ES2380965B1 - Egg replacement composition, egg reconstitution, food product and corresponding reconstitution procedure - Google Patents
Egg replacement composition, egg reconstitution, food product and corresponding reconstitution procedure Download PDFInfo
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- ES2380965B1 ES2380965B1 ES201230348A ES201230348A ES2380965B1 ES 2380965 B1 ES2380965 B1 ES 2380965B1 ES 201230348 A ES201230348 A ES 201230348A ES 201230348 A ES201230348 A ES 201230348A ES 2380965 B1 ES2380965 B1 ES 2380965B1
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- 239000000203 mixture Substances 0.000 title claims abstract description 52
- 235000013305 food Nutrition 0.000 title claims abstract description 13
- 238000000034 method Methods 0.000 title claims abstract description 9
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims abstract description 14
- 108010058846 Ovalbumin Proteins 0.000 claims abstract description 10
- 235000013601 eggs Nutrition 0.000 claims description 56
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 9
- 239000008158 vegetable oil Substances 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 102000002322 Egg Proteins Human genes 0.000 claims description 8
- 108010073771 Soybean Proteins Proteins 0.000 claims description 8
- 235000000832 Ayote Nutrition 0.000 claims description 7
- 235000009854 Cucurbita moschata Nutrition 0.000 claims description 7
- 240000001980 Cucurbita pepo Species 0.000 claims description 7
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- 108010000912 Egg Proteins Proteins 0.000 claims description 7
- 235000015136 pumpkin Nutrition 0.000 claims description 7
- 229940001941 soy protein Drugs 0.000 claims description 7
- 239000012141 concentrate Substances 0.000 claims description 6
- 210000002969 egg yolk Anatomy 0.000 claims description 6
- 230000000694 effects Effects 0.000 claims description 5
- 235000013311 vegetables Nutrition 0.000 claims description 5
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 3
- 108010084695 Pea Proteins Proteins 0.000 claims description 3
- 210000000969 egg white Anatomy 0.000 claims description 3
- 235000014103 egg white Nutrition 0.000 claims description 3
- 235000013345 egg yolk Nutrition 0.000 claims description 3
- 235000019702 pea protein Nutrition 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims description 2
- 108010088751 Albumins Proteins 0.000 claims 1
- 102000009027 Albumins Human genes 0.000 claims 1
- 101100281682 Danio rerio fsta gene Proteins 0.000 claims 1
- 235000010469 Glycine max Nutrition 0.000 claims 1
- 102220547770 Inducible T-cell costimulator_A23L_mutation Human genes 0.000 claims 1
- 235000019568 aromas Nutrition 0.000 claims 1
- 235000013312 flour Nutrition 0.000 claims 1
- 229940092253 ovalbumin Drugs 0.000 claims 1
- 239000002245 particle Substances 0.000 claims 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 10
- 235000012000 cholesterol Nutrition 0.000 description 5
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- 238000008214 LDL Cholesterol Methods 0.000 description 4
- 108010028554 LDL Cholesterol Proteins 0.000 description 4
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- 235000019155 vitamin A Nutrition 0.000 description 3
- 239000011719 vitamin A Substances 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 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 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
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- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
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- 229910052698 phosphorus Inorganic materials 0.000 description 2
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- 102000004169 proteins and genes Human genes 0.000 description 2
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- 229930003231 vitamin Natural products 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 235000010374 vitamin B1 Nutrition 0.000 description 2
- 239000011691 vitamin B1 Substances 0.000 description 2
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- 239000011716 vitamin B2 Substances 0.000 description 2
- 235000019160 vitamin B3 Nutrition 0.000 description 2
- 239000011708 vitamin B3 Substances 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 230000002730 additional effect Effects 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 230000005800 cardiovascular problem Effects 0.000 description 1
- 210000000991 chicken egg Anatomy 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 235000006796 hypocaloric diet Nutrition 0.000 description 1
- 210000000987 immune system Anatomy 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 210000004877 mucosa Anatomy 0.000 description 1
- 235000012459 muffins Nutrition 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000002028 premature Effects 0.000 description 1
- 235000021075 protein intake Nutrition 0.000 description 1
- 230000001603 reducing effect Effects 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 229940124549 vasodilator Drugs 0.000 description 1
- 239000003071 vasodilator agent Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 230000004580 weight loss Effects 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
- A23L15/35—Egg substitutes
-
- 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
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Composición sustitutiva del huevo que comprende albúmina de huevo y un aislado de proteína vegetal. Asimismo la invención se refiere a una reconstitución de huevo y a un producto alimenticio realizados a partir de la composición. Finalmente, la invención propone un procedimiento para reconstituir la composición sustitutiva del huevo según la invención.Egg replacement composition comprising egg albumin and a vegetable protein isolate. The invention also relates to an egg reconstitution and a food product made from the composition. Finally, the invention proposes a process for reconstituting the egg replacement composition according to the invention.
Description
Composición sustitutiva del huevo, reconstitución de huevo, producto alimenticio y procedimiento de reconstitución correspondiente. Egg replacement composition, egg reconstitution, food product and corresponding reconstitution procedure.
Campo de la invención Field of the Invention
5 La invención se refiere a una composición sustitutiva del huevo, así como a una reconstitución de huevo a partir de dicha composición, a un producto alimenticio y a un procedimiento de reconstitución de la composición según la invención. The invention relates to an egg replacement composition, as well as an egg reconstitution from said composition, a food product and a method of reconstituting the composition according to the invention.
Estado de la técnica State of the art
El huevo, y en especial el huevo de gallina, se usa de forma generalizada en la cocina debido a su valor nutricional, 10 su sabor y sus propiedades como ingrediente aglomerante, colorante, aromatizante y otros. The egg, and especially the chicken egg, is widely used in the kitchen due to its nutritional value, its flavor and its properties as a binder, coloring, flavoring and other ingredients.
No obstante, el huevo tiene algunos inconvenientes destacables. En primer lugar es un alimento perecedero y no suele ser aconsejable consumirlo más de tres semanas después de que haya sido puesto por la gallina. Otro inconveniente importante consiste en su alto contenido en colesterol y grasas saturadas. La ingesta habitual de huevos tiene asociado un incremento del LDL-Colesterol, popularmente conocido como colesterol malo. Niveles However, the egg has some notable disadvantages. In the first place it is a perishable food and it is usually not advisable to consume it more than three weeks after it has been put in by the hen. Another important drawback is its high cholesterol and saturated fat content. The usual intake of eggs is associated with an increase in LDL-Cholesterol, popularly known as bad cholesterol. Levels
15 elevados de LDL-Colesterol están asociados a un mayor riesgo de desarrollo de enfermedades cardiovasculares. 15 elevated LDL-Cholesterol are associated with an increased risk of cardiovascular disease development.
Para solventar el problema de la ingesta excesiva de huevos es conocido desechar la yema del huevo que es la parte que contiene el colesterol y las grasas saturadas. No obstante, la textura de la clara por sí sola no es igual que la del huevo entero. Por otra parte, organolépticamente tampoco sabe igual. To solve the problem of excessive intake of eggs it is known to discard the egg yolk which is the part that contains cholesterol and saturated fats. However, the texture of the egg white alone is not the same as that of the whole egg. On the other hand, organoleptic does not taste the same either.
Sumario de la invención Summary of the invention
20 La invención tiene como finalidad proporcionar una composición sustitutiva del huevo del tipo indicado al principio, que permita preparar productos alimenticios que normalmente se prepararían con huevo, pero que no contenga colesterol. The purpose of the invention is to provide an egg substitute composition of the type indicated at the beginning, which allows preparing food products that would normally be prepared with eggs, but which does not contain cholesterol.
Esta finalidad se consigue mediante una composición sustitutiva del huevo del tipo indicado al principio, caracterizada porque comprende albúmina de huevo y un aislado de proteína vegetal. This purpose is achieved by an egg replacement composition of the type indicated at the beginning, characterized in that it comprises egg albumin and a vegetable protein isolate.
25 En la invención por “aislado” se entiende una composición en polvo con un porcentaje de proteína superior al 90% p/p (peso/peso). In the invention, "isolated" means a powder composition with a percentage of protein greater than 90% w / w (weight / weight).
Volviendo a la invención, la albúmina de huevo asume el papel de la clara. La proteína vegetal se encarga de reemplazar la yema. La proteína vegetal está exenta de colesterol y grasas saturadas por lo tanto elimina las desventajas de la propia yema. El hecho de que la proteína sea un aislado de proteína vegetal tiene un efecto Returning to the invention, egg albumin assumes the role of white. Vegetable protein is responsible for replacing the yolk. Vegetable protein is free of cholesterol and saturated fats therefore eliminates the disadvantages of the yolk itself. The fact that the protein is a vegetable protein isolate has an effect
30 beneficioso adicional sobre la textura de la composición una vez reconstituida para ser consumida, ya que la textura se asemeja a la de un huevo batido. An additional benefit on the texture of the composition once reconstituted to be consumed, since the texture resembles that of a beaten egg.
También es importante destacar que de la combinación de elementos indicada se desprende la ventaja adicional que ninguno de estos elementos presenta gluten. Esto tiene como efecto adicional que la composición puede ser consumida por personas celíacas. It is also important to note that the combination of elements indicated shows the additional advantage that none of these elements has gluten. This has as an additional effect that the composition can be consumed by celiac people.
35 Además, la invención abarca una serie de características preferentes que son objeto de las reivindicaciones dependientes y cuya utilidad se pondrá de relieve más adelante en la descripción detallada de una forma de realización de la invención. Furthermore, the invention encompasses a series of preferred features that are the subject of the dependent claims and whose usefulness will be highlighted later in the detailed description of an embodiment of the invention.
Preferentemente, el aislado de proteína vegetal es aislado de soja. La soja presenta un gran número de virtudes debido a que contiene un gran número de aminoácidos esenciales para el cuerpo humano y no tiene LDL-Colesterol. Preferably, the vegetable protein isolate is isolated from soy. Soy has a large number of virtues because it contains a large number of essential amino acids for the human body and does not have LDL-Cholesterol.
40 Por otra parte, la soja es especialmente recomendable para dietas hipocalóricas ya que su aportación proteica evita la pérdida de masa muscular durante la pérdida de peso. Finalmente, cabe destacar que entre sus componentes la proteína de soja tiene elementos también presentes en el huevo tales como las vitaminas A, B1, B2, B3 y E, y minerales como calcio, fósforo, potasio, hierro, cobre, selenio, manganeso y yodo, de forma que sustituye de manera especialmente satisfactoria a la yema del huevo. 40 On the other hand, soy is especially recommended for hypocaloric diets since its protein intake prevents the loss of muscle mass during weight loss. Finally, it should be noted that among its components soy protein has elements also present in the egg such as vitamins A, B1, B2, B3 and E, and minerals such as calcium, phosphorus, potassium, iron, copper, selenium, manganese and iodine, so that it replaces the egg yolk in a particularly satisfactory way.
45 Alternativamente, el aislado de proteína vegetal es un aislado de proteína de guisante, el cual también tiene propiedades reductoras del LDL-Colesterol y vasodilatadoras y permite obtener una textura similar a la del huevo batido. Todo ello conduce a que sea un alimento muy recomendable a nivel cardiovascular. También gran parte de las vitaminas del huevo, y en particular de la yema, están presentes en la proteína del guisante. Así, el guisante tiene vitaminas A, C, B1, B2 y B3 y minerales como el calcio, fósforo y hierro. Alternatively, the vegetable protein isolate is a pea protein isolate, which also has LDL-Cholesterol and vasodilator reducing properties and makes it possible to obtain a texture similar to that of beaten egg. All this leads to it being a highly recommended food at the cardiovascular level. Also much of the vitamins in the egg, and in particular the yolk, are present in the pea protein. Thus, the pea has vitamins A, C, B1, B2 and B3 and minerals such as calcium, phosphorus and iron.
50 Preferentemente la composición según la invención comprende una proporción de aislado de proteína vegetal comprendida entre el 50% y el 70% p/p y una proporción de albúmina de huevo de entre el 20% y 40% p/p. Preferably, the composition according to the invention comprises a proportion of vegetable protein isolate between 50% and 70% w / w and a proportion of egg albumin between 20% and 40% w / w.
ES 2 380 965 Al ES 2 380 965 Al
A pesar de no ser esencial para la invención, en aquellas aplicaciones en las que se desee que sea perceptible el sabor a huevo y por lo tanto deba destacarse las propiedades organolépticas del huevo, como por ejemplo una tortilla, es preferente que la composición comprenda un aroma de huevo. Despite not being essential for the invention, in those applications in which it is desired that the egg flavor is perceptible and therefore the organoleptic properties of the egg, such as an omelet, should be highlighted, it is preferred that the composition comprises a egg scent
5 En una forma de realización preferente de la invención, la composición también comprende un colorante que es concentrado vegetal de calabaza. Por un lado, la calabaza aporta vitamina D y contiene �-caroteno que al ser ingerido se transforma en vitamina A en la mucosa del intestino delgado. De entre las propiedades más destacables del �-caroteno se puede destacar sus propiedades antioxidantes, reducción de los problemas cardiovasculares e incremento de la eficiencia del sistema inmunitario. Alternativamente a la calabaza se podría utilizar el concentrado In a preferred embodiment of the invention, the composition also comprises a dye that is pumpkin vegetable concentrate. On the one hand, pumpkin provides vitamin D and contains �-carotene which, when ingested, is transformed into vitamin A in the mucosa of the small intestine. Among the most outstanding properties of �-carotene can be noted its antioxidant properties, reduction of cardiovascular problems and increased efficiency of the immune system. Alternatively to the pumpkin you could use the concentrate
10 vegetal de zanahoria. 10 carrot vegetable
Otro de los problemas que se plantea la invención consiste en que la composición tenga una fecha caducidad los más larga posible. Así, preferentemente, la composición es un preparado en polvo. La ausencia de agua evita una caducidad prematura de la composición. Another problem raised by the invention is that the composition has an expiration date as long as possible. Thus, preferably, the composition is a powder preparation. The absence of water prevents premature expiration of the composition.
La invención también se plantea el problema de proponer un producto listo para consumir de forma similar a un The invention also poses the problem of proposing a product ready to be consumed in a manner similar to a
15 huevo. En especial, la invención propone una reconstitución de huevo que comprende agua, aceite vegetal y una proporción comprendida entre el entre 12 y 20% p/p de una composición sustitutiva del huevo según la invención. Esta reconstitución puede ser comercializada en envases tipo tetra pack o botella y ser utilizada de forma simple ya que su textura es similar a la de un huevo batido. 15 egg In particular, the invention proposes an egg reconstitution comprising water, vegetable oil and a proportion between 12 and 20% w / w of an egg replacement composition according to the invention. This reconstitution can be marketed in tetra pack or bottle type containers and be used simply because its texture is similar to that of a beaten egg.
Finalmente, la invención propone también un procedimiento de reconstitución de una composición sustitutiva del Finally, the invention also proposes a procedure for reconstitution of a replacement composition of the
20 huevo que comprende las etapas de añadir progresivamente a un 12 y 20% p/p de la composición sustitutiva del huevo entre un 60 y 70% p/p de agua mezclando de forma ininterrumpida y añadir progresivamente a la mezcla obtenida entre un 15 y 25% p/p de aceite vegetal y emulsionar el conjunto hasta obtener una textura uniforme. 20 egg comprising the steps of progressively adding to 12 and 20% w / w of the egg replacement composition between 60 and 70% w / w of water mixing continuously and gradually adding to the mixture obtained between 15 and 25% w / w vegetable oil and emulsify the whole until a uniform texture is obtained.
Descripción detallada de unas formas de realización de la invención Detailed description of embodiments of the invention
La invención también abarca otras características de detalle ilustradas en la descripción detallada de unas formas de 25 realización de la invención. The invention also encompasses other detail features illustrated in the detailed description of embodiments of the invention.
En su forma más general, la composición sustitutiva del huevo comprende los componentes comprendidos en los siguientes rangos de porcentaje en peso: In its most general form, the egg replacement composition comprises the components included in the following weight percentage ranges:
- Componente Component
- Porcentaje en peso [% p/p] Weight percentage [% w / w]
- Proteína de soja Soy protein
- 50-70 50-70
- Albúmina de huevo en polvo Powdered egg albumin
- 20-40 20-40
- Sal Salt
- 2,5-4,5 2.5-4.5
- Azúcar blanco White sugar
- 2,5-4,5 2.5-4.5
- Concentrado vegetal de calabaza Pumpkin Vegetable Concentrate
- 1-2,5 1-2.5
- Aroma de huevo Egg scent
- 1,5-3 1.5-3
La variación del porcentaje de cada uno de estos componentes permitirá mejorar las características que se precisen 30 para cada aplicación particular, como por ejemplo la textura, el contenido en vitaminas, etc… The variation of the percentage of each of these components will improve the characteristics required for each particular application, such as texture, vitamin content, etc ...
Por otra parte, en un ejemplo de realización preferente la composición sustitutiva del huevo comprende los siguientes porcentajes: On the other hand, in a preferred embodiment, the egg replacement composition comprises the following percentages:
- Componente Component
- Porcentaje en peso [% p/p] Weight percentage [% w / w]
- Proteína de soja Soy protein
- 60 60
- Albúmina de huevo en polvo Powdered egg albumin
- 28,82 28.82
- Sal Salt
- 3,53 3.53
- Azúcar blanco White sugar
- 3,53 3.53
- Concentrado vegetal de calabaza Pumpkin Vegetable Concentrate
- 1,77 1.77
- Aroma de huevo Egg scent
- 2,35 2.35
ES 2 380 965 Al ES 2 380 965 Al
Esta composición se presenta en forma de preparado en polvo que debe ser reconstituida en el momento de ser consumida. Para reconstituir la composición ésta debe mezclarse con agua y aceite vegetal. Un ejemplo de reconstitución según la invención consiste en las siguientes proporciones: This composition is presented as a powdered preparation that must be reconstituted at the time of consumption. To reconstitute the composition it must be mixed with water and vegetable oil. An example of reconstitution according to the invention consists of the following proportions:
- Componente Component
- Porcentaje en peso [% p/p] Weight percentage [% w / w]
- Agua Water
- 64 64
- Aceite de oliva Olive oil
- 19 19
- Composición sustitutiva del huevo Egg replacement composition
- 17 17
Para la reconstitución de un huevo normal de un peso estimado en 60 gramos, se coloca en un recipiente 10,2 g de composición sustitutiva del huevo según la invención. En una segunda etapa se añade lentamente 38,4 g de agua mientras se remueve la mezcla evitando la formación de grumos. Finalmente se añaden 11,4 g de aceite de oliva y For the reconstitution of a normal egg of an estimated weight of 60 grams, 10.2 g of egg replacement composition according to the invention is placed in a container. In a second stage, 38.4 g of water is slowly added while stirring the mixture, avoiding the formation of lumps. Finally, 11.4 g of olive oil are added and
5 se bate vigorosamente con un batidor hasta lograr la emulsión del la mezcla de agua, composición sustitutiva del huevo y aceite de oliva. En este caso, la proteína de soja actúa como emulsionante. 5 beat vigorously with a whisk until the emulsion of the water mixture, egg replacement composition and olive oil is achieved. In this case, soy protein acts as an emulsifier.
Finalmente, esta emulsión presenta la textura de un huevo batido, a partir del cual se puede elaborar cualquier producto alimenticio que requiera el uso de huevos, como por ejemplo una tortilla, magdalenas, pasteles, productos 10 lácteos o similares. Finally, this emulsion has the texture of a beaten egg, from which you can make any food product that requires the use of eggs, such as an omelet, muffins, cakes, dairy products or the like.
ES 2 380 965 Al ES 2 380 965 Al
Claims (12)
- Categoría Category
- 56 Documentos citados Reivindicaciones afectadas 56 Documents cited Claims Affected
- X X
- US 2005181113 A1 ( BODOR JANOS ) 18/08/2005, resumen; reivs. 1, 6 y 13. 1,2,4,5,8,10 US 2005181113 A1 (BODOR JANOS) 08/18/2005, summary; reivs. 1, 6 and 13. 1,2,4,5,8,10
- X X
- EP 1452098 A1 (UNILEVER NV ET AL.) 01/09/2004, resumen y reiv. 1. 1-4 y 10 EP 1452098 A1 (UNILEVER NV ET AL.) 01/09/2004, summary and reiv. one. 1-4 and 10
- X X
- US 2005196513 A1 (LEWIS DAVID A ET AL.) 08/09/2005, reivs. 1-3 y 18. 1 y 2 US 2005196513 A1 (LEWIS DAVID A ET AL.) 08/09/2005, reivs. 1-3 and 18. 1 and 2
- X X
- CA 2346559 A1 (FOCO ) 20/04/2000, reiv. 10. 1, 3, 8 y 10 CA 2346559 A1 (FOCUS) 04/20/2000, reiv. 10. 1, 3, 8 and 10
- X X
- JP 8298963 A (BEKUTORU KK ) 19/11/1996, (resumen) BASE DE DATOS WPI [en línea], Thomson Corp., Philadelphia, USA, [recuperado el 18/04/2012]. Recuperado de WPI en EPOQUENET, (EPO), DW199705, Nº DE ACCESO1997-045800 [05] 1, 7 y 8 JP 8298963 A (BEKUTORU KK) 11/19/1996, (summary) WPI DATABASE [online], Thomson Corp., Philadelphia, USA, [retrieved 04/18/2012]. Recovered from WPI in EPOQUENET, (EPO), DW199705, ACCESS Nº1997-045800 [05] 1, 7 and 8
- Categoría de los documentos citados X: de particular relevancia Y: de particular relevancia combinado con otro/s de la misma categoría A: refleja el estado de la técnica O: referido a divulgación no escrita P: publicado entre la fecha de prioridad y la de presentación de la solicitud E: documento anterior, pero publicado después de la fecha de presentación de la solicitud Category of the documents cited X: of particular relevance Y: of particular relevance combined with other / s of the same category A: reflects the state of the art O: refers to unwritten disclosure P: published between the priority date and the date of priority submission of the application E: previous document, but published after the date of submission of the application
- El presente informe ha sido realizado • para todas las reivindicaciones • para las reivindicaciones nº: This report has been prepared • for all claims • for claims no:
- Fecha de realización del informe 20.04.2012 Date of realization of the report 20.04.2012
- Examinador A. Maquedano Herrero Página 1/4 Examiner A. Maquedano Herrero Page 1/4
- Novedad (Art. 6.1 LP 11/1986) Novelty (Art. 6.1 LP 11/1986)
- Reivindicaciones Reivindicaciones 6, 7, 9, 11 1-5, 8, 10 SI NO Claims Claims 6, 7, 9, 11 1-5, 8, 10 IF NOT
- Actividad inventiva (Art. 8.1 LP11/1986) Inventive activity (Art. 8.1 LP11 / 1986)
- Reivindicaciones Reivindicaciones 6, 9, 11 1-5, 7, 8, 10 SI NO Claims Claims 6, 9, 11 1-5, 7, 8, 10 IF NOT
- Documento Document
- Número Publicación o Identificación Fecha Publicación Publication or Identification Number publication date
- D01 D01
- US 2005181113 A1 ( BODOR JANOS) 18.08.2005 US 2005181113 A1 (BODOR JANOS) 18.08.2005
- D02 D02
- EP 1452098 A1 (UNILEVER NV et al.) 01.09.2004 EP 1452098 A1 (UNILEVER NV et al.) 01.09.2004
- D03 D03
- US 2005196513 A1 (LEWIS DAVID A et al.) 08.09.2005 US 2005196513 A1 (LEWIS DAVID A et al.) 08.09.2005
- D04 D04
- CA 2346559 A1 (FOCO) 20.04.2000 CA 2346559 A1 (FOCUS) 04.20.2000
- D05 D05
- JP 8298963 A (BEKUTORU KK ) 19.11.1996 JP 8298963 A (BEKUTORU KK) 19.11.1996
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES201230348A ES2380965B1 (en) | 2012-03-08 | 2012-03-08 | Egg replacement composition, egg reconstitution, food product and corresponding reconstitution procedure |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES201230348A ES2380965B1 (en) | 2012-03-08 | 2012-03-08 | Egg replacement composition, egg reconstitution, food product and corresponding reconstitution procedure |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| ES2380965A1 ES2380965A1 (en) | 2012-05-22 |
| ES2380965B1 true ES2380965B1 (en) | 2013-01-24 |
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| Application Number | Title | Priority Date | Filing Date |
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| ES201230348A Expired - Fee Related ES2380965B1 (en) | 2012-03-08 | 2012-03-08 | Egg replacement composition, egg reconstitution, food product and corresponding reconstitution procedure |
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Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08298963A (en) * | 1995-03-06 | 1996-11-19 | Bekutoru Kk | Egg-like food and its production |
| JP2002527044A (en) * | 1998-10-14 | 2002-08-27 | フオコ | Method and composition for replacing a portion of the total egg fluid in breads with a composition comprising powdered egg white or others |
| DE60313732T2 (en) * | 2003-02-21 | 2008-01-24 | Unilever N.V. | Replacement product concentrate and liquid replacement product of egg |
| CA2554315A1 (en) * | 2004-02-13 | 2005-09-01 | Unilever Plc | Egg replacer composition and method for making a bakery product therewith |
| WO2005082170A1 (en) * | 2004-02-27 | 2005-09-09 | Byron Australia Pty Ltd | Egg-like food product |
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2012
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| Publication number | Publication date |
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| ES2380965A1 (en) | 2012-05-22 |
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