CH515686A - Solid yolk products containing vegetable - oils - Google Patents

Abstract

These products, which can be re-hydrated and used in preparation of various foodstuffs, contain dried yolks, from which at least 50% of the original fat content and at least 50% of cholesterol content have been extracted (with respect to yolk weight) with a nonpolar solvent (e.g. n-hexane), with addition to 10-70% of an unsaturated vegetable oil (e.g. from maize), which is preferable to the saturated fat originally contained in the yolk. An edible emulsifying agent, such as polyoxyethylene (20)-sorbitol monostearate or glyceryl monooleate, is pref. added. Salt, seasoning agents and colouring substances (pref. %-carotin) can also be added.

Description

  

  
 



  Process for preparing food products based on egg yolks, and their use
 The present invention relates to a process for the preparation of solid food products from solid substances of the egg yolk from which part of the starting fat has been removed, and vegetable oil.



   The food product thus prepared can be used to form a combination comprising, in separate packages, the solids of dried egg yolks mentioned above, which are easily rehydratable, and which are packaged in a small particle size in a first closed package. moisture-proof, and a food product of coarse particle size, in microbiologically and organoleptically stabilized form, not requiring further hydration, packed in a second sealed, moisture-proof package humidity.

  The proportions contained in each of the closed moisture proof packages are compatible to allow them to be used together in the preparation of a composition, ready for culinary preparation, by rehydrating the eggs and mixing with the food product of coarse particle size.



   The process according to the present invention consists in forming an emulsion of the oil-in-water type from a mixture containing an edible vegetable oil, the solids of the egg yolk partially freed of their fat, and water. , and subjecting the emulsion to a drying process.



   It has long been known that eggs are one of the most valuable elements for contributing to the nutritional needs of humans. Eggs are an outstanding biological product as evidenced by their many important uses such as binding, clarifying, lengthening, processing, thickening and emulsifying food products. Eggs are further used in many areas of the culinary arts to enhance and improve quality cues such as color, texture, flavor and nutritional value.



   The liquid part of whole eggs is about 64% white and 36% yolk. Egg white or egg albumin is essentially an aqueous protein solution containing small amounts of other materials such as minerals and sugars, and only a trace amount of fat. On the other hand, egg yolk contains virtually all the fat and cholesterol found in whole eggs. These latter compounds are present in combination with the proteins of the egg yolk, in the form of lipoprotein complexes.

  Therefore, many of the functions and nutritional aspects of the egg reside especially in the yolk. This is evidenced by the incorporation of the yolk alone, as an ingredient in many basic food compositions.



   In the last few years, much attention has been paid to the benefit of reducing the amount of more saturated fats and replacing them with poly-unsaturated fats in human diets. humans. Recent medical documents indicate that the high cholesterol content of serum may be linked to diseases of the vascular system. The documents further show that diet cholesterol from egg yolks is more effective in raising serum cholesterol than is an equivalent amount of cholesterol incorporated as such in the diet.

  It is for this reason that many physicians and dieticians often limit the amount of eggs to be consumed by patients with a tendency to high serum cholesterol levels.



   Modifying eggs to significantly increase the ratio of poly-unsaturated fat to saturated fat and to significantly decrease its cholesterol content could allow people who choose to regulate their serum cholesterol content through changes in diet to continue to enjoy the nutritional benefits of eggs without losing the interesting functional and organoleptic qualities of natural eggs. So far, no satisfactory product has been developed.



   In addition, dried egg solids and many products containing them tend to exhibit poor flavor when produced and poor flavor stability after storage for long periods of time. For this reason, there has never been a dried egg product suitable for the preparation of scrambled eggs or omelets which are very pleasant because of their correct flavor.



   One recent attempt, among others, to solve the problem is to reduce the saturated fat content and increase the polyunsaturated fat content of egg yolks by modifying the diet of the hens. Although the fatty acid composition of the yolk is indeed strongly influenced by the type of fat in the diet of the hens, the cholesterol content of the yolk has been found to be essentially independent of the type of fat. used in feeding chickens. In fact, the cholesterol level in egg yolk can increase as the degree of fat unsaturation in these foods increases. These eggs are not an improvement over conventional eggs for regulating or lowering the serum cholesterol level.



   Another attempt to solve the problem is to provide the consumer with a cholesterol-free egg-like product by incorporating into the composition an imitation yolk which contains no natural yolk at all, but which is made from plant sources. . This product, after hydration and frying, is very different from scrambled eggs in smell, texture and taste, and has been found to be unacceptable to a large number of consumers.



   It seems that the problem could be approached by replenishing the fat free of fat and special type egg yolks. Since all of the cholesterol and substantially all of the fat in the egg is found in the yolk, only this part of the egg needs to be changed.



   In yet another embodiment, the invention provides a food product which is a combination of eggs conveniently packaged for mixing and rehydration to form a consumable food combination of eggs, after preparation. culinary.

  More specifically, the present embodiment of the invention provides a combination of conveniently packaged egg product in single or multiple consume form, in which the food products are packaged in two packs inside. 'moisture proof, one containing the easily rehydratable, small particle size dry egg material, and the other containing large particle size food material in microbiologically and organoleptically stabilized form , requiring no further hydration, and therefore in ready-to-eat form.



  The amounts contained in the two packages are such that they can be used together to prepare a ready-to-use composition in cooking, by rehydrating the eggs, then mixing with the contents of the other package.



   Instant food products have become increasingly popular in recent years. Quick prep or cook products have also become popular, and often the terms fast cook or instant cook refer to products requiring about the same prep or cooking time.



   Probably among all the food products to use at home, the ones presenting the minimum of convenience are the egg-based combinations which are usually eaten for breakfast. First of all, breakfast time is limited, especially before leaving for a working day. Second, the preparation, especially of the additives, is tedious and time consuming. By add-ons, the Applicant designates strips of fried bacon, chopped ham, chopped mixed vegetables, etc. Lack of convenience has been responsible to a significant degree for the decrease in per capita egg consumption. inhabitant.



   Thus, an egg-based combination, which would allow the preparation in a few minutes of products resembling eggs with bacon, eggs with ham, Western-style omelet, egg sausages, etc., and having the taste, would be an advantageous and very convenient food product. If these products were also super nutritious, being substantially cholesterol free and providing fat in a polynon saturated to saturated fatty acid ratio of at least 1.0, then they would satisfy many people.



   A large number of instant food products, including those containing egg-based combinations, such as dehydrated ham eggs, and dehydrated eggs and vegetables, have not performed satisfactorily in the consumer market due to the fact that the organoleptic qualities of these food combinations, after a period of hydration and very short or instantaneous preparation, are not satisfactory. These products are not easy to use foods because of the time required to hydrate large particles; from a nutritional point of view, they are not superior to their conventional counterparts.

 

   Food products prepared by the present process are characterized by superior flavor stability.



   Another advantage of the present invention is that the egg product is prepared quickly and economically for consumption.



   Another advantage of the present invention is that the egg product when cooked has a better flavor and a texture at least equal to those of products made with conventional dried egg solids and flavor and a texture at least equal to those of products prepared with fresh eggs.



   A more particular advantage of the invention resides in the fact that the egg yolk has a high content of polyunsaturated products, a low content of saturated products, and a low cholesterol level.



   Another advantage of the present invention is that a practical process is provided for the manufacture of egg products in which most of the animal fat and cholesterol has been replaced by vegetable oil free of cholesterol.



   Yet another advantage of the present invention is to provide a simple process for the preparation of an egg product, in which most of the animal fat and cholesterol has been replaced by polyunsaturated vegetable oil. cholesterol free.



   A more particular advantage of the present invention resides in the fact that an anhydrous mixture is provided in which most of the animal fat and cholesterol has been replaced by a vegetable oil, the product being particularly suitable for use in preparing. scrambled eggs, or omelets, or a variety of foods in which fresh whole eggs are usually used.



   It is also an advantage of the present invention that it provides a food product which is a conveniently packaged egg combination in one or more eaten form.



   Another advantage of the present invention is that the conveniently packaged egg combination is of the instant brew type, for mixing and rehydration to form a composition which can be prepared and consumed immediately.



   Another advantage of the invention is that the egg food product in its convenient packaging can be stored for consecutive months at room temperature without spoiling. A related advantage is that the convenient food packaging of the type described can be used to package components which can be easily and quickly processed into a wide variety of egg dishes.



   Another advantage of the invention is that it provides convenient packaging of separate containers of instant-type components which can be made into egg dishes easily and quickly. and which are of stable form, storeable and can be easily handled.



   Still another advantage of the invention is that convenient packages of the type described are provided in which the egg dishes are very nutritious.



   Yet another advantage of the invention is that the instant-on type components can be easily and quickly made into highly nutritious egg dishes, and are conveniently packaged in a flexible and lightweight package which can be stored. for long periods of time at room temperature without deteriorating, and which can be easily handled.



   Another advantage of the present invention is that the combination of instant preparation type egg food product contained in this convenient package can be easily and quickly prepared to form a cooked and tasty food product, the package. being resistant to moisture, and the constituents contained therein being stable against microbiological deterioration and deterioration in flavor.



   Other advantages of the invention will emerge from the description which follows.



   No one has so far replaced the natural fat in eggs with vegetable oil. Since the natural relationship between lipids and protein in eggs is not well known, it is not surprising that no one has thought of performing, let alone successfully performing such a replacement.
 Polyunsaturated vegetable oils do not contain cholesterol, and therefore these oils are ideal for replacing fat in eggs. As shown in Table I, the yolk of the egg contains low amounts of saturated polynon fatty acids, moderately high amounts of saturated acids, and an unusually high amount of cholesterol.

  In contrast, corn oil has a high content of polyunsaturated acids, low content of saturated acids, and is cholesterol free.



   Table I
 Composition of fat in egg yolk and corn oil
 Natural egg yolk Corn oil
Composition of fatty acids:
 Saturated fatty acids, O / o 34.0-36.0 11.5-13.5
 Mono-unsaturated fatty acids, D / o 51.0-52.0 26.0-30.0
 Poly- unsaturated fatty acids, / o 7.0-14.0 53.0-56.0
 Ratio of polyunsaturated to saturated acids 0.2-0.8 4.5-4.8
 Cholesterol content, mg o / o 3700-7700 0
 In the implementation of the present invention,

   it is preferable to use a fat free egg yolk which accepts poly-unsaturated vegetable oil so as to re-establish the initial relationship in situ between the fat in the egg yolk and the protein in the yolk. egg. This latter relationship is so little understood that splitting by replacing egg fat with saturated polynon vegetable oil has never been considered or tried until now.



   The desired egg yolk solids which are the subject of the present invention not only must have a major portion of the original egg yolk fat which is replaced by poly-unsaturated vegetable oil, but must also have the following qualities under the conditions of use: 1. Dry mixtures made with solid substances
 reconstituted in fat egg yolk
 must be easily dispersible (wet) in
 water, preferably by forming an emulsion.



  2. The protein in the egg yolk of rehydrated products
 made with the solid substances of egg yolk
 reconstituted in fats must retain the characteristics
 functional coagulation characteristics present
 heat without oil separation, separa
 tion of water, or deleterious changes in the tex
 ture of products.



  3. The flavor of products made from subs
 solid proportions of egg yolks reconstituted as fat
 its must be at least equal to that of the products fa
 bricked with egg yolk solids
 dried in a conventional manner and preferably be
 equivalent to that of products manufactured with
 fresh egg yolks.



   An obvious process of trying to add the necessary polyunsaturated vegetable oil is to physically mix the oil with the solids of the fat free yolk. A product of this type, however, has been found not to be readily dispersible in water, since the solids of the yolk are coated with fat, and furthermore, these products do not readily form an emulsion. . So this process is unacceptable. Obviously, the initial relationship in situ, as it exists between egg fat and egg yolk protein, must be recreated after the addition of the polyunsaturated vegetable oil.



   It has been found that the initial in situ relationship between fat and protein in egg yolk can be obtained by homogenizing a crude mixture of vegetable oil and an aqueous dispersion of solids from egg yolks free of material. fat. Emulsifiers are preferably added in this operation. The emulsion is then pasteurized and dried so that the oil is enclosed in a shell of dehydrated egg yolk protein.



  This provides an easily dispersible fat reconstituted yolk material. These reconstituted fat yellow solids have high contents of polyunsaturated acids, low saturated acid content, when using vegetable seed oil, and low cholesterol content, while retaining nutritional and advantageous physical properties of the egg yolk solids.



   Surprisingly, the reconstituted fat egg yolk solids of the present invention were found to exhibit a much superior flavor than the original egg yolk solids. All traces of the hard-to-bear strong egg flavor characterizing the dried egg yolk have been eliminated so that the delicate flavor of natural eggs combined with freshness is now detected. The stability of the flavor is extraordinary. Samples retain organoleptic acceptability after one year of storage at room temperature. Furthermore, no residual solvent is found in the products of the present invention.

  In contrast, conventional dried egg yolks have an unpleasant odor and flavor even when freshly produced when used to make scrambled eggs.



   The present invention provides a process for preparing egg yolk solids reconstituted into edible fats using conventional egg yolk materials from which part of the starting fat has been removed. The solids of the egg yolks freed from fat are mixed with water and with an edible vegetable oil. The mixture is then processed to give an oil-in-water type emulsion and the emulsion is then pasteurized, if necessary, followed by a rapid drying process. Solid substances from the egg yolk reconstituted as fat, particulate, substantially dry are recovered.



   The resulting substantially dry, particulate, egg yolk solids reconstituted into fat comprising an intimate mixture of egg yolk solids from which a substantial portion of the starting fat has been removed and a seed oil edible vegetable matter that replaces all or at least part of the fat removed.



  These solid substances reconstituted in fat exhibit substantially all the advantageous functional properties of the solids substances of the starting egg yolks. These functional properties which manifest themselves during reconstitution include the characteristics of emulsification, elongation, transformation, thickening and binding as well as the ability to coagulate on heating without separation of oil, separation of oil. water, or exhibiting undesirable textural characteristics.

  Solids of egg yolks reconstituted as fat and dry can be combined with solids of dried egg whites to give a dry whole egg product having many of the characteristics of whole eggs pulverized in a conventional manner. , but having superior flavor, storage stability and other properties, as will be described further below.



   In order to produce an exceptionally palatable, good-looking end product which can be produced by continuous practical techniques, several ingredients are incorporated into the mixture which is emulsified and then dried. These ingredients will now be described in detail, as well as the process for preparing the emulsion. In this description, all percentages and parts are expressed by weight, unless otherwise indicated.



   The egg yolk solids freed from fat and for use in the present invention should have the proteins in the undenatured form, as indicated by the protein solubility index of 1.5 or more, as determined by the protein. method basically described by Bishov and Mitchell, Food Research, vol. 19, pages 367-372 (1954) and described by Akerboom-Melnick in the US Pat.
United States of America No. 2844470. About 50% to 900% of the initial fat in the yolk must also have been removed from the solids in the yolk.

 

   A typical process for making satisfactory fat free egg yolk solids is to extract the egg yolk solids with a non-polar solvent, preferably an aliphatic hydrocarbon solvent such as n-hexane, in order to removing the combined fat and easily extractable cholesterol. The preferred egg yolk solids extracted from their fat and preferred are substantially free of cholesterol, i.e. they contain less than 20%, and most preferably less. of 10% of the cholesterol initially present.



   Treatment of the solids in egg yolk with a non-polar solvent appears to break up the low density lipoprotein complex, and consequently extracts triglycerides, cholesterol and, to some extent, other lipids. Due to the nature of this extraction, it has been found to be advantageous to add an emulsifying agent when adding to the egg yolk substances, freed of fat by extracting new fat for reconstitution.



   It is important that the emulsion be of the oil-in-water type rather than the water-in-oil type. An emulsifier which is either dispersible in water or soluble in water, hereinafter referred to as the water-soluble type, promotes such an emulsion. Of course, this emulsifier must be edible. The emulsifier can be added to vegetable oil if it is also dispersible in oils; otherwise, it must be added to the water in which the solid substances of the egg yolk, freed from fat, are hydrated. It may be desirable to use more than one emulsifier.

  Surprisingly, good oil-in-water emulsions can still be prepared by adding vegetable seed oil without benefiting from the addition of emulsifiers to the egg yolk solids, freed from the yolk. fatty and hydrated, described above. The egg yolk solids freed of fat are obtained by a process which leaves with the egg yolk a very large part of the phospholipids while most of the fat is extracted.



   These resulting emulsions provide, after spray drying, egg yolk solids reconstituted as fat and acceptable for many applications, such as cake and cream compositions. However, emulsifiers are preferably added to make the reconstituted fat egg yolk solids of the present invention, if they are to be used to make mixtures for making scrambled eggs or omelets.



   The following emulsifiers of the water-soluble type have been found to be particularly suitable as a surfactant fulfilling the main function of providing sufficient dispersing forces to the fat globules to achieve stability of the attractive forces in the finished emulsion.



     It has also been observed that this type of emulsifying agent acts in conjunction with the small amount of residual egg fat, still in lipoprotein combination, in the new and fat-free egg yolk solids.



  1. Water soluble and dispersible emulsifiers
 in water containing one or more polyoxy chains
 ethylenics such as partial esters of fatty acids
 polyalcohols containing at least one poly chain
 oxyethylene, complete fatty acid esters of
 condensation products of polyalcohols and oxides
 ethylene in which all hydroxyl groups
 alcohols contain polyoxyethyleni chains
 ques, partial esters of fatty acids and polyoxy
 ethylene glycol and complete fatty acid esters
 and polyoxyethylene glycol, the oxyethylene units
 per mole of each of the elements present at
 at least five and each group of fatty acids
 elements containing at least twelve atoms of
 carbon.

  More specific examples of these emul
 interesting are the partial fatty acid esters of
 polyoxyethylene sorbitan such as monostearate
 polyoxyethylene (20) sorbitan (also known
 under the designation Polysorbate 60). These components
 are soluble in water, are emulsifiers
 hydrophilic and are readily available in the
 trade.



  2. Some commercial grades of glycine esters
 ryle, in particular glyceryl mono-oleate dis
 commercially available, which is essentially a
 mixture of glyceryl mono-oleate, the dioleate
 glyceryl and potassium oleate. Such a product is
 sold by Glyco Chemical Company under the name
   S-1787. The emulsifier is oil soluble and
 dispersible in water, the potassium oleate fraction
 being soluble in water.



  3. The potassium oleate itself was found to be
 effective as an emulsifying agent.



  4. Esters of diacetyl tartaric acid and mono
 and fat-forming fatty acid diglycerides:
 a product of this type available commercially
 is sold by Hachmeister, Inc., under the brand name
 manufactures TEM 4T. It consists of acid esters
 diacetyl tartaric and mono- and diglycerides of aci
 stearic and palmitic, and contains approximately 51 o / o
 by weight of hydrophilic groups and 49 o / o by weight
 lipophilic groups. The emulsifier dissolves in
 oil and is easily dispersible in water.



  5. Commercial soy lecithin, which is a drug
 naturally occurring mixture of analogous compounds identi
 trusted as phosphatides or phospholipi
 des, namely lecithin (phosphatidyl-choline), ce
 phalin (phosphatidyl, ethanolamine), the phospha
 lipositol or inositol tides (phosphoinosiids) and
 associated lipids containing phosphorus. Such
 product, manufactured by Yelkin Chemical Co. under the
 trademark of BTS, contains 54 to 72 oxo of
 phosphatides dissolved in soybean oil. This product
 is oil soluble and water dispersible.

 

  6. Cleavage lecithins which are soluble in oil
 and dispersible in water. They are lecithins of
 trade in which the phosphatide ratio was
 modified to enhance their emulsion properties
 separate nantes and surfactives. These products are dis
 commercially available.



  7. Several mixtures and combinations of emulsifiers
 can also be used. One product available
 in the market is a mixture of three parts of
 glyceryl monostearate and part acid
 stearyl-2-lactyl.



  8. A phosphate mono- and diglyceride, preferably
 in the form of sodium salt. An acceptable product
 is sold by Witco Chemical Company, Inc., under
 the trademark Emcol-D-7031.



   The above emulsifiers are preferably added to the oily phase, with the exception of potassium oleate and sodium salts of phosphate mono- and diglycerides. These latter emulsifiers are so preferentially soluble in water that they are added to the water in which the solid substances of the egg yolks freed from fat are dispersed.



   Phosphated mono-diglyceride, which is soluble in hot water, is the preferred emulsifier. Included in the removal of easily extractable fats from conventional egg yolk solids are the parts of lecithin and lysolecithin which are the main constituents of egg phospholipids.



  Replacing the extracted lecithins with commercial soya lecithin or split lecithin significantly improves the texture of prepared eggs but may result in a less acceptable product due to the emergence of the characteristic lecithin flavor. The Applicant has noticed that if a phosphated mono-diglyceride is substituted for lecithin, the texture of the finished product is equivalent to that of the product which contains lecithin.



   It is best to use a combination of the three different types of emulsifiers. For example, a combination of phosphated monodiglyceride, glyceryl mono-oleate and polyoxyethylene (20) sorbitan monostearate (Polysorbate 60) has been found to make an excellent mixture of emulsifying agents.



   The amount of emulsifying agent used depends on many factors such as, for example, the type of individual emulsifiers used or their mixture, the relative proportions of the solids, oil and water used, the time between putting emulsion and drying, the degree of cohesion desired for the emulsion, the type of drying to be used, the amount of emulsifier already present in the added vegetable oil, if any, etc. Generally, the greater the proportion of oil present in the mixture to be emulsified, the greater the quantity of emulsifier required.



  About 0.25% by weight of the whole emulsion, or 0.75% by weight, depending on the total solids, approaches the lower limit for a preferred emulsion having the stability. correct to produce a preferred end product. This emulsion has the following general composition:
 Ingredients Parts
 Diced egg yolk solids
 barred from fat and
 dry 100
 Vegetable oil 40-230
 Water 100-800
 The amount of emulsifier can be increased significantly without causing any detrimental effect, but of course at additional expense and with the risk of affecting the flavor.

  With the preferred mixture of emulsifiers, about 0.8% of the emulsifier mixture is ideally suited for emulsions having even a high vegetable oil content. With less preferred emulsifiers, amounts as high as 2.5% can be used.



   The edible vegetable oil used can be any edible, cholesterol-free digestible oil which is normally liquid or partially liquid at room temperature. These oils are preferably poly-unsaturated vegetable seed oils such as corn oil, cottonseed oil, soybean oil, safflower oil, sunflower oil, oil. of rice bran and sesame oil. Vegetable seed oils such as peanut oil also give excellent products as well as partially hydrogenated vegetable seed oils; they differ only in the fact that they have less polyunsaturated acids.

  Even coconut oil type vegetable oils, which are also cholesterol free, can be used to provide egg products which are substantially free from cholesterol and very organoleptically acceptable.



   The edible oil content of the reconstituted fat egg yolk depends on the residual fat content of the solids in the fat-free egg yolk, as well as the amount of oil used for fat reconstitution. Preferably, between about 50 and 90% of the fat of the natural egg yolk has been removed from the solids of the egg yolk during the degreasing process. The solid substances of the egg yolk freed from fat then contain about 50 to 10% of the natural starting fat.



   Generally, for every 100 parts of the fat-freed egg yolk sdides, it is desirable to use 40 to 230 parts of vegetable oil and preferably 80 to 120 parts.



  This provides products with a total fat content of about 35 to 80% based on the total solids basis, and preferably about 45 to 70 oxo, and most preferably 55 to 65%. / o approximately to approximate the normal fat content of egg yolk solids conventionally dried.



   The initial fats of the solid egg yolk substances are replaced by a vegetable oil, preferably a vegetable seed oil in an amount between 10 and 70% by weight approximately of the solids of the egg yolk reconstituted in fats. The minimum amount of oil added is that necessary to impart good flavor properties to the egg product when used to prepare scrambled eggs.

  While all of the products of the present invention have a greatly reduced cholesterol content, a reduction of at least 50%, only those made with vegetable seed oils provide a product with a higher content of poly-unsaturated fatty acids. and a lower content of saturated fatty acids. Preferred products of the present invention exhibit a ratio of the content of polyunsaturated fatty acids to the content of saturated fatty acids greater than 1.0 and preferably greater than 2.0.

 

   Beta-carotene is a preferred colorant; however.



  annatto dye or any edible dye which imparts an attractive yellow appearance to the reconstituted fat product may be used, if desired.



   The preferred flavoring material is salt. It can be added with the solids of egg yolk freed from fat or to water when preparing the emulsion or to the solids of egg yolk reconstituted as fat after spray drying.



   Since the presence of the salt improves the spray drying operation by increasing the percentage of non-fat solids, the salt is preferably added to the emulsion in amounts generally between 0.250 / 0 and 20/0 in weight of the emulsion. This is equivalent to 0.75 to 6 oxo depending on the solids of the egg yolk reconstituted into fat and dehydrated. Other flavoring materials, such as cheese, pepper, ground pulses, MSG, etc., can also be added at some suitable stage. Salt is not added in products for people on a salt-free diet.



   The aqueous component of the emulsion is essentially potable water. The amount used to prepare the emulsion can be adjusted to the needs of the process and can vary between 40 and 85 o / o of the emulsion, preferably between 60 and 70 o / o approximately, that is to say about 30. at about 400 / o solids in the preferred emulsion. For spray drying, the amount of water to be used in the emulsion is a function of the type of spray dryer used. Emulsion water contents as high as 85% indicated above have given good results. The reasons for avoiding high water contents are economic rather than technical.



     It is preferable to incorporate into the aqueous phase a small amount, up to 1% by weight of the emulsion, of a material such as a phosphated mono-diglyceride or lecithin. This material is a valuable additive, since it imparts correct textural characteristics to prepared egg foods made with the end products of the present invention.



   Prior to drying, the pH of the aqueous suspension of the mixture is preferably adjusted to between 7 and 8, most preferably 7.5. This can be done by adding alkalizing materials such as alkaline sodium phosphate or sodium hydroxide. According to a variant, these alkalizing materials as well as others such as baking soda, bicarbonate of potas
 sium and sodium bicarbonate, can be added to the solids of the reconstituted egg yolk
 fat and dried, so that upon rehydration the resulting emulsion has a pH of between 7 and 8, most preferably 7.5.



   If the prepared emulsion is to be stored for
 any period of time, either before or after
 pasteurization, it must be cooled to a tem
 temperature below 70 C due to the risk of
 microbial session.



   After pasteurization (where applicable) of the emul
 low fat reconstituted egg yolk
 cholesterol content, it is better to dry this
 spray emulsion, to reduce the content of
 humidity up to 5 o / o or less. Inlet temperature
 dry air can be between 1350 and 2040 C, and
 the outlet air temperature can be between
 660 and 790 C. Under these specified conditions, the temperature
 ture of solids should not be greater than
 660C. According to a variant, one can use any
 what other suitable method for drying, with or
 without prior freezing before drying.



   The matter of the egg yolk stripped of matter
 oils used in the present invention may include
 a residual solvent in an amount up to 150 parts
 per million, or even more. We noticed that
 during fat reconstitution and drying by
 atomization according to the present invention, the solvent is
 removed so that the final material reconstituted in
 fat contains less than 10 parts per million
 (ppm). In fact, it was not possible from an organoleptic point of view to find even traces of solvent in the material. However, analytical procedures allow a minimum of about 10 parts per million to be detected. Since no amount has been detected, it can be accurately established that the material contains less than 10 parts per million, which is less than an insignificant trace.



   The solids in the reconstituted fat and dried egg yolk are in the form of individual particles. This product, when mixed with dried egg whites and / or other materials, as described in Example 5, readily reconstitutes in water, and when prepared, provides excellent scrambled egg. or an excellent omelet, but then it is a dish that can be incorporated into diets intended to regulate or lower serum cholesterol levels.



   For a more free-flowing product, up to 2 oxo by weight of a caking inhibitor can be added to the solids of the reconstituted fat, low cholesterol and dried egg yolk. Typical examples of caking inhibitors include sodium aluminum silicate, sodium silicate, tricalcium phosphate, granular silica gel, etc.



   The invention will now be described in more detail with reference to the appended drawing in which:
 fig. 1 is a side elevation of a cardboard box for containing bag or sachet containers of packaged food components in accordance with a preferred embodiment of the present invention;
 fig. 2 is a section taken along line 2-2 of FIG. 1 looking in the direction of the arrows, and showing two bags of food products in the box;
 fig. 3 is a side elevation of a package prepared in accordance with another embodiment of the invention, showing an outer bag in which the food product and a smaller bag are enclosed, the view partially cut away to show the smaller bag and its content .;
 fig. 4 is a section taken along line 4-4 of FIG. 3, looking at the direction of the arrows;

  ;
 fig. 5 is a side elevation of a package according to another embodiment of the invention, in which two separate bags are joined to form a one-piece package, and
 fig. 6 is a section taken along line 6-6 of FIG. 5, looking in the direction of the arrows.

 

   This embodiment of the present invention provides, in a convenient package, instant make-up type components which can be easily prepared, by mixing and rehydration, to form a composition which can be cooked to produce a delicious dish. eggs. According to a preferred embodiment of the present invention, the package comprises two separate sachets. These contain, respectively:
 (a) an easily rehydratable and small particle size dried egg material, and
 (b) a coarse particle size food product in ready-to-eat form without further hydration, and which is also microbiologically and organoleptically stable.



   The two sachets are made of a strong, flexible, waterproof, preferably transparent, plastic film and are hermetically sealed. The amounts of their respective contents are proportioned to form a composition which, after rehydrating the eggs, mixing, and cooking, provides an appetizing egg dish.



   The easily rehydratable dried egg material consists of particles each having less than 2 µm, and preferably less than 1 mm in maximum dimension.



   The coarse particle size food product which has been processed to be microbiologically and organoleptically stable is a material such as, for example, crispy pieces simulating fried bacon, vegetable salad, vegetable salad. ham salad, sausage salad, etc. The vegetables, ham, or sausages in the form of their respective salads are in the stabilized, hydrated, ready-to-eat form. Ham and sausage can be meat products, but preferably are meat analogs, based on vegetable protein. In each case, the coarse particle size material is, at its maximum size, greater than 3mm, and generally greater than 5mm.



   The invention will be better understood if these two constituents are described individually as follows:
 The first closed bag, substantially impermeable to moisture, contains the solids of egg yolk reconstituted in fat, dry and prepared according to the present invention.



   The reconstituted fat and dried egg yolk solids are thoroughly mixed with the dried egg white solids in amounts approaching natural proportions, i.e. about 28.5 parts white. powdered egg dried for 71.5 parts of egg yolk solids reconstituted into fat and dried.



   To prepare the rehydratable material, other edible components, such as skim milk powder, a carbonation system, flavoring compounds, etc., can be mixed with the egg solids. The pH of the eggs (checked after rehydration in a 10 / o aqueous suspension) is usually in the range 6-8. The product is stable in its dehydrated form.



   The dried egg product is packaged in a substantially moisture impermeable sachet. The sachet is preferably made of a heat-sealable film, such as polyethylene film or polyvinylidene chloride (saran) film, preferably laminated to a thin sheet of aluminum foil. The solid product consisting of the eggs is in powder form and, therefore, is easily divided into portions suitable for the form to be consumed on one or more occasions.



   This dried egg product constitutes the food materials which are easily rehydratable and of small particle size having a maximum particle size of less than 2 mm.



   When mixing with water, in an amount of water between 3 and 4 times the amount of egg solids, on a weight basis, the egg solids instantly rehydrate, i.e. by one minute. The rehydrated mixture can then be pan fried, cooked or prepared in any other way desired, to form an omelet, scrambled eggs, or other egg dishes.



   The coarse particle size food product is the product to be added to the egg and is usually the most difficult component of conventional egg dishes to prepare. If it is packaged in a dehydrated form, for example, requiring hydration to be organoleptically acceptable, it is the product that requires excessive time for hydration.



   The coarse particle size food product present in the products of the present invention is a stabilized, ready-to-eat add-on. The food product, if it is wet, is stabilized microbiologically and organoleptically.



  Whether wet or dry, no additional hydration is necessary before consumption.



   An example of a coarse particle size food product in dry ready-to-eat form comprises strips simulating fried bacon and made from plant material, as will be described in more detail below. Preferred examples of the coarse particle size food product in wet ready-to-eat form are vegetables in wet form or as a base for preparing a salad; a ham analogue, made predominantly from vegetable protein, in wet form or in a salad base; and a sausage-like product in subdivided form, made from vegetable protein, and in an aqueous or salad base. Foods of coarse particle size are preferably substantially free from cholesterol.



   The food material in coarse particulate form has a particle size greater than 3 mm in maximum dimension, and preferably greater than 5 mm in maximum dimension.



   If the coarse particle size food material is in wet form, it is stabilized against microbiological and organoleptic deterioration. This stabilization is carried out by adding an edible fungistatic and a water-soluble metal chelating agent in a medium consisting of acetic acid. Suitable fungistats include free organic carboxylic acids and their edible alkali metal salts. Examples of these acids are propionic, crotonic, sorbic, benzoic and parahydroxybenzolic acids and their sodium, potassium and calcium salts.

  Suitable water-soluble metal chelating agents include amino-polycarboxylic acids such as ethylenediaminetetraacetic acid, polycarboxylic acids such as succinic acid, hydroxypolycarboxylic acids such as citric acid, polyhydroxy compounds such as inositol, and amino acids like glutamic acid and aspartic acid.

 

   The combination of the fungistatic and the water soluble metal chelating agent has been found to be exceptionally useful in preventing degradation of the salad food product. Neither the fungistatic nor the metal chelating agent alone produces such a satisfactory result. The water soluble metal chelating agent is generally used in the food product in an amount of about 0.0004 to 2 oxo by weight. The amount of fungistatic present in the food product varies depending on the fungistatic used, and is usually between about 0.015 and 0.30%.

  For example, the fungistatics of the sorbic acid and benzoic acid type are present in the food product in amounts of between 0.015 and 0.15% by weight approximately, preferably between 0.05 and 0.15% approximately, then that propionic acid type fungistats require slightly higher concentrations in food, usually amounts between about 0.15 and 0.3%.



   The remarkable use of the fungistatic and the chelating agent in combination having a synergistic effect is in salads in which the solid food component consists, for example, of vegetables or meat, and the seasoning is, for example , vinegar alone, mayonnaise, salad dressing, French seasoning, etc. ; these latter seasonings are classified generically as salad dressings.



     In order for the fungistatic and the chelating agent to exhibit a synergistic effect, it is necessary for the pH to be less than 5 and preferably less than 4.5. The main acid that is used to reach these pHs is acetic acid. The pH is preferably between 3.5 and 4.5. For an effective synergistic combination of fungistatic, chelating agent and acetic acid, each of these protective agents should be evenly distributed in the solids of the solid food product having a coarse particle size and in the surrounding aqueous medium or salad dressing.

  Most advantageously, the solid food component, i.e. vegetables or meat, which is combined with the seasoning, is heat treated at some stage so that it does not constitute a source of enzymatic reactions. undesirable nor contributes to the unwanted presence of microorganisms.



   The presence of the fungistatic, the chelating agent and the acetic acid allows long-term storage of the food substance, in ready-to-eat form, without requiring refrigeration, although in some cases the latter is advantageous. .



   The reconstituted, mixed and prepared final food product consisting of the combination of eggs usually has a pH greater than 6, usually between 6.5 and 8.5, when checked in the case of an aqueous suspension. at 40 O / o. The lower pH of the coarse particle size food product does not adversely affect the flavor or pH of that end product.



   The coarse particle size ready-to-eat food product is packaged in its pouch in an amount of 0.25 to 2.0 parts by weight for each part by weight of the easily rehydratable dried egg material. Generally, the coarse particle size food product supplement is packaged in an amount between 0.4 and 2.2 parts by weight for each part by weight of the dried egg material.



   Preferred reconstituted, mixed and prepared egg food products are substantially free of cholesterol. That is to say, they contain less than 20%, and usually less than 10 oxo of the cholesterol detected in the usual egg products made with the conventional constituents. Furthermore, the fat component has a ratio of polyunsaturated fatty acids to saturated fatty acids of at least 1.0.



   The invention will now be described in more detail with reference to the examples which will follow and which are given by way of illustration, but not limitation, of the invention. Examples 1 to 7 relate to the products based on egg yolks reconstituted in fat of the present invention, their preparation and their applications. Examples 8 to 11 illustrate the convenient packaging. All parts and percentages are expressed by weight, unless otherwise indicated.



   Example I
 As shown in the drawing, it is preferable to premix the components in groups, and then to form the desired emulsion which is subsequently spray dried. The ingredients used in this example are listed below in these pre-mixed groups. The first group is the oil component, colorant and emulsifiers in oil. Group 2 constitutes the dry ingredients and group 3 is the aqueous component comprising its emulsifier.

  The quantities of the ingredients are indicated below:
 Ingredients Parts
Group 1:
 Corn oil. 16.4
 Polyoxyethylene monostearate (20)
 sorbitan. 0.2
 Glyceryl mono-oleate 0.3
 Concentrated beta-carotene (equivalent to
 500,000 Codex Quality Units
 of vitamin A per gram) 0.005
Group 2:
 Egg yolk solids
 rid of fat
   (11.1 0 / o natural fat
 residual lanes and 0.53 o / o of cho
 esterol; solubility index in
 the proteins of 1.8 (the percent
 tages are based on the ini product
 tial before degreasing) 14.7
 Salt 1.1
Group 3:
 Water. 67.0
 Phosphated mono-diglyceride 0.3
 The mixtures of the three groups are placed in a single mixing tank, the aqueous component first (group 3), then the solid substances (group 2).

  This solution is mixed thoroughly until all the dry matter is dispersed, then the oily phase (group 1) is gradually added with vigorous stirring. The premix is charged to a colloid mill with the gap between rotor and stator set at 150 microns. The resulting emulsion is pasteurized at 620 C for 3.5 minutes, then cooled to 70 C until it is spray dried. The emulsion was spray dried in a spray dryer having an inlet dry air temperature of 1770 C and an outlet air temperature of 710 C.



   The resulting dried, fat, low cholesterol egg yolk solids are in the form of particles. individual. Silica gel is added at 0.5% by weight, to improve flow characteristics, and 2.0% sodium bicarbonate is added to adjust the pH upon rehydration to 7.0-8.0. Adjustment of the pH can be done earlier in the process, as shown in the drawing, using dilute sodium hydroxide solution. The moisture content of the product is 2.60 / o.



   The fat-free egg yolk material used in this example has a solvent content of about 150 parts per million. After reconstituting it in fat, the final product is analyzed to determine its solvent content. The results show a value of less than 10 parts per million, i.e. no trace.



   In Table H, the chemical composition of the reconstituted fat egg yolk solids of Example 1 is compared with that of a typical sample of egg yolk solids stabilized in a conventional manner. The cholesterol content of the egg yolk solids reconstituted as fat in this example is 410 mg per 100 g of product. in comparison with a cholesterol content of 2980 mg per 100 g of conventional dried egg yolk solids.



   The total fat content of these dried egg yolk solids is 59.5 O / o, compared to the 57.6 o / o typically found in the solids of yolks. classic dried eggs.



   The ratio of polyunsaturated fat to saturated fat of the product of this example is 3.0. The ratio of polyunsaturated fat to saturated fat found in a typical sample of solids from conventional dried egg yolks is 0.4. Table II shows the composition of the solids of egg yolks reconstituted as low cholesterol fat, compared to conventional solids of egg yolks.



   Table it
 Composition of the solids of conventional stabilized egg yolks
 and egg yolk solids reconstituted in fat
 Solid substances Solid substances
 egg yolks egg yolks
 conventional stabilized reconstituted in fats
 Total fat, o / o 57.6 59.5
 Composition of fatty acids:

   saturated fatty acids, O / o
 of total fat. 34 17.6
 Mono-saturated fatty acids, o / o total fat 52 29.2
 Poly- unsaturated fatty acids; o / o fat
 total. 14 53.2
 Ratio of poly-unsaturated fatty acids to acids
 saturated fat (ratio (P / S) 0.4 3.0
 Protein, / o 33.4 27.7
 Cholesterol, e / o 2.98 0.41
 Humidity, o / o 4.8 2.6
 The low cholesterol reconstituted fat egg yolk solids of Example 1 can be used as a substitute for conventional egg yolk solids, or when rehydrated with water. a ratio of 1:

  : 1, as a substitute for fresh liquid egg yolk.



   After storage for one year at room temperature, in a closed container, the upper part of which contains air, the products of this example do not show any degradation. In fact, there is no noticeable difference with freshly prepared products.



   The following table shows additional examples of embodiments of the present invention. Following this table. Further details regarding the preparation of Examples 2-4 are given.



   Table 111
 Other examples of the constituents of egg emulsions reconstituted as fat
 low in cholesterol
EMI10.1


<tb> <SEP> Examples
<tb> <SEP> 2 <SEP> 3 <SEP> 4
<tb> <SEP> Ingredients <SEP> Parts <SEP> Parts <SEP> Parts
<tb> Water <SEP> 70.0 <SEP> 65.0 <SEP> 80.0
<tb> Solid <SEP> substances <SEP> of <SEP> egg yolks <SEP> <SEP> free <SEP> of <SEP> fatty <SEP> substances
<tb> <SEP> and <SEP> to <SEP> low <SEP> content <SEP> in <SEP> cholesterol <SEP> (10 <SEP> o / o <SEP> of <SEP> fatty <SEP> materials Natural <SEP>
<tb> <SEP> residual <SEP> and <SEP> 0.41 <SEP> / o <SEP> of <SEP> cholesterol;

  <SEP> index <SEP> of <SEP> solubility <SEP> of the <SEP> pro
<tb> <SEP> tees <SEP> of <SEP> 1.8 <SEP> (the <SEP> percentage <SEP> is <SEP> based <SEP> on <SEP> the <SEP> produces <SEP> initial <SEP> before
<tb> <SEP> the <SEP> removal of <SEP> fat <SEP>) <SEP> 12.0 <SEP> 14.7 <SEP> 7.5
<tb>
Table 111 (continued)
EMI11.1


<tb> <SEP> Examples
<tb> <SEP> 2 <SEP> 3 <SEP> 4
<tb> <SEP> Ingredients <SEP> ¯¯¯¯¯¯ <SEP>
<tb> <SEP> Parts <SEP> Parts <SEP> Parts
<tb> Sel <SEP> 1.0 <SEP> 1.1 <SEP> 0.7
<tb> Corn <SEP> oil <SEP> <SEP> 17.1 <SEP> 17.2 <SEP> 10.8
<tb> Mono-diglyceride <SEP> phosphated <SEP> - <SEP> <SEP> 0.3
<tb> Lecithin <SEP> 0.5
<tb> <SEP> sodium hydroxide <SEP> 1.6 <SEP> - <SEP> <SEP> 1.0
<tb> Glyceryl <SEP> Mono-oleate <SEP>

   <SEP> 0.3 <SEP> - <SEP> <SEP> 0.2
<tb> <SEP> polyoxyethylene (20) sorbitan monostearate <SEP> <SEP> 0.5 <SEP> - <SEP> <SEP> 0.3
<tb> Beta-carotene <SEP> concentrate <SEP> (equivalent <SEP> to <SEP> 500,000 <SEP> units <SEP> of <SEP> quality <SEP> of
<tb> <SEP> Codex <SEP> of <SEP> vitamin <SEP> A <SEP> per <SEP> gram) <SEP> 0.005 <SEP> 0.005 <SEP> 0.005
<tb> Egg White <SEP> <SEP> Solid <SEP> <SEP> <SEP> <SEP> - <SEP> <SEP> 8.5
<tb> Solid <SEP> substances <SEP> of <SEP> milk <SEP> not <SEP> fat <SEP> - <SEP> <SEP> 3.3
<tb> Agar-agar <SEP> - <SEP> <SEP> 0.5
<tb>
 Example 2
 We combine water,

   solids from egg yolks free from low cholesterol fat, corn oil, emulsifiers, lecithin, sodium hydroxide, salt and beta-carotene in the proportions indicated in Table III and treat them as in Example 1, the lecithin and sodium hydroxide being included in Group 3. The resulting product is dispersible in water and, as in Example 1, exhibits the characteristics of the solid substances of natural dried egg yolks. When combined with the correct proportion of egg white solids, the resulting product is a satisfactory replacement material for whole egg solids.



   When mixed in the correct proportions with the ingredients of the omelet mix of Example 5 and reconstituted and cooked as an omelet or scrambled eggs, the product thus obtained is very satisfactory and exhibits flavor. acceptable and excellent texture.



   Example 3
 Water, egg yolk solids free from fat and low in cholesterol, corn oil are combined; salt and beta-carotene in the proportions shown in Table III, and processed as in Example 1. The resulting product is completely dispersible in water and exhibits the characteristics of natural egg yolk solids spray dried.



  When combined in the correct proportions with egg white solids, the product is a satisfactory replacement for whole egg solids. When mixed in the correct proportions with the ingredients of the omelet mix of Example 5 and reconstituted and cooked either as an omelet or as scrambled eggs, the resulting product is very satisfactory and present. excellent flavor and acceptable texture.



   Example 4
 In this example, we combine water, egg yolk solids free from fat and low in cholesterol, corn oil, egg white solids, egg white solids. non-fat milk, salt, emulsifiers, sodium hydroxide, agar-agar and beta-carotene in the proportions indicated in the table
III, and treat them until a dry mixture is obtained as described in example 1. The sodium hydroxide is incorporated into the aqueous component (group 3), while the solid substances of the white d are incorporated. eggs, agar-agar and non-fat milk solids in group 2.

  When the resulting product is mixed with the other dry ingredients given in Example 5, rehydrated and cooked, scrambled eggs or omelets of superior flavor and quality are obtained.



   The mixture of the solids of eggs reconstituted as fat and dried, prepared by mixing the solids of egg yolks reconstituted as fat of either of the preceding examples, with solids of dried egg whites according to the natural proportions of 71.5 o / o of egg yolk substances for 28.5 o / n of white solids, reproduces, after rehydration, the functional properties of the solid substances of conventional dried and rehydrated whole eggs.

  The solids of whole dried eggs reconstituted as fat can be quickly and effectively dispersed in liquid media, for example water, milk, or other edible liquids commonly used to rehydrate dried eggs.



   When the solids of egg yolks reconstituted as fat, of either of the preceding examples, are mixed with solids of dried egg whites in certain proportions and substituted for eggs whole to prepare many food products, i.e. waffles, cookies, French toast, cakes, pancakes, products are obtained which are superior in taste and texture to similar products made with classic whole egg solids.

  From a nutritional point of view, all these food products have the advantage of a much lower cholesterol content and a much higher ratio of poly- unsaturated fatty acids to saturated fatty acids, compared to the same products made with eggs. whole or conventional solids of whole eggs.

   (See Table II.)
 For direct consumption, the solids of egg yolks reconstituted in fat of the present invention, the pH of which is 7.0-8.0, are combined with dried egg whites, mixed with the correct proportions of solids of non-fat milk, vegetable gum, baking powder, sugar and spices, and mixed with water (1 part eggs plus 3-4 parts water) to form an emulsion having a consistency similar to that of liquid whole eggs.



  The emulsion is then cooked in the same way as scrambled eggs. After cooking, the product resembles conventional scrambled eggs, but has a flavor superior to that of scrambled eggs prepared from conventional whole egg solids.



   Thus, a further aspect of the present invention is the embodiment of egg yolk solids reconstituted as low cholesterol fat together with other ingredients which upon rehydration and cooking results in a product which resembles scrambled eggs or omelets, depending on the method of preparation and cooking, but which has a flavor superior to that of similar products prepared from conventional dried whole eggs and equal to that of fresh eggs.



   Low cholesterol reconstituted egg yolk solids may be present at 50-68% in the scrambled egg-omelet mix. Amounts above and below this range can result in a product of inferior flavor and texture, while still being acceptable.



   The dried egg white is preferably spray dried. The amount of egg white powder added generally corresponds to the proportion of 30 to 80 parts of egg white solids per 100 parts of egg yolk solids reconstituted in fat and low in cholesterol.



  The normal proportion is about 40 parts of egg white solids per 100 parts of the low cholesterol reconstituted egg yolk solids. The higher solids content of egg whites contributes to the formation of a more consistent coagulum when frying a rehydrated mixture to make an omelet.



   The addition of non-fat milk solids enhances the color and improves the texture of whole, reconstituted eggs when cooked either as an omelet or as scrambled eggs. The amount of non-fat milk solids in the product can be between 5 and 15%.



   The incorporation of a baking powder improves the lightness of the texture of the reconstituted and cooked product.



  The omelet can contain up to 1.5% sourdough processing material, depending on the agent used, or it can be omitted altogether.



   Secondary amounts of vegetable gum can be incorporated into the mixture. Suitable gums include agar-agar, cellulose gum, tragacanth, and gum arabic. These materials promote water absorption upon reconstitution and also impart valuable body characteristics to the product. They are preferably present in amounts of between 0.5 and 2.5%, depending on the type of vegetable gum.



   The reconstituted omelet mix should have a pH between 7 and 8, preferably 7.5. To obtain a pH in this range. add a suitable alkalinizing agent, such as sodium bicarbonate, potassium bicarbonate, sodium carbonate, etc., with the other dry ingredients of the omelet mix, if no agents have been added previously alkalization during the preparation of the solid substances of egg yolks reconstituted in fat and low in cholesterol. The correct pH improves the texture of the reconstituted and cooked product. Omelet mix typically requires 1-4% alkalinizing agent, depending on the initial pH and the material used.



   You can add 1.0 to 2.00 / o of sugar and / or spices to improve the flavor of the eggs.



   Example 5
 This example is a composition which can be used to prepare a scrambled egg or omelet mix using the low cholesterol reconstituted egg yolk solids of the present invention. A quantity of solid substances of spray-dried egg yolks, reconstituted in fat, low in cholesterol, as prepared in Example 1, is mixed with the other dry constituents in the quantities indicated in the table below:

  :
 Table IV
 Constituents 0 / o by weight
Egg yolks solids re
 low in fat
 in cholesterol (example 1) 65.0
Powdered egg whites 24.2
Non-fat milk solids 7.2
Baking powder (baking soda) 0.8
Agar-agar 1.6
Sugar, spices 1,2
 100.0
 The product is easily reconstituted with appropriate amounts of water, milk, skim milk, or mixtures thereof. After reconstitution with water, the egg product is poured into a pan containing a small amount of melted fat and cooked in the conventional manner for about a minute.

 

  This time compares favorably with that required to make scrambled eggs with fresh eggs.



   To obtain the equivalent of a liquid egg, add about 16 g of the dried egg to about 60 g of water (1/4 cup). The finished omelet or scrambled egg reproduces the texture and color qualities of like products made with conventional dried whole egg solids, but has a superior flavor similar to fresh eggs.



   The cholesterol content of the rehydrated whole egg is approximately 57 mg per 100 g of product in total, including the reconstitution liquid, compared to approximately 540 mg per 100 g of liquid whole egg.



   The fat content of rehydrated whole egg is similar to that of whole eggs; however, the report
P / S of fat exceeds 2.



   The present invention shows how to obtain a reconstituted fat and low cholesterol egg yolk material which has a high content of polyunsaturated fatty acids and a low content of saturated fatty acids, and which has a high content of polyunsaturated fatty acids and low content of saturated fatty acids. remarkable stability during storage. This material can be used, without adding other ingredients, as a substitute material, either for liquid egg yolks or for solids of egg yolks dried in a conventional manner in compositions and in preparations. other food formations. By adding the correct amount of egg white solids, this material can be used as a substitute for either whole eggs or whole egg solids conventionally dried.



     It has been stated throughout this disclosure that the high-fat, low-cholesterol reconstituted egg yolk solids can be used to prepare food products with great convenience.



   In one envisioned food embodiment, the modified egg yolk solids are formulated with other ingredients to provide a convenient, dry omelet mix which, after reconstitution and cooking, results in a scrambled egg or high quality omelet. superior quality.



   Another use of the high fat, low cholesterol reconstituted egg yolk solids of the present invention is in the preparation of commercially formulated convenient foods which have all of the functional and nutritional benefits associated with the presence of solids. egg yolks, in addition to providing superior flavor and remarkable storage stability.



   Examples of certain food products formulated for consumer use made with the low cholesterol reconstituted fat egg yolk solids of the present invention are given below.



   Example 6
 Instant cream mix
 Low cholesterol reconstituted egg yolk solids as prepared in Example 1, sugar, calcium carrageenan, tetrasodium phosphate, salt and flavoring agents are mixed together. and dyes, in the proportions indicated below.



  When packaged, the product is easily dispersible and exhibits excellent storage stability without degradation in quality.



   To prepare the instant cream, place 57 g of this mixture in a cup of milk and heat to a boil, stirring. The mixture is then removed from the heat, poured into cream jars and allowed to cool.



  After cooling, the product hardens to a cream-like consistency and tastes good.



   Table V
 Ingredients Parts
Sugar 55.0
Egg yolks solids re
 low in fat
 in cholesterol (example 1) 10.0
Calcium carrageenan 1.5
Tetrasodium phosphate 0.6
Salt 0.3
Flavoring agents and coloring agents: as needed
 Example 7
 Instant drink for breakfast
 The solids of egg yolks reconstituted in fat and low in cholesterol, prepared in Example 1, are mixed with the sugar, the non-fat solids of the milk, the egg whites, the calcium carrageenin, vitamins, mineral supplements, flavoring agents and coloring agents in the proportions given below.

  The resulting mixture is easily dispersible and exhibits excellent storage stability without degradation in quality.



   This product makes a satisfying nutritional drink almost immediately by adding 42 g of the dry mix to 1 cup (226 g) of milk and stirring until dissolved, for about 30 seconds.



   Table Vl
 Ingredients Parts
Recons egg yolks solids
 high in fat and low
 in cholesterol (example 1) 10.0
Sugar 10.0
Milk solids non-fat 10.0
Egg white solids 4.0
Calcium carrageenan 0.25
 Flavoring agents, coloring agents, vitamins and minerals are added in conventional proportions, such that the desired flavor, color and nutritional value are obtained. Flavoring agents such as strawberry, chocolate and colorants such as red, brown, yellow, etc., are incorporated as needed for the particular composition.



   Other uses of the reconstituted fat egg yolk products of the present invention include food products such as mayonnaise, Savoie cake, salad dressings, and the like. Whether or not the reconstituted fat egg yolk solids are combined with dried egg white depends on the desired end product. The egg yolk solids of the present invention can be combined with the egg white in dry form in any desired proportion. The egg products of the present invention are also of interest in the form of aqueous suspensions, distributed in a refrigerated state every few days in the retail trade.



   Example 8
 Spanish omelet
 Rehydratable Dried Egg Material:
 Water, egg yolk solids freed from fat, corn oil, emulsifying agents and salt are combined in the proportions given below. The mixture is emulsified, then subjected to rapid pasteurization and spray dried. The resulting product is dispersible in water and exhibits the characteristics of the solids of natural dried egg yolks, but exhibits an exceptionally and advantageously mild flavor.



   Ingredients / o by weight
Water 67.0
Egg yolk solids landed
 stale fat and low
 in cholesterol 14.7
Phosphated monoglyceride 0.3
Salt 1.1
Corn oil containing carotene
 added 16.4
Glyceryl mono-oleate 0.3
Polyoxyethylene (20) sor monostearate
 bitane 0.2
 100.0
 The solids of egg yolks reconstituted as fat and dried are mixed with the solids of dried egg whites and non-fat milk in the ratio of 24.2 parts of the solids of egg whites to 65.0 parts of egg yolk solids to 7.2 parts of non-fat milk solids.

  Complementary materials, including carbonation system (baking powder), gum, flavoring agents, are added in small amounts up to a total of 3.6 parts. The pH of the dried eggs (detained after rehydration) is 7.3. This rehydratable dried egg material, having a particle size of less than 2 µm, is packaged in a one-time consumption form in heat-sealable pouches made from a laminate material comprising a Saran film, a thin sheet of aluminum foil, and kraft paper.

  The film of polyvinylidene chloride (Sa raz) constitutes the interior of the bags which is in contact with the solid substances of dried eggs. The thin metal foil provides insulation and a screen against moisture and air penetration, and the kraft paper allows printing on the outside.



   Each pouch is sealed and these convenient food packaging components are then ready to be packaged in cartons, each with one of the other tightly sealed pouches containing the sized food material. coarse particulate.



   Coarse particle size food product:
   It is a vegetable salad prepared as follows:
 Seasoning constituents Parts by weight
Mayonnaise 43.81
Sugar 3.55
Vinegar (100 g of alcohol) 1.89
Salt 1.20
Gum tragacanth 0.21
Salad oil 0.24
Sorbic acid 0.025
Ethylenediaminetetraacetic acid under
 form of its disodium calcium salt 0.003
 Total 50,928
Components of dehydrated vegetables
 (on a rehydrated basis) Parts by weight
White onion and crushed French onion 16.47
Sweet green pepper 8.19
Carrot 8.15
Chili 8.15
Sweet condiment 8,112
 Total 49,072
 FULL TOTAL 100.00
Reconstitution liquor for
 crushed vegetables,

   dehydrated Parts by weight
Water 93.77
Vinegar (long alcohol) 4.02
Salt 2.00
Sorbic acid 0.20
Ethylenediaminetetraacetic acid under
 form of its disodium salt of calcium 0.01
 Total 100.00
 The dehydrated ground vegetables are reconstituted in 6.5 parts of the reconstitution liquor described above for 1 part of vegetables at 7O C for 20 hours. The vegetables are drained from the excess liquor after the time of reconstitution. These hydrated vegetable pieces all have a dimension greater than 3mm and most have a maximum dimension well over 5mm.



   The drained vegetables and seasoning are mixed and loaded into the heat sealable pouches of the same construction as those in which the dried eggs are packaged. Two sachets of each type are then placed in a carton intended for sale in the form of a convenient food packaging as in Figs. 1 and 2. The net weights of the two bags are identical.

 

   For use, the egg product is removed from its sachet and combined with 3 to 4 parts by weight of water by mixing with a fork or with an electric mixer, or the like. The contents of the second shell are added to the mixture, just before or during mixing. The batter of the combined eggs and vegetables is poured into a greased frying pan and the product is cooked in the form of an omelet or scrambled eggs. The pH of the baked product is approximately 6.8. From the moment of opening the sachets until the moment of serving the Spanish-style omelet, it only takes a few minutes.



   The dried egg component and the wet salad component, in their respective pouches, are stable against microbiological degradation and affecting flavor, at room temperature, for periods of time exceeding 12 weeks.



   Example 9
 Egg-bacon-like product
 Portions of the dried egg product of Example 8 are packaged in an amount suitable for con
 add at once, in a small bag that is substantially waterproof. We pack slices of product reminiscent of the bacon that we will describe, in a second larger bag, impermeable to humidity. The first sachet is sealed and placed in the second sachet, and the latter is then sealed (see Figs. 3 and 4).

  The slices of bacon-like product are packaged at a rate of 0.4 part by weight for each part by weight of eggs in the first bag
 The bacon slices are prepared from a dough prepared from the following ingredients:
 Ingredients O / o by weight
Flour for all pastries 34.85
Vital wheat gluten 8.59
Spray H-O Quick Oats (Best
 Foods Div. , Corn Products Co.) 12.18
Salt 8.02
Hydrolyzed plant protein 4.24
Hydrogenated cottonseed oil
 (melting point: 390 C; viscosity
 intrinsic: 63) 14.90
Aromatic agent 3.44
Water. . . 13.75
Coloring (authorized for food) 0.03
 100.00
 The aromatic material is an artificial bacon flavor purchased from a commercial producer.



   The dough is prepared from these ingredients as follows: All of the dry ingredients, except the food coloring, are mixed together in a planetary mixer. The fat is then melted and added to the other ingredients. Mixing is continued for a few minutes to obtain a pulverulent mass having a fairly uniform distribution of the fat.



   The colorant and water are then added to the mixer and kneaded with the other ingredients, to obtain a dough sufficiently moist to form a ball of dough. A second charge of paste is then prepared in the same manner, but omitting the colorant. These two dough compositions, identical in their physical characteristics, different only in their color, are admitted alternately in a food press equipped with a die plate (Mafalde type) designed to produce ribbons of dough about 1.6 cm wide and about 1 mm thick, with wavy edges on both sides. Ribbons of raw dough are cut into strips or slices at lengths of about 1 to 3 cm.



   These strips are baked in the oven for about 10 minutes at about 1630 C, then impregnated with a mixture of vegetable oils (melting point 430 C), hydrogenated coconut oil and hydrogenated soybean oil, to which is added a material giving the taste of smoke and soluble in oil. Slice analysis was found to be about 28% fat, 12% salt and less than 1% water, by weight.



   These slices look like slices of fried bacon.



  They are crisp, have ripples and wrinkles, and have distinct reddish-brown and light brown bands along a line parallel to the length of the band or slice. The physical appearance of these two-colored fragments strongly resembles fried bacon with lean and fatty parts. Their taste and texture are also excellent.



   The pH of the product (tested in an aqueous suspension at 10%) is 5.8.



   The crispy bacon-like pieces are added to the omelet after cooking, but can be added at any time during the cooking of the egg. It is best to add them during the later stages of cooking or after the completion of cooking. The pH of the final product is 7.8.



   The final product is superior in many ways to what is possible with conventional products. First, the egg and bacon analogues are substantially free from cholesterol and the fat content has a ratio of polyunsaturated fatty acids to saturated fatty acids greater than 1.0. Second, the egg and bacon-like product is stable against microbiological and organoleptic degradation at room temperature for periods of time greater than 20 weeks. Third, from the moment of opening the sachets until the moment of serving the egg-bacon-like product, it only takes a few minutes.

  These three aspects of unusual nutritional values, excellent stability and high convenience cannot be matched by current eggs and bacon in either of their forms and combinations.



   Example 10
 Product similar to eggs with ham
 The dried egg material is packaged in a first bag of a two-bag package, substantially impermeable to moisture, having two separate bags joined by a sealing strip, as shown in Figs. 5 and 6. A metered amount of a ham-imitating component, which will be described below, is packaged in the second sachet.

 

   The ham-like product used in this example is made from soy protein fibers, crossified with egg albumin, the latter containing the coloring and flavoring agent for the simulated ham. It is in the form of small cubes of about 0.5 cm in diameter, dried by freeze-drying. However, it could be used in wet or freeze dried form.



   When the ham-like product is not dehydrated, it is made with the previously described protective solution, so that the protective agents are evenly distributed throughout the product.



   To make the ham-like product, 17.2 parts by weight of the freeze-dried pieces are combined with 13 parts by weight of chili which has been preserved in vinegar and cut. Chili pepper which has been preserved in vinegar provides acetic acid. This combination is placed in 51.6 parts of a reconstitution liquor containing 99.766% of water; 0.200 / o of sorbic acid and 0.034 0 / o of ethylenediaminetetraacetic acid. The ham-like product and the chilli preserved in vinegar remain in the reconstitution liquor at a temperature of 210 C for two hours, after which the excess liquor is drained off and discarded.

  The mixture, after reconstitution, is as follows:
 Components Parts by weight
Ham-like product 43.0
Pepper giving flavor 13.0
 The pH of the above constituents (verified in the case of an aqueous suspension at 40%) is 4.4. The coarse particle size material of the ham-like large pieces in the hydrated ready-to-eat form and the flavoring chili pepper preserved in vinegar are packed in the second bag (or envelope) sealed against moisture. , depending on the amount of 0.5 part by weight for each part of egg in the attached sachet. The two pouches, one attached to the other, are then placed in an outer cardboard package intended for sale as a single food package, convenient and containing unit portions for consumption.



   For use, the consumer removes the eggs from their carton and adds 3 to 4 parts by weight of water.



  The contents of the second sachet are then added and the total mixture is stirred well and kneaded for about a minute. The material is then fried in a pan with or without mixing. The pH of the final product is 7.3. It exhibits exceptionally good flavor and texture. From the moment of opening the sachets until the moment of serving the product similar to eggs with ham, only a few minutes elapse.



   The packaged products are stable against microbiological and organoleptic degradation for many weeks, at usual refrigeration temperatures (approximately 4 to 70 C). Also in this case, the combination of unusual nutritional value, good organoleptic qualities, stability and high convenience cannot be matched by the ham eggs in use today in either form. and combinations.



   Example he
 Omelet salad flavored with ham
 The mixture of reconstituted ham-like product and vinegar preserved chili of Example 10 is combined with a modified mayonnaise, as described below. This combination is packaged in a hermetically sealed envelope or sachet, which is then placed in a cardboard package with a second sachet or envelope containing the same dried egg product as used in the combination. 'example 8.



   The seasoning based on modified mayonnaise, to which is added the mixture of a ham-like product and chilli pepper preserved in vinegar, is prepared as follows:
 Components Parts by weight
Mayonnaise 41.509
Artificial flavor 2010
Carboxymethyl cellulose 0.070
Salad oil 0.140
Sorbic acid 0.098
Ethylenediaminetetraacetic acid under
 form of its disodium salt of calcium 0.089
Artificial color 0.084
 Total 44,000
 The 44 parts of the mayonnaise are mixed with 56 parts of the mixture of rehydrated product similar to ham and the pepper preserved in vinegar of Example 10. The pH of the salad thus obtained, checked in the case of an aqueous suspension at 400 / o, is 4.4.



   Both pouches have the same net weight of packaged food material. The two packages are then placed in a carton for sale as a convenient food package.



   Is prepared, following the method described in example
 10, a food combination to obtain pan fried eggs. The pH of the final product is 7.1. This product has excellent organoleptic qualities.



  This product is also prepared in a few minutes.



   The packaged food products of the present invention can be packaged in a package intended for home consumption, containing sufficient of the two components for the preparation of three or four individual servings. Such packaging for such use would require one sachet of the egg material containing about 57 g and a second sachet of the adjunct in an appropriate amount.

 

  Alternatively, the convenient package may comprise a carton containing a multitude of small individual sealed pouches, each containing enough of one material for one portion. The dried egg material of each sachet would usually contain 19 g, with the ready-to-eat and enclosed adjunct material being packaged in separate sachets in appropriate amounts as indicated above. The individual portions contained in one of the cartons may all be of the same combination of egg product or may differ in a given carton.

 

Claims (1)

I. Process for preparing solid food products from solid substances of the egg yolk from which part of the starting fat has been removed, and vegetable oil, characterized in that it consists in forming an emulsion of the egg yolk. oil-in-water type from a mixture containing an edible vegetable oil, the solids of the egg yolk partially freed of their fat, and water, and subjecting the emulsion to drying . II. Use of the food product obtained by the process according to claim 1, for preparing therefrom a packaged combined food ready for cooking, the components of which are in separate packages but forming a combination, characterized in that a) said food product is enclosed in the form of particles having a maximum dimension less than at 2 mu, in a first sealed packaging humidity proof; b) enclosing an edible product in the form of particles having a greater maximum dimension at 3 mm, in microbiologically and organoleptically stabilized form, in a second sealed moisture-proof package, and c) the two said packages are combined to form said combined food. SUB-CLAIMS 1. Method according to claim I, characterized in what the solids in the egg yolk land stale fats are solid substances egg yolk with at least 50 oxo fat starting points were withdrawn. 2. Method according to claim I, characterized in that the water is present in an amount of at least 40% of the emulsion. 3. Method according to claim I, characterized in that the edible vegetable oil is present in an amount between 40 and 230 parts per 100 per parts of solid substances in the egg yolk of which we have extract 50 to 90/0 of the natural starting fats. 4. Method according to claim I, characterized in that it consists in forming the emulsion from a medium mixture comprising 40 to 230 parts of edible vegetable oil, 100 parts of solids from egg yolk from which 50 to 90 oxo of the starting natural fats and 100 to 800 parts of water have been extracted, and submitted the emulsion to a quick drying. 5. Method according to claim I or any one of sub-claims 1 to 4, characterized in that the drying is spray drying. 6. Method according to claim I, characterized in that at least one flavoring agent and / or at least one coloring agent are incorporated as components of the initial mixture. 7. Method according to sub-claim 6, characterized in that the mixture comprises a small amount of beta-carotene as coloring agent. 8. A method according to sub-claim 6 or 7, characterized in that the mixture contains a small portion of salt as a flavoring agent. 9. The method of claim I, characterized in that the mixture comprises at least one edible emulsifier soluble in water. 10. The method of sub-claim 9, characterized in that a phosphate monodiglyceride is a component of the initial mixture. 11. The method of claim I, characterized in that the edible vegetable oil is present in an amount between 80 and 120 parts by weight. 12. Method according to claim I, characterized in that it consists: in mixing together 80 to 120 parts of an edible vegetable oil, at least one edible emulsifying agent soluble in water, salt, 100 parts of solid substances of the egg yolk from which 50 to 90 0 / o of the starting fat, and water in an amount sufficient to form at least 40% by weight of the mixture; converting this mixture into an emulsion of the oil-in-water type; pasteurizing the emulsion; ; spray-drying the emulsion under conditions such that virtually no denaturation of the protein occurs, and recovering the individual free-flowing and substantially dried particles of egg yolk solids reconstituted as fat. 13. The method of claim I, characterized in that the edible vegetable oil has a high content of poly-unsaturated fat, having a ratio of poly-unsaturated fat to saturated fat greater than 1.0. 14. The method of claim I, characterized in that the vegetable oil is corn oil. 15. The method of claim I, characterized in that the water is present in an amount sufficient to provide an emulsion containing about 30 to 40 oxo solids in total. 16. The method of claim I, characterized in that the substances of the egg yolk from which the fat has been extracted are solid substances of the egg yolk from which up to approximately 90% of the fat has been removed. starting point. 17. The method of claim I, characterized in that the solids of the egg yolk from which 50 to 9O0 / o of the starting fats have been extracted are practically free from cholesterol. 18. Use according to claim II, characterized in that the particles of the food product based on eggs have a maximum dimension of less than 1 mm. 19. Use according to claim II, characterized in that the particles of the edible product of coarse particle size have a maximum dimension greater than 5 mm. 20. Use according to claim II, characterized in that the edible product of coarse particle size is a ready-to-eat food, chosen from strips or slices simulating fried bacon, vegetables, a product similar to ham, a product similar to sausage and salads which are useful as components of cooked egg dishes. 21. Use according to claim II, characterized in that the moisture-proof packages are formed from a polyethylene film. 22. Use according to claim II, characterized in that the moisture-proof packages are of a film of polyvinylidene chloride. 23. Use according to claim II, characterized in that the moisture-proof packages are formed of a laminate consisting of a polyvinylidene film, a thin metal foil and kraft paper. 24. Use according to claim II, characterized in that the edible product of coarse particle size is a moist food material, ready to eat, containing in a medium of acetic acid 0.015 o / o to 0.3 o / o of an edible fungistatic and 0.0004 to 2 oxo of an edible, water-soluble metal chelating agent , the fungistatic, the chelating agent and acetic acid being uniformly distributed throughout the wet ready-to-eat food material, and said food material having a pH of less than 5. 25. Use according to claim II, characterized in that the edible product having a coarse particle size is packaged in an amount varying between 0.25 and 2.0 parts by weight for each part by weight of the egg food product. of small particle size.