WO1992022220A1 - Procede pour ameliorer les proprietes physiques de produits a base d'×ufs - Google Patents

Procede pour ameliorer les proprietes physiques de produits a base d'×ufs Download PDF

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Publication number
WO1992022220A1
WO1992022220A1 PCT/NL1992/000099 NL9200099W WO9222220A1 WO 1992022220 A1 WO1992022220 A1 WO 1992022220A1 NL 9200099 W NL9200099 W NL 9200099W WO 9222220 A1 WO9222220 A1 WO 9222220A1
Authority
WO
WIPO (PCT)
Prior art keywords
binding agent
water
saccharose
solution
additive
Prior art date
Application number
PCT/NL1992/000099
Other languages
English (en)
Inventor
Hubert Wilhelm Gangolf Heynen
Joseph Petrus Gertrudis Hubertus Custers
Leonardus Christianus Antonius Van Doorn
Original Assignee
Van Den Burg Eiprodukten B.V.
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 Van Den Burg Eiprodukten B.V. filed Critical Van Den Burg Eiprodukten B.V.
Publication of WO1992022220A1 publication Critical patent/WO1992022220A1/fr

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
    • A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
    • 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
    • A23L15/20—Addition of proteins, e.g. hydrolysates, fats, carbohydrates, natural plant hydrocolloids; Addition of animal or vegetable substances containing proteins, fats, or carbohydrates

Definitions

  • the invention relates to a method for improving the physical properties of dried egg products, in particular egg whites.
  • Known egg products are often fine powders with good functional properties such as foam capability and foam stability.
  • the known powders are usually produced by means of the so-called spray-dry method.
  • the powders produced with this method are often dusty, poorly dispersable and do not have good free-flowing properties.
  • the present invention has for its object to provide a method with which the physical properties of dried egg products can be improved.
  • At least one dry additive is mixed with the egg powder prior to addition of the binding agent.
  • granules are formed by agglomeration of the egg product.
  • the agglomerates have an open structure. Due to the open structure the agglomerates are readily accessible by water and the dispersability of the product is significantly improved.
  • the binding agent provides the product with a greater affinity to water, whereby the dispersability is likewise improved.
  • the product has better free-flowing properties and is less dusty due to its coarser form, that is, granules.
  • the formed granulate can optionally also be sieved, whereby very fine particles are removed.
  • the liquid binding agent is preferably chosen from the group which consists of water, a liquid egg product, milk, a solution of at least one additive in water, a solution of at least one additive in a liquid egg product, a solution of at least one additive in milk.
  • the dry additive is preferably chosen from the group which consists of proteins, sugars, maltodextrin, gelatin, alginates, gums, salts and/or combinations thereof. Most recommended is the use of non-reducing sugars, and saccharose in particular.
  • the additive can for instance be sodium chloride.
  • the method can be performed in dish, drum, mixing or fluid bed granulators.
  • Recommended is the use of mixing or fluid bed granulators since good properties are obtained herewith with a comparatively small quantity of binding agent.
  • the dry egg powder When use is made of a fluid bed granulator, the dry egg powder is firstly fluidized with hot air, whereafter a binding agent is sprayed over or into the fluidizing egg powder.
  • a binding agent is sprayed over or into the fluidizing egg powder.
  • the intimate mixing in tee granulator guarantees a very homogeneous distribution of the binding agent in the product, whereby relatively small amounts of binding agent can be used.
  • the desired quantity of binding agent has been added the granulated egg products are dried to the desired final moisture content in the fluid bed.
  • binding agent is sprayed from above onto the fluid bed.
  • the method in a mixing granulator.
  • the egg powder and the binding agent are intimately mixed herein in mechanical manner, such as for instance by knives.
  • the drying step can be performed in any suitable manner, such as in a fluid bed for example.
  • Such a mechanical method can be a continuous or batch process. In the case of a continuous process egg powder and binding agent are carried continuously into the mixing granulator while formed granulate is continuously discharged. In a batch process the method is performed on a determined quantity of egg product, this quantity being discharged after completion.
  • the egg white powder of type A it was possible to shorten the dispersion time from 18 to 2.5 minutes with 10% in the final product (exp. 1-A-4). It can likewise be seen from both tables that adding saccharose to the egg white powders has hardly any effect on the functional properties of foam capability and foam stability.
  • the first experiment (3-A-1) was performed in two steps. In the first step granulation took place with a 5% saccharose solution to an intermediate concentration of 6% saccharose to final product, whereafter in the second step granulation took place with a 10% saccharose solution to a final concentration of 8% saccharose.
  • the fluidization air temperature amounted to 70°C.
  • Spraying of the binding agent onto the bed does result in a clear improvement in the dispersion time.
  • a second step was unnecessary to obtain particles of the desired size.
  • the granulated products were assessed as not dusty.
  • the herein resulting agglomerated product fell directly into a fluid bed dryer placed beneath the mixer.
  • the agglomerated products were dried at air temperatures of 55 to 90°C to final moisture contents of 6 to 9%.
  • a number of fractions with a desired particle size distribution were subsequently obtained from the thus obtained products by means of sieving.
  • Table 7 This table shows that adding an additional quantity of water during the granulating step resulted in a better dispersion.
  • the dispersion time decreased from 25 to 4 minutes, while without the addition of extra water a smaller improvement (to 18 minutes) was achieved.
  • the use of saccharose/egg white as binding agent resulted in a further improvement of the dispersability from 30 to 2.5 to 3 minutes. It will be apparent from the above described experiments that egg powders treated by means of the method according to the invention have a shorter dispersion time and better free-flowing properties.
  • the additional sieving step can optionally result in the further reduction of dust in the product.

Landscapes

  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Molecular Biology (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Fodder In General (AREA)

Abstract

L'invention se rapporte à un procédé qui sert à améliorer les propriétés physiques de produits secs à base d'÷ufs, tels que notamment des blancs d'÷ufs en poudre, et qui consiste: a) à ajouter à un produit à base d'÷ufs au moins un agent liant liquide et à mélanger intimement cet agent avec le produit, afin de former un granulat; et b) à faire sécher le granulat ainsi formé. Dans un mode de réalisation préféré de ce procédé, au moins un additif sec est mélangé au produit à base d'÷ufs avant l'addition de l'agent liant. L'agent liant est choisi dans le groupe constitué d'eau, d'un produit liquide à base d'÷ufs, de lait, d'une solution d'au moins un additif dans de l'eau, d'une solution d'au moins un additif dans un produit liquide à base d'÷ufs, et d'une solution d'au moins un additif dans du lait. L'additif est choisi dans le groupe constitué de protéines, de sucres, de maltodextrine, de gélatines, d'alginates, de gommes, de sels et/ou de combinaisons de ceux-ci. L'agent liant est de préférence une solution d'un sucre non réducteur, tel que du saccharose, dans de l'eau.
PCT/NL1992/000099 1991-06-06 1992-06-09 Procede pour ameliorer les proprietes physiques de produits a base d'×ufs WO1992022220A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
NL9100978 1991-06-06
NL9100978 1991-06-06

Publications (1)

Publication Number Publication Date
WO1992022220A1 true WO1992022220A1 (fr) 1992-12-23

Family

ID=19859335

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/NL1992/000099 WO1992022220A1 (fr) 1991-06-06 1992-06-09 Procede pour ameliorer les proprietes physiques de produits a base d'×ufs

Country Status (3)

Country Link
AU (1) AU2275192A (fr)
NL (1) NL9101839A (fr)
WO (1) WO1992022220A1 (fr)

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5399369A (en) * 1992-05-15 1995-03-21 The Nutrasweet Company Accelerated supercritical fluid extraction process
ES2323933A1 (es) * 2008-11-20 2009-07-27 Robert Duran Castello Producto alimenticio y metodo para su elaboracion.
US7927648B2 (en) 2004-06-28 2011-04-19 Archer Daniels Midland Company Composition and method for enhancing eggs
EP2380447A1 (fr) * 2010-04-26 2011-10-26 Universite Paul Sabatier Toulouse III Composition à base d'oeufs et son utilisation pour l'alimentation des insectes
USRE43136E1 (en) 2002-05-30 2012-01-24 Michael Foods Of Delaware, Inc. Formulation and process to prepare a pre-formed filing unit
FR2988268A1 (fr) * 2012-03-23 2013-09-27 Guglielmo Caraly Poudre de blanc d'oeuf
US8834952B2 (en) 2001-12-21 2014-09-16 Michael Foods, Inc. Formulated egg product suitable for processing
CN109430517A (zh) * 2018-09-25 2019-03-08 武汉轻工大学 改善鸡蛋蛋清粉溶解性和起泡性的方法及蛋清粉

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2118688A5 (en) * 1970-12-16 1972-07-28 Milk Marketing Board Compsn of reversible dried egg prods - homogenised solids of egg and with better baking, storage and handling properties
US3930054A (en) * 1969-10-21 1975-12-30 Liot R Method of making improved dried egg product
JPS5820172A (ja) * 1981-07-31 1983-02-05 Q P Corp 顆粒状卵の製造方法
JPS6121046A (ja) * 1984-07-09 1986-01-29 Taiyo Kagaku Kk 薄片状乾燥卵の製造方法
EP0297887A1 (fr) * 1987-06-29 1989-01-04 Quadrant Bioresources Limited Traitement d'aliment

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3930054A (en) * 1969-10-21 1975-12-30 Liot R Method of making improved dried egg product
FR2118688A5 (en) * 1970-12-16 1972-07-28 Milk Marketing Board Compsn of reversible dried egg prods - homogenised solids of egg and with better baking, storage and handling properties
JPS5820172A (ja) * 1981-07-31 1983-02-05 Q P Corp 顆粒状卵の製造方法
JPS6121046A (ja) * 1984-07-09 1986-01-29 Taiyo Kagaku Kk 薄片状乾燥卵の製造方法
EP0297887A1 (fr) * 1987-06-29 1989-01-04 Quadrant Bioresources Limited Traitement d'aliment

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
PATENT ABSTRACTS OF JAPAN vol. 10, no. 166 (C-353)13 June 1986 & JP,A,61 021 046 ( TAIYOU KAGAKU K.K. ) 29 January 1986 *
PATENT ABSTRACTS OF JAPAN vol. 7, no. 91 (C-162)15 April 1983 & JP,A,58 020 172 ( KEWPIE K.K. ) 5 February 1983 *

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5399369A (en) * 1992-05-15 1995-03-21 The Nutrasweet Company Accelerated supercritical fluid extraction process
US8834952B2 (en) 2001-12-21 2014-09-16 Michael Foods, Inc. Formulated egg product suitable for processing
USRE46654E1 (en) 2001-12-21 2018-01-02 Michael Foods Of Delaware, Inc. Process to prepare a premium formulated fried egg
USRE43136E1 (en) 2002-05-30 2012-01-24 Michael Foods Of Delaware, Inc. Formulation and process to prepare a pre-formed filing unit
US7927648B2 (en) 2004-06-28 2011-04-19 Archer Daniels Midland Company Composition and method for enhancing eggs
ES2323933A1 (es) * 2008-11-20 2009-07-27 Robert Duran Castello Producto alimenticio y metodo para su elaboracion.
EP2380447A1 (fr) * 2010-04-26 2011-10-26 Universite Paul Sabatier Toulouse III Composition à base d'oeufs et son utilisation pour l'alimentation des insectes
FR2959101A1 (fr) * 2010-04-26 2011-10-28 Univ Toulouse 3 Paul Sabatier Nouvelle composition a base d'oeufs et leurs utilisations pour l'alimentation des insectes
FR2988268A1 (fr) * 2012-03-23 2013-09-27 Guglielmo Caraly Poudre de blanc d'oeuf
CN109430517A (zh) * 2018-09-25 2019-03-08 武汉轻工大学 改善鸡蛋蛋清粉溶解性和起泡性的方法及蛋清粉
CN109430517B (zh) * 2018-09-25 2022-04-05 武汉轻工大学 改善鸡蛋蛋清粉溶解性和起泡性的方法及蛋清粉

Also Published As

Publication number Publication date
NL9101839A (nl) 1993-01-04
AU2275192A (en) 1993-01-12

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