TWM679408U - Foods made from meringue components - Google Patents

Abstract

This invention provides a food product made from a meringue composition, wherein the food product has a base that is arc-shaped, flat, or polygonal, and the base has a flat bottom surface; the food product is made from a meringue composition comprising 25 wt% to 90 wt% of egg white and 10 wt% to 75 wt% of a food additive, wherein the food additive comprises a water-soluble dietary fiber comprising isomaltooligosaccharide, β-glucan, fructooligosaccharide, galactooligosaccharide, xylooligosaccharide, indigestible maltodextrin, corn fiber, chicory fiber, polydextrin, resistant dextrin, pectin, or a combination thereof. Based on this creation, this food product can not only meet the needs of modern people for healthy eating, but also maintain a stable shape, enhancing the aesthetics of desserts or baked goods.

Description

Foods made from meringue components

This work relates to a dessert or baked good, especially a dessert or baked good made from a meringue composition.

Meringue, commonly found in commercially available desserts, typically contains a large amount of sugar in its traditional recipes, such as sucrose, brown sugar, glucose, granulated sugar, white sugar, corn syrup, and maple syrup. These sugars not only give the meringue its sweetness but also stabilize the egg white foam structure, allowing it to maintain its fluffy shape after whipping and preventing it from collapsing.

With the growing popularity of healthy eating concepts, many people are hesitant to enjoy desserts due to the sugar content in food. To meet consumers' demand for sugar-free foods, meringue has also developed sugar-free formulas. However, without added sugar, meringue is difficult to maintain good foam stability and may deform or break after high-temperature baking.

In order to maintain the shape of meringue without adding sugar and provide an aesthetic and decorative effect for desserts or baked goods, the composition of meringue still needs to be improved so as to meet health needs without sacrificing the appearance of desserts or baked goods.

Based on the above needs, one of the purposes of this creation is to improve the composition of meringue so that food made from this meringue composition can not only meet the needs of modern people for healthy eating, but also maintain a stable shape.

To achieve the aforementioned objectives, this invention provides a food product made from a meringue composition, wherein the food product has a base that is arc-shaped, flat, or polygonal, and the base has a flat bottom surface; wherein the food product is made from a meringue composition comprising 25 wt% to 90 wt% of egg white and 10 wt% to 75 wt% of a food additive, wherein the food additive comprises a water-soluble dietary fiber comprising isomaltooligosaccharide, β-glucan, fructooligosaccharide, galactooligosaccharide, xylooligosaccharide, refractory maltodextrin, corn fiber, chicory fiber, polydextrin, resistant dextrin, pectin, or a combination thereof.

By replacing sugar with water-soluble dietary fiber and controlling its content, a fine and uniform foam structure can be formed after whipping it with egg whites. This provides better viscoelastic support and foam stability. Therefore, foods made from this meringue composition have a stable base, can be molded into various shapes, and avoid problems such as uneven pore distribution, fragility, or collapse caused by the lack of sugar as a stabilizer. In addition, the meringue composition maintains a stable shape after baking, and foods made from it are both moisture-proof and crispy.

According to this invention, the food may have a base that is arc-shaped, flat, or polygonal, and the base has a flat bottom surface.

In one embodiment, the base of the food is arc-shaped or polygonal, and the food has a pointed tip that extends upward from the center of the upper edge of the base, and the pointed tip is conical or polygonal in shape. In this embodiment, the cross-section of the base may gradually widen and then gradually narrow from bottom to top.

In one embodiment, the food has a plurality of raised and recessed stripes formed on the side edge of the base; wherein the raised and recessed stripes are longitudinal raised and recessed stripes, and the two ends of each raised and recessed stripe extend from the bottom surface of the base to the tip.

In one embodiment, the food may include a plurality of pores formed in the base; wherein the pore diameter is 3 mm or less. In another embodiment, the pore diameter is 0.01 mm to 2.8 mm.

In one embodiment, the median number of pore diameters is less than 0.5 mm. The food has a uniform pore distribution and a fine surface texture.

In another embodiment, the base is flat and has a flat top surface opposite the flat bottom surface.

Alternatively, the food may be a dessert or baked good such as piping, meringue, biscuits or cakes, but is not limited to these.

In one embodiment, the egg white is 30 wt% to 75 wt%, 35 wt% to 60 wt%, or 40 wt% to 50 wt% of the meringue composition.

In one embodiment, the food additive is 25 wt% to 70 wt%, 40 wt% to 65 wt%, or 50 wt% to 60 wt% of the protein cream composition.

In one embodiment, the egg white may be an egg white liquid; specifically, the egg white liquid includes fresh egg white liquid or reconstituted egg white liquid, wherein the reconstituted egg white liquid is obtained by mixing dried egg white powder and water in a weight ratio of 1:7 to 1:9.

In one embodiment, the water-soluble dietary fiber is 20 wt% or more of the food additive. Preferably, the water-soluble dietary fiber is 25 wt% to 80 wt%, 40 wt% to 60 wt%, or 50 wt% to 75 wt% of the food additive.

In one embodiment, the food additive further comprises a polyol, which is 1 wt% to 60 wt% of the protein cream composition; wherein the polyol comprises, but is not limited to, xylitol, lactitol, sorbitol, isomaltitol, maltitol, erythritol, or combinations thereof.

Preferably, the polyol is 5 wt% to 40 wt% or 10 wt% to 30 wt% of the protein cream composition.

In one embodiment, the polyol is greater than 0 wt% to 80 wt% of the food additive. Preferably, the polyol is 20 wt% to 75 wt%, 40 wt% to 60 wt%, or 25 wt% to 50 wt% of the food additive.

In another embodiment, the food additive further comprises a starch, a flavoring agent, a coloring agent, an edible oil, or a combination thereof.

In one embodiment, the starch comprises wheat flour, corn starch, potato starch, rice starch, or a combination thereof.

In one embodiment, the flavoring agent comprises edible flavorings, spices, beverage powders, or combinations thereof. Specifically, the spice comprises vanilla, cinnamon, mint, or combinations thereof; wherein the beverage powder comprises, but is not limited to, fruit juice powder, tea powder, coffee powder, cocoa powder, milk powder, soy milk powder, grain powder, or combinations thereof.

In one embodiment, the seasoning may be a powdered seasoning.

In one embodiment, the flavoring may be a natural flavoring or a synthetic flavoring. In other embodiments, the flavoring may be a spice powder.

In one embodiment, the colorant comprises edible color paste, vegetable and fruit powder, or bamboo charcoal powder.

In one embodiment, the edible oil comprises animal fats or vegetable fats. Specifically, the animal fats include butter, ghee, whey oil, or combinations thereof, and the vegetable fats include margarine, palm oil, coconut oil, cocoa butter, sunflower oil, rapeseed oil, soybean oil, or combinations thereof, but are not limited thereto.

According to this invention, the aforementioned meringue composition does not actually contain sucrose, brown sugar, red sugar, glucose, granulated sugar, white sugar, rock sugar, fructose, maltose, corn syrup, maple syrup, honey, beet syrup, or sucrose syrup. In other words, the meringue composition of this invention can also be called "sugar-free meringue composition".

According to this work, the aforementioned glucose refers to free glucose and the aforementioned fructose refers to free fructose.

In one embodiment, the diameter of the aforementioned meringue may be less than 30 mm, and the height may be less than 30 mm. Specifically, the diameter of the meringue is 10 mm to 30 mm or 15 mm to 22 mm, and the height is 10 mm to 30 mm or 15 mm to 22 mm. The diameter is the diameter of the largest cross-section of the meringue.

According to this invention, after mixing the aforementioned egg whites and food additives, the mixture is whipped at a speed of 400 to 500 revolutions per minute for 3 to 4 minutes, then extruded through a piping tip and baked at 80°C to 100°C for 50 to 120 minutes. The resulting food has a rounded or polygonal base and a pointed top, and contains a plurality of pores with a diameter of less than 3 mm. When the piping tip is a multi-toothed tip, convex and concave stripes can be formed on the side edge of the base of the food.

The following embodiments will be used to further illustrate this invention, and comparative examples will be provided for comparison. Those skilled in the art can easily understand the advantages and effects of this invention through the content of the embodiments and comparative examples below. It should be understood that the embodiments listed in this specification are only used to illustrate the implementation of this invention and are not intended to limit the scope of this invention. Those skilled in the art can make various modifications and changes based on their ordinary knowledge without departing from the spirit of this invention to implement or apply the content of this invention.

Implementation Examples 1 Meringue components

Water-soluble dietary fiber, maltitol powder (purchased from Huakang Pharmaceutical), fresh egg white liquid (purchased from Liansheng Egg Shop), and purple color paste (purchased from Baitai EveryStyle) were mixed evenly to form a mixture. The water-soluble dietary fiber contained indigestible maltodextrin (purchased from Ruoya Ark Raw Material Life Hall) and chicory fiber (purchased from Ruoya Ark Raw Material Life Hall) in a weight ratio of 1:9 to 9:1. The weight of the water-soluble dietary fiber was 13.1 wt% of the mixture, the weight of the maltitol powder was 39.3 wt% of the mixture, and the weight of the fresh egg white liquid was 47.6 wt% of the mixture. Here, the purple color paste is included in the total weight of the aforementioned water-soluble dietary fiber, maltitol powder, and fresh egg white liquid, and the weight of the purple color paste is less than 1 wt% of the total weight. During the preparation process, the aforementioned water-soluble dietary fiber and maltitol powder can be sieved through a sieve before being mixed with the egg white liquid and purple color paste to prevent clumping and accelerate dissolution in the egg white liquid.

Using a whisk or electric mixer (manufacturer: Shihpan; model: SP800 8-liter countertop mixer), whip the mixture at 421 revolutions per minute for 3 minutes and 13 seconds until stiff peaks form. Transfer the whipped mixture into a 14-inch piping bag fitted with a piping tip (manufacturer: San Neng; model: SN7102 ten-tooth piping tip) and pipe it onto a baking sheet to create the meringue composition of this creation.

Implementation Examples 2 to 4 Meringue components

The methods for preparing the meringue composition in Examples 2 to 4 are largely the same as those in Example 1, except for the weight of the water-soluble dietary fiber and maltitol powder used to form the aforementioned mixture, and the time for whipping the mixture.

Comparative example 1 Meringue components

The preparation method of Comparative Example 1 is largely the same as that of Example 1, except that Comparative Example 1 uses 52.4 wt% maltitol powder to form the aforementioned mixture instead of water-soluble dietary fiber, and the mixture is whipped for 3 minutes and 1 second. The meringue composition of Comparative Example 1 was obtained by the aforementioned method.

Comparative example 2 Meringue components

Comparative Example 2 was prepared in a manner largely the same as that of Example 1, except that Comparative Example 2 used 52.4 wt% fine white sugar (purchased from Tai Hsing) instead of maltitol powder and did not use any water-soluble dietary fiber to form the aforementioned mixture, and the mixture was whipped for 3 minutes and 30 seconds. The meringue composition of Comparative Example 2 was obtained by the aforementioned method.

For ease of explanation, the content of water-soluble dietary fiber, maltitol powder, or white sugar in the mixtures of Examples 1 to 4 and Comparative Examples 1 to 2, as well as the whipping time of the mixtures, are presented in Table 1 below. The residual content of fresh egg white liquid in Examples 1 to 4 and Comparative Examples 1 to 2 that is not shown in Table 1 is 47.6 wt%.

Table 1: Production conditions of Examples 1 to 4 and Comparative Examples 1 to 2 Water-soluble dietary fiber Maltitol powder White sugar kill time Implementation Example 1 13.1 wt% 39.3 wt% 0 wt% 3 minutes and 13 seconds Implementation Example 2 26.2 wt% 26.2 wt% 0 wt% 3 minutes and 5 seconds Implementation Example 3 39.3 wt% 13.1 wt% 0 wt% 3 minutes and 30 seconds Implementation Example 4 52.4 wt% 0 wt% 0 wt% 3 minutes and 15 seconds Comparative example 1 0 wt% 52.4 wt% 0 wt% 3 minutes and 1 second Comparative example 2 0 wt% 0 wt% 52.4 wt% 3 minutes and 30 seconds

The meringue composition of this creation can be used to make food products such as piped or baked meringues, cookies, or cakes.  

The meringue composition of this creation can be piped into different shapes using various commercially available piping tips. As shown in Figure 1A, when food 1 is extruded, food 1 has a base 10, a pointed top 20, and a plurality of raised and recessed stripes 30; wherein, the base 10 may be arc-shaped and have a flat bottom surface 11, and the cross section of the base 10 gradually widens and then narrows from bottom to top; the pointed top 20 extends upward from the center of the upper edge of the base 10, and its shape may be conical; and the raised and recessed stripes 30 are formed on the side edge of the base 10, and the raised and recessed stripes 30 may be longitudinal raised and recessed stripes 30, and the two ends of each raised and recessed stripe 30 may extend from the bottom surface 11 of the base 10 to the pointed top 20.  

In other embodiments, the raised and recessed stripes may also be formed on the side edge of the base and be horizontal raised and recessed stripes. The two ends of each raised and recessed strip do not extend to the bottom surface and the tip of the base. The raised and recessed stripes may be connected to each other or spaced apart.  

Furthermore, the meringue composition of this creation can also be piped into different shapes using various commercially available piping tips, and then baked at high temperature to make meringue or cake. As shown in Figure 1B, when food 1' is the meringue or the cake, food 1' has a base 10, a pointed tip 20, a plurality of raised and recessed stripes 30, and a plurality of air holes 40; wherein, the base 10 can be arc-shaped or polygonal, and has a flat bottom surface 11, the cross-section of the base 10 gradually widens and then gradually narrows from bottom to top; the pointed tip 20 is formed by... The upper edge of the base 10 extends upward from the center, and its shape can be conical or polygonal; and the raised and recessed stripes 30 are formed on the side edge of the base 10. The raised and recessed stripes 30 can be longitudinal raised and recessed stripes 30, and the two ends of each raised and recessed stripe 30 can extend from the bottom surface 11 of the base 10 to the tip 20; the pores 40 are formed in the base 10.  

In other embodiments, the aforementioned meringue is non-porous meringue, and its shape is generally as shown in Figure 1A.  

In other embodiments, the base is polygonal and the apex may be polygonal cone-shaped.  

Furthermore, the meringue composition of this invention can also be baked at high temperature to make cookies of different shapes. As shown in Figure 1C, when food 1'' is the cookie, food 1'' has a flat base 10, which has a flat bottom surface 11 and a flat top surface 12.  

Implementation Examples 1A to 4A , comparative example 1A to 2A Marin   

Examples 1A to 4A used the meringue composition of Examples 1 to 4, and Comparative Examples 1A to 2A used the meringue composition of Comparative Examples 1 to 2. They were baked in a convection oven (manufacturer: Sanmai Machinery; model: SCVG-4C horizontal 4-plate gas hot air oven) at 90°C to obtain completely dried meringue. The baking time is shown in Table 2.  

Table 2: Baking times of Examples 1A to 4A and Comparative Examples 1A to 2A Implementation Example 1A Implementation Example 2A Implementation Example 3A Implementation Example 4A Comparative example 1A Comparative Example 2A Baking time 70 minutes 70 minutes 70 minutes 60 minutes 110 minutes 60 minutes

The appearance of the finished meringue products of Examples 1A to 4A and Comparative Examples 1A to 2A are shown in Figures 2A to 2F. It can be preliminarily observed that, compared with Comparative Examples 1A to 2A, the meringue of Examples 1A to 4A has a firmer shape and a finer surface texture. Furthermore, as the content of water-soluble dietary fiber increases, the side curves of the meringue become smoother, the patterns become more fluid and closer to vertical, and the consistency of the angles between each pattern is also higher. In addition, the meringue of Examples 1A to 4A all have upwardly tapering peaks, while the meringue of Comparative Examples 1A to 2A does not have the aforementioned peaks. This shows that the meringue composition containing water-soluble dietary fiber can maintain the shape shaped by the nozzle after being extruded through the nozzle, and it is not easily deformed after baking.  

Samples were randomly selected from the meringues of Examples 1A to 4A and Comparative Examples 1A to 2A. The diameter and height of the samples were measured using an electronic vernier caliper (manufacturer: DELIXI; model: DWKC-2012) with a measurable range of 150 mm. The measurement results are shown in Table 3 below.  

Table 3: Dimensions of Examples 1A to 4A and Comparative Examples 1A to 2A   Diameter (millimeters) Height (mm) Implementation Example 1A 17.8±1 15.9±1 Implementation Example 2A 19.0±1 17.2±1 Implementation Example 3A 19.8±1 18.4±1 Implementation Example 4A 20.0±1 20.1±1 Comparative example 1A 21.0±1 19.9±1 Comparative Example 2A 18.8±1 17.7±1

Experimental Case 1 Microscopic observation   

In this experiment, morin from Examples 1A to 4A and Comparative Examples 1A to 2A were used. A microscope camera (manufacturer: Sanqiang Taida; model: TD-4KAF) with a magnification of 15.7x was used to observe the bottom, cross-section, and top of the morin. The images captured by the microscope are marked with a scale in millimeters (mm).

The bottom surfaces of the meringues in Examples 1A to 4A and Comparative Examples 1A to 2A are shown in Figures 3A to 3F, respectively. As can be seen from Figures 3A to 3D, the pores on the bottom surfaces of the meringues in Examples 1A to 4A are generally small. Calculated using (lateral diameter + longitudinal diameter)/2, the pore diameter is approximately 0.8 mm or less, and most pores are approximately 0.5 mm or less. As can be seen from Figures 3E to 3F, the pore diameters on the bottom surfaces of the meringues in Comparative Examples 1A to 2A are less uniform, with some pores exceeding 0.8 mm in diameter. In Comparative Example 1A, pores exceeding 1.5 mm in diameter are even present on the bottom surface of the meringues.

The cross-sections of the meringues in Examples 1A to 4A and Comparative Examples 1A to 2A are shown in Figures 4A to 4F, respectively. As can be seen from Figures 4A to 4D, in Examples 1A to 3A, as the content of water-soluble dietary fiber increases, the distribution of pores within the protein becomes more uniform, and the number of cavities fused due to defoaming also decreases. However, in Example 4A, some obvious cavities exist inside the meringue. This indicates that when water-soluble dietary fiber is added, adding maltitol powder achieves better foam stability than not adding it. As can be seen from Figures 4E to 4F, the meringues of Comparative Examples 1A to 2A also have obvious cavities inside. Among them, Comparative Example 2A even has cavities with a diameter greater than 3 mm, indicating that the meringue has poor vesicle stability when it does not contain water-soluble dietary fiber, and the absence of maltitol powder makes its internal structure more easily damaged.

The tops of the meringues in Examples 1A to 4A and Comparative Examples 1A to 2A are shown in Figures 5A to 5F, respectively. As can be seen from Figures 5A to 5D, the meringues in Examples 1A to 4A successively exhibit more pointed tops, while the tops of the meringues in Comparative Examples 1A to 2A have several collapsed areas. This indicates that when the whipped mixture without water-soluble dietary fiber is extruded from the piping tip, its surface tension and support are insufficient to allow the meringue composition to form pointed tops.

In conclusion, replacing sugar with water-soluble dietary fiber and controlling its content can provide viscoelastic support and bubble film stability, enabling the food made from the meringue composition of this invention to maintain a stable shape, and the meringue composition can also maintain a stable shape after baking.

1: Food 1’: Food 1’’: Food 10: Base 11: Bottom Surface 12: Top Surface 20: Pointed Top 30: Textured Stripes 40: Air Holes

Figure 1A is a schematic diagram of the piping process made from meringue components according to this invention. Figure 1B is a schematic diagram of the meringue made from meringue components according to this invention. Figure 1C is a schematic diagram of the cookie made from meringue components according to this invention. Figure 2A is a photograph of the finished meringue product of Example 1A. Figure 2B is a photograph of the finished meringue product of Example 2A. Figure 2C is a photograph of the finished meringue product of Example 3A. Figure 2D is a photograph of the finished meringue product of Example 4A. Figure 2E is a photograph of the finished meringue product of Comparative Example 1A. Figure 2F is a photograph of the finished meringue product of Comparative Example 2A. Figure 3A is a bottom view of the finished meringue product of Example 1A. Figure 3B is a bottom view of the finished meringue product of Example 2A. Figure 3C is a bottom view of the finished meringue of Example 3A. Figure 3D is a bottom view of the finished meringue of Example 4A. Figure 3E is a bottom view of the finished meringue of Comparative Example 1A. Figure 3F is a bottom view of the finished meringue of Comparative Example 2A. Figure 4A is a cross-sectional view of the finished meringue of Example 1A. Figure 4B is a cross-sectional view of the finished meringue of Example 2A. Figure 4C is a cross-sectional view of the finished meringue of Example 3A. Figure 4D is a cross-sectional view of the finished meringue of Example 4A. Figure 4E is a cross-sectional view of the finished meringue of Comparative Example 1A. Figure 4F is a cross-sectional view of the finished meringue of Comparative Example 2A. Figure 5A is a top view of the finished meringue of Example 1A. Figure 5B is a top view of the finished meringue from Example 2A. Figure 5C is a top view of the finished meringue from Example 3A. Figure 5D is a top view of the finished meringue from Example 4A. Figure 5E is a top view of the finished meringue from Comparative Example 1A. Figure 5F is a top view of the finished meringue from Comparative Example 2A.

1: Food

10: Base

11: Bottom surface

20: Peak

30: Embossed stripes

Claims (10)

A food product made from a meringue composition, wherein the food product has a base that is arc-shaped, flat, or polygonal, and the base has a flat bottom surface; wherein the food product is made from a meringue composition comprising 25 wt% to 90 wt% of egg protein and 10 wt% to 75 wt% of a food additive, wherein the food additive comprises a water-soluble dietary fiber comprising isomaltooligosaccharide, β-glucan, fructooligosaccharide, galactooligosaccharide, xylooligosaccharide, indigestible maltodextrin, corn fiber, chicory fiber, polydextrin, resistant dextrin, pectin, or a combination thereof. The food product as described in claim 1, wherein the base is arc-shaped or polygonal, and the food product has a pointed tip that extends upward from the center of the upper edge of the base, and the pointed tip is conical or polygonal. The food product as described in claim 2, wherein the cross-section of the base gradually widens and then gradually narrows from bottom to top. The food product as claimed in claim 1, wherein the food product has a plurality of raised and recessed stripes formed on the side edges of the base. The food product as described in claim 2, wherein the food product has a plurality of raised and recessed stripes, the raised and recessed stripes being longitudinal raised and recessed stripes having two ends extending from the bottom surface of the base to the tip. The food product as described in claim 1, wherein the food product comprises a plurality of pores formed in the base. The food product as described in claim 1, wherein the base is flat and the base has a flat top surface opposite the flat bottom surface. The food product as described in any one of claims 1 to 7, wherein the food additive comprises a polyol comprising 1 wt% to 60 wt% of the meringue composition, and the polyol comprises xylitol, lactitol, sorbitol, isomaltitol, maltitol, erythritol, or a combination thereof. The food product described in any of claims 1 to 7, wherein the food additive further comprises a starch, a flavoring agent, a coloring agent, an edible oil, or a combination thereof. The food products described in claim 1 include piped flowers, meringues, cookies, or cakes.