substances 0.000 claims 1
- 239000000701 coagulant Substances 0.000 claims 1
- 230000001112 coagulating effect Effects 0.000 claims 1
- 235000014655 lactic acid Nutrition 0.000 claims 1
- 239000004310 lactic acid Substances 0.000 claims 1
- 230000008719 thickening Effects 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims 1
- 235000011888 snacks Nutrition 0.000 abstract 2
- 240000000662 Anethum graveolens Species 0.000 abstract 1
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 229910019142 PO4 Inorganic materials 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 240000002657 Thymus vulgaris Species 0.000 abstract 1
- 235000007303 Thymus vulgaris Nutrition 0.000 abstract 1
- 239000001264 anethum graveolens Substances 0.000 abstract 1
- 235000019463 artificial additive Nutrition 0.000 abstract 1
- 235000012813 breadcrumbs Nutrition 0.000 abstract 1
- 235000021152 breakfast Nutrition 0.000 abstract 1
- 235000014121 butter Nutrition 0.000 abstract 1
- 150000001860 citric acid derivatives Chemical class 0.000 abstract 1
- 239000006071 cream Substances 0.000 abstract 1
- 230000001804 emulsifying effect Effects 0.000 abstract 1
- 210000003254 palate Anatomy 0.000 abstract 1
- 235000021317 phosphate Nutrition 0.000 abstract 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 239000001585 thymus vulgaris Substances 0.000 abstract 1
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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
-
- 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
-
- 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
- A23B5/08—Preserving with chemicals
- A23B5/12—Preserving with chemicals in the form of liquids or solids
- A23B5/14—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/08—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from eggs
-
- 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)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Buluş, ev dışı tüketim sektöründeki müşteriler için uygun olan, lezzetli ve atıştırmalık özelliğiyle tüketime hazır sade veya farklı çeşitleriyle galeta veya krakere bandırılabilen, pastörize sıvı/likit yumurtadan özel teknik kullanılarak pürüzsüz yumuşak yapıda ve krem kıvamında bir sürülebilir yumurta ürünü üretim yöntemi ile ilgilidir. Buluş konusu yöntem sonucu elde edilen ürün, yumuşak yapısı sayesinde kolaylıkla sürülebilir yapıdadır. Ürün, doğal içeriğinde herhangi bir suni katkı maddesi ya da koruyucu barındırmamaktadır. Damak tadını, protein ve sağlık ile bir araya getirmektedir. Kahvaltıların yanı sıra sandviçlerin hazırlanmasında, fırında pişirilen çeşitli yemeklerde ve atıştırmalıklarda da kullanılabilmektedir. Ürün sürülebilir sıvı-krem yapıda bir üründür. Çeşidine göre tereyağı, kekik, dereotu, biber, emülsifiye edici tuzlar (fosfatlar ve/veya sitratlar) ve stabilizatör içerebilmektedir.
Claims (1)
- ISTEMLER Bulus bir sürülebilir yumurta ürünü üretim yöntemi ile ilgili Olup; Likit yumurtanin koyulastirma membran filtrasyon teknigiyle konsantre edilmesi, konsantre yumurtanin çesitli stabilizatör ve pihtilastirici/koagülasyon ajani olan sitril( asit ve/veya laktik asit kullanilarak -i-l 0C ile +55 ÜC arasinda muamele edilmesi, sivi yumurtanin konsantre edilerek içerigindeki suyun membran filtrasyon ile uzaklastirilmasi, muamele edilmis yumurtada briks degerlerinin refraktometre ile ölçülmesi, ölçülen kuru madde degerinin (çözünür kuru madde) 20-22 briks degerine ve bütün yumurta için 32-38 briks degerine ulasmasinin kontrol edilmesi, kuru madde degerinin (çözünür kuru madde) 20-22 briks degerine ve bütün yumurta için 32-38 briks degerine ulasmasi ile sürülebilir yumurta ürünün elde edilmesi yöntem adimlarini içermesi ile karakterize edilmektedir.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TR2020/18067A TR202018067A2 (tr) | 2020-11-11 | 2020-11-11 | Sürülebilir yumurta ürünü üretim yöntemi |
| PCT/TR2021/051167 WO2022103369A2 (en) | 2020-11-11 | 2021-11-09 | Method of producing a spreadable egg product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TR2020/18067A TR202018067A2 (tr) | 2020-11-11 | 2020-11-11 | Sürülebilir yumurta ürünü üretim yöntemi |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| TR202018067A2 true TR202018067A2 (tr) | 2021-01-21 |
Family
ID=75575728
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| TR2020/18067A TR202018067A2 (tr) | 2020-11-11 | 2020-11-11 | Sürülebilir yumurta ürünü üretim yöntemi |
Country Status (2)
| Country | Link |
|---|---|
| TR (1) | TR202018067A2 (tr) |
| WO (1) | WO2022103369A2 (tr) |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CZ24247U1 (cs) * | 2012-03-13 | 2012-09-03 | Adler Wellness Produkte, S.R.O. | Roztíratelná hmota z vajecného bílku |
| 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 |
-
2020
- 2020-11-11 TR TR2020/18067A patent/TR202018067A2/tr unknown
-
2021
- 2021-11-09 WO PCT/TR2021/051167 patent/WO2022103369A2/en active Application Filing
Also Published As
| Publication number | Publication date |
|---|---|
| WO2022103369A3 (en) | 2022-06-23 |
| WO2022103369A2 (en) | 2022-05-19 |
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