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Egg substitute and preparation method thereof

A technology for substitutes and eggs, which is applied in the field of egg substitutes and its preparation, and can solve the problems of complicated handling of egg substitutes, additional equipment, expensive equipment, etc.

Inactive Publication Date: 2013-09-04
李伟莉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0016] However, there are still some problems with the use of egg substitutes at present.
Mainly manifested as changes in food formulations and processes brought about by the use of egg substitutes, because existing egg substitutes do not have all the characteristics related to eggs, therefore, egg substitutes have not been readily accepted in the food industry
In addition, other issues may also arise, for example, the use of egg substitutes may require complex handling, sometimes requiring expensive equipment or the need for additional equipment

Method used

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  • Egg substitute and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0072] Embodiment 1: the method for preparing wheat protein-fat (oil)-emulsifier complex

[0073] The optimized formula of wheat protein-fat (oil)-emulsifier compound is shown in table 1:

[0074] Table 1: Optimized formula (weight percent) of wheat protein-fat (oil)-emulsifier complex

[0075]

[0076] Wheat protein-fat (oil)-emulsifier complex steps:

[0077] 1) Palm oil and mono-, diglycerides are heated to 60°C while slowly stirring the melted fat, oil and emulsifier;

[0078] 2) Add wheat protein ingredients into the mixture of emulsified fat oil, stir at 45-50°C for 20 minutes;

[0079] 3) Cool to 20°C.

[0080] The resulting wheat protein-fat (oil)-emulsifier complex can be used in the examples below, or in the various embodiments described herein as an egg replacement.

Embodiment 2

[0081] Example 2: Use of Egg Replacer in Muffins

[0082] Prepare Egg Substitute A and Egg Substitute B (percentage by weight) according to the formula in Table 2

[0083] Sample 1: A control sample of Quaker brand muffin mix and liquid eggs. Samples two and three, egg substitutes A and B and water, respectively, replaced the liquid egg used in sample one, 25% of the liquid egg weight was egg substitute, and 75% of the liquid egg weight was water.

[0084] The test results are listed in Table 3 and Figure II and Figure three . Figure II : Overall appearance of muffins: 200, liquid egg, 200A, egg substitute A; 200B, egg substitute B. image 3 : Internal structure of muffins: 210, liquid egg, 210A, egg substitute A; 210B, egg substitute B.

[0085] The results showed no significant change in the muffins made with egg replacers A and B compared to the control samples made with egg liquid. And the color, volume and internal structure are very close.

[0086] tab...

example 3

[0088] Example 3: Application of an egg replacer in a layer cake

[0089] The formula of egg substitute C is shown in Table 4

[0090]

[0091] As a control, Golden Delux cake mix was made with whole egg mix. In Test 1, the powdered egg yolk was replaced by the same amount of Egg Substitute C, and in Test 2, the powdered egg yolk and egg white were replaced by the same amount of Egg Substitute B. The results of cake evaluation are shown in Table 5.

[0092] table 5

[0093]

[0094] The results showed that the height of the cakes with egg replacers C and B was slightly higher than the control. It can be seen from the figure. 4 and Figure 5, Egg Replacer C 400C and Egg Replacer B400B Cake texture similar to Control 400.

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Abstract

The invention discloses an egg substitute for baked and non-baked food and a preparation method thereof. The egg substitute for the baked food contains 1 to 60 percent of wheat protein, 0 to 50 percent of other protein, 1 to 30 percent of an emulsifier, 1 to 30 percent of fat or oil, 0 to 10 percent of food gum, 0 to 3 percent of calcium salt and 5 to 30 percent of carbohydrate. The egg substitute for the non-baked food contains 40 to 90 percent of wheat protein, 0 to 30 percent of other protein, 1 to 30 percent of the emulsifier, 1 to 30 percent of fat or oil, 0 to 10 percent of food gum, 0 to 3 percent of an oxidation and reduction agent, 0 to 5 percent of calcium and ferrite and 5 to 30 percent of carbohydrate. The preparation method of the egg substitute for the baked food comprises a step of preparing a wheat protein, fat and emulsifier composite. Compared with the conventional egg substitute, the egg substitute disclosed by the invention has the advantages that: the formula and the basic process of the food do not need to be changed, and the cholesterol content of the food due to the egg is reduced or eliminated.

Description

technical field [0001] The invention relates to an egg substitute and a preparation method thereof, in particular to a cholesterol-free or low-cholesterol egg substitute and a preparation method thereof. Background technique [0002] Eggs are one of the indispensable raw materials to create the volume and texture of baked products, such as baked muffins, cakes, biscuits, bread, etc. Eggs are also used as an ingredient in non-baked products such as noodles, dumplings and similar foods to provide firmness and elasticity to these products and to improve cooking stability and shelf life. In addition, eggs can improve the smoothness of dough and provide stability during dough processing. [0003] However, there is now a lot of concern about the high cholesterol content of eggs and egg products, and the health problems associated with them. Such as antibiotics or hormones used in poultry production, poultry-related diseases (eg, bird flu), salmonella infection carried by eggs, e...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/32A21D2/26A23L15/00
Inventor 李伟莉
Owner 李伟莉
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