RU2006132738A - Композиция заменителя яиц и способ получения хлебобулочных изделий, содержащих его - Google Patents
Композиция заменителя яиц и способ получения хлебобулочных изделий, содержащих его Download PDFInfo
- Publication number
- RU2006132738A RU2006132738A RU2006132738/13A RU2006132738A RU2006132738A RU 2006132738 A RU2006132738 A RU 2006132738A RU 2006132738/13 A RU2006132738/13 A RU 2006132738/13A RU 2006132738 A RU2006132738 A RU 2006132738A RU 2006132738 A RU2006132738 A RU 2006132738A
- Authority
- RU
- Russia
- Prior art keywords
- composition according
- protein
- dry matter
- composition
- water
- Prior art date
Links
- 239000000203 mixture Substances 0.000 title claims 29
- 235000015173 baked goods and baking mixes Nutrition 0.000 title claims 3
- 238000004519 manufacturing process Methods 0.000 title claims 3
- 235000018102 proteins Nutrition 0.000 claims 10
- 102000004169 proteins and genes Human genes 0.000 claims 10
- 108090000623 proteins and genes Proteins 0.000 claims 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims 8
- 108010073771 Soybean Proteins Proteins 0.000 claims 7
- 229940001941 soy protein Drugs 0.000 claims 7
- 102000002322 Egg Proteins Human genes 0.000 claims 5
- 108010000912 Egg Proteins Proteins 0.000 claims 5
- KHICUSAUSRBPJT-UHFFFAOYSA-N 2-(2-octadecanoyloxypropanoyloxy)propanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C(O)=O KHICUSAUSRBPJT-UHFFFAOYSA-N 0.000 claims 4
- 229940071209 stearoyl lactylate Drugs 0.000 claims 4
- 102000014171 Milk Proteins Human genes 0.000 claims 3
- 108010011756 Milk Proteins Proteins 0.000 claims 3
- 235000013601 eggs Nutrition 0.000 claims 3
- 235000021239 milk protein Nutrition 0.000 claims 3
- 229940080352 sodium stearoyl lactylate Drugs 0.000 claims 3
- ODFAPIRLUPAQCQ-UHFFFAOYSA-M sodium stearoyl lactylate Chemical group [Na+].CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O ODFAPIRLUPAQCQ-UHFFFAOYSA-M 0.000 claims 3
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims 2
- 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 claims 2
- 108010046377 Whey Proteins Proteins 0.000 claims 2
- 102000007544 Whey Proteins Human genes 0.000 claims 2
- 235000014633 carbohydrates Nutrition 0.000 claims 2
- 150000001720 carbohydrates Chemical class 0.000 claims 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 claims 2
- 235000014103 egg white Nutrition 0.000 claims 2
- 210000000969 egg white Anatomy 0.000 claims 2
- 210000002969 egg yolk Anatomy 0.000 claims 2
- 235000013345 egg yolk Nutrition 0.000 claims 2
- 239000000787 lecithin Substances 0.000 claims 2
- 229940067606 lecithin Drugs 0.000 claims 2
- 235000010445 lecithin Nutrition 0.000 claims 2
- 235000015112 vegetable and seed oil Nutrition 0.000 claims 2
- 239000008158 vegetable oil Substances 0.000 claims 2
- 239000005862 Whey Substances 0.000 claims 1
- 235000012000 cholesterol Nutrition 0.000 claims 1
- 235000019621 digestibility Nutrition 0.000 claims 1
- 235000013312 flour Nutrition 0.000 claims 1
- 235000013311 vegetables Nutrition 0.000 claims 1
- 235000021119 whey protein Nutrition 0.000 claims 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/35—Egg substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L15/00—Egg products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/261—Animal proteins
- A21D2/262—Animal proteins from eggs
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/261—Animal proteins
- A21D2/263—Animal proteins from dairy products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
- A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0053—Compositions other than spreads
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/01—Other fatty acid esters, e.g. phosphatides
- A23D7/011—Compositions other than spreads
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Noodles (AREA)
Claims (25)
1. Композиция заменителя яиц, которая содержит, в пересчете на сухое вещество, от 35 до 85 мас.% белка, от 10 до 50 мас.% растительного масла, от 0,5 до 5 мас.% стеароил-лактилата, от 0,5 до 15 мас.% углеводов, менее 0,5 мас.% холестерина и, необязательно, растительный лецитин в количестве, в пересчете на фосфатиды, не превышающем 3 мас.%, и в которой белок включает соевый белок и яичный белок, причем, по меньшей мере, 50 мас.% белка составляет соевый белок, a PDI (индекс переваримости белка) составляет, по меньшей мере, 60%.
2. Композиция по п.1, в которой массовое отношение соевого белка к яичному белку составляет от 1:1 до 5:1.
3. Композиция по п.1, в которой белок включает молочный белок.
4. Композиция по п.2, в которой белок включает молочный белок.
5. Композиция по п.3, в которой молочный белок является белком молочной сыворотки.
6. Композиция по п.1, в которой от 55 до 80 мас.% белка композиции составляет соевый белок.
7. Композиция по п.2, в которой от 55 до 80 мас.% белка композиции составляет соевый белок.
8. Композиция по п.3, в которой от 55 до 80 мас.% белка композиции составляет соевый белок.
9. Композиция по п.1, которая содержит, в пересчете на сухое вещество, от 25 до 50 мас.% соевого белка, от 1 до 5 мас.% белка молочной сыворотки и от 10 до 25 мас.% яичного белка.
10. Композиция по п.1, в которой стеароил-лактилат является стеароил-лактилатом натрия.
11. Композиция по п.2, в которой стеароил-лактилат является стеароил-лактилатом натрия.
12. Композиция по п.3, в которой стеароил-лактилат является стеароил-лактилатом натрия.
13. Композиция по п.1, которая содержит растительный лецитин.
14. Композиция по п.1, в которой содержание растительного масла составляет от 20 до 40 мас.% в пересчете на сухое вещество.
15. Композиция по п.1, в которой содержание углеводов составляет от 1 до 10 мас.% в пересчете на сухое вещество.
16. Композиция по п.1, которая содержит от 1 до 10 мас.% воды и от 90 до 99 мас.% сухого вещества.
17. Композиция по п.2, которая содержит от 1 до 10 мас.% воды и от 90 до 99 мас.% сухого вещества.
18. Композиция по п.3, которая содержит от 1 до 10 мас.% воды и от 90 до 99 мас.% сухого вещества.
19. Композиция по п.9, которая содержит от 1 до 10 мас.% воды и от 90 до 99 мас.% сухого вещества.
20. Композиция по п.1, которая содержит от 16 до 30 мас.% сухого вещества и от 70 до 84 мас.% воды.
21. Композиция по п.2, которая содержит от 16 до 30 мас.% сухого вещества и от 70 до 84 мас.% воды.
22. Композиция по п.3, которая содержит от 16 до 30 мас.% сухого вещества и от 70 до 84 мас.% воды.
23. Композиция по п.9, которая содержит от 16 до 30 мас.% сухого вещества и от 70 до 84 мас.% воды.
24. Применение композиции заменителя яиц по любому из пп.1-23 в производстве хлебобулочного изделия.
25. Способ производства хлебобулочного изделия путем приготовления теста, не содержащего яичного желтка или сухого яичного желтка и содержащего муку и в пересчете на сухое вещество от 1 до 25 мас.% композиции заменителя яиц по любому из пп.1-23, и выпекания теста в печи.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP04075455 | 2004-02-13 | ||
| EP04075455.8 | 2004-02-13 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| RU2006132738A true RU2006132738A (ru) | 2008-03-20 |
| RU2360537C2 RU2360537C2 (ru) | 2009-07-10 |
Family
ID=34833684
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2006132738/13A RU2360537C2 (ru) | 2004-02-13 | 2005-01-25 | Композиция заменителя яиц и способ получения хлебобулочных изделий, содержащих его |
Country Status (12)
| Country | Link |
|---|---|
| US (1) | US7442400B2 (ru) |
| EP (1) | EP1711073A1 (ru) |
| JP (1) | JP2007521824A (ru) |
| KR (1) | KR20070001950A (ru) |
| CN (1) | CN1917780A (ru) |
| AU (1) | AU2005213851B2 (ru) |
| BR (1) | BRPI0507260A (ru) |
| CA (1) | CA2554315A1 (ru) |
| IL (1) | IL176746A0 (ru) |
| RU (1) | RU2360537C2 (ru) |
| UA (1) | UA84904C2 (ru) |
| WO (1) | WO2005079605A1 (ru) |
Families Citing this family (20)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1839488A1 (en) * | 2006-03-27 | 2007-10-03 | Campina Nederland Holding B.V. | Egg-free cake and a method for preparation thereof |
| FR2911475B1 (fr) * | 2007-01-19 | 2010-01-29 | Patrick Cavroy | Preparation d'un substitut de jaune d'oeuf a base de fractionnement d'un produit alimentaire non gras |
| HUE028901T2 (en) | 2007-01-23 | 2017-01-30 | Prolupin Gmbh | For the preparation of aqueous plant protein composition and process |
| WO2008102371A2 (en) * | 2007-02-20 | 2008-08-28 | Advanced Enzyme Technologies Limited | Whole egg replacing novel premix concentrate specially designed for cake and cake related products |
| FR2912878A1 (fr) * | 2007-02-26 | 2008-08-29 | Aromatica Soc Par Actions Simp | Composition alimentaire hyperproteinee et aromatisee |
| WO2009021110A1 (en) | 2007-08-08 | 2009-02-12 | Archer-Daniels-Midland Company | Egg replacement and emulsifier system and related methods |
| AU2009267000B2 (en) * | 2008-07-03 | 2014-09-18 | Cargill, Incorporated | Method for providing a marbleized meat product |
| WO2010004359A1 (en) * | 2008-07-09 | 2010-01-14 | Patrick Cavroy | Method and composition for replacing the yolk or the whole egg in food products |
| CZ306329B6 (cs) * | 2009-02-20 | 2016-12-07 | Sunfood S.R.O. | Kombinovaná bílkovina pro další potravinářské zpracování |
| EA201100200A1 (ru) * | 2010-12-22 | 2011-08-30 | Общество С Ограниченной Ответственностью "Макарон-Сервис" | Смесь для приготовления диетического теста и способ производства мучных изделий на её основе |
| US9101158B2 (en) | 2011-06-07 | 2015-08-11 | Fuji Oil Company Limited | Application of soybean emulsion composition to soybean-derived raw material-containing food or beverage |
| ES2380965B1 (es) * | 2012-03-08 | 2013-01-24 | Miguel Roca Molinas | Composición sustitutiva del huevo, reconstitución de huevo, producto alimenticio y procedimiento de reconstitución correspondiente |
| RU2536135C1 (ru) * | 2013-08-29 | 2014-12-20 | Общество С Ограниченной Ответственностью "Макарон-Сервис" | Композиция заменителя яиц |
| JP6572772B2 (ja) * | 2014-02-12 | 2019-09-11 | 不二製油株式会社 | スポンジ状食品用卵代替物 |
| FI129434B (fi) * | 2017-05-12 | 2022-02-15 | Myllyn Paras Oy Konserni | Elintarvikerasvakomponentti, sen valmistusmenetelmä ja sen käytöt |
| US20210059284A1 (en) | 2019-09-03 | 2021-03-04 | Prairie Tide Diversified Inc. | Aquafaba composition and methods of manufacture |
| KR102223375B1 (ko) * | 2020-06-03 | 2021-03-08 | 씨제이제일제당 (주) | 글루텐을 포함하지 않는 제과용 반죽 조성물 및 이의 용도 |
| KR20240109839A (ko) | 2023-01-05 | 2024-07-12 | 호남대학교 산학협력단 | 비건 베이킹용 식물성 식재료 조성물 |
| WO2024237229A1 (ja) * | 2023-05-18 | 2024-11-21 | 不二製油グループ本社株式会社 | 焼き菓子類用の卵代替組成物、及び焼き菓子類の製造方法 |
| KR102664684B1 (ko) * | 2023-11-29 | 2024-05-14 | ㈜더플랜잇 | 식물성 난백 대체 조성물을 이용한 비건 머랭쿠키 및 이의 제조방법 |
Family Cites Families (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4296134A (en) * | 1974-05-13 | 1981-10-20 | Boldt Wayne A | Liquid egg blend |
| US3928632A (en) * | 1974-07-31 | 1975-12-23 | Avoset Food Corp | Egg substitute product |
| US4120986A (en) * | 1976-03-05 | 1978-10-17 | Stauffer Chemical Company | Whole egg replacer |
| US4072764A (en) * | 1976-04-15 | 1978-02-07 | Stauffer Chemical Company | Egg yolk extender |
| US4360537A (en) * | 1976-05-03 | 1982-11-23 | International Telephone And Telegraph Corporation | Lipoprotein emulsions for food use and methods for preparing the same |
| NZ183822A (en) * | 1976-05-03 | 1980-05-08 | Itt | Method for preparing a lipoprotein emulsion :an egg yolk replacer |
| JPS5332161A (en) * | 1976-09-08 | 1978-03-27 | Nobuyuki Yamatani | Metod of producing liquid egg without cholesterol |
| US4103038A (en) * | 1976-09-24 | 1978-07-25 | Beatrice Foods Co. | Egg replacer composition and method of production |
| US4182779A (en) * | 1977-12-05 | 1980-01-08 | Stauffer Chemical Company | Egg yolk extender |
| US5725899A (en) * | 1978-03-16 | 1998-03-10 | Cole; Morton S. | Protein-lipid emulsifying and gelling composition and method of preparing same |
| EP0953289A3 (en) * | 1998-04-08 | 1999-11-24 | Protein Technologies International, Inc. | High fat and high protein content milk replacer and process for its production |
| ES2286379T3 (es) * | 2003-02-21 | 2007-12-01 | Unilever N.V. | Sustitutivo concentrado de huevo y sustitutivo de huevo liquido. |
-
2005
- 2005-01-25 CN CNA2005800044051A patent/CN1917780A/zh active Pending
- 2005-01-25 JP JP2006552492A patent/JP2007521824A/ja active Pending
- 2005-01-25 CA CA002554315A patent/CA2554315A1/en not_active Abandoned
- 2005-01-25 EP EP05707034A patent/EP1711073A1/en not_active Withdrawn
- 2005-01-25 RU RU2006132738/13A patent/RU2360537C2/ru not_active IP Right Cessation
- 2005-01-25 WO PCT/EP2005/000790 patent/WO2005079605A1/en not_active Ceased
- 2005-01-25 KR KR1020067016192A patent/KR20070001950A/ko not_active Ceased
- 2005-01-25 BR BRPI0507260-3A patent/BRPI0507260A/pt not_active IP Right Cessation
- 2005-01-25 AU AU2005213851A patent/AU2005213851B2/en not_active Ceased
- 2005-01-25 UA UAA200608902A patent/UA84904C2/ru unknown
- 2005-02-09 US US11/053,808 patent/US7442400B2/en not_active Expired - Fee Related
-
2006
- 2006-07-06 IL IL176746A patent/IL176746A0/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| EP1711073A1 (en) | 2006-10-18 |
| AU2005213851B2 (en) | 2007-11-01 |
| UA84904C2 (ru) | 2008-12-10 |
| KR20070001950A (ko) | 2007-01-04 |
| US7442400B2 (en) | 2008-10-28 |
| JP2007521824A (ja) | 2007-08-09 |
| BRPI0507260A (pt) | 2007-06-26 |
| CN1917780A (zh) | 2007-02-21 |
| WO2005079605A1 (en) | 2005-09-01 |
| US20050181113A1 (en) | 2005-08-18 |
| RU2360537C2 (ru) | 2009-07-10 |
| AU2005213851A1 (en) | 2005-09-01 |
| CA2554315A1 (en) | 2005-09-01 |
| IL176746A0 (en) | 2006-10-31 |
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