DK2995203T3 - Æggespread og fremgangsmåde til fremstilling deraf - Google Patents
Æggespread og fremgangsmåde til fremstilling deraf Download PDFInfo
- Publication number
- DK2995203T3 DK2995203T3 DK15182101.4T DK15182101T DK2995203T3 DK 2995203 T3 DK2995203 T3 DK 2995203T3 DK 15182101 T DK15182101 T DK 15182101T DK 2995203 T3 DK2995203 T3 DK 2995203T3
- Authority
- DK
- Denmark
- Prior art keywords
- egg
- fat
- egg yolk
- pasteurized
- cooked
- Prior art date
Links
Classifications
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- 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
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/01—Other fatty acid esters, e.g. phosphatides
- A23D7/013—Spread compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
- A23C15/00—Butter; Butter preparations; Making thereof
- A23C15/12—Butter preparations
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/001—Spread compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0056—Spread compositions
-
- 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
-
- 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
- A23L15/20—Addition of proteins, e.g. hydrolysates, fats, carbohydrates, natural plant hydrocolloids; Addition of animal or vegetable substances containing proteins, fats, or carbohydrates
-
- 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
- A23L35/00—Foods or foodstuffs not provided for in groups A23L5/00 - A23L33/00; Preparation or treatment thereof
- A23L35/10—Emulsified foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Claims (15)
1. Fremgangsmåde til fremstilling af æggespread, kendetegnet ved, at den omfatter trinnene: at tilvejebringe pasteuriseret flydende æggeblommemateriale fremstillet ved optøning af frossen æggeblomme; at tilvejebringe en bestanddel af fast fedt; at blande æggeblommematerialet og bestanddelen af fast fedt til tilvejebringelse af en fedtblanding; at tilvejebringe pasteuriseret flydende æggehvidemateriale, koge og afkøle det; at tilvejebringe pasteuriseret flydende æggeblommemateriale, koge og afkøle det; at hakke og blande de kogte æggematerialer med fedtblandingen; at emballere produktet; og eventuelt at sætte det emballerede produkt undertryk med højtryksbehandling (HPP).
2. Fremgangsmåde ifølge krav 1, kendetegnet ved, at den flydende æggeblomme skæres efter kogning og afkøling.
3. Fremgangsmåde ifølge krav 1 eller 2, kendetegnet ved, at det faste fedt er smør, vegetabilsk fedt, en blanding af dem, eller et osteprodukt.
4. Fremgangsmåde ifølge et hvilket som helst af kravene 1 til 3, kendetegnet ved, at fedtblandingen indeholder 30 - 50 % fedt og 10 - 40 % frossen og optøet æggeblommemateriale fra den totale masse af fedt-æggeblommeblan-ding.
5. Fremgangsmåde ifølge et hvilket som helst af de foregående krav, kendetegnet ved, at ca. 30 % af kogt æggehvidemateriale og ca. 10 % kogt æggeblommemateriale blandes med fedtblandingen.
6. Fremgangsmåde ifølge et hvilket som helst af de foregående krav, kendetegnet ved, at de tilberedte æggematerialer blandes med fedtblandingen i en skæreindretning eller blender.
7. Fremgangsmåde ifølge et hvilket som helst af de foregående krav, kendetegnet ved, at aroma, tilsætningsstoffer, krydderi eller småpartiler af faste fødevarer blandes med æggehvide- og/eller æggeblommemateriale.
8. Fremgangsmåde ifølge et hvilket som helst af de foregående krav, kendetegnet ved, at ikke-termisk højtryksbehandling udføres ved 250 - 700 MPa i 2 -10 minutter.
9. Æggespread, kendetegnet ved, at det indeholder fast fedt; frossen og optøet pasteuriseret æggeblommemateriale; kogt pasteuriseret æggehvidemateriale; kogt pasteuriseret æggeblommemateriale; og eventuelt tilsætningsstoffer, aroma, krydderi eller småpartikler af faste fødevarer.
10. Æggespread ifølge krav 9, kendetegnet ved, at det indeholder 30 - 50 % fedt, 20 % frossen og optøet pasteuriseret æggeblommemateriale, 30 % kogt pasteuriseret æggehvidemateriale; 10 % kogt pasteuriseret æggeblommemateriale; og 1 % tilsætningsstoffer, herunder tilsat salt.
11. Æggespread ifølge krav 9 eller 10, kendetegnet ved, at det indeholder 40 % fedt, 20 % frossen og optøet pasteuriseret æggeblommemateriale, 30 % kogt pasteuriseret æggehvidemateriale; 10 % kogt pasteuriseret æggeblommemateriale.
12. Æggespread ifølge et hvilket som helst af kravene 9 til 11, kendetegnet ved, at det har et forhold mellem det kogte æggehvidemateriale og æggeblommemateriale mellem 25:35 og 40:20 og mængden af frossen og optøet æggeblommemateriale mellem 20 og 40 % af den totale mængde af blanding affedt og frossen og optøet æggeblommemateriale.
13. Æggespread ifølge krav 9 til 12, kendetegnet ved, at fedtet er smør, vegetabilsk fedt, en blanding af dem eller et osteprodukt.
14. Æggespread ifølge krav 13, kendetegnet ved, at fedtet er smør.
15. Emballeret æggespread i en tætnet emballage; kendetegnet ved, at det omfatter æggespreadet ifølge et hvilket som helst af kravene 9 til 14, hvor det emballerede produkt behandles med højtryksbehandling (HPP), og det emballerede æggespread har en holdbarhed i koldrumstemperatur (under +6 °C) i over 4 dage op til mindst 30 dage.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FI20145739A FI20145739A7 (fi) | 2014-08-26 | 2014-08-26 | Munalevite ja menetelmä sen valmistamiseksi |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DK2995203T3 true DK2995203T3 (da) | 2018-10-29 |
Family
ID=54007558
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DK15182101.4T DK2995203T3 (da) | 2014-08-26 | 2015-08-24 | Æggespread og fremgangsmåde til fremstilling deraf |
Country Status (4)
| Country | Link |
|---|---|
| EP (1) | EP2995203B1 (da) |
| DK (1) | DK2995203T3 (da) |
| FI (1) | FI20145739A7 (da) |
| PL (1) | PL2995203T3 (da) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112938191A (zh) * | 2019-12-10 | 2021-06-11 | 李宬润 | 一种分类灌装鸡蛋的产品设计 |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5614244A (en) * | 1995-06-02 | 1997-03-25 | Borden, Inc. | Egg and cheese food and method of making same |
| US6635223B2 (en) | 2000-10-25 | 2003-10-21 | Andreas Maerz | Method for inactivating micro-organisms using high pressure processing |
| US7211287B2 (en) | 2004-06-24 | 2007-05-01 | Cargill, Incorporated | Egg Products |
| JP4614821B2 (ja) * | 2005-05-20 | 2011-01-19 | キユーピー株式会社 | 乳酸発酵卵白の製造方法及びそれを含有する食品組成物 |
| JP4420881B2 (ja) * | 2005-10-05 | 2010-02-24 | キユーピー株式会社 | タマゴサラダ |
| JP2008125392A (ja) * | 2006-11-17 | 2008-06-05 | Q P Corp | タマゴサラダ用キット |
| US20080311259A1 (en) | 2007-06-15 | 2008-12-18 | Singh Prem S | High pressure pasteurization of liquid food product |
-
2014
- 2014-08-26 FI FI20145739A patent/FI20145739A7/fi not_active Application Discontinuation
-
2015
- 2015-08-24 PL PL15182101T patent/PL2995203T3/pl unknown
- 2015-08-24 EP EP15182101.4A patent/EP2995203B1/en active Active
- 2015-08-24 DK DK15182101.4T patent/DK2995203T3/da active
Also Published As
| Publication number | Publication date |
|---|---|
| EP2995203A1 (en) | 2016-03-16 |
| EP2995203B1 (en) | 2018-07-25 |
| PL2995203T3 (pl) | 2019-01-31 |
| FI20145739A7 (fi) | 2016-02-27 |
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