ES2150464T3 - Composicion y procedimiento utilizado para estabilizar proteinas de yema de huevo sometidas a tratamiento termico subsiguiente. - Google Patents

Composicion y procedimiento utilizado para estabilizar proteinas de yema de huevo sometidas a tratamiento termico subsiguiente.

Info

Publication number
ES2150464T3
ES2150464T3 ES94120654T ES94120654T ES2150464T3 ES 2150464 T3 ES2150464 T3 ES 2150464T3 ES 94120654 T ES94120654 T ES 94120654T ES 94120654 T ES94120654 T ES 94120654T ES 2150464 T3 ES2150464 T3 ES 2150464T3
Authority
ES
Spain
Prior art keywords
egg yolk
composition
heat treatment
yolk proteins
stabilize
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Lifetime
Application number
ES94120654T
Other languages
English (en)
Inventor
Gene Frank Clyde
Quimi Marta Patricia Izquierdo
Solis Luis Roberto King
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Societe des Produits Nestle SA
Nestle SA
Original Assignee
Societe des Produits Nestle SA
Nestle SA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Societe des Produits Nestle SA, Nestle SA filed Critical Societe des Produits Nestle SA
Application granted granted Critical
Publication of ES2150464T3 publication Critical patent/ES2150464T3/es
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B5/00—Preservation of eggs or egg products
    • A23B5/08—Preserving with chemicals
    • A23B5/12—Preserving with chemicals in the form of liquids or solids
    • A23B5/14—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B5/00—Preservation of eggs or egg products
    • A23B5/005—Preserving by heating
    • A23B5/0055—Preserving by heating without the shell
    • 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
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/04—Animal proteins
    • 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
    • A23L23/00—Soups; Sauces; 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/21—Streptococcus, lactococcus

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Wood Science & Technology (AREA)
  • Biochemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Biotechnology (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Dairy Products (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Colloid Chemistry (AREA)
  • Seasonings (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

LAS PROTEINAS DE HUEVOS, MAS ESPECIFICAMENTE PROTEINAS DE LA YEMA DE HUEVO, O EMULSIONES QUE CONTIENEN PROTEINAS DE YEMAS DE HUEVO QUE ESTAN DESTINADAS A UN CONSIGUIENTE TRATAMIENTO TERMICO, EJ. TERMOESTERILIZACION, SON ESTABILIZADAS MEDIANTE LA ADICION A ELLAS DE UNA COMPOSICION FERMENTADA AMILACEA ACIDICA QUE RESULTA DE UN PROCESO EN EL QUE: A) UN RELLENO DE HARINA DE MAIZ Y AL MENOS UN MATERIAL DE ALMIDON NO-CEREAL ADICIONAL SE SOMETE PRIMERO A GELATINIZACION Y POSTERIOR HOMOGENEIZADO; B) SE INOCULA CON UNA CADENA DE ACIDIFICACION O UNA MEZCLA DE CADENAS DE ACIDIFICACION ELEGIDAS DE ESPECIES DE LACTOBACILUS Y TERMOPHILUS STREPTOCOCOS; C) SE SOMETE ENTONCES A UNA FERMENTACION DURANTE UN PERIODO DE TIEMPO Y A UNA TEMPERATURA TAL QUE PROPORCIONE UN PH DE UNOS 4.0 A 4.2 DEL MATERIAL FERMENTADO; Y D) SE ESTABILIZA FINALMENTE. TAMBIEN SE DESCRIBE LA COMPOSICION ESTABILIZADORA UTIL PARA ELLO Y LOS COMESTIBLES QUE LAS CONTIENEN.
ES94120654T 1994-01-13 1994-12-24 Composicion y procedimiento utilizado para estabilizar proteinas de yema de huevo sometidas a tratamiento termico subsiguiente. Expired - Lifetime ES2150464T3 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP94100409 1994-01-13

Publications (1)

Publication Number Publication Date
ES2150464T3 true ES2150464T3 (es) 2000-12-01

Family

ID=8215598

Family Applications (1)

Application Number Title Priority Date Filing Date
ES94120654T Expired - Lifetime ES2150464T3 (es) 1994-01-13 1994-12-24 Composicion y procedimiento utilizado para estabilizar proteinas de yema de huevo sometidas a tratamiento termico subsiguiente.

Country Status (9)

Country Link
US (1) US5464639A (es)
JP (1) JPH07231764A (es)
AT (1) ATE195847T1 (es)
AU (1) AU683701B2 (es)
CA (1) CA2139804A1 (es)
DE (1) DE69425723T2 (es)
EC (1) ECSP941055A (es)
ES (1) ES2150464T3 (es)
ZA (1) ZA9410410B (es)

Families Citing this family (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
PE9795A1 (es) * 1994-01-13 1995-05-04 Nestle Sa Composicion y procedimiento util para reducir el contenido calorico graso de alimentos que contienen grasas o aceites
PE8795A1 (es) * 1994-01-13 1995-04-19 Nestle Sa Procedimiento para la preparacion de alimentos que tienen un contenido reducido de productos lacteos fermentados y/o material de fruta y composicion util para este
FR2815830A1 (fr) * 2000-10-27 2002-05-03 Ulice Produits liquides fermentes riches en cereales, procede d'elaboration et utilisation comme boissons
BR0114945A (pt) * 2000-10-27 2003-10-07 Unilever Nv Composição comestìvel óleo em água na forma de uma emulsão
GB0124580D0 (en) * 2001-10-12 2001-12-05 Univ Reading New composition
US8133527B2 (en) * 2006-06-16 2012-03-13 Kraft Foods Global Brands Llc Production of stabilized whole grain wheat flour and products thereof
US20080131582A1 (en) * 2006-12-05 2008-06-05 Jan Karwowski Production of whole grain hot cereal products
US20180327792A1 (en) * 2017-05-10 2018-11-15 The Quaker Oats Company Fermented Hydrolyzed Plant-Origin Material
US20230028204A1 (en) * 2019-12-19 2023-01-26 Michael Foods, Inc. Method for producing cooked egg product having controlled curd size and/or shape
IT201900025195A1 (it) * 2019-12-23 2021-06-23 Alberto Pollo Procedimento per la preparazione di zabaione

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2056082A (en) * 1933-02-20 1936-09-29 Tranin Samuel Method of treating egg whites
GB1274209A (en) * 1968-10-11 1972-05-17 Unilever Ltd Carboxyacylated egg yolk protein
US3615697A (en) * 1968-10-29 1971-10-26 Red Arrow Products Co Lactic fermented malt product and process of producing same
DD235773A3 (de) * 1979-08-21 1986-05-21 Akad Wissenschaften Ddr Verfahren zur herstellung von fetthaltigem speiseeis
EP0035204B2 (en) * 1980-03-05 1991-05-22 Miles Inc. Pasteurized therapeutically active protein compositions
JPS5794225A (en) * 1980-12-01 1982-06-11 Asahi Chemical Ind Nonwoven fabric container for growing seedling
DD258358A1 (de) * 1985-12-12 1988-07-20 Inst Pitania Akademii Med Nauk Verfahren zur herstellung einer speiseemulsion vom typ einer mayonnaise oder salatcreme
JP2749111B2 (ja) * 1989-03-31 1998-05-13 キユーピー株式会社 耐熱性卵白及び卵白組成物
PE9795A1 (es) * 1994-01-13 1995-05-04 Nestle Sa Composicion y procedimiento util para reducir el contenido calorico graso de alimentos que contienen grasas o aceites
PE8795A1 (es) * 1994-01-13 1995-04-19 Nestle Sa Procedimiento para la preparacion de alimentos que tienen un contenido reducido de productos lacteos fermentados y/o material de fruta y composicion util para este

Also Published As

Publication number Publication date
JPH07231764A (ja) 1995-09-05
ZA9410410B (en) 1995-09-26
ATE195847T1 (de) 2000-09-15
ECSP941055A (es) 1994-11-16
AU683701B2 (en) 1997-11-20
US5464639A (en) 1995-11-07
DE69425723D1 (de) 2000-10-05
DE69425723T2 (de) 2001-05-03
AU8180694A (en) 1995-07-20
CA2139804A1 (en) 1995-07-14

Similar Documents

Publication Publication Date Title
Suwandy et al. Effect of pulsed electric field on the proteolysis of cold boned beef M. Longissimus lumborum and M. Semimembranosus
ES2138028T3 (es) Procedimiento de fabricacion de una composicion amilacea acida fermentada y para reducir el contenido calorico de alimentos que contienen grasas o aceites.
ES2151884T3 (es) Gen de proteina seminal rica en azufre y metodo para incrementar el contenido de aminoacidos con azufre de las plantas.
ES2150464T3 (es) Composicion y procedimiento utilizado para estabilizar proteinas de yema de huevo sometidas a tratamiento termico subsiguiente.
NO20005304L (no) Fremgangsmåte for bearbeiding av fiskekjött og/eller blandet fiskefarse
ATE356878T1 (de) Herstellung von proteinen in eiern
ES461348A1 (es) Procedimiento para preparar un pastel alimenticio.
DK0770336T3 (da) Kødtilsætning.
WO2002000037A2 (en) Instant food product
KR970000056A (ko) 녹차란 및 이의 생산방법
ES2032969T3 (es) Productos alimentarios de almidon, cocidos y envasados.
MY132586A (en) Hydrolysed cereals with added fruits or honey
UY24548A1 (es) Metodos y composiciones para producir productos alimenticios vegetales con mayor componente dulce de sabor
KR970068889A (ko) 멸치를 원료로한 간장의 제조방법
GB1471907A (en) Flavouring agents and process for their production and use
BG101506A (bg) Млечен продукт, обогатен със смлени черупки от яйца
Bernholdt Meat and other proteinaceous foods
ES2046946A1 (es) Procedimiento para elaborar un producto alimenticio a base de pescados azules grasos y semigrasos.
NO20014051L (no) Fremgangsmåte for fremstilling av en n¶ringsmiddelblanding
AU7146796A (en) A method and a device for treating a liquid egg product
KR960033305A (ko) 맥반석을 이용한 계란구이 제조방법
AR019718A1 (es) Procedimiento para limitar el oscurecimiento no enzimatico de maillard en alimentos susceptibles a dicho oscurecimiento y composiciones alimenticias delimitado oscurecimiento no enzimatico de maillard, obtenidos con dicho procedimiento
KR960003616A (ko) 즉석 수정과의 제조방법
KR940003483A (ko) 고단백 고추장 제조방법
KR970058569A (ko) 닭 사료의 제조방법

Legal Events

Date Code Title Description
FG2A Definitive protection

Ref document number: 663151

Country of ref document: ES