Whole Egg Powder Amino Acid Thresholds for Puffed Product Restorability
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Puffed egg products, such as hot air-dried scrambled eggs, often exhibit poor restorability with hot water due to insufficient puffing, and there is a lack of understanding regarding the type of powdered eggs that influence puffing quality, making it difficult to achieve stable and high-quality products.
Innovation Solution
A method for producing a whole egg powder with specific amino acid content, including total free amino acids of 500 mg/100 g or more, free methionine of 10 mg/100 g or more, and free lysine of 40 mg/100 g or more, which enhances puffability and restorability when used in puffed egg products.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If hot air-dried scrambled eggs are produced using conventional whole egg powder, then production cost is reduced and manufacturing is simplified, but restorability with hot water deteriorates and puffing is insufficient
Solution Approach 1:
The patent applies parameter changes by establishing specific amino acid content thresholds (total free amino acids ≥500 mg/100g, free methionine ≥10 mg/100g, free lysine ≥40 mg/100g) as selection criteria for whole egg powder. This quantitative parameter specification ensures that the egg powder has sufficient puffing capability while maintaining manufacturing simplicity and product restorability.
2Device complexity
If conventional whole egg powder is used without specific amino acid specification, then production process is simplified, but puffing quality becomes unstable and product consistency deteriorates
Solution Approach 1:
The patent introduces specific amino acid content parameters as selection criteria for whole egg powder. By specifying minimum thresholds for total free amino acids (500 mg/100g), free methionine (10 mg/100g), and free lysine (40 mg/100g), the patent ensures stable puffing quality without adding complex processing steps, maintaining process simplicity while achieving product consistency.
3Quantity of substance
If whole egg powder with insufficient amino acid content is used, then material cost is reduced, but puffing performance deteriorates and product quality becomes poor
Solution Approach 1:
The patent establishes minimum amino acid content thresholds (total free amino acids ≥500 mg/100g, free methionine ≥10 mg/100g, free lysine ≥40 mg/100g) as selection criteria. This ensures that only egg powder meeting these compositional requirements is used, guaranteeing sufficient puffing performance while avoiding unnecessary expenditure on excessive amino acid content, thus optimizing material cost efficiency.
Data Source
AI summary
[Problem] To provide a processed egg capable of making a puffed egg product which has good restorability when restored with hot water, and a method for identifying such processed egg. [Means for solution] There is provided a whole egg powder which is suitable to be puffed, characterized in that the whole egg powder has a total free amino acids content of 500 mg/100 g or more. There is also provided a whole egg powder which is suitable to be puffed, characterized in that the whole egg powder has a free methionine content of 10 mg/100 g or more. There is further provided a whole egg powder which is suitable to be puffed, characterized in that the whole egg powder has a free lysine content of 40 mg/100 g or more.