RU2536135C1 - Egg substitute composition - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: egg substitute composition includes a mixture of maize starch with acetylated distarch phosphate at a ratio of 4:1-5:1, a mixture of kappa-carrageenan with pectin at a ratio of 1.5:1-2:1 and other additives at the following components ratio, wt %: mixture of maize starch with acetylated distarch phosphate - 85-90; mixture of kappa-carrageenan with pectin - 7-11; soya bean lecithin - 0.5-1.5; food salt - 0.3-0.5; riboflavin food colorant - 0.2-0.5; egg flavouring agent - 1.5-2.0.

EFFECT: invention allows to produce a composition that substitutes egg and egg powder, contains no cholesterol and does not cause allergic response to egg products.

3 tbl, 5 ex

Description

The invention relates to the food industry, namely the production of egg substitutes and can be used in the baking and confectionery industries, the production of mayonnaise, in diet food and cooking.

A known composition of an egg replacer containing corn protein in an amount of 35-60 wt.%, Skimmed milk powder in an amount of 25-35 wt.% And whey milk powder in an amount of 5-15 wt.% (See RF Patent No. 2450549, IPC cl A23L 1/32, 2011).

According to the invention, corn protein, skimmed milk powder with a content of 32-33 wt.% Protein, whey powder with a content of 5-15 wt.% Protein, and a complex of plant phospholipids in an amount of up to 37-45 wt.% Are used. The ingredients are ground in a mill and then sequentially loaded into the reactor tank for dispersion and mixing in water at a temperature of about 50-55 ° C with constant stirring. Next, the solution is homogenized by recirculating it through a dispersant. The finished product is obtained by spray drying the above mixture on a spray dryer.

The multistage and complexity of the preparation of this composition is its disadvantage.

Another egg substitute composition is known, including carbohydrate sources, a thickener, lecithin, salt, food coloring and flavoring (see RF Patent No. 2360537, IPC class A23L 1/32, 2005).

In the composition of this composition, in terms of dry matter, 35-85 wt.% Protein, 10-50 wt.% Oil, 0.5-15 wt.% Carbohydrates, as well as 0.43 wt.% Pectin, 0.34 wt.% lecithin, 0.64 wt.% salt, 0.01 wt.% food color (30% carotene) and 0.26 wt.% flavor.

The disadvantage of this composition in the low values of physico-chemical and organoleptic characteristics of the products in which it is used. The rheological properties of these products differ significantly from the rheological properties of products made from natural eggs.

The technical result of the development is to eliminate the noted drawbacks.

This is achieved due to the fact that in the composition of the egg substitute, including carbohydrates, thickener, lecithin, salt, food coloring and flavoring, a mixture of corn starch with dichramphosphate acetylated in a ratio of 4: 1-5: 1 is used as a source of carbohydrates, as a thickener - a mixture of kappa-carrageenan with pectin in a ratio of 1.5: 1-2: 1, riboflavin is used as a food coloring, and flavoring (egg) is used as a flavoring agent in the following ratio, wt.%:

corn starch mixture with acetylated with dichromatic phosphate 85-90 a mixture of kappa-carrageenan with pectin 7-11 soya lecithin 0.5-1.5 food salt 0.3-0.5 food coloring (riboflavin) 0.2-0.5 flavoring (egg) 1.5-2.0

A mixture of corn starch with acetylated dichromophosphate upon dilution of the claimed composition with water gives the finished product a viscous structure. A mixture of kappa-carrageenan and pectin forms a bound viscous mass. This mixture, together with acetylated dichromatic phosphate during cooking, performs the function of egg white. In an optimized ratio, these mixtures form a baking structure and an omelet structure. Soy lecithin gives friability to the consistency of both omelet and baking. If lecithin is not used, products made from egg substitutes acquire a “rubber” consistency. Salt, food coloring (riboflavin), flavoring (egg) form such organoleptic properties of the product as taste and color.

According to the invention, corn starch is used according to GOST R 51985-2002, crosslinked acetylated dicarchalphosphate "Pregeflo PJ 20" (food additive E1414), products of the company "Roquette Freres" (France), kappa-carrageenan semi-refined Bengel MBF 721 (food additive E407a), manufacturer company Shemberg (Philippines), pectin (food supplement E440) GOST 29186-91, soy lecithin (food supplement E322) GOST R 53970-2010, food table salt GOST R 51575-2000, food coloring riboflavin (food additive E101) GOST R 52481- 2010, flavoring (egg) GOST R 52177-2003. All raw materials used for the production of mixtures must comply with the provisions of clause 3.6 of the sanitary-epidemiological rules and standards "Hygienic requirements for food safety and nutritional value. SanPiN 2.3.2.1078-01", approved. The chief state sanitary doctor of the Russian Federation 06.11.2001.

The invention is illustrated by examples.

Example 1. For the production of 100 kg of egg substitute composition, take 90 kg of a mixture consisting of corn starch with dichramphosphate acetylated in a ratio of 4: 1 and 7.0 kg of a mixture of kappa-carrageenan with pectin in a ratio of 1.5: 1, the components are mixed, alternately adding 0.5 kg of soya lecithin, 0.5 kg of table salt, 0.5 kg of food coloring (riboflavin) and 1.5 kg of flavoring (egg). The mixture is homogenized until a color uniform mass is obtained.

Examples 2-5. Prepare a composition of the components of example 1. The quantitative composition of the components are presented in table 1.

Table 1 The components of the composition, wt.% Song Compositions one 2 3 four A mixture of corn starch with acetylated dichramophosphate 90 85 93 83 A mixture of kappa-carrageenan with pectin 7 eleven 5,0 12 Soya lecithin 0.5 1,5 0.4 2.0 Common salt 0.5 0.3 0.2 0.8 Food Coloring (Riboflavin) 0.5 0.2 0.2 0.7 Fragrance (egg) 1,5 2.0 1,2 1,5 The ratio of corn starch and acetylated dicarchalphosphate 4: 1 5: 1 4,5: 1 5.5: 1 The ratio of kappa-carrageenan and pectin 1.5: 1 2: 1 1: 1 2.5: 1

To test the compositions of the examples prepared egg substitutes. When baking bakery products, add 2 teaspoons of water for every 100 g of composition. For comparison, similar products are simultaneously prepared from an egg replacer of a known composition adopted as a prototype of the present invention.

For baking bread, dough is made from 10 kg of flour, 0.15 kg of salt, 0.25 kg of yeast and 0.15 kg of egg substitute. The amount of egg substitute affects the hardness of the product and its organoleptic properties: an increase in its content leads to an unnecessary increase in the hardness of the products, and a decrease leads to a decrease in the preservation of the shape of the products during transportation. Fermentation dough is carried out at a temperature of 30 ° C. The dough pieces are molded manually and after the final proofing is baked in the oven for 20 minutes at a temperature of 220 ° C. The test results of bakery products are presented in table 2.

table 2 Bakery quality indicators Egg substitute samples: By examples According to the prototype one 2 3 four The specific volume of bread, g / cm ³ 372 380 353 355 352 Porosity,% 80 78 70 72 70 Form stability, N / A 0.54 0.56 0.4 0.43 0.41

As can be seen from table 2, the use of an egg substitute according to the invention (examples 1 and 2) provides an increase in the specific volume of bread, better porosity, shape stability compared to samples of bread made using egg substitutes, the composition of which differs from the optimized one (examples 3 and 4) as well as with a bread sample prepared using a well-known egg substitute.

When preparing the egg substitute for omelet, 100 ml of water is added to 30 g of the composition. Substitute eggs are mixed with milk, add salt and mix thoroughly. The finished omelette mixture is poured into a portioned pan with vegetable oil and fried for 5-7 minutes. As soon as the omelet is thickened, the edges of the omelet are bent on both sides, giving it the shape of an oblong pie. For comparison, an omelet is prepared at the same time from an egg substitute of a known composition. The results of organoleptic studies of product samples are presented in table 3.

Table 3 Organoleptic indicators Egg substitute samples: by examples According to the prototype one 2 3 four Appearance Mass evenly distributed The mass is not evenly distributed. The mass is not evenly distributed. Color Yellowish Cream Cream Taste and smell Omelette Not typical of omelets Very salty

As follows from table 3, only omelettes prepared from the composition according to the invention (examples 1 and 2) differ in appearance, color, taste and smell characteristic of this type of product from natural eggs.

When using egg substitute compositions of the optimal composition, prepared by mixing all the ingredients contained in them in an arbitrary sequence, and not in the form of mixtures of corn starch with acetylated dicramphosphate and kappa-carrageenan with pectin, the physicochemical and organoleptic characteristics of the finished product remain at the level of the prototype .

The proposed composition replaces the egg and egg powder, does not contain cholesterol and can not cause allergic reactions to egg products, can be used to feed patients, including diabetes, as well as people in need of special nutrition, such as athletes.

Claims (1)

The composition of the egg substitute, including carbohydrates, a thickener, lecithin, salt, food coloring and flavoring, characterized in that as a source of carbohydrates use a mixture of corn starch with dichramphosphate acetylated in a ratio of 4: 1-5: 1, as a thickener - a mixture of kappa- carrageenan with pectin in a ratio of 1.5: 1-2: 1, riboflavin is used as a food coloring, and egg is used as a flavoring agent in the following ratio of components,% wt .:
corn starch mixture with acetylated with dichromatic phosphate 85-90 a mixture of kappa-carrageenan with pectin 7-11 soya lecithin 0.5-1.5 food salt 0.3-0.5 food coloring riboflavin 0.2-0.5 flavor egg 1.5-2.0