WO2022190053A1 - Method for producing an albumen-based food product - Google Patents
Method for producing an albumen-based food product Download PDFInfo
- Publication number
- WO2022190053A1 WO2022190053A1 PCT/IB2022/052203 IB2022052203W WO2022190053A1 WO 2022190053 A1 WO2022190053 A1 WO 2022190053A1 IB 2022052203 W IB2022052203 W IB 2022052203W WO 2022190053 A1 WO2022190053 A1 WO 2022190053A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- ingredients
- mixture
- weight
- albumen
- food preparation
- Prior art date
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 45
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 239000000203 mixture Substances 0.000 claims abstract description 61
- 239000004615 ingredient Substances 0.000 claims abstract description 56
- 238000002360 preparation method Methods 0.000 claims abstract description 35
- 238000000034 method Methods 0.000 claims abstract description 34
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 20
- 239000008158 vegetable oil Substances 0.000 claims abstract description 20
- 238000002156 mixing Methods 0.000 claims abstract description 13
- 238000010438 heat treatment Methods 0.000 claims abstract description 9
- 108090000623 proteins and genes Proteins 0.000 claims description 10
- 102000004169 proteins and genes Human genes 0.000 claims description 10
- 241000894006 Bacteria Species 0.000 claims description 9
- 239000006041 probiotic Substances 0.000 claims description 9
- 230000000529 probiotic effect Effects 0.000 claims description 9
- 235000018291 probiotics Nutrition 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 238000007872 degassing Methods 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 5
- 239000002535 acidifier Substances 0.000 claims description 5
- 229940110456 cocoa butter Drugs 0.000 claims description 5
- 235000019868 cocoa butter Nutrition 0.000 claims description 5
- 235000003599 food sweetener Nutrition 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 239000003765 sweetening agent Substances 0.000 claims description 5
- 239000002562 thickening agent Substances 0.000 claims description 5
- 238000000265 homogenisation Methods 0.000 claims description 3
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 2
- 244000020551 Helianthus annuus Species 0.000 claims description 2
- 235000003222 Helianthus annuus Nutrition 0.000 claims description 2
- 241000186605 Lactobacillus paracasei Species 0.000 claims description 2
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims description 2
- 102000004856 Lectins Human genes 0.000 claims description 2
- 108090001090 Lectins Proteins 0.000 claims description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 2
- 244000061456 Solanum tuberosum Species 0.000 claims description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 2
- 239000002523 lectin Substances 0.000 claims description 2
- 239000004302 potassium sorbate Substances 0.000 claims description 2
- 235000010241 potassium sorbate Nutrition 0.000 claims description 2
- 229940069338 potassium sorbate Drugs 0.000 claims description 2
- 235000013406 prebiotics Nutrition 0.000 claims description 2
- 235000002639 sodium chloride Nutrition 0.000 claims description 2
- 239000011780 sodium chloride Substances 0.000 claims description 2
- 235000013618 yogurt Nutrition 0.000 description 12
- 235000013351 cheese Nutrition 0.000 description 11
- YBJHBAHKTGYVGT-ZKWXMUAHSA-N (+)-Biotin Chemical compound N1C(=O)N[C@@H]2[C@H](CCCCC(=O)O)SC[C@@H]21 YBJHBAHKTGYVGT-ZKWXMUAHSA-N 0.000 description 7
- 235000013365 dairy product Nutrition 0.000 description 7
- 235000019568 aromas Nutrition 0.000 description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 6
- 230000009471 action Effects 0.000 description 4
- 238000005345 coagulation Methods 0.000 description 4
- 230000015271 coagulation Effects 0.000 description 4
- 239000003925 fat Substances 0.000 description 4
- 235000019197 fats Nutrition 0.000 description 4
- 239000003921 oil Substances 0.000 description 4
- 235000019198 oils Nutrition 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 229960002685 biotin Drugs 0.000 description 3
- 235000020958 biotin Nutrition 0.000 description 3
- 239000011616 biotin Substances 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000005911 diet Nutrition 0.000 description 3
- 230000037213 diet Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000013601 eggs Nutrition 0.000 description 3
- 239000000839 emulsion Substances 0.000 description 3
- 235000008085 high protein diet Nutrition 0.000 description 3
- 239000004310 lactic acid Substances 0.000 description 3
- 235000014655 lactic acid Nutrition 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 235000020238 sunflower seed Nutrition 0.000 description 3
- 241000272517 Anseriformes Species 0.000 description 2
- 108090001008 Avidin Proteins 0.000 description 2
- 108090000288 Glycoproteins Proteins 0.000 description 2
- 102000003886 Glycoproteins Human genes 0.000 description 2
- 229920001202 Inulin Polymers 0.000 description 2
- 241000286209 Phasianidae Species 0.000 description 2
- 238000005054 agglomeration Methods 0.000 description 2
- 230000002776 aggregation Effects 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 239000007795 chemical reaction product Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 description 2
- 229940029339 inulin Drugs 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 230000007935 neutral effect Effects 0.000 description 2
- 238000009928 pasteurization Methods 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- SERLAGPUMNYUCK-DCUALPFSSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-DCUALPFSSA-N 0.000 description 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 239000004386 Erythritol Substances 0.000 description 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 241000206672 Gelidium Species 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- HNDVDQJCIGZPNO-YFKPBYRVSA-N L-histidine Chemical compound OC(=O)[C@@H](N)CC1=CN=CN1 HNDVDQJCIGZPNO-YFKPBYRVSA-N 0.000 description 1
- AGPKZVBTJJNPAG-WHFBIAKZSA-N L-isoleucine Chemical compound CC[C@H](C)[C@H](N)C(O)=O AGPKZVBTJJNPAG-WHFBIAKZSA-N 0.000 description 1
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 1
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 description 1
- AYFVYJQAPQTCCC-GBXIJSLDSA-N L-threonine Chemical compound C[C@@H](O)[C@H](N)C(O)=O AYFVYJQAPQTCCC-GBXIJSLDSA-N 0.000 description 1
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 1
- KZSNJWFQEVHDMF-BYPYZUCNSA-N L-valine Chemical compound CC(C)[C@H](N)C(O)=O KZSNJWFQEVHDMF-BYPYZUCNSA-N 0.000 description 1
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 240000002129 Malva sylvestris Species 0.000 description 1
- 235000006770 Malva sylvestris Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 244000228451 Stevia rebaudiana Species 0.000 description 1
- 241000271567 Struthioniformes Species 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- AYFVYJQAPQTCCC-UHFFFAOYSA-N Threonine Natural products CC(O)C(N)C(O)=O AYFVYJQAPQTCCC-UHFFFAOYSA-N 0.000 description 1
- 239000004473 Threonine Substances 0.000 description 1
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 1
- KZSNJWFQEVHDMF-UHFFFAOYSA-N Valine Natural products CC(C)C(N)C(O)=O KZSNJWFQEVHDMF-UHFFFAOYSA-N 0.000 description 1
- 244000290333 Vanilla fragrans Species 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 229930003756 Vitamin B7 Natural products 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 235000010419 agar Nutrition 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 235000019414 erythritol Nutrition 0.000 description 1
- 229940009714 erythritol Drugs 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 239000012634 fragment Substances 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 235000012209 glucono delta-lactone Nutrition 0.000 description 1
- 239000000182 glucono-delta-lactone Substances 0.000 description 1
- 229960003681 gluconolactone Drugs 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 description 1
- 239000008240 homogeneous mixture Substances 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- AGPKZVBTJJNPAG-UHFFFAOYSA-N isoleucine Natural products CCC(C)C(N)C(O)=O AGPKZVBTJJNPAG-UHFFFAOYSA-N 0.000 description 1
- 229960000310 isoleucine Drugs 0.000 description 1
- 239000000905 isomalt Substances 0.000 description 1
- 235000010439 isomalt Nutrition 0.000 description 1
- HPIGCVXMBGOWTF-UHFFFAOYSA-N isomaltol Natural products CC(=O)C=1OC=CC=1O HPIGCVXMBGOWTF-UHFFFAOYSA-N 0.000 description 1
- 230000004130 lipolysis Effects 0.000 description 1
- 230000003050 macronutrient Effects 0.000 description 1
- 235000021073 macronutrients Nutrition 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000037323 metabolic rate Effects 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000001243 protein synthesis Methods 0.000 description 1
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 235000003441 saturated fatty acids Nutrition 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 230000014616 translation Effects 0.000 description 1
- 239000004474 valine Substances 0.000 description 1
- 235000011912 vitamin B7 Nutrition 0.000 description 1
- 239000011735 vitamin B7 Substances 0.000 description 1
- 230000004580 weight loss Effects 0.000 description 1
- 235000020990 white meat Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 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
- 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 present invention relates to the food sector and concerns a method for the production of a food preparation based on albumen.
- a food preparation based on albumen which is a substitute for dairy food products.
- high-protein diet i.e. a diet which has a higher content of proteins compared to other macro-nutrients, in particular glucides, such as carbohydrates and sugars, and fats.
- glucides such as carbohydrates and sugars, and fats.
- a high-protein diet helps maintain constant insulin levels, raise the basal metabolic rate, stimulate lipolysis and, consequently, facilitate weight loss while promoting the maintenance or strengthening of muscle mass.
- a high-protein diet includes a high intake of "noble” proteins, i.e. proteins from animal sources, since they contain all the essential amino acids (lysine, methionine, threonine, leucine, isoleucine, valine, phenylalanine, tryptophan and histidine) which the human body is unable to synthesise.
- the preferred sources of "noble" proteins in a “high protein” diet are meats, especially white meat, fish and eggs. Milk and dairy products, such as yoghurt and cheese, are instead permitted in limited quantities or provided they are low in fat.
- albumen or egg white
- this foodstuff has a high concentration of proteins, equivalent to about 11% of their weight, and a very low amount of carbohydrates and fats.
- albumen raw or cooked
- the taste and/or consistency of albumen, raw or cooked may not be pleasant for many people.
- the consumption of albumen generally requires it to be cooked, typically by means of boiling or frying in a pan, thus making it impractical to consume this food especially outside the home, for example, as a snack.
- the task of the present invention is that of providing a method for producing a food preparation based on albumen, which allows the consumption of albumen in an alternative manner compared to the prior art.
- one object of the invention is to obtain a method for producing an albumen based food preparation which is a substitute for dairy food products, namely an albumen based food preparation which reproduces substantially the taste and consistency of milk-based food products, such as yoghurts and cheeses.
- a further object of the present invention is to propose a method for producing an albumen based food preparation which has a very pleasant taste and which may also be acceptable for those people who do not like the taste and/or consistency of albumen.
- an object of the present invention is to propose a method for producing an albumen based food preparation which may be a substitute for a dairy product and which may be suitable for consumption by persons who suffer from intolerance or allergies to cow milk or derivatives thereof.
- an object of the present invention is to propose a method for producing an albumen based food preparation which may be a substitute for a dairy product and which is suitable for consumption by persons who have chosen or require a diet with a low cholesterol content.
- the present invention relates to a method for producing a food preparation based on albumen.
- This method comprises:
- step B of heat treatment of the mixture obtained from step A at a temperature of between 38°C and 75°C for a period of time of between 1.5 and 5 minutes; where the first ingredients comprise by weight: 10-80% of albumen and 1- 15% of vegetable oil.
- the aforementioned percentages refer to the weight of each of the first ingredients relative to the total weight of the mixture.
- the percentages are understood as referring to the weight of a component relative to the total weight of the mixture.
- the mixture obtained has a substantially semi-solid or creamy consistency and a substantially neutral taste.
- step A the first ingredients are mixed together at a speed of between 100 and 4500 rpm.
- the speed may be between 600 and 1000 rpm; even more preferably in the region of 800 rpm.
- the mixing step A may, in particular, involve a mixing speed of between 500 rpm and 1200 rpm.
- Step B may involve heating the mixture obtained from step A to a temperature of between 38°C and 75°C so as to eliminate the bacterial content without altering significantly the organoleptic and nutritional properties of the first ingredients.
- the step B may be a pasteurization step.
- the step B may be carried out at a temperature of between 50°C and 70°C and even more preferably at a temperature of between about 62°C and 67°C.
- This temperature range is able to ensure coagulation of the proteins of the albumen which tends to thicken, forming a whitish coloured gel. In this way it is possible to obtain a mixture with thicker, or gelatinous, consistency and with a colour tending towards white. This is particularly advantageous for simulating the consistency and the appearance of a dairy product.
- the step B may have a duration of between about 2 and 7 minutes. Even more preferably, the duration of step B is about 3-5 minutes.
- the step B may take place by means of a tubular or plate-type pasteurizer.
- the step B may involve a heat treatment at a temperature which may in particular be between 58°C and 70°C, preferably between 62°C and 65°C.
- This heat treatment may have a duration of between 3 and 6 minutes and is preferably between 4 and 5 minutes.
- This step B may involve a heat treatment at a temperature and with a duration such that the albumen is brought into a pre-coagulation state, which allows the mixture to be kept in a surprisingly creamy state and with a consistency similar to that of a liquid yoghurt of the conventional type.
- the step B may involve the choice of a combination of the temperature of the heat treatment and the duration thereof such as to obtain pasteurization of the mixture, eliminating any pathogenic bacteria which may be present and, at the same time, denature tetrameric glycoproteins which bind the biotin contained in the albumen and in particular denature the avidin.
- Step B in particular is performed so as to avoid the total coagulation of the albumen which would prevent all the following steps needed to obtain a creamy semi-liquid yoghurt substitute totally devoid of milk and its derivatives.
- the method may comprise a further step, step C, involving homogenization.
- Step C may be preferably carried out following step B.
- step C it is possible to fragment or reduce mechanically the vegetable oil into small-size droplets in order to favour the dispersion of the oil in the water and albumen.
- the mixture may be made to form an emulsion. In this way, advantageously the natural separation, in particular of the vegetable oil, from the other ingredients which form the mixture may be prevented or delayed.
- any lumps or coagulations may be broken up, helping create a mixture having a particularly homogeneous, namely velvety consistency.
- step C is carried out with a piston-type homogenizer.
- homogenization is performed by applying a pressure of between 10 bar and 100 bar, even more preferably between 50 bar and 80 bar, even more preferably equal to about 70 bar.
- the method may also comprise a degassing step D.
- This degassing step D may advantageously help remove partially from the mixture obtained hitherto the air trapped inside it, improving therefore the consistency of the end product.
- the step D modifies the viscosity of the mixture obtained hitherto, facilitating the sliding action thereof in a packaging plant.
- Step D may, in fact, allow the elimination from the mixture of at least part of the air trapped inside it during the previous steps.
- step D may allow the removal, at least partially from the mixture obtained hitherto, of the air present inside it.
- the air is trapped inside the mixture owing to the mechanical mixing action during step A.
- step D may involve subjecting the mixture to a negative pressure.
- the negative pressure may be between 0.1 and 1 bar and even more preferably between 0.3 and 0.9 bar.
- the pressure is applied constantly to the mixture for the time needed to remove between 1% and 50% of the air volume present in the mixture.
- the negative pressure is applied continuously to the mixture obtained hitherto.
- the operating temperatures during the degassing step D must not exceed 90°C and more preferably must be lower than 70°C.
- the degassing step D is configured so as to not adversely affect the characteristics of the end product, in particular the taste and the consistency of the mixture obtained hitherto.
- Step D may be performed by means of a degasser used in the food industry.
- step D may be preferably performed following step B.
- step D may be preferably performed following step C.
- the albumen forming part of the first ingredients of step A may be chicken albumen.
- the albumen may be obtained from the eggs of: ducks, geese, quails, ostriches or turkeys.
- the albumen forming part of the first ingredients of step A may be fresh albumen, namely albumen which has not been treated beforehand.
- concentrated albumen has a greater quantity of proteins than fresh albumen.
- vegetable oil is understood as meaning a vegetable oil which is pure, namely has not been blended with other vegetable oils, or a mixture of vegetable oils of a different type.
- the vegetable oil used is sunflower seed oil.
- Sunflower seed oil has a delicate taste and, therefore, is advantageously suitable for being used in food preparations which require the presence of a fatty component with an almost neutral taste.
- sunflower seed oil has a low content of saturated fatty acids.
- the first ingredients may comprise water in a quantity equal to about 10-130% of the weight of the m ixture.
- the first ingredients may comprise a sweetener in a quantity equal to about 0.5-8% of the weight of the mixture.
- the sweetener may be isomalt, maltitol, erythritol, stevia or inulin or is a mixture of two or more of these.
- the first ingredients may comprise cocoa butter in a quantity equal to about 0.1-2% of the weight of the mixture.
- cocoa butter has the effect of helping make the consistency of the mixture richer in terms of fats and of providing a particularly pleasing taste.
- the first ingredients may comprise thickeners in a quantity equal to about 0.05%-0.2% of the weight of the mixture.
- guar gum is used in the first ingredients as a thickener.
- xanthan gum or agar-agar or a combination of these may be used.
- the first ingredients may comprise acidifying agents in a quantity equal to about 0.2-2% of the weight of the mixture.
- lactic acid is used in the first ingredients as an acidifying agent. Lactic acid, in particular, advantageously allows an acidulous taste typical of fresh dairy products to be created. Moreover, lactic acid advantageously helps limit the formation of any unpleasant aftertastes.
- citric acid, malic acid or glucono-delta-lactone may be used.
- the first ingredients during step A may be mixed or mixed together without a precise order.
- the first ingredients may be mixed starting with the first ingredients in the fluid state, such as the albumen, and then adding fractions or portions of the other first ingredients in the solid state, for example in powder form.
- step A may be performed by means of a mixer, also known as a blender.
- the mixers are configured to disperse and mix solid ingredients, for example in powder form, and/or fluid ingredients, preventing the formation of lumps or agglomerations.
- the mixer may comprise a mixing tank inside which the first ingredients may be introduced and mixed together.
- step A in order to produce a food preparation which is a substitute for yoghurt, preferably, in step A the first ingredients are used in the following quantities:
- the first ingredients in order to produce a food preparation which is a substitute for yoghurt, in addition to that indicated in the preceding embodiment, in step A the first ingredients also comprise:
- cocoa butter even more preferably about 1-1.3% and/or
- the first ingredients used in step A further comprise: food fibres and/or natural or artificial aromas.
- the food fibres may be in a quantity of between 0.01% and 8% by weight of the mixture.
- the natural aromas may be in a quantity of between 0.01 and 0.3% by weight of the mixture.
- the food fibres may be in a quantity of between about 3% and 8% of the overall weight of the mixture. Even more preferably, the food fibres may be in a quantity of between about 5% and 6% of the overall weight of the mixture.
- the food fibres may be, for example, inulin.
- the aromas may be preferably in a quantity of between about 0.05% and 0.3% of the overall weight of the mixture; even more preferably between about 0.1% and 0.2%.
- the aromas may be, for example, yoghurt aromas and/or a natural aroma such as vanilla or coffee aroma.
- the food fibres may be in a quantity of between about 0.1% and 1% of the overall weight of the mixture. Even more preferably, the food fibres may be in a quantity equal to about 0.5% of the overall weight of the mixture.
- the aromas may be in a quantity of between 0.01 and 0.1% of the weight of the mixture. Even more preferably, these quantities are equal to about 0.05% of the weight of the mixture.
- cheese aroma may be used.
- the method comprises a further step E.
- This step E is a step for adding and mixing third ingredients which comprise probiotic bacteria.
- the yoghurt substitute preparation is advantageously rendered prebiotic and/or probiotic.
- the presence of probiotic bacteria allows a microbiological stabilization action to be carried out on the preparation.
- the probiotic bacteria may belong to the Lactobacillus rhamnosus species and/or the Lactobacillus paracasei species.
- the probiotic bacteria are used in an overall quantity equal to about 0.001 % of the weight of the mixture.
- step E is performed following step B, if the method does not include step C and step D.
- step E is carried out following step C or D. It is especially preferable that step E should take place at the end of step D, if the latter is present. In this way, the activity or functionality of the probiotic bacteria is preserved, i.e. protected.
- step E is performed by mixing the third ingredients with the mixture obtained hitherto.
- the third ingredients are mixed with the mixture obtained hitherto at a speed of between 100 and 4500 rpm.
- the speed may be between 600 and 1000 rpm; even more preferably in the region of 800 rpm.
- second ingredients may be added to and mixed with the first ingredients during step A.
- the method according to the present invention may preferably comprise a step A in which the first ingredients and the second ingredients are mixed together.
- said second ingredients may be mixed with the mixture obtained from step B.
- the method may comprise a step F, following the step B, which involves mixing the aforementioned second ingredients. In the case where this step F is present, preferably, step C and/or step D, where provided, are carried out following step F.
- These second ingredients may comprise preferably: 2-10% of vegetable oil and/or 2-10% of starch, where these percentages refer to the weight of each of the fourth ingredients relative to the weight of the mixture.
- the vegetable oil is used in a quantity equal to about 5-8%, especially preferably in a quantity of about 7%.
- This vegetable oil may be, for example, coconut oil and/or sunflower oil.
- the starch is used in a quantity equal to about 5-8%, especially preferably in a quantity of about 7%.
- Said starch may be, for example, rice starch, corn starch, potato starch or a combination thereof.
- the second ingredients further comprise: 0.5-1.5% of potato protein and/or 0.1 -0.5% of table salt and/or 0.05- 0.3% of sunflower lectin and/or 0.01-0.1% of potassium sorbate. Said percentages refer to the weight of each of the fifth ingredients relative to the weight of the mixture.
- step A in order to produce a food preparation which is a substitute for spreadable cheese, preferably, in step A the first ingredients are used in the following quantities:
- the first ingredients in order to produce a food preparation which is a substitute for spreadable cheese, in addition to that indicated in the preceding embodiment, in step A also comprise:
- cocoa butter even more preferably about 0.6-0.8%, and/or
- the food preparation obtained at the end of the method described hitherto may then be dosed and packaged.
- the method may comprise a step G of packaging the preparation obtained from the preceding steps.
- the food preparation obtained from the preceding steps may be introduced into the sales packaging by means of a volumetric dosing unit.
- the present invention also relates to an albumen based food preparation made using the method according to any one of the preceding claims.
- the albumen based food preparation may be a substitute for a yoghurt or a spreadable cheese.
Abstract
The present invention relates to a method for producing a food preparation based on albumen. The method comprises the following steps: - a step A of mixing first ingredients comprising albumen and vegetable oil at a speed of between 100 and 4500 rpm so as to obtain a mixture; - a step B of heat treatment of the mixture obtained from step A to a temperature of between 38°C and 75°C for a period of time of between 1.5 and 5 minutes; where the first ingredients comprise: 10-80% of albumen and 1-15% of vegetable oil; where said percentages refer to the weight of each of the first ingredients relative to the weight of the mixture.
Description
METHOD FOR PRODUCING AN ALBUMEN-BASED FOOD PRODUCT
TECHNICAL SECTOR
The present invention relates to the food sector and concerns a method for the production of a food preparation based on albumen. In particular with the production method according to the present invention it is possible to produce a food preparation based on albumen which is a substitute for dairy food products.
PRIOR ART
Nowadays many people follow a "high-protein diet", i.e. a diet which has a higher content of proteins compared to other macro-nutrients, in particular glucides, such as carbohydrates and sugars, and fats. In fact, a high-protein diet helps maintain constant insulin levels, raise the basal metabolic rate, stimulate lipolysis and, consequently, facilitate weight loss while promoting the maintenance or strengthening of muscle mass.
A high-protein diet includes a high intake of "noble" proteins, i.e. proteins from animal sources, since they contain all the essential amino acids (lysine, methionine, threonine, leucine, isoleucine, valine, phenylalanine, tryptophan and histidine) which the human body is unable to synthesise. The preferred sources of "noble" proteins in a "high protein" diet are meats, especially white meat, fish and eggs. Milk and dairy products, such as yoghurt and cheese, are instead permitted in limited quantities or provided they are low in fat.
In particular, in this context, the consumption of albumen, or egg white, is especially recommended, since this foodstuff has a high concentration of proteins, equivalent to about 11% of their weight, and a very low amount of
carbohydrates and fats.
However, the taste and/or consistency of albumen, raw or cooked, may not be pleasant for many people. In addition, the consumption of albumen generally requires it to be cooked, typically by means of boiling or frying in a pan, thus making it impractical to consume this food especially outside the home, for example, as a snack.
SUMMARY OF THE INVENTION
The problem forming the basis of the present invention is therefore that of overcoming the aforementioned drawbacks with reference to the prior art.
The task of the present invention, therefore, is that of providing a method for producing a food preparation based on albumen, which allows the consumption of albumen in an alternative manner compared to the prior art.
In connection with this task one object of the invention is to obtain a method for producing an albumen based food preparation which is a substitute for dairy food products, namely an albumen based food preparation which reproduces substantially the taste and consistency of milk-based food products, such as yoghurts and cheeses.
A further object of the present invention is to propose a method for producing an albumen based food preparation which has a very pleasant taste and which may also be acceptable for those people who do not like the taste and/or consistency of albumen.
Furthermore, an object of the present invention is to propose a method for producing an albumen based food preparation which may be a substitute for a dairy product and which may be suitable for consumption by persons who suffer from intolerance or allergies to cow milk or derivatives thereof.
Last but not least, an object of the present invention is to propose a method for producing an albumen based food preparation which may be a substitute for a dairy product and which is suitable for consumption by persons who have chosen or require a diet with a low cholesterol content.
This task as well as these and other objects which will become clearer below are achieved by a method for producing an albumen based food preparation according to the attached independent claim.
Detailed characteristics of a method for producing an albumen based food preparation according to the present invention are contained in the dependent claims.
Further characteristic features and advantages of the invention will emerge more clearly from the description of a preferred, but non-exclusive embodiment of a method for producing an albumen based food preparation according to the invention, illustrated in an embodiment provided solely by way of a non-limiting example in the attached sets of drawings listed below.
DETAILED DESCRIPTION
As mentioned, the present invention relates to a method for producing a food preparation based on albumen.
This method comprises:
- a step A of mixing first ingredients comprising albumen, water and vegetable oil at a speed of between 100 and 4500 rpm so as to obtain a homogeneous mixture;
- a step B of heat treatment of the mixture obtained from step A at a temperature of between 38°C and 75°C for a period of time of between 1.5 and 5 minutes;
where the first ingredients comprise by weight: 10-80% of albumen and 1- 15% of vegetable oil.
The aforementioned percentages refer to the weight of each of the first ingredients relative to the total weight of the mixture.
Unless otherwise specified, in the context of the present invention, the percentages are understood as referring to the weight of a component relative to the total weight of the mixture.
The mixture obtained has a substantially semi-solid or creamy consistency and a substantially neutral taste.
In other words, in step A the first ingredients are mixed together at a speed of between 100 and 4500 rpm. Preferably, the speed may be between 600 and 1000 rpm; even more preferably in the region of 800 rpm. By mixing at a speed of between 100 and 4500 rpm it is possible to obtain a mixture which is homogeneous, i.e. without lumps or agglomerations formed by one or more of the first ingredients.
In order to obtain an optimum cold emulsion of the mixture, the mixing step A may, in particular, involve a mixing speed of between 500 rpm and 1200 rpm.
With a mixing speed substantially equal to 800 rpm it is possible to optimize in a surprising manner the cold emulsion of the mixture comprising albumen, water and vegetable oil, obtaining a high degree of homogeneity and creaminess. Step B may involve heating the mixture obtained from step A to a temperature of between 38°C and 75°C so as to eliminate the bacterial content without altering significantly the organoleptic and nutritional properties of the first ingredients. Preferably the step B may be a pasteurization step.
Preferably, the step B may be carried out at a temperature of between
50°C and 70°C and even more preferably at a temperature of between about 62°C and 67°C. This temperature range is able to ensure coagulation of the proteins of the albumen which tends to thicken, forming a whitish coloured gel. In this way it is possible to obtain a mixture with thicker, or gelatinous, consistency and with a colour tending towards white. This is particularly advantageous for simulating the consistency and the appearance of a dairy product. Preferably, the step B may have a duration of between about 2 and 7 minutes. Even more preferably, the duration of step B is about 3-5 minutes.
Preferably, the step B may take place by means of a tubular or plate-type pasteurizer.
The step B may involve a heat treatment at a temperature which may in particular be between 58°C and 70°C, preferably between 62°C and 65°C.
This heat treatment may have a duration of between 3 and 6 minutes and is preferably between 4 and 5 minutes.
This step B, in other words, may involve a heat treatment at a temperature and with a duration such that the albumen is brought into a pre-coagulation state, which allows the mixture to be kept in a surprisingly creamy state and with a consistency similar to that of a liquid yoghurt of the conventional type.
In other words, the step B may involve the choice of a combination of the temperature of the heat treatment and the duration thereof such as to obtain pasteurization of the mixture, eliminating any pathogenic bacteria which may be present and, at the same time, denature tetrameric glycoproteins which bind the biotin contained in the albumen and in particular denature the avidin.
The denaturation of these tetrameric glycoproteins and especially of the avidin is able to eliminate the chelating effect thereof on the biotin which
otherwise makes the raw egg difficult to digest and at the same time counteracts the normal assimilation of the vitamin H (biotin) which is fundamental in the protein synthesis process of the human body.
Step B in particular is performed so as to avoid the total coagulation of the albumen which would prevent all the following steps needed to obtain a creamy semi-liquid yoghurt substitute totally devoid of milk and its derivatives. Preferably, the method may comprise a further step, step C, involving homogenization. Step C may be preferably carried out following step B. By means of step C it is possible to fragment or reduce mechanically the vegetable oil into small-size droplets in order to favour the dispersion of the oil in the water and albumen. By means of step C, the mixture may be made to form an emulsion. In this way, advantageously the natural separation, in particular of the vegetable oil, from the other ingredients which form the mixture may be prevented or delayed. In addition, during step C, any lumps or coagulations may be broken up, helping create a mixture having a particularly homogeneous, namely velvety consistency.
Preferably, step C is carried out with a piston-type homogenizer.
Preferably, homogenization is performed by applying a pressure of between 10 bar and 100 bar, even more preferably between 50 bar and 80 bar, even more preferably equal to about 70 bar.
Preferably, the method may also comprise a degassing step D. This degassing step D may advantageously help remove partially from the mixture obtained hitherto the air trapped inside it, improving therefore the consistency of the end product. In addition, advantageously, the step D modifies the viscosity of the mixture obtained hitherto, facilitating the sliding action thereof in a
packaging plant.
Step D may, in fact, allow the elimination from the mixture of at least part of the air trapped inside it during the previous steps. In other words, step D may allow the removal, at least partially from the mixture obtained hitherto, of the air present inside it. In particular the air is trapped inside the mixture owing to the mechanical mixing action during step A.
Preferably, step D may involve subjecting the mixture to a negative pressure. By means of the action of the negative pressure, part of the air trapped in the mixture may be "drawn off" or "dispersed" and thus be extracted or removed from the said mixture. The negative pressure may be between 0.1 and 1 bar and even more preferably between 0.3 and 0.9 bar. Preferably the pressure is applied constantly to the mixture for the time needed to remove between 1% and 50% of the air volume present in the mixture.
Preferably, the negative pressure is applied continuously to the mixture obtained hitherto.
Moreover, preferably, the operating temperatures during the degassing step D must not exceed 90°C and more preferably must be lower than 70°C.
Preferably, the degassing step D is configured so as to not adversely affect the characteristics of the end product, in particular the taste and the consistency of the mixture obtained hitherto.
Step D may be performed by means of a degasser used in the food industry.
In the case where the method does not include step C, step D may be preferably performed following step B.
In the case where the method also includes step C, step D may be
preferably performed following step C.
Preferably, the albumen forming part of the first ingredients of step A may be chicken albumen. Alternatively, the albumen may be obtained from the eggs of: ducks, geese, quails, ostriches or turkeys. Preferably, the albumen forming part of the first ingredients of step A may be fresh albumen, namely albumen which has not been treated beforehand. Alternatively, it is possible to use concentred albumen. In particular, concentrated albumen has a greater quantity of proteins than fresh albumen. Finally, it is also possible to use pasteurized albumen which has undergone a heat treatment beforehand.
Preferably, "vegetable oil" is understood as meaning a vegetable oil which is pure, namely has not been blended with other vegetable oils, or a mixture of vegetable oils of a different type. Preferably, the vegetable oil used is sunflower seed oil. Sunflower seed oil has a delicate taste and, therefore, is advantageously suitable for being used in food preparations which require the presence of a fatty component with an almost neutral taste. Moreover, sunflower seed oil has a low content of saturated fatty acids.
Preferably, the first ingredients may comprise water in a quantity equal to about 10-130% of the weight of the m ixture.
Preferably, the first ingredients may comprise a sweetener in a quantity equal to about 0.5-8% of the weight of the mixture. The sweetener may be isomalt, maltitol, erythritol, stevia or inulin or is a mixture of two or more of these.
Preferably, the first ingredients may comprise cocoa butter in a quantity equal to about 0.1-2% of the weight of the mixture. The addition of cocoa butter has the effect of helping make the consistency of the mixture richer in terms of
fats and of providing a particularly pleasing taste.
Preferably, the first ingredients may comprise thickeners in a quantity equal to about 0.05%-0.2% of the weight of the mixture. Preferably, moreover, guar gum is used in the first ingredients as a thickener. Alternatively, xanthan gum or agar-agar or a combination of these may be used.
Preferably, the first ingredients may comprise acidifying agents in a quantity equal to about 0.2-2% of the weight of the mixture. Preferably, moreover, lactic acid is used in the first ingredients as an acidifying agent. Lactic acid, in particular, advantageously allows an acidulous taste typical of fresh dairy products to be created. Moreover, lactic acid advantageously helps limit the formation of any unpleasant aftertastes. Alternatively, citric acid, malic acid or glucono-delta-lactone may be used.
The first ingredients during step A may be mixed or mixed together without a precise order. Preferably, during step A, the first ingredients may be mixed starting with the first ingredients in the fluid state, such as the albumen, and then adding fractions or portions of the other first ingredients in the solid state, for example in powder form.
Preferably, step A may be performed by means of a mixer, also known as a blender. The mixers are configured to disperse and mix solid ingredients, for example in powder form, and/or fluid ingredients, preventing the formation of lumps or agglomerations. The mixer may comprise a mixing tank inside which the first ingredients may be introduced and mixed together.
According to a preferred embodiment of the method according to the present invention, in order to produce a food preparation which is a substitute for yoghurt, preferably, in step A the first ingredients are used in the following
quantities:
- 60-75% of fresh albumen, even more preferably about 67-68%.
-15-20% of water, even more preferably about 16.5-18.5%,
-1-3% of vegetable oil, even more preferably about 1.2-2.3%.
According to a particularly preferred embodiment of the method according to the present invention, in order to produce a food preparation which is a substitute for yoghurt, in addition to that indicated in the preceding embodiment, in step A the first ingredients also comprise:
- 3-7% of sweetener, even more preferably about 5-6%,
- 0.5-1.5% of cocoa butter, even more preferably about 1-1.3% and/or
- 0.08-0.15% of thickeners, even more preferably about 1%, and/or - 1-1 ,8% of acidifying agents, even more preferably about 1.3-1.6%. Preferably, moreover, the first ingredients used in step A further comprise: food fibres and/or natural or artificial aromas. In particular, the food fibres may be in a quantity of between 0.01% and 8% by weight of the mixture. In particular, the natural aromas may be in a quantity of between 0.01 and 0.3% by weight of the mixture.
In order to produce a food preparation which is a substitute for yoghurt, preferably the food fibres may be in a quantity of between about 3% and 8% of the overall weight of the mixture. Even more preferably, the food fibres may be in a quantity of between about 5% and 6% of the overall weight of the mixture. The food fibres may be, for example, inulin.
In order to produce a food preparation which is a substitute for yoghurt, the aromas may be preferably in a quantity of between about 0.05% and 0.3% of the overall weight of the mixture; even more preferably between about 0.1%
and 0.2%. The aromas may be, for example, yoghurt aromas and/or a natural aroma such as vanilla or coffee aroma.
In order to produce a food preparation which is a cheese substitute, preferably, the food fibres may be in a quantity of between about 0.1% and 1% of the overall weight of the mixture. Even more preferably, the food fibres may be in a quantity equal to about 0.5% of the overall weight of the mixture.
In order to produce a food preparation which is a cheese substitute, preferably, the aromas may be in a quantity of between 0.01 and 0.1% of the weight of the mixture. Even more preferably, these quantities are equal to about 0.05% of the weight of the mixture. For example cheese aroma may be used.
In order to produce a food preparation which is a substitute for yoghurt, preferably the method comprises a further step E. This step E is a step for adding and mixing third ingredients which comprise probiotic bacteria. In this way, the yoghurt substitute preparation is advantageously rendered prebiotic and/or probiotic. Moreover, the presence of probiotic bacteria allows a microbiological stabilization action to be carried out on the preparation. Even more preferably, the probiotic bacteria may belong to the Lactobacillus rhamnosus species and/or the Lactobacillus paracasei species.
Preferably, the probiotic bacteria are used in an overall quantity equal to about 0.001 % of the weight of the mixture.
Preferably, step E is performed following step B, if the method does not include step C and step D. Preferably, if either one of step C or step D is present, step E is carried out following step C or D. It is especially preferable that step E should take place at the end of step D, if the latter is present. In this way, the activity or functionality of the probiotic bacteria is preserved, i.e.
protected.
Preferably, step E is performed by mixing the third ingredients with the mixture obtained hitherto. Preferably, the third ingredients are mixed with the mixture obtained hitherto at a speed of between 100 and 4500 rpm. Preferably the speed may be between 600 and 1000 rpm; even more preferably in the region of 800 rpm.
In order to produce a food preparation which is a substitute for spreadable cheese, preferably, second ingredients may be added to and mixed with the first ingredients during step A. In other words, the method according to the present invention may preferably comprise a step A in which the first ingredients and the second ingredients are mixed together. Alternatively, said second ingredients may be mixed with the mixture obtained from step B. In other words, alternatively, the method may comprise a step F, following the step B, which involves mixing the aforementioned second ingredients. In the case where this step F is present, preferably, step C and/or step D, where provided, are carried out following step F.
These second ingredients may comprise preferably: 2-10% of vegetable oil and/or 2-10% of starch, where these percentages refer to the weight of each of the fourth ingredients relative to the weight of the mixture. Even more preferably, the vegetable oil is used in a quantity equal to about 5-8%, especially preferably in a quantity of about 7%. This vegetable oil may be, for example, coconut oil and/or sunflower oil. Even more preferably, the starch is used in a quantity equal to about 5-8%, especially preferably in a quantity of about 7%. Said starch may be, for example, rice starch, corn starch, potato starch or a combination thereof.
By means of the addition of a starch, it is possible to obtain advantageously a semi-solid food preparation with a consistency similar to that of conventional spreadable cheese.
Even more preferably, in order to produce a food preparation which is a substitute for spreadable cheese, preferably the second ingredients further comprise: 0.5-1.5% of potato protein and/or 0.1 -0.5% of table salt and/or 0.05- 0.3% of sunflower lectin and/or 0.01-0.1% of potassium sorbate. Said percentages refer to the weight of each of the fifth ingredients relative to the weight of the mixture.
According to a preferred embodiment of the method according to the present invention, in order to produce a food preparation which is a substitute for spreadable cheese, preferably, in step A the first ingredients are used in the following quantities:
- 35-55% of fresh albumen, even more preferably about 43-46%.
-18-25% of water, even more preferably about 21-23%,
- 8-15% of vegetable oil, even more preferably about 10-12%.
According to a particularly preferred embodiment of the method according to the present invention, in order to produce a food preparation which is a substitute for spreadable cheese, in addition to that indicated in the preceding embodiment, in step A the first ingredients also comprise:
- 0.5-3% of sweetener, even more preferably about 1.2-1.7%,
- 0.5 - 0.9% of cocoa butter, even more preferably about 0.6-0.8%, and/or
- 0.08-0.3% of thickeners, even more preferably about 0.1-0.2%, and/or
- 0.3-1.2% of acidifying agents, even more preferably about 0.6-0.8%.
The food preparation obtained at the end of the method described hitherto
may then be dosed and packaged. In other words, the method may comprise a step G of packaging the preparation obtained from the preceding steps. In particular, the food preparation obtained from the preceding steps may be introduced into the sales packaging by means of a volumetric dosing unit. Finally, the present invention also relates to an albumen based food preparation made using the method according to any one of the preceding claims. In particular, the albumen based food preparation may be a substitute for a yoghurt or a spreadable cheese.
The invention thus devised may be subject to numerous modifications and variations, all of which fall within the scope of protection of the attached claims.
Moreover, all the details may be replaced by other technically equivalent elements. Where the operational characteristics and the techniques mentioned in the following claims are followed by reference numbers or symbols, these reference numbers or symbols have been assigned with the sole purpose of facilitating understanding of the description and said claims and consequently they do not limit in any way the interpretation of each element which is identified, purely by way of example, by said reference numbers or symbols.
Claims
1. Method for producing of an albumen based food preparation, which comprises the following steps:
- a step A of mixing first ingredients comprising albumen, water and vegetable oil at a speed of between 100 and 4500 rpm so as to obtain a mixture;
- a step B of heat treatment of the mixture obtained from step A at a temperature of between 38°C and 75°C for a period of time of between 1.5 and 5 minutes; where the first ingredients comprise: 10-80% of albumen and 1-15% of vegetable oil; where said percentages refer to the weight of each of the first ingredients relative to the weight of the mixture.
2. Method according to claim 1, wherein said first ingredients further comprise: 10-30% of water and/or 0.1-2% of cocoa butter and/or 0.05-0.2% of thickeners and/or 0.2-2% of acidifying agents and/or 0.5-8% of sweetener; where said percentages refer to the weight of each of the first ingredients relative to the weight of the mixture.
3. Method according to claim 1 or 2, wherein step B takes place at a temperature of between 50°C and 70°C, preferably between 62°C and 67°C.
4. Method according to claim 2, wherein step B takes place for a period of time of about 3-5 minutes.
5. Method according to any one of the preceding claims, comprising a homogenization step C following step B.
6. Method according to claim 5, wherein said step C takes place by applying a pressure ranging from 10 bar to 100 bar to the mixture obtained from step B.
7. Method according to any one of claims 1 to 4, comprising a degassing step D, wherein step D is performed following step B.
8. Method according to claim 6 or 7, comprising a degassing step D, wherein step D is performed following step C.
9. Method according to claim 7 or 8, wherein step D takes place by applying to the mixture a negative pressure of between 0.1 and 1 bar, preferably between 0.3 and 0.9 bar.
10. Method according to claim 8 or 9, further comprising a step E of adding and mixing third ingredients comprising: probiotic bacteria and wherein said step E is performed following step D.
11. Method according to claim 10, wherein the prebiotic bacteria and/or probiotic bacteria belong to the Lactobacillus rhamnosus species and/or to the Lactobacillus paracasei species.
12. Method according to one of claims 10 or 11, wherein the probiotic bacteria are used in an overall amount equal to about 0.001% by weight relative to the weight of the mixture.
13. Method according to any one of claims 1 to 9, wherein in said step A second ingredients are also mixed together with the first ingredients, the second ingredients comprising: 2-10% of vegetable oil and/or 2-10% of starch, where said percentages refer to the weight of each of said second ingredients relative to the weight of the mixture.
14. Method according to claim 13, wherein said second ingredients further
comprise: 0.5-1.5% of potato protein and/or 0.1 -0.5% of table salt and/or 0.05- 0.3% of sunflower lectin and/or 0.01-0.1% of potassium sorbate; where said percentages refer to the weight of each of said second ingredients relative to the weight of the mixture.
15. Albumen based food preparation made according to the method of any one of the preceding claims.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IT102021000005747 | 2021-03-11 | ||
| IT102021000005747A IT202100005747A1 (en) | 2021-03-11 | 2021-03-11 | METHOD OF PRODUCTION OF A FOOD PREPARATION BASED ON EGG WHITE |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2022190053A1 true WO2022190053A1 (en) | 2022-09-15 |
Family
ID=76375422
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/IB2022/052203 WO2022190053A1 (en) | 2021-03-11 | 2022-03-11 | Method for producing an albumen-based food product |
Country Status (2)
| Country | Link |
|---|---|
| IT (1) | IT202100005747A1 (en) |
| WO (1) | WO2022190053A1 (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3840683A (en) * | 1972-08-02 | 1974-10-08 | Standard Brands Inc | Egg product |
| US3987212A (en) * | 1974-07-18 | 1976-10-19 | Anheuser-Busch, Incorporated | Cholesterol free egg product |
| US4971827A (en) * | 1988-06-22 | 1990-11-20 | Specialty Foods Investement Company | Method of producing cholesterol-free egg products with an extended refrigerated shelf life and products produced thereby |
| JP2006217884A (en) * | 2005-02-14 | 2006-08-24 | Q P Corp | Egg white composition and half-boiled heated egg white processed goods using the same |
| JP4791506B2 (en) * | 2008-05-02 | 2011-10-12 | キユーピー株式会社 | Processed liquid egg white and method for producing the same, processed food containing the same, and oil retaining material |
-
2021
- 2021-03-11 IT IT102021000005747A patent/IT202100005747A1/en unknown
-
2022
- 2022-03-11 WO PCT/IB2022/052203 patent/WO2022190053A1/en active Application Filing
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3840683A (en) * | 1972-08-02 | 1974-10-08 | Standard Brands Inc | Egg product |
| US3987212A (en) * | 1974-07-18 | 1976-10-19 | Anheuser-Busch, Incorporated | Cholesterol free egg product |
| US4971827A (en) * | 1988-06-22 | 1990-11-20 | Specialty Foods Investement Company | Method of producing cholesterol-free egg products with an extended refrigerated shelf life and products produced thereby |
| JP2006217884A (en) * | 2005-02-14 | 2006-08-24 | Q P Corp | Egg white composition and half-boiled heated egg white processed goods using the same |
| JP4791506B2 (en) * | 2008-05-02 | 2011-10-12 | キユーピー株式会社 | Processed liquid egg white and method for producing the same, processed food containing the same, and oil retaining material |
Also Published As
| Publication number | Publication date |
|---|---|
| IT202100005747A1 (en) | 2022-09-11 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP4950105B2 (en) | Processed food and method for improving texture of processed food | |
| JP6564110B2 (en) | Emulsion composition for food and beverage, method for producing emulsion composition for food and beverage, food and beverage, and milk beverage | |
| TWI607707B (en) | Dairy products supressured in browning and producing method thereof | |
| KR20050083570A (en) | Foods and drinks containing diacylglycerol | |
| JP2014233261A (en) | Coconut milk-containing food and drink product, and manufacturing method thereof | |
| JP6856989B2 (en) | Salt composition | |
| JP2011244735A (en) | Oil-in-water emulsified oil and fat composition ineaded into pudding | |
| WO2006045180A1 (en) | Emulsion food ingredient | |
| JP4527005B2 (en) | Fermented milk food and method for producing the same | |
| JP2022529440A (en) | Dairy products and methods | |
| JP4972058B2 (en) | Method for producing containerized carbonara sauce | |
| JP4357126B2 (en) | Oil-in-water emulsified fat | |
| TW200901897A (en) | Processed food composition containing dextrin | |
| WO2022190053A1 (en) | Method for producing an albumen-based food product | |
| JP4175761B2 (en) | Oil-in-water emulsion composition and method for producing the same | |
| JP4443081B2 (en) | White bread dough | |
| JP6530154B1 (en) | Carbonara source | |
| JP2015181391A (en) | Method for manufacturing milk-containing liquid and milk-containing food product | |
| RU2127529C1 (en) | Method of preparing combined cultured milk product "skazka" | |
| JP6533079B2 (en) | Oil-in-water-type emulsified fat and oil composition for spread | |
| RU2653886C1 (en) | Food emulsion product and its manufacture method | |
| CA2233545A1 (en) | No-fat and low-fat food products with improved flavor | |
| JP7082205B2 (en) | How to make food from yogurt | |
| RU2684589C1 (en) | Curd dessert production method | |
| WO2015083355A1 (en) | Reconstituted milk having favorable taste, flavor, and emulsion stability, and method for producing same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 22714545 Country of ref document: EP Kind code of ref document: A1 |
|
| NENP | Non-entry into the national phase |
Ref country code: DE |
|
| 122 | Ep: pct application non-entry in european phase |
Ref document number: 22714545 Country of ref document: EP Kind code of ref document: A1 |