WO2000021375A1

WO2000021375A1 - Method and composition for replacing part of whole liquid eggs in a bakery product with a composition comprising a powder egg white or the like

Info

Publication number: WO2000021375A1
Application number: PCT/FR1999/002453
Authority: WO
Inventors: Patrick Cavroy
Original assignee: Foco
Priority date: 1998-10-14
Filing date: 1999-10-12
Publication date: 2000-04-20
Also published as: CA2346559A1; JP2002527044A

Abstract

The invention concerns a method for preparing a pastry-Vienna bakery product requiring whole eggs, wherein part of the eggs required for obtaining a specific quality for the pastry-Vienna bakery product are replaced by the addition of a preparation based on a solid composition containing egg white in powder form or one of the equivalent products well-known in the agri-food field. The invention also concerns powder compositions and their use for using fewer whole eggs (yolk and white) required for preparing a pastry-Vienna bakery product.

Description

PROCESS AND COMPOSITION FOR REPLACING A PORTION OF LIQUID WHOLE EGGS OF A PASTRY HONEYBOOK WITH A COMPOSITION COMPRISING EGG WHITE POWDER OR AN EQUIVALENT THEREOF

The subject of the present invention is a process for the preparation of pastry articles and the like making it possible to save the quantity of eggs used and / or improve the appearance of these articles, as well as preparations designed for this purpose.

As soon as pastry-making began to industrialize, the companies involved in this sector of activity sought to save money. The most attractive savings seemed to have to be made on the quantity of eggs used.

There have been substitutes for egg white for a long time, so to replace egg white; but these products are expensive and unattractive and only provide a small price reduction. There are also whole egg substitutes, therefore intended to replace whole eggs. There are also substitutes for egg yolk.

Whole eggs used in the preparation of pastry products serve several functions. Indeed, the egg rises to the threshing and baking in the oven. The rise in threshing is attributed to the viscosity of the egg, while the rise in the oven is attributed to the coagulation of the proteins in the egg.

This is why, to fulfill the first function, biscuit makers immediately thought of using thickeners and therefore added vegetable gums to their basic preparation, while to obtain good coagulation, they thought of adding proteins.

Thus, in the sixties, preparations were made to save eggs which were based on proteins (mainly skim milk) and vegetable gums (mainly guar gum or carob and alginates). Currently, we only use proteins such as soy protein or starchy rice, as well as gums such as xanthan, guar and locust bean gum.

However, these compounds do not make it possible to save more than 7% of the quantity of eggs used without deterioration of the So we were still looking for a process and products that would save a relatively large part of the eggs used in the preparation of pastry products, while retaining the taste qualities of the final product, as well as a good development of that -this. We also looked for a process and products improving the appearance of the final product.

US-A-3,864,500 describes an egg yolk substitute useful for replacing either egg yolks or whole eggs. In the latter case, it is used in combination with egg white, powdered or not. In other words, the whole egg is replaced by a whole egg substitute.

US-A-4,752,484 describes a way to replace whole eggs with whole egg substitutes.

WO-A-96/26644 describes how to improve the solidity of rolled cookies during their manufacture by adding a small proportion of egg white, which can optionally be brought in powder.

EP-A-0 421 509 describes rolled filled foods in which the filling is surrounded by a layer preventing moisture from the filling from migrating into the external part of the food, in which the egg yolk and the egg white are used both in powder and separately, the first in the paste, the second in the protective layer.

The present invention is based on the possibility of replacing egg pastries by adding powdered egg white or egg white substitute. The effect of this improvement is to be able to reduce the egg rate in pastry-making. This is why the present invention relates to a process for the preparation of a pastry-pastry article, the basic preparation of which uses whole eggs or mixtures of egg whites and yolks in liquid form, exception of rolled cookies, characterized in that part of the quantity of whole eggs in liquid form is replaced by the basic preparation necessary to obtain a given quality of the pastry-pastry article, by a composition comprising egg white in powder powder or one of its equivalents well known in the food industry, or in that such a composition is added to said basic preparation.

The pastry-pastry item can for example consist of spoon cookies, cat tongues, boudoirs for Champagne, Reims cookies, madeleines, cakes, sponge cake, sponge cake leaves, biscuits Savoy, puff pastry, brioches, gingerbread, bars (copies of four quarters), pannetons, Kouglofs, blinis, dumplings and generally any other cookie made from yellow dough, as well than pies such as pies.

The preparation of the above articles requires the presence of whole eggs, i.e. yolks and whites of the egg.

According to the invention, the composition comprising powdered powdered egg white is all the more effective the finer the particle size. According to the invention, by "basic preparation" is meant the basic constituents of the recipe, for example eggs, sugar, water, flour, yeast and salt for a sponge cake.

The egg white equivalents well known in the food industry are, for example, lactalbumin (products obtained from milk proteins: treated casein-rennet or precipitated serum albumin), wheat gluten fractionated to be enriched in albumin, and carboxymethylcellulose; in general, the egg white substitutes are in the form of clear powders, soluble in water, emulsifying well in snow by beating and capable of coagulating with heat, like the egg whites which they can therefore replace mechanically and functionally.

It is thus understood that it is possible to use a product which is not strictly speaking a substitute for egg white, because it is insufficiently abundant or foaming or coagulating, but the quantity of albumin, in particular lactalbumin, gives an analogous efficacy in method according to the invention. These important foaming properties are useful for characterizing substitutes for egg white which are distinguished from substitutes for whole eggs with much less foaming properties.

Egg white substitutes are for example marketed by the companies Ingrédia, Armor Protéines, Epi Bretagne and Chamtor.

In the present invention and in what follows, we will speak of powdered powdered egg white to denote this or one of its equivalents above.

In the composition comprising powdered powdered egg white, the latter is advantageously sprayed at a particle size less than 63 μm for at least 60% of the particles, and preferably at a particle size less than 40 μm. Advantageously, the above particle size values relate to 80%, particularly 90% and very particularly at least 95% of the particles. The composition comprising powdered powdered egg white may consist of more than 80%, or even entirely, of powdered egg white. Such a composition is preferably used to improve the appearance of the final product.

Under preferential conditions for implementing the process, the composition comprising powdered powdered egg white comprises by weight from 5 to 20% of powdered egg white, preferably 7 to 15% and very particularly 10 to 12% .

In other preferential conditions for implementing the invention, the composition comprising powdered powdered egg white comprises by weight from 15 to 50% of proteins, preferably 30 to 40% when these come from soybeans and , 15 to 20% when these come from peas and rice.

These proteins can for example be provided by soy flour, pea flour, rice flour or a mixture of such products, in particular a mixture of pea flour and rice flour, the latter flours containing about 30 to 40% protein and almost all of the rest being starch-type carbohydrates.

In other preferred conditions for implementing the invention, the above composition also contains 30 to 50% by weight of starch-type carbohydrates, preferably 35 to 45%.

Regardless of the fact that these carbohydrates can be provided, for example, by pea, rice or soybean flour, they can also be provided, for example, by corn starch, wheat starch or potato starch. In yet other preferential conditions for implementing the invention, the above composition additionally contains whey or a caseinate.

The latter products can for example represent 15 to 25% by weight of the dry matter. In yet other preferential conditions for implementing the invention, all of the above compounds forming part of the composition comprising powdered egg white powder according to the invention are reduced to the same particle size.

The present invention also relates to a powdered food composition for the replacement of whole eggs, characterized in that it comprises by weight: from 8 to 20% of egg white powder, from 20 to 40% of proteins in the form powders, carbohydrates. Under preferential conditions for implementing the invention, the rest of the powder composition according to the invention essentially comprises powdered carbohydrates of the starch type.

In other preferred conditions for implementing the invention, the powder composition according to the invention also comprises from 15 to 25% of whey and of caseinate in powder form. In yet other preferential conditions for implementing the invention, the above composition comprises by weight from 30 to 50% of starch-type carbohydrates, preferably from 35 to 45%.

Particularly preferred powder compositions according to the invention comprise:

In still other preferential conditions for implementing the invention, at least 60% of the above powders are reduced to the same particle size, advantageously less than 63 μm, preferably less than 40 μm, and in particular 80%, particularly 90% and very particularly at least 95% of the particles of the particles are concerned by these particle sizes.

Another subject of the present invention is the use of a powder composition containing 8 to 20% of egg white powder advantageously meeting the particle sizes specified above, to replace part of the whole eggs (yellow and white) necessary for the preparation of an article of pastry-viennoiserie, and / or to improve its appearance.

The methods and compositions according to the invention have remarkable properties.

They allow a substantial saving since one can replace about 20% of whole eggs while improving the quality of the final product. Indeed, the substitute product based on egg white with water added is much cheaper than whole eggs. In addition, the preparation and qualities of the finished product, namely the rise in the threshing and the rise in the oven are very much superior to those obtained with egg only. This improvement in quality can be measured by better product development and greater homogeneity.

The invention also provides an important advantage with regard to storage since a powder composition according to the invention is five times lighter than the corresponding quantity of eggs and there is no need to store it in a cold room. Its implementation is very easy since it is enough to add tap water.

In addition, the use of the compositions according to the invention correspondingly reduces the risks of bacterial contamination, for example salmonellosis, which can be carried by whole eggs.

This is why the present invention finds remarkable applications in pastry-making, brioche making and bread-making requiring the use of whole eggs and in general in pasta made with whole eggs.

The following examples illustrate the present invention. For each of them, the particle size of each component was less than 63 μm for 80% of the particles.

Example 1:

A powder composition was used by placing the various ingredients together in a grinder until the desired particle size was obtained, to replace whole eggs having the following composition:

Example 2:

Likewise, a powder composition was prepared to replace whole eggs having the following composition:

Example 3:

Application examples

For each of them, the particle size of each solid component was less than 63 μm for 80% of the particles. Application example N ° 1: brioches

Buns were prepared as follows:

A conventional basic preparation consisting of:

with 200 g of the product of Example 1. The whole is placed in molds and placed in an oven at 37 ° C for about 45 minutes.

Control buns were also prepared as above, but without the product of Example 1 and conventionally using 5 kg of eggs instead of 4 kg and only 0.4 kg of liquid milk.

Control brioches were also prepared as above, with the product of Example 1 but without powdered egg white. The results obtained are as follows: 1) Control product: A usual product of good quality is obtained.

2) Product above: The product is so much more developed that it requires changing the molds to have larger ones so as not to overflow.

3) Product above but without egg white: the product develops slightly less than the usual product. Application example N ° 2: sponge cakes

A conventional basic preparation consisting of:

with 500 g of the product of example 1. The whole is beaten with a whisk to make rise. Then 7 kg of sifted flour and 100 g of baking powder are added. The whole is put in molds.

Control sponge cakes were also prepared as above, but without the product of Example 1 and conventionally using 2.5 kg of eggs in addition and no water.

Control sponge cakes were also prepared as above, with the product of Example 1 but without powdered egg white.

The results obtained are as follows: 1) Control products: The product is good and as it should be regularly. 2) Products above The final sponge cakes are slightly more developed. 3) Products above, but without egg white: The final sponge cakes develop in a manner comparable to the control products.

Claims

1. Process for the preparation of a pastry-pastry article, the basic preparation of which uses whole eggs or mixtures of egg whites and yolks in the liquid form, with the exception of rolled cookies, characterized in that part of the quantity of whole eggs in liquid form of the basic preparation necessary to obtain a given quality of the pastry-pastry article is replaced, by a composition comprising powdered powdered egg white or a of its equivalents well known in the food industry, or in that such a composition is added to said basic preparation.

2. Method according to claim 1, characterized in that the egg white or one of its equivalents well known in the food industry, is sprayed at a particle size less than 63 microns for at least 60% of the particles.

3. Method according to one of claims 1 and 2, characterized in that the egg white or one of its equivalents well known in the food industry is sprayed at a particle size less than 63 microns for at least 80% of the particles.

4. Method according to one of claims 1 to 3 characterized in that the composition comprising powdered powdered egg white or one of its equivalents well known in the food industry contains by weight from 5 to 20% of white d powdered egg.

5. Method according to one of claims 1 to 4 characterized in that the composition comprising powdered powdered egg white or one of its equivalents well known in the food industry contains 15 to 50% by weight of protein.

6. Method according to one of claims 1 to 5 characterized in that the composition comprising powdered powdered egg white or one of its equivalents well known in the food industry also contains 30 to 50% by weight of starch-type carbohydrates.

7. Method according to one of claims 1 to 6 characterized in that the composition comprising powdered powdered egg white or one of its equivalents well known in the food industry also contains 15 to 25% whey and caseinate in powder form.

8. A powdered food composition for the replacement of whole eggs, characterized in that it comprises by weight:

- from 8 to 20% of egg white, from 20 to 40% of proteins, of carbohydrates and in that the egg white is pulverized at a particle size less than 63 μm for at least 60% of the particles.

9. A powdered food composition according to claim 8 characterized in that at least 60% of the various constituents are sprayed at a substantially identical particle size.

10. A powdered food composition according to claim 8 or 9 comprising:

Pea flour 30 to 40%

Rice flour 22 to 30%

Egg white 10 to 14%

Whey 8 to 12%

Caseinate 8 to 10%

Corn starch 7 to 9%

11. Method to replace part of liquid whole eggs

(yellow and white) necessary for the preparation of a cookie article, characterized in that a powdered food composition is used for the replacement of whole eggs, characterized in that it comprises by weight:

- 8 to 20% egg white, 20 to 40% protein, - carbohydrates.

12. Method for replacing part of the whole liquid eggs (yellow and white) necessary for the preparation of a pastry-pastry article, characterized in that a powdered food composition is used as defined in one of claims 8 to 10.