FI130415B - Milk-free and lactose-free fermented egg white product - Google Patents
Milk-free and lactose-free fermented egg white product Download PDFInfo
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- FI130415B FI130415B FI20205402A FI20205402A FI130415B FI 130415 B FI130415 B FI 130415B FI 20205402 A FI20205402 A FI 20205402A FI 20205402 A FI20205402 A FI 20205402A FI 130415 B FI130415 B FI 130415B
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- 102000002322 Egg Proteins Human genes 0.000 title claims abstract description 108
- 108010000912 Egg Proteins Proteins 0.000 title claims abstract description 108
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 title claims abstract description 95
- 235000014103 egg white Nutrition 0.000 title claims abstract description 95
- 210000000969 egg white Anatomy 0.000 title claims abstract description 95
- 238000000034 method Methods 0.000 claims abstract description 18
- 238000002360 preparation method Methods 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims description 41
- 239000007858 starting material Substances 0.000 claims description 24
- 210000002969 egg yolk Anatomy 0.000 claims description 23
- 150000001720 carbohydrates Chemical class 0.000 claims description 16
- 235000014633 carbohydrates Nutrition 0.000 claims description 16
- 239000003795 chemical substances by application Substances 0.000 claims description 13
- 235000013601 eggs Nutrition 0.000 claims description 11
- 239000000835 fiber Substances 0.000 claims description 10
- 239000002562 thickening agent Substances 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 5
- 241000207199 Citrus Species 0.000 claims description 4
- 235000020971 citrus fruits Nutrition 0.000 claims description 4
- 239000008121 dextrose Substances 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- 235000004936 Bromus mango Nutrition 0.000 claims description 2
- 229920002261 Corn starch Polymers 0.000 claims description 2
- 241000196324 Embryophyta Species 0.000 claims description 2
- 240000006240 Linum usitatissimum Species 0.000 claims description 2
- 235000004431 Linum usitatissimum Nutrition 0.000 claims description 2
- 240000007228 Mangifera indica Species 0.000 claims description 2
- 235000014826 Mangifera indica Nutrition 0.000 claims description 2
- 240000003183 Manihot esculenta Species 0.000 claims description 2
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 2
- 235000009184 Spondias indica Nutrition 0.000 claims description 2
- 235000021028 berry Nutrition 0.000 claims description 2
- 239000008120 corn starch Substances 0.000 claims description 2
- 235000004426 flaxseed Nutrition 0.000 claims description 2
- 235000019895 oat fiber Nutrition 0.000 claims description 2
- 229920001592 potato starch Polymers 0.000 claims description 2
- 239000000047 product Substances 0.000 description 61
- 235000013345 egg yolk Nutrition 0.000 description 13
- 235000013618 yogurt Nutrition 0.000 description 9
- 206010016807 Fluid retention Diseases 0.000 description 7
- 235000013305 food Nutrition 0.000 description 6
- 235000018102 proteins Nutrition 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 6
- 238000000855 fermentation Methods 0.000 description 5
- 230000004151 fermentation Effects 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 235000013373 food additive Nutrition 0.000 description 4
- 239000002778 food additive Substances 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 238000009928 pasteurization Methods 0.000 description 3
- 235000020183 skimmed milk Nutrition 0.000 description 3
- 235000013322 soy milk Nutrition 0.000 description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 230000002496 gastric effect Effects 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 229920001285 xanthan gum Polymers 0.000 description 2
- 239000000230 xanthan gum Substances 0.000 description 2
- 235000010493 xanthan gum Nutrition 0.000 description 2
- 229940082509 xanthan gum Drugs 0.000 description 2
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- DEXFNLNNUZKHNO-UHFFFAOYSA-N 6-[3-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperidin-1-yl]-3-oxopropyl]-3H-1,3-benzoxazol-2-one Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C1CCN(CC1)C(CCC1=CC2=C(NC(O2)=O)C=C1)=O DEXFNLNNUZKHNO-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 241000186673 Lactobacillus delbrueckii Species 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 201000010538 Lactose Intolerance Diseases 0.000 description 1
- 101710141454 Nucleoprotein Proteins 0.000 description 1
- 241000194017 Streptococcus Species 0.000 description 1
- 241000194020 Streptococcus thermophilus Species 0.000 description 1
- 244000290333 Vanilla fragrans Species 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 235000016127 added sugars Nutrition 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 230000002301 combined effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000001727 glucose Nutrition 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 235000020245 plant milk Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000004252 protein component Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/25—Addition or treatment with microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/08—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from eggs
- A23J1/09—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from eggs separating yolks from whites
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/20—Addition of proteins, e.g. hydrolysates, fats, carbohydrates, natural plant hydrocolloids; Addition of animal or vegetable substances containing proteins, fats, or carbohydrates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/20—Cream substitutes
- A23L9/24—Cream substitutes containing non-milk fats and non-milk proteins, e.g. eggs or soybeans
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Dairy Products (AREA)
Abstract
The invention relates to milk-free and lactose-free fermented egg white product and a method for its preparation.
Description
MILK-FREE AND LACTOSE-FREE FERMENTED EGG WHITE PRODUCT
The present invention relates to fermented egg products having a yo- ghurt-like structure.
Fermentation of food compositions with egg white as one protein com- ponent has been widely studied. There is a lot of literature describing these prod- ucts fermented with various bacteria cultures.
Lin, J.C.C. et al, Preparation of a Yogurt-like Product Containing Egg
White, Journal of Food Science, Volume 49, Issue 6, November 1984, pp. 1444- 1448, discloses fermentation of liguid egg white in skim milk or soymilk by com- bined Lactobacillus and Streptococcus bacteria cultures. Yoghurt contains egg white, soymilk, skim milk, glucose, sucrose, xanthan gum and vanilla extract.
Gogo, L.A. et al., Effect of Egg White Utilization on the Physico-Chemical = and Sensory Attributes of Protein-rich Yoghurt, IFIS, Volume 1, April 2012, pp. 52- 60, discloses manufacturing of fermented high protein yoghurt made from whole milk, fortified with egg white (30% v/v) and skim milk powder at 12% (w/v).
Reports on fermented yoghurt-like products made from egg white as a single protein source have not been disclosed.
It is widely known that food products containing lactose may cause se- vere gastrointestinal problems among many individuals (lactose intolerance).
Also, food products containing milk may cause gastrointestinal problems. There- fore, there is a need for completely milk-free and lactose-free alternative food prod- ucts that exhibit appealing and tasty properties. Moreover, plant-based milks like
S 25 soymilk, although being lactose-free, do not have the same high biological value of
N protein exhibited by egg white. Therefore, new applications of egg white products
S are of great interest by consumers. Fgg white with egg yolk is known as a complete
D food that contains all nutrients necessary to birth of life.
I
S 30 We have now found that a milk-free and lactose-free fermented product 3 can be produced from egg white as a single protein source, with or without egg
S yolk. The product exhibits a yoghurt-like structure and is provided in a drinkable or spoonable form.
An object of the present invention is to provide a milk-free and lactose- free fermented product with egg white as a single protein source, without using food additives, such as xanthan gum or guar gum.
Another object of the invention is to provide a method for producing a milk-free and lactose-free fermented product with egg white as a single protein source, without using food additives.
The invention provides a milk-free and lactose-free fermented egg white product with a high nutritional value. In an embodiment, the product is free from food additives. In an embodiment, the product is a set-type yoghurt. In an- other embodiment, the product is a stirred stable yoghurt. The product may be in the spoonable or drinkable form.
In the present invention, the term “food additives” means substances which are listed in Annex II of Regulation (EC) No 1333/2008 in the EU legislation.
In an embodiment, the product comprises about 30 wt-% to about 80 wt-% of egg white based on the weight of the product. In another embodiment, the product comprises about 40 wt-% to about 70 wt-% of egg white. In a further em- bodiment, the product comprises about 50 wt-% to about 60 wt-% of egg white. In a still further embodiment, the product comprises about 40 wt-% of egg white.
The milk-free and lactose-free fermented egg white product of the in- vention may additionally contain egg yolk based on the weight of the product. In an embodiment, the product comprises 0 wt-% to about 8 wt-% of egg yolk. In another embodiment, the product comprises about 2 wt-% to about 6 wt-% of egg yolk. In a further embodiment, the product comprises about 4 wt-% to about 5 wt-% of egg yolk. In a still further embodiment, the product comprises about 4 wt-% of egg yolk.
N In the present invention, egg white and yolk are used as a natural liguid 5 form and the amounts of these substances are based on the liquid form thereof. ? The milk-free and lactose-free fermented egg white product of the in- 2 vention may also contain liquid whole egg.
E 30 If liguid whole egg is added to the egg white product of the invention,
N the total amount of egg white of the product is about 30 wt-% to about 80 wt-%
I based on the weight of the product, and the total amount of yolk of the product is
S up to about 8 wt-% based on the weight of the product. i In an embodiment, the product of the invention contains digestible car- — bohydrate(s). The carbohydrates include added sugar(s) such as dextrose, sucrose,
a berry or fruit preparation, such as a mango purée, without limiting thereto. In an embodiment, the amount of the carbohydrate(s) is in the range of about 0.25 wt-% to about 30 wt-% based on the weight of the product.
In an embodiment, the product of the invention contains thickening agent(s) to provide an appropriate thick texture to the product. In an embodiment, the thickening agent(s) includes plant-based fiber(s), including oat fiber, linseed fiber, fruit fiber, such as citrus fiber, without limiting thereto. In an embodiment, the amount of the thickening agent is in the range of 0 wt-% to about 0.5 wt-% based on the weight of the product. In another embodiment, the amount is about 0.2 wt-% to about 0.3 wt-%.
In an embodiment, the product of the invention contains water reten- tion agent(s). In an embodiment, the water retention agent(s) includes starch, such as potato starch, corn starch and tapioca, without limiting thereto. In an embodi- ment, the amount of the water retention agent is in the range of O wt-% to about 2 wt-% based on the weight of the product. In another embodiment, the amount is 0 wt-% to about 1.2 wt-%. In a further embodiment, the amount is about 0.5 wt-% to about 0.9 wt-%.
The fermented egg white product of the invention is in a drinkable or spoonable yoghurt-like structure depending on the ingredient composition and processing parameters.
The invention also provides a method for producing a milk-free and lac- tose-free fermented egg white product of the invention. The method comprises the steps of: - providing egg white, - providing digestible carbohydrate(s), n - adding the egg white and the digestible carbohydrate(s) to water to
N provide an egg white blend, 5 - heating the egg white blend to a temperature of about 70°C to about = 88°C, specifically to about 85°C, for about 90 to about 360 sec, specifically for about — 30 120 sec,
E - cooling the egg white blend to a temperature at which a starter culture
N remains active,
I - adding the starter culture to the cooled egg white blend,
N - fermenting the egg white blend for about 3 hours to about 36 hours to
N 35 provide a fermented egg white product,
- cooling to a temperature of 6°C or lower, mixing and packaging the fermented egg white product.
In an embodiment, the egg white is pasteurized prior to addition to the water. Pasteurization may be carried out according to the methods commonly ap- plied in egg processing industry. In another embodiment, the egg white is not pas- teurized.
Egg white, optionally pasteurized, is added to water so as to provide an egg white product containing about 30 wt-% to about 80 wt-% of egg white. In an embodiment, egg white is added in an amount about 40 wt-% to about 70 wt-%. In another embodiment, the egg white is added in an amount of about 50 wt-% to about 60 wt-%. In a further embodiment, egg white is added in an amount of about 40 wt-%.
In addition to egg white, digestible carbohydrate(s) described above is added to the water. The carbohydrate(s) constitutes a culture medium to the — starter culture in the method. In addition, the carbohydrate(s) provides an appeal- ing sweet taste to the product. The carbohydrate(s) is added to water so as to pro- vide an egg white product containing about 0.25 wt-% to about 30 wt-% of carbo- hydrate(s) based on the weight of the product.
The starter culture is selected from a thermophilic starter, mesophilic — starter and a mixture thereof. The starter cultures suitable for use in the present invention are commercially available. The optimum fermentation conditions in- cluding fermentation temperature are provided by the suppliers. A skilled person may thus select optimum process conditions for each selected starter culture.
When thermophilic starter is used, the egg white base is cooled to 45°C or below. — When mesophilic starter is used, the egg white base is cooled to 36°C or below. In en an embodiment, a thermophilic starter is used in the method. In another embodi-
N ment, a mixture of thermophilic starters is used in the method. In an embodiment, 5 a blend of thermophilic starters of thermophilic bacteria Lactobacillus delbrueckii <?@ subsp. bulgaricus and Streptococcus thermophilus is used. - 30 In an embodiment of the method of the invention, besides egg white, at
E least one of egg yolk and whole egg is added to the egg white blend so as to provide
AN an egg white blend containing up to about 8 wt-% of egg yolk in total. In an embod-
I iment, the egg white blend contains about 2 wt-% to about 6 wt-% of egg yolk. In
N another embodiment, the egg white blend contains about 4 wt-% to about 5 wt-%
N 35 of eggyolk. In a further embodiment, the egg white blend contains about 4 wt-% of egg yolk.
The egg yolk and whole egg may be pasteurized or unpasteurized. Pas- teurization may be carried out according to the methods commonly applied in egg processing industry.
In an embodiment of the method of the invention, at least one of thick- 5 ening agent(s) and water retention agent(s) is included in the product. These agents are added to the egg white blend prior to the heat treatment. The thickening agent(s) is added so as to provide an egg white product containing up to about 0.5 wt-% thickening agent. In another embodiment, the egg white product contains about 0.2 wt-% to about 0.3 wt-% of the thickening agent(s). The water retention agent(s) is added so as to provide an egg white product containing up to about 2 wt-% based on the weight of the product. In another embodiment, the egg white product contains up to about 1.2 wt-% water retention agent(s). In a further em- bodiment, the egg white product contains about 0.5 wt-% to about 0.9 wt-% water retention agent(s).
Further ingredients may be introduced to the fermented egg white product. These substances may improve sensory properties, such as appearance, taste and colour, of the product. The substances include pieces of cereals, nuts, fruits and vegetables, sweet flavouring sauces, like chocolate and caramel sauces, without limiting thereto.
In an embodiment of the method of the invention, the method com- prises the steps of: - providing egg white, - providing digestible carbohydrate(s), - adding the egg white and the digestible carbohydrate(s) to water to provide an egg white blend, n - adding at least one of yolk, whole egg, thickening agent and water re-
N tention agent to the egg white blend, 5 - heating the egg white blend to a temperature of about 70°C to about = 88°C, specifically to about 85°C, for about 90 to about 360 sec, specifically for about — 30 120 sec,
E - cooling the egg white blend to a temperature at which a starter culture
N remains active,
I - adding the starter culture to the cooled egg white blend,
N - fermenting the egg white blend for about 3 hours to about 36 hours to
N 35 provide a fermented egg white product,
- cooling to a temperature of 6°C or lower, mixing and packaging the fermented egg white product.
The fermented egg white product produced by the method of the inven- tion exhibits a yoghurt-like structure and is in a drinkable or spoonable form de- pending on the ingredient composition and processing parameters.
The following example is presented for further illustration of the inven- tion without limiting the invention thereto.
Example 1
An egg white yoghurt was produced from the ingredients set forth in
Table 1 below.
Table 1
Citrus fibre was added to water and vigorously shaken for about 3 minutes. Starch and dextrose were then added to the citrus fiber-containing water — solution under vigorous stirring to provide a mixture.
Liquid egg white was pasteurized at 57°C for 210 sec. Liquid yolk was
M pasteurized at 64°C for 210 seconds. After pasteurization, they were added to the
S mixture to provide an egg white blend. The egg white blend was heated at 85°C for + 120 seconds. Then, the egg white blend was cooled to a temperature of about 43°C. = 20 Thermophilic starter culture was added to the egg white blend. Fermen-
T tation was carried out in a fermentation tank at 43*C for about 8 hours whereby a
E yoghurt product was obtained. The yoghurt product was cooled and packaged.
S EXAMPLE 2 5 An egg white yoghurt was produced from the ingredients set forth in
N 25 Table2 below in a similar manner as in example 1 except that a fruit preparation with a dry matter (DM) content of 31% was used instead of dextrose.
Table 2 33.85 sack | 09
Egg Yolk
Fruit Preparation (DM 31%
It will be obvious to a person skilled in the art that, as the technology advances, the inventive concept can be implemented in various ways. The inven- tion and its embodiments are not limited to the examples described above but may vary within the scope of the claims. ™
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Claims (16)
1. Milk-free and lactose-free fermented egg white product having a yoghurt-like structure and comprising about 2 wt-% to about 8 wt-% in total of yolk and about 30 wt-% to about 80 wt-% of egg white.
2. The product of claim 1, wherein the product comprises about 40 wt- % to about 70 wt-%, more specifically about 50 wt-% to about 60 wt-%, still more specifically about 40 wt-% of egg white.
3. The product of claim 1 or 2, wherein the product comprises whole egg.
4. The product of any one of the preceding claims, wherein the total amount of yolk of the product is from about 2 wt-% to about 6 wt-%, more specifically from about 4 wt-% to about 5 wt-%, still more specifically about 4 wt-
%.
5. The product of any one of the preceding claims, wherein the product comprises a thickening agent selected from plant based fiber(s) including oat fiber, linseed fiber, fruit fiber, such as citrus fiber, and a mixture thereof.
6. The product of claim 5, wherein the amount of the thickening agent of the product is up to about 0.5 wt-%, specifically from about 0.2 wt-% to about
0.3 wt-%.
7. The product of any one of the preceding claims, wherein the product comprises a water retention agent selected from starch, such as potato starch, corn starch, tapioca and a mixture thereof.
8. The product of claim 7, wherein the amount of the water retention agent of the product is up to about 2 wt-%, specifically up to about 1.2 wt-%, more & specifically from about 0.5 wt-% to about 0.9 wt-%.
N
9. The product of any one of the preceding claims, wherein the product S comprises a digestible carbohydrate selected from a sugar such as dextrose, 2 sucrose, a berry preparation, a fruit preparation, such as a mango purée, and a = mixture thereof. a
10. The product of claim 9, wherein the amount of the digestible x carbohydrate of the product is from about 0.25 wt-% to about 30 wt-% based on N the weight of the product. N
11. A method for producing milk-free and lactose-free fermented egg white product, comprising the steps of:
- providing egg white, - providing yolk, - providing digestible carbohydrate(s), - adding the egg white, yolk and the digestible carbohydrate(s) to water to provide an egg white blend, - heating the egg white blend to a temperature of about 70°C to about 88°C for about 90 to about 360 sec, - cooling the egg white blend to a temperature at which a starter culture remains active, - adding the starter culture to the cooled egg white blend, - fermenting the egg white blend for about 3 hours to about 36 hours to provide a fermented egg white product, - cooling to a temperature of 6°C or lower, mixing and packaging the fermented egg white product to provide a milk-free and lactose-free fermented egg white product having a yoghurt-like structure and having about 2 wt-% to about 8 wt-% in total of yolk and about 30 wt-% to about 80 wt-% of egg white.
12. The method of claim 11, comprising adding at least one of whole egg, thickening agent and water retention agent to the egg white blend.
13. The method of claim 11 or 12, wherein the heat treatment is carried out at about 85°C.
14. The method of any one of claims 11-13, wherein the heat treatment is carried out for about 120 sec.
15. The method of any one of claims 11-14, wherein the starter culture is selected from a thermophilic starter, mesophilic starter and a mixture thereof, specifically a mixture of thermophilic starters. n
16. The method of claim 15, wherein the egg white blend is cooled to N 45°C or below for the thermophilic starter, or to 36°C or below for the mesophilic N + starter. S O I a a N O <t LO O N O N
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FI20205402A FI130415B (en) | 2020-04-21 | 2020-04-21 | Milk-free and lactose-free fermented egg white product |
| PCT/FI2021/050293 WO2021214386A1 (en) | 2020-04-21 | 2021-04-20 | Fermented egg product |
| EP21722959.0A EP4138573A1 (en) | 2020-04-21 | 2021-04-20 | Fermented egg product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FI20205402A FI130415B (en) | 2020-04-21 | 2020-04-21 | Milk-free and lactose-free fermented egg white product |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| FI20205402A1 FI20205402A1 (en) | 2021-10-22 |
| FI130415B true FI130415B (en) | 2023-08-21 |
Family
ID=75769640
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| FI20205402A FI130415B (en) | 2020-04-21 | 2020-04-21 | Milk-free and lactose-free fermented egg white product |
Country Status (3)
| Country | Link |
|---|---|
| EP (1) | EP4138573A1 (en) |
| FI (1) | FI130415B (en) |
| WO (1) | WO2021214386A1 (en) |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6432466B2 (en) * | 2000-01-14 | 2002-08-13 | Dreyer's Grand Ice Cream, Inc. | Frozen dessert products and method of production |
| JP5221467B2 (en) * | 2009-07-31 | 2013-06-26 | キユーピー株式会社 | Frozen dessert |
-
2020
- 2020-04-21 FI FI20205402A patent/FI130415B/en active
-
2021
- 2021-04-20 EP EP21722959.0A patent/EP4138573A1/en active Pending
- 2021-04-20 WO PCT/FI2021/050293 patent/WO2021214386A1/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| FI20205402A1 (en) | 2021-10-22 |
| WO2021214386A1 (en) | 2021-10-28 |
| EP4138573A1 (en) | 2023-03-01 |
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