Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Poultry egg is basic ingredient
Patent
1997-09-15
1999-09-07
Weier, Anthony J.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Poultry egg is basic ingredient
426429, A23L 132, A23L 128
Patent
active
059484632
DESCRIPTION:
BRIEF SUMMARY
The method relates to a method of manufacturing a cholesterol-reduced, dietetic whole egg or egg yolk product. The invention is further directed to a cholesterol-enriched mixture, which is produced as a byproduct in this method, and to the use thereof in the manufacture of, in particular, medicinal or technical products.
A method of this generic type for manufacturing a dietetic, cholesterol-reduced whole egg or egg yolk product is disclosed in WO 93/14649. In the known method, the egg starting product is firstly dried and the dried egg substance is then extracted with a treatment agent based on a vegetable food oil. For the purpose of the extraction, the egg substance is suspended in the treatment medium, the suspension left to stand for a defined reaction period and then the volume of the treatment agent used is removed from the suspension in a de-oiling step. During the reaction period the lipid fraction of the egg starting product distributes itself uniformly in the treatment agent which is also lipophilic. The treatment agent removed in the de-oiling step thus contains a significant proportion of the lipid components of the egg starting product, amongst which in particular is the egg yolk cholesterol. If the extraction step is repeated a number of times, the lipid fraction of the egg starting product can be replaced completely by the e.g. vegetable food oil used as the treatment agent. A guaranteed cholesterol-reduced product is thus produced which contains absolutely no components which are questionable as regards foodstuff regulations.
The known method requires a relatively large amount of treatment agent. In order to maintain the duration of the method within limits to some extent, it is also necessary that the de-oiling step be performed by means of centrifugation. A rapid removal of the treatment agent is indeed possible in this manner. On the other hand, centrifuges are extremely susceptible to trouble and are expensive to purchase and maintain.
It is thus the object of the invention to provide a method which makes the manufacture of a cholesterol-reduced, dietetic whole egg or egg yolk product possible with a minimum input of material and time.
In accordance therewith, it is provided that, as in the known method, the starting product is initially dried. In distinction to the known method, however, no suspension is now produced of the dried egg starting product and the liquid, cholesterol-reduced agent used for the treatment. The treatment agent is instead pressed through the dried egg starting product in a suitable apparatus under predetermined pressure and temperature conditions. The dried egg starting product can be provided in powder form or also in a form which is conveyable with dosing pumps. In the latter case, the liquid carrier medium can be any desired organic, even cholesterol-containing foodstuff since it can be removed from the egg starting product virtually without residue within the scope of the method in accordance with the invention.
In contrast to the method of the known type, the removal of the lipid fraction from the egg starting product is no longer effected by means of extraction but instead by displacement. The operation of the displacement is relatively simple to explain. By drying the egg starting product the oil present in the liquid egg is broken into a water emulsion in a gentle manner. An egg powder is thus produced with grains which have a solid core of dried protein, which is surrounded externally by a lipid shell. The lipid shell is produced by virtue of the fact that the lipophilic components of the starting egg product are pressed against the surface of the grains by the shrinking process connected with the drying. The lipid shell, which initially comprises the lipid fraction of the egg starting product, can be displaced relatively easily from the protein core of the grains by the liquid treatment agent, which also contains lipids, and then replaced to the desired (adjustable) extent by a lipid shell based on the treatment agent.
The displacement of the lipid fr
REFERENCES:
patent: 5468511 (1995-11-01), Zeidler
Yurtov et al.; Database WPI/DERWENT; Week 9128; GB, AN 91-206193 & SU, A, 1,587,452; Aug. 23, 1990.
LandOfFree
Method of manufacturing a dietetic, cholesterol-reduced whole eg does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Method of manufacturing a dietetic, cholesterol-reduced whole eg, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Method of manufacturing a dietetic, cholesterol-reduced whole eg will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-1802490