Source: http://www.google.se/patents/US5192566?hl=sv
Timestamp: 2013-05-24 08:02:41
Document Index: 198578685

Matched Legal Cases: ['art 1', 'art 2', 'art 2', 'arts 1', 'art 1', 'art 2']

Patent US5192566 - Whole poultry egg analogue composition and method - Google PatentS�k Bilder Kartor Play YouTube Nyheter Gmail Drive Mer » Avancerad patents�kning | Webbhistorik | Logga in Avancerad patents�kning PatentA whole egg analogue is disclosed wherein a yolk analogue is treated to form a membrane on its outer surface. The yolk analogue with its attendant membrane is combined with natural egg white, treated egg white or an egg white analogue to form the whole egg analogue....http://www.google.se/patents/US5192566?utm_source=gb-gplus-sharePatent US5192566 - Whole poultry egg analogue composition and method PublikationsnummerUS5192566 ATyp av kung�relseBeviljande Ans�kningsnummer07/588,517 Publiceringsdatum9 mar 1993 Registreringsdatum21 sep 1990 Prioritetsdatum6 maj 1988 UppfinnareJames P. CoxJeanne M. Cox Ursprunglig innehavareCox; James P.Cox; Jeanne M. USA-klassificering428/89426/575426/515426/276426/512426/104426/614426/573 Internationell klassificeringA23L1/32 Kooperativ klassningA23L1/3216A23L1/3204 Europeisk klassificeringA23L1/32BA23L1/32HH�nvisningarCitat fr�n patent (12) H�nvisningar finns i f�ljande patent (25)Externa l�nkarUSPTO �verl�telse av �gander�tt till patent som har registrerats av USPTO EspacenetWhole poultry egg analogue composition and methodUS 5192566 A Sammanfattning A whole egg analogue is disclosed wherein a yolk analogue is treated to form a membrane on its outer surface. The yolk analogue with its attendant membrane is combined with natural egg white, treated egg white or an egg white analogue to form the whole egg analogue.
What is claimed is: 1. A poultry egg yolk analogue comprising synthesized yolk material and an edible, synthesized membrane which surrounds and encapsulates said yolk material like the vitelline membrane of a natural poultry egg and forms said yolk material into a shaped resembling that of a natural egg yolk, said yolk material being thermally transformable into a substance with characteristics emulating the characteristics of a cooked natural egg yolk.
26. A whole poultry egg analogue which comprises: an egg yolk material which characteristics which emulate the characteristics of a natural egg yolk; an at least semitransparent egg white which can be set and made opaque by the application of heat; and a rupture resistance membrane surrounding and encapsulating the yolk, said membrane simulating the vitelline membrane of a naturally occurring egg and having means for forming the yolk into a shape resembling that of a natural egg yolk and for attaching said egg white to said yolk; said egg yolk material being so formulated that it does not substantially set upon the application to the egg analogue of thermal energy in an amount effective to set the egg white.
27. A whole poultry egg analogue which comprises: an egg yolk material with characteristics which emulate the characteristics of a natural egg yolk; an at least semitransparent egg white which can be set and made opaque by the application of heat; and a rupture resistant membrane surrounding and encapsulating the yolk, said membrane simulating the vitelline membrane of a naturally occurring egg and having means for forming the yoke into a shape resembling that of a natural egg yolk and for attaching said egg white to said yolk; said egg yolk material being so formulated that, when the egg analogue is cooked, said yolk material assumes a consistency similar to that of a cooked natural egg yolk.
39. A method of making an edible poultry egg yolk analogue which comprises the steps of: blending together the components of a synthesized, egg yolk material with characteristics emulating the characteristics of natural egg yolk and so formulated that, upon the application of heat, said material will assume the consistency of a cooked natural poultry egg yolk and have characteristics emulating the characteristics of cooked natural egg yolk; providing a membrane material which can be converted to a edible, synthesized membrane with characteristics emulating the characteristics of the vitelline membrane of a natural poultry egg; forming a moiety of the egg yolk material into a shape resembling the shape of a natural egg yolk; encapsulating the moiety of egg yolk material in said membrane material; and then converting said membrane material to a vitelline membrane-emulating synthesized membrane.
41. A method as defined in claim 39 in which: the shaped moiety of egg yolk material is frozen to immobilize it in the egg yolk-like shape; and it is the shaped and frozen moiety of egg yolk material that is encapsulated in the membrane forming material; and the shaped, frozen, and encapsulated moiety is then contact with means for converting the membrane forming material into the synthesized membrane.
44. A method as defined in claim 39 in which: said egg yolk analogues are formed and encapsulated by coextruding the egg yolk material and the membrane forming material with the latter surrounding the egg yolk material; and the coextrusion is so divided into moieties that the end of each moiety exposed by that dividing is coated with the membrane forming material as the moieties are released from the coextrusion.
46. A method as defined in claim 39 in which: a major constituent of the membrane forming material is a cross-linkable, matrix forming alginate; the membrane forming material is converted to a membrane by effecting cross-linking of the alginate and the formation of an alginate-containing matrix; and an effective amount of a constituent capable of strengthening the alginate-containing matrix is included in the membrane forming material.
48. A method as defined in claim 47 in which: the stream of egg yolk material is discharged through the outlet of a deformable nozzle; and the flow of egg yolk material is interrupted by so deforming said nozzle as to close said outlet.
51. The method of claim 39, wherein the yolk material is comprised of an aqueous blend of thickener, an oil or fat, and minor effective amount of coloring and flavoring and is so formulated as to provide a yolk having the consistency of natural egg yolk; and wherein the membrane forming material is comprised of gum and protein.
CROSS REFERENCE TO RELATED APPLICATIONS This application is a continuation-in-part of application Ser. No. 348,310 filed May 5, 1989, and now abandoned.190,885, filed May 6, 1988, and which is a continuation-in-part of U.S. application Ser. No. 190,885, filed May 6, 1988, now abandoned.
BACKGROUND OF THE INVENTION Unfortunately, natural fresh whole poultry eggs are known to be high in triglycerides, high density lipids and, particularly, cholesterol. Because of these components and their adverse effects on the human cardiovascular system, persons at high risk of cardiovascular disease have a continuing need for careful dietary control of the types of foods consumed.
SUMMARY OF THE INVENTION A poultry egg yolk analogue is disclosed comprising an edible liquid yolk material contained within an edible, synthesized membrane.
DETAILED DESCRIPTION OF THE INVENTION Referring to FIG. 1, a cross-sectional rendering has been set forth depicting the structural components of a natural whole poultry egg, generally indicated at 10, with the liquid components of the natural uncooked egg being contained within an outer eggshell 11. Excluding the outer eggshell 11, a natural whole uncooked poultry egg is an integral, composite, basically liquid unit comprising three components--viz., i) a liquid yolk, generally indicated at 12, which, although primarily yellow in color actually consists of alternate yellow and white layers; ii) a relatively thin, strong, liquid impervious membrane 14 surrounding and totally enveloping the liquid yolk material 12; and iii), a plurality of liquid, viscous albumen layers, commonly referred to as the egg white, here generally indicated at 15. In a natural poultry egg, the vitelline membrane 14 serves two (2) important functions--viz., i) it contains liquid yolk material 12 in a slightly oval, generally spheroidal shape; and ii), it serves to physically attach the liquid yolk material 12 to the surrounding liquid white material 15 at the interface therebetween.
The membrane solution may include at least one proteinaceous material such as albumen, solubilized meat, fish, dairy or vegetable protein, alone, in combination or taken together with one or more reactive hydrocolloids such as sodium alginate, locust bean gum, carrageenan, carboxymethylcellulose and the like. The proteinaceous material and a hydrocolloid where combined are preferably in a solution which can be: i) applied to the surface of a frozen yolk analogue and exposed to a setting solution; ii) coextruded about the surface of an extruded yolk analogue and exposed to a setting solution; or iii) included in the liquid yolk material and extruded into a setting bath. As previously stated, where one or more of the membrane forming ingredients are heat responsive (e.g., proteinaceous materials) the setting bath may be heated to about 120 200 Alternatively, a plurality of successive baths--one at or about ambient temperature and one at elevated or reduced temperature may be used.
Reactive gums, such as locust bean gum, are highly desirable for use as part of this particular membrane forming system. Locust bean gum is a low viscosity material when placed in cold water, having a viscosity of approximately 200 centipoise (200 cP). When heated to approximately 140 viscosity of on the order of 3,500 cP (i.e., its viscosity increases by more than seventeen times).
The membrane setting bath may be contained in a tank and continuously recirculated as an aqueous setting bath, maintained at a temperature of approximately 120 6.5. The bath contains the setting agent or those setting agents required to interact with the membrane forming ingredients. Alternatively, one or more enzymes may be incorporated into the setting bath to form the membrane. Examples of such enzymes include proteolytic enzymes, such as pepsin, erepsin and the like.
The liquid yolk material is transferred via line 27 to the downstream yolk forming station 26, for example, by a means of a conventional pump 28. The yolk forming station 26 comprises a tank which may contain a continuously recirculated aqueous setting bath, preferably maintained at an elevated temperature, e.g., equal to or greater than about 159 mild acid pH, e.g., about 6.2 to 6.5. The bath contains the setting agent or agents required to interact with the membrane forming ingredients in the yolk formulation, e.g., about 0.5% to about 1.0% calcium chloride by weight with or without an acid.
Alternatively, the yolk forming station 26 may comprise a 2-stage or 3-stage system having: 1) a first stage aqueous setting bath containing, for example, calcium ions and/or other setting agents, maintained at tepid conditions--e.g., about 85 second stage heated bath for increasing the viscosity and/or coagulating heat responsive membrane ingredients in the yolk formulation; and iii), if desired, a third stage tepid bath for insuring that the membrane is firmly set prior to subjecting it to downstream cold water rinses, etc.
The yolk analogues may then be conveyed in any suitable manner over line 30 beneath a spray rinse nozzle 31 capable of rinsing and washing the individual yolk analogues with a water spray maintained at any suitable temperature e.g., approximately 45 temperature adjust the analogues, speed up setting thereof, remove excess setting ions from the surface thereof, etc. The sprayed yolk analogues may then be delivered to a first rinse/set station which, in the exemplary system, may take the form of a shallow tray 32. The yolk analogues may be maintained in the rinse/set shallow tray 32 for any acceptable period, e.g., approximately ten to twenty minutes in a circulating rinse oath maintained as any acceptable temperature, and at a mild acid to neutral pH. During this period of time, the liquid yolk/membrane analogues may rest on the bottom of the shallow rinse/set tray 32, and, therefore assume a yolk-shaped configuration having a flattened bottom as diagramatically indicated at 33 in FIG. 2--i.e., a shape comparable to that of a natural liquid egg yolk when placed on a flat surface.
The partially set, but still somewhat soft, discrete yolk analogues may be conveyed in any suitable manner via line 34 beneath an optional second spray rinse nozzle 35 where they are sprayed with cold water, e.g., about 32 rinse/firm/set station or a tray 36 where the liquid yolk/membrane analogues reside in a continuously recirculating rinse bath maintained at any acceptable temperature, e.g., about 32 F. and at any acceptable pH, e.g., about 6.3 to about 6.8. During this period of time, e.g., up to about 30 minutes, the yolk analogues further assume the relatively firm yolk-shaped configuration as indicated diagrammatically at 37 in FIG. 2 with the fully set membranes now being sufficiently strong to permit handling thereof.
When a single extrusion or double extrusion is used, the yolk forming material may be partially or thoroughly frozen in an extrudable condition, such as in the case of soft ice cream. The membrane setting solution into which the yolk and membrane material are extruded should be at an elevated temperature, e.g. about 160 conjunction with the bath components, is useful for setting the membrane which contains the yolk. After a predetermined period, e.g. about 3 to about 12 minutes, the yolks with their attendant membranes may be removed from the setting bath and placed into an optional wash, useful for removing excess membrane forming ions from the surface of the membrane. The yolks may then simply be removed from the bath and placed into natural egg white or an egg white analogue as described above. The washes may comprise water or any other non-reactive fluid, and typically are at a temperature ranging from about room temperature to as low as about 32 following:
______________________________________                % weight______________________________________A. Yolk/Membrane Ingredientsflavorants             0       to 15.0thickeners             0.1     to 3.0fats/oils              0.1     to 15.0water                  50.0    to 98.0emulsifiers            0.01    to 1.0film-formers           1.0     to 5.0cross-linkers          0       to 1.0protein                0       to 2.0Total                  100.0%B. Yolk Membrane Ingredientsflavorants             1.0     to 5.0thickeners             1.0     to 12.0fats/oils              15.0    to 50.0water                  25.0    to 70.0emulsifiers            0.5     to 5.0deaerators             0.1     to 2.0heat releasable ions   0.5     to 2.0chelaters/complexers   0.001   to 0.5proteins               1.0     to 10.0Total:                 100%______________________________________
EXAMPLE I ______________________________________Part A: Yolk Formulation______________________________________Chicken Broth (Swanson low salt)                   500.0  ml.Egg White (liquid)      200.0  g.Soy Lecithin (Fearn Co.)                   6.0    g.Xanthan Gum (Colony Import)                   2.0    g.Gelatin - 300 bloom (Hormel)                   6.0    g.Margarine (unsalted)    115.0  g.______________________________________
Procedure Simmer the chicken broth to concentrate from 500 ml. to about 300 ml. Add the gelatin and blend in a Waring high-speed blender for 3 to 5 minutes. Allow to cool, and add 2 drops SAG 710 Silicone Antifoam Emulsion and the xanthan gum. Blend 1 to 2 minutes.
Alternative Part A: Yolk Formulation Combine the ingredients described and include lactic acid (1.0 g) in the formulation. The lactic acid acts as a buffer and flavorant. Then treat the composition as described above, freezing into an appropriate number of frozen "patties".
______________________________________Part B: Membrane Formulation______________________________________Egg White                150.0  ml.Soy Lecithin (Fearn Co.) 1.0    g.Sodium Alginate (Kelgin L.V.)                    2.25   g.Locust Bean Gum (High Tech Polymers)                    1.0    g.Water                    12.0   ml.______________________________________
Procedure Combine the egg white, water and lecithin, and blend for 3 to 5 minutes in a Waring high-speed blender.
______________________________________Alternative Part B: Membrane Formulation______________________________________Egg white                 220.0  ml.Soy lecithin (Fearn Co.)  2.0    ml.sodium alginate (Kelgin LV)                     1.5    g.water                     12.0   ml.______________________________________
______________________________________Part C: Setting Bath______________________________________Calcium Chloride (Dow Chem. Co.)                    8.0    g.Lactic Acid (All World Scientific Co.)                    8.0    g.Water q.s. ad.           1200   mls.______________________________________
Procedure Blend calcium chloride and lactic acid in hot water.
Alternative Part C: Setting Bath and Procedure Substitute hydrochloric acid (4.0 g) or acetic acid (4.0 g) for the lactic acid. Monitor the pH range of the bath during treatments and maintain at 6.2 to 6.6.
After allowing the coated frozen yolk analogues to set (5 to 8 minutes) transfer to a scalding bath (about 210 6.5 to 6.9 for 1 to 1.5 minutes.
Remove the yolks from the bath and place in a rinsing tray with water at a temperature ranging from 46 to 6.4 to 6.9. Set the rinse depth at about two thirds to three fourths the diameter of the formed yolks. Allow to rinse for about 5 minutes.
Transfer to a second shallow rinsing pan containing water pH adjusted to 6.4 to 6.9 at a temperature of about 34 Allow to equilibrate for about 10 to 30 minutes.
EXAMPLE 2 ______________________________________Part A: Yolk Formulation______________________________________Chicken Broth (Swanson) 1000.0  ml.Sodium Alginate (Kelcoloid S,                   7.0     g.Kelco Div. Merck &amp; Co.)Sodium Alginate (Kelcogel LV, Kelco)                   7.0     g.Sodium Alginate (Kelgin HV, Kelco)                   2.0     g.Safflower Oil Margarine (Wilsey                   115.0   g.Foods, Inc.)Silicone Antifoam (SAG 710)                   2.0     ml.Beta-Carotene (Hoffmann la Roche)                   q.s.______________________________________
Procedure Mix the yolk analogue ingredients in a food processor in order: 1000 ml. concentrated chicken broth, Kelcoloid S, Kelcogel LV, and silicone, and blend at high speed for 5 to 10 minutes.
______________________________________Part B: Membrane Formulation______________________________________Water                   225.0  ml.Denatured Whey Proteins (25%)                   75.0   g.Pre-Gelatinized Rice Flour                   15.0   g.(High Amylopectin) (RivianaFoods, Inc.)Chicken Meat (Holly Farms)                   35.0   g.Ammonium Hydroxide (J. T. Baker                   1.0    ml.Chem. Co.)Sodium Phosphate Dibasic                   1.0    g.Sodium Alginate (Kelgin LV)                   5.0    g.Polyglycol Antifoam     2.0    g.Beta-Carotene           q.s.______________________________________
Procedure Blend the water and pre-gelatinized rice flour and homogenize for 2 minutes.
Maintain liquid at about 120
______________________________________Part C: Setting Bath______________________________________Water                 300.0  ml.Hydrochloric Acid     4.5    ml.Calcium Chloride      6.0    g.Lactic Acid           10.5   g.______________________________________
Procedure Coat the immobilized yolks with the membrane formulation, and place into the setting solution, at 140
EXAMPLE 3 ______________________________________Yolk Formulation______________________________________Chicken Broth (Swanson) 1000.0  ml.Safflower Oil Margarine (Saffola)                   115.0   g.Gluten Sulfate          6.0     g.Gelatin (Knox, 300 bloom)                   6.0     g.Acacia Gum (Colony Import &amp; Export)                   2.0     g.Silicone Antifoam (S.A.G. 710)                   1.0     g.______________________________________
Procedure Blend the chicken broth, silicone, acacia, gluten sulfate and gelatin at high speed for 3 to 5 minutes.
EXAMPLE 4 ______________________________________Yolk Formulation______________________________________Chicken Broth (Swanson Clear Broth)                   1000.0  ml.Chicken Meat (Holly Farms)                   70.0    g.Pre-Gelatinized Rice Flour                   70.0    g.(Riviana Foods)Kelgin LV               7.0     g.Kelgin HV               7.0     g.Calcium Carbonate Precipitate                   5.0     g.Egg White               300.0   ml.______________________________________
Procedure Homogenize the chicken meat and the chicken broth.
EXAMPLE 5 ______________________________________Yolk Formulation______________________________________Chicken Broth (Swanson) 500.0  ml.Kelcoloid S             9.0    g.Kelcogel LV             7.0    g.Kelgin HV               2.0    g.Safflower Oil Margarine 115.0  g.(Wilsey Foods, Inc.)Collagen (Geo. A. Hormel &amp; Co.)                   90.0   g.Magnesium Sulfate       1.0    g.Calcium Carbonate       1.0    g.Beta-Carotene           q.s.______________________________________
Procedure Combine the chicken broth, Kelcoloid S, Kelcogel LV, Kelgin HV and magnesium sulfate and blend for 5 minutes.
EXAMPLE 6 ______________________________________Yolk Formulation______________________________________Chicken Broth            500.0  ml.Gelatin                  90.0   g.Methylcellulose (A4M Dow Chem. Co.)                    9.0    g.Dextrin                  8.0    g.Waxy Cornstarch          25.0   g.Corn Oil Margarine       100.0  g.Low Methoxyl Pectin      5.0    g.Egg White                400.0  g.Beta-Carotene            q.s.______________________________________
Procedure Boil the chicken broth and add the gelatin and Methocel. Allow to cool, and add dextrin, starch, pectin and egg white.
EXAMPLE 7 ______________________________________Yolk Formulation______________________________________Chicken Broth (Swanson) 1000.0  ml.Safflower Oil Margarine (Wilsey Foods)                   115.0   g.Chicken Breast (homogenized)                   70.0    g.Pre-Gelatinized Rice Flour                   70.0    g.(Riviana Foods, Inc.)Kelgin LV               7.0     g.Kelgin HV               2.0     g.Adipic Acid (Monsanto)  3.0     g.Calcium Carbonate (ppt) 5.0     g.Sodium Hexametaphosphate (Monsanto)                   1.0     g.Beta-Carotene (Hoffmann la Roche)                   q.s.______________________________________
Procedure Combine the ingredients as follows:
EXAMPLE 8 ______________________________________Part 1: Membrane Formulation______________________________________Water                    220.0  ml.Carboxymethylhydroxypropyl Guar Gum                    3.0    g.Silicone Oil             1.0    g.______________________________________
Procedure Combine the listed ingredients, mix in a food processor, and set aside.
______________________________________Part 2:______________________________________Denatured Egg Albumin  40.0   g.Water                  80.0   ml.Ammonium Hydroxide     1.0    ml.______________________________________
Procedure Combine the ingredients of part 2 in a high speed blender and blend for 1 to 2 minutes. Add parts 1 and 2 together in a food processor and blend for an additional 5 to 10 minutes. Add beta carotene to dye the composition as desired.
EXAMPLE 9 ______________________________________Membrane Formulation______________________________________Gelatin (Hormel)      300.0      g.Powdered Acacia (Colony Import &amp;                 100.0      g.Export)Water                 qs. ad 1000.0                            ml.______________________________________
Procedure Disperse the gelatin and acacia in hot water, and allow to cool. This formulation forms a gel membrane which may be coated onto immobilized yolks. The coated yolks are then placed into a high pH setting bath, around 9-10, as previously described. Dry the formed membranes and repeat as needed.
EXAMPLE 10 ______________________________________Membrane Formulation______________________________________Soy Milk (Erie Casein Co.)                  250.0      g.Carboxymethylcellulose (Dow Chem. Co.)                  100.0      g.Denatured Albumen (Crystal Foods, Inc.)                  100.0      g.Water                  qs. ad. 1000.0                             ml.______________________________________
Procedure Combine the ingredients and coat onto immobilized yolks.
EXAMPLE 11 ______________________________________Membrane Formulation______________________________________Egg White               600.0  g.Water                   390.0  ml.Ammonium Hydroxide (J. T. Baker)                   5.0    ml.Sorbitol                5.0    g.______________________________________
Procedure Blend the egg white and ammonium hydroxide. Then add sorbitol and gradually add the water with continued blending to form a coating composition which is homogeneous. Refrigerate or freeze to thicken the coating and resultant membrane. The membrane sets as ammonium hydroxide evaporates off from the coated yolks.
EXAMPLE 12 ______________________________________Part A: Membrane Formulation______________________________________Guar gum (TIC Gums, Inc.)                   3.0    g.Kelcogel LV             3.0    g.Water                   300.0  ml.Silicone antifoam (S.A.G. 710)                   1.0    g.Beta carotene           q.s.______________________________________
Procedure Blend the guar gum and Kelcogel LV with silicone and water in a food processor for 5 minutes. Add beta carotene as desired. Deaerate in a vacuum and coat onto immobilized yolk.
Part B: Setting Bath A preferred setting bath for the coating formulation of Example 12 is set forth below.
______________________________________Aluminum Potassium Sulfate                 2.0        g.Ferrous chloride      3.0        g.Calcium chloride      20.0       g.Hydrochloric acid     20.0       ml.Lactic acid (All World Scientific Co.)                 80.0       ml.Water                 q.s. ad. 1000.0                            ml.______________________________________
Place the coated yolks into the setting bath at 120 F. for 5 minutes. Then rinse as previously described.
EXAMPLE 13 ______________________________________Part A: Yolk Formulation______________________________________Chicken Broth (Swanson)  250.0  ml.Methylcellulose          8.0    g.(A4M, Dow Chemical Co.)Kelgin HV                6.0    g.Corn oil margarine (Fleischman's)                    130.0  g.Egg white                600.0  ml.Beta carotene (Hoffmann la Roche)                    q.s.FD&amp;C Yellow No. 5 (Chroma Kote)                    q.s.______________________________________
Procedure Combine the broth, Methylcellulose, Kelgin HV and margarine (molten) while beating.
Freeze in the presence of an air current (28
______________________________________Part B: Membrane Formulation______________________________________Water                   150.0  ml.Kelcogel LV             4.0    g.Glycerol                10.0   g.Egg white               150.0  g.Pre-gelatinized rice flour (Riviana)                   30.0   g.Silicone (S.A.G. 710)   2.0    g.Beta carotene (Hoffmann la Roche)                   q.s.Yellow food dye (Chrona Kote No. 5)                   q.s.______________________________________
Procedure Combine water (100 ml.) and pre-gelatinized rice flour in a homogenizer and homogenize for 15 minutes, maintaining the temperature below about 130 glycerol, silicone egg white and water (50 ml.) and dye to a selected color standard.
______________________________________Part C: Setting Bath______________________________________Water                 200.0  ml.Hydrochloric acid     3.2    g.Calcium chloride      4.0    g.Lactic acid           8.0    g.______________________________________
Procedure Place each containment membrane coated yolk into setting bath for 5 minutes. Remove and rinse in tepid water 20 minutes. Surface dry. Add to white.
EXAMPLE 14 ______________________________________Part A: Yolk Formulation______________________________________Chicken broth            500.0  ml.Kelcogel LV              8.0    g.Kelcoloid S              10.0   g.Kelgin HV                2.0    g.Corn oil margarine (Fleischman's)                    140.0  g.Beta carotene            q.s.FDC Yellow No. 5 (Chroma Kote,                    q.s.T 815y, Crompton &amp; Knowles Corp.)______________________________________
Procedure Combine the listed ingredients at hot temperature below boiling. Deaerate by vacuum and form yolks to provide a yolk analogue which is moderately reactive.
______________________________________Part B: Membrane Formulation______________________________________Water                   400.0  ml.Uncooked chicken meat   59.0   g.Kelcogel LV             6.0    g.Silicone (S.A.G. 710)   2.0    g.Ammonium hydroxide      2.0    g.Sodium phosphate dibasic                   2.0    g.Beta carotene           q.s.Oil soluble yellow food dye                   q.s.(Chroma Kote)______________________________________
Procedure Combine ingredients as described above, and deaerate by vacuum.
EXAMPLE 15 ______________________________________Yolk Formulation______________________________________Chicken broth           400.0  ml.Kelgin HV               5.0    g.Kelcogel LV             12.0   g.Corn oil margarine (Fleischman's)                   115.0  g.Egg white               350.0  ml.Water                   100.0  ml.Beta carotene           q.s.FDC Yellow No. 5 (Chroma Kote)                   q.s.______________________________________
Procedure Combine the listed ingredients at a temperature below boiling. Deaerate by vacuum and form yolk shapes as previously described.
EXAMPLE 16 ______________________________________Part A: Yolk FormulationChicken broth (Swanson) 500.0  ml.Kelcogel LV             16.0   g.Kelgin HV               2.0    g.Corn oil margarine (Fleischman's)                   115.0  g.Beta carotene           0.04   g.FDC Yellow No. 5 (Chroma Kote)                   1.5    ml.Part B: Membrane FormulationWater                   275.0  ml.Pre-gelatinized rice flour                   15.0   g.(Riviana Foods, Inc.)Uncooked chicken breast 4.0    g.Sodium phosphate dibasic                   1.0    g.Ammonium hydroxide      1.0    ml.Kelcogel LV             5.0    g.Glycerol                5.0    g.Silicone (S.A.G. 710)   2.0    g.Egg whites              75.0   ml.Part C: Setting BathWater                   300.0  ml.Hydrochloric acid       4.5    ml.Calcium chloride        6.0    g.Lactic acid             10.5   g.______________________________________
Procedure Prepare the yolk formulations as previously described and immobilize the yolks by freezing. Dip the yolks into the membrane forming composition, and then soak in the setting bath at about 140 minutes.
EXAMPLE 17 ______________________________________Part A: Yolk Formulation______________________________________Chicken broth (Swanson) 500.0  ml.Kelcoloid S             7.0    g.Kelcogel LV             7.0    g.Kelgin HV               2.0    g.Corn oil margarine (Fleischman's)                   115.0  g.Silicone (S.A.G. 710)   2.0    g.______________________________________
Procedure Combine ingredients adding silicone and simmered chicken broth and blend 5 minutes. Add the Kelcoloid S, Kelcogel LV and Kelgin HV and blend for 5 minutes. Add melted margarine and blend for 10 minutes. Color, if desired, with beta carotene. Vacuum deaerate for 20 minutes.
______________________________________Part B: Membrane Formulation______________________________________Water                   225.0  ml.Pre-gelatinized rice flour                   15.0   g.Uncooked chicken breast 35.0   g.Glycerol                5.0    g.Sodium phosphate dibasic                   1.0    g.Ammonium hydroxide      1.0    ml.Kelcogel LV             5.0    g.Silicone                2.0    g.Egg whites              75.0   ml.______________________________________
Procedure Homogenize the chicken breast and treat with ammonium hydroxide. Add the silicone to the water, and add glycerol, sodium dibasic phosphate, chicken breast, and rice flour. Blend for 10 minutes. Add the Kelcogel LV and continue blending, then add egg white and mix for 5 to 10 seconds only. Color as desired. Vacuum deaerate and chill.
The immobilized yolks are dipped in a membrane formulation, and then treated with a setting solution at about 140 minutes, until the membrane sets.
EXAMPLE 18 ______________________________________Part A: Yolk Formulation______________________________________Chicken broth (defatted)                   500.0  ml.Gelatin (Knox Unflavored)                   7.0    g.Methylcellulose (A4M Dow Chemical)                   5.0    g.Kelgin HV               7.0    g.Corn oil margarine (Fleischman's)                   115.0  g.Silicone (SWS Silicones Corp. No. 211)                   1.0    g.______________________________________
Procedure Bring 350 ml concentrated de-fatted chicken broth and gelatin to a boil. Add Silicone and blend in a mixer with methylcellulose for 5 to 10 minutes.
In a container, freeze the remaining 150 ml. chicken broth. Then add frozen broth or otherwise cool to bring temperature down to less than 20 C and blend for 20 minutes or until methylcellulose is completely dissolved.
EXAMPLE 19 ______________________________________Membrane Formulation______________________________________Sodium hexametaphosphate (Monsanto Co.)                     2.6    g.Water                     750.0  ml.Soy protein (Chemurgy Co.)                     20.0   g.Pregelatinized rice starch                     29.0   g.(Riviana Foods)Kelgin LV                 22.0   g.Maltodextrin (A. E. Stanley Mfg. Co.)                     37.0   g.Glycerol                  10.0   g.______________________________________
Procedure Mix sodium hexametaphosphate in water and dissolve protein. Add remaining ingredients and chill.
EXAMPLE 20 ______________________________________Membrane Formulation______________________________________Water                    300.0  ml.Acacia gum (Colony Import &amp; Export)                    1.5    g.Kelgin LV                3.0    g.______________________________________
Procedure Blend all ingredients at ambient room temperature for 5 to 10 minutes or until hydrocolloids are completely dissolved. Color to standard using beta carotene, dry canthaxanthan red and Neobee oil lecithin FD&C yellow no. 5.
EXAMPLE 21 ______________________________________Setting Bath______________________________________Water                  500.0  ml.Lactic acid (88% solution)                  4.0    g(Mallinkrodt)Calcium chloride       7.0    g.Hydrochloric acid      1.0    g.______________________________________
Procedure Mix all ingredients in water at about 90 this temperature throughout use period.
Rinse or soak copiously in fresh, cool water at about 15 yolk firms up, approximately 5 to 10 minutes.
EXAMPLE 22 ______________________________________Part A: Yolk Formation______________________________________Chicken broth (Swanson)                  300.0  ml.Egg whites             200.0  g.Lecithin (Fearn Co.)   6.0    g.Xanthan gum (Kelco)    2.0    g.Gelatin (Hormel)       6.0    g.Unsalted margarine (Wilsey)                  115.0  g.______________________________________
Procedure Blend egg whites with lecithin for about 5 minutes in high speed blender. Boil 500 mls. chicken broth down to 300 ml. Add gelatin and blend for 2 or 3 minutes. Add xanthan gum and blend until cool. Add egg whites and blend. Add margarine and color if desired. Freeze in 1-oz. cups (about 12 gms. each).
______________________________________Part B: Membrane Formulation______________________________________Egg whites               150.0  ml.Kelgin LV                2.25   g.Locust bean gum (Hi Tek Polymers, Inc.)                    2.00   g.Water                    12.00  ml.______________________________________
Procedure Combine ingredients, treating the egg white with lecithin to "kill" the egg white. Add 1-2 g silicone oil to reduce foaming. Coat onto yolks as previously described.
EXAMPLE 23 ______________________________________Single Extrusion Formulation______________________________________Chicken broth (Swanson)  250.0  ml.Kelgin LV                4.25   g.Carrageenan (Sea Gel FL 674P)                    1.75   g.Locust bean gum (Hi Tek Polymers, Inc.)                    1.0    g.Sodium citrate (J. T. Baker)                    0.25   g.Unsalted margarine (Wilsey Foods)                    57.5   g.______________________________________
Procedure Blend the chicken broth and Kelgin LV in a high speed blender for 10 minutes.
Chill this formula thoroughly and extrude 12 to 14 g. portions into a calcium setting bath as previously described. Soak in the setting bath for 4 to 10 minutes, at 125
EXAMPLE 24 ______________________________________Single Extrusion Formulation                 % by weight______________________________________Deionized water       83.75Manugel C (Kelco)     1.35Methocel F-50 (Dow Chem. Co.)                 0.30Clintose LV (ADM Corp.)                 1.20Partially Hydrogenated Corn                 12.63Oil 400-0300 (Staley)Lecithin (Central Soya)                 0.50Locust Bean Gum (Hi Tek Polymers)                 0.20Beta carotene (Hoffmann laRoche)                 0.07                 100.00______________________________________
Procedure Premix the dry ingredients and slowly sift into water while mixing. Agitate without vortex to void aeration. Mix for 10 minutes.
Prepare a water bath containing 0.66% calcium chloride and 0.66% lactic acid, and heat to 140 deionized water.
EXAMPLE 25 Single Extrusion Whole poultry egg analogues are formed using a single extrusion system and the following ingredients:
______________________________________Ingredients              Quantity______________________________________Natural egg white        237.5  gSoya lecithin (Fearn Natural Foods)                    3.0    gUnsalted margarine (Wilsey)                    25.0   gSalted margarine (Fleischman's)                    25.0   gChicken fat              7.5    gChicken broth (Swanson)  20.0   mlSodium alginate (Kelgin LV)                    4.75   gLactic acid (All-World Scientific)                    1.5    gLocust bean gum (Hi Tek) 1.0    gSodium citrate           0.75   g______________________________________
The resulting composition may be pumped through an extrusion nozzle as shown in FIGS. 3 and 4A through 4C into a first tepid setting bath maintained at a temperature ranging from about 105 110 calcium chloride. The extruded slurry is separated or pinched off by interrupter rods 58 (FIGS. 3 and 4A through 4C) into discrete globules.
When the transitory membrane is sufficiently strong to permit handling, the discrete yolk-like spheroidal globules are transferred to a recirculating heated bath maintained at a temperature greater than 159 they are permitted to reside for an additional period of from about three (3) to about five (5) minutes.
The discrete yolk analogues are then transferred to a continuously circulating tepid water rinse/set bath maintained at a temperature level ranging between about 85 between about 6.4 and about 6.8 and are thoroughly rinsed and excess calcium and acid were removed.
The discrete yolk/membrane analogues may be removed from the tepid rinse/set bath, rinsed with cold water at a temperature between about 45 calcium and acid, and transferred to a shallow rinse/set tray 32 (FIG. 2) maintained at a temperature of between about 45 52 in the rinse/set tray 32 for from about ten (10) to about (20) minutes, during which period the yolk/membrane analogues may rest on the bottom of the shallow tray and assume a somewhat ovoid yolk shape with a flattened bottom, the discrete analogues are removed from the tray 32, again rinsed with cold water at a temperature of from about 32 42 2) containing a cold water rinse bath maintained at a temperature of from about a cold 32 6.3 to about 6.8 for a period of from about ten (10) minutes to about thirty (30) minutes.
EXAMPLE 26 Dual Extrusion A yolk formula suitable for use in preparing composite, integral whole liquid poultry egg analogues with a dual extrusion system is prepared in the following manner, utilizing the following ingredients:
______________________________________Yolk Analogue______________________________________Chicken broth (Swanson) 490.0  gCorn oil (Staley)       84.75  gButter essence          1.7    gSodium stearoyl-2-lactylate                   4.0    g(Mazer Chem.)Locust bean gum (Hi Tek)                   3.0    gSoya lecithin (Central Soya)                   4.0    gCarrageenan (Sea Gel)   4.0    gXanthan (Keltrol-T)     1.0    gPregelatinized rice flour                   9.0    g(Riviana Foods, Inc.)______________________________________
Heat the corn oil to between about 115 Add sodium stearoyl-2-lactylate and stir into the corn oil until completely dissolved. Add the soya lecithin and butter essence and mix thoroughly. Cool the solution to about 100
Heat the chicken broth separately to a temperature ranging from about 104 the chicken broth and blend by a stab mixer for about five minutes, or, until the mixture is smooth and homogenous. Cool the mixture to about 100 (2) minutes until dispersed, then add the locust bean gum and briefly blend until completely dispersed.
Combine the two mixtures. Add sufficient beta-carotene to color the yolk analogue slurry to "No. 7" on a Roche Yolk Colour Fan. Cool the overall mixture to between about 30
EXAMPLE 27 Whole poultry egg analogues are formed using the procedures generally described in Example 1, but employing the following ingredients:
______________________________________Yolk Analogue______________________________________Chicken broth            500.0  mlGelatin (300 bloom, Hormel)                    5.5    gKnox Gelatin (300 bloom) 5.5    gSodium alginate (Gelgin HV)                    4.0    gSoya lecithin (Fearn)    3.5    gKaraya gum (4-star, Colony Import)                    6.5    gUnsalted margarine (Saffola)                    115.0  g______________________________________
Boil the broth down to 300.0 ml (and having a solids content of approximately 1.5 percent). Add the gelatins, and stir 2 to 3 minutes, or until the gelatin was fully dissolved. Cool the mix to a temperature of between about 85
When the gelatin/chicken broth mixture is cooled to approximately 100 gum and thoroughly blend into the mixture. Add the unsalted margarine and blend. Finally, add sufficient beta-carotene to color the yolk analogue slurry to "No. 7" on a Roche Yolk Colour Fan. Pour the resulting composition into rounded or tube shape molds, each containing approximately eighteen grams, and freeze to from two dozen rounded patties.
______________________________________Membrane Analogue______________________________________Water                  300.0  mlLocust bean gum (Hi Tek)                  9.0    g.Sodium alginate (Kelgin LV)                  3.5    g______________________________________
EXAMPLE 28 ______________________________________Yolk Analogue______________________________________Chicken broth (Swanson)  500.0  mlgelatin (300 Bloom Hormel)                    5.0    gsodium alginate (Kelgin HV)                    4.5    gkaraya gum (Colony Import &amp; Export)                    3.0    gmargarine (Wilsey Foods) 115.0  g______________________________________
______________________________________Membrane Formulation______________________________________Water                  300.0   mlChicken breast         33.0    gSodium phosphate dibasic                  0.7     gAmmonium hydroxide     0.2     gSodium alginate (Kelgin LV)                  4.1     gGuar gum (TIC Gums, Inc.)                  2.1     gSilicone (S.A.G. 710)  qs. prn______________________________________
Dip frozen yolk patties into the membrane analogue solution. Thereafter, dip the coated yolk patties into a scalding bath maintained at a temperature of at least 180 about eight minutes. The bath consists of 600.0 ml of water, 4.0 g of calcium chloride, 3.0 g of lactic acid, and 1.5 g of phosphoric acid. Thereafter, the yolk/membrane analogues are dipped in a second rinse and cooling bath maintained at room temperature and containing 600.0 ml of water for a period of approximately thirty (30) seconds.
EXAMPLE 29 A membrane suitable for use with virtually any of the foregoing frozen yolk analogues is prepared in the following manner, using the following parts and ingredients:
______________________________________Part 1:water                     198.0  gpepsin (1-15,000) (Schwartz Svcs, Int.)                     2.0    gPart 2:dry, powdered, fat free milk                     71.2   gand water (10% solution)(Ettlinger Corp.)hydrochloric acid         0.1    glactic acid               0.4    g______________________________________
Scalding bath containing an aqueous solution of 1% alum and maintained at a temperature above 159
EXAMPLE 30 Another membrane analogue that can be utilized with any of the foregoing frozen egg yolk analogues includes the following ingredients:
______________________________________Membrane Analogue______________________________________Water                  78.0   gBoiled egg whites      120.0  gammonium hydroxide     0.8    gsilicone (S.A.G. 710)  1.35   g______________________________________
Citat fr�n patent citerade patent Registreringsdatum Publiceringsdatum S�kande TitelUS36407329 okt 19698 feb 1972General Mills Inc.Simulated cooked eggUS376940412 okt 197030 okt 1973Anheuser Busch Inc,UsEgg compositionUS386450023 jul 19734 feb 1975Lynn; Charles C.Process of preparing an egg yolk substitute and resulting products from its useUS39111441 sep 19727 okt 1975Standard Brands IncorporatedEgg productUS39418921 jul 19742 mar 1976General Foods CorporationLow-cholesterol egg product and processUS398721218 jul 197419 okt 1976Anheuser-Busch, IncorporatedCholesterol free egg productUS404692217 maj 19766 sep 1977The Quaker Oats CompanyShelf stable, semi-moist simulated eggUS410304016 nov 197225 jul 1978General Foods CorporationLow cholesterol egg product and processUS412098628 jun 197717 okt 1978Stauffer Chemical CompanyWhole egg replacerUS43627483 okt 19807 dec 1982Cox Family Laboratories, Inc.Method for forming shaped products for human and/or animal consumption or as marine bait and products produced therebyUS44694751 jul 19834 sep 1984Krysiak; Dobroslaw J.Machinery for making encrusted food productsUS470292131 jan 198627 okt 1987Q.P. CorporationMethod for preparing fish-egg-like edible products H�nvisningar finns i f�ljande patent citeras i Registreringsdatum Publiceringsdatum S�kande TitelUS534060111 aug 199323 aug 1994Minnesota Products, Inc.Simulated egg-yolk compositions, products, and methods of makingUS540152511 jun 199328 mar 1995Vassiliou; EustathiosSimulated egg yolk and method of making sameUS552094723 dec 199428 maj 1996Michael Foods, Inc.Simulated egg yolk and method of making sameUS554735814 mar 199520 aug 1996Vassiliou; EustathiosDevices for making artificial egg yolks in the form of discsUS558920814 mar 199531 dec 1996Vassiliou; EustathiosMethods for coating egg yolks and other articlesUS558921814 mar 199531 dec 1996Vassiliou; EustathiosMethod for making artificial egg yolks in the form of a cylinderUS56207351 feb 199515 apr 1997Cargill, IncorporatedSimulated egg pattyUS566541625 aug 19959 sep 1997Cargill, IncorporatedSimulated egg pattyUS571180513 aug 199627 jan 1998Vassiliou; EustathiosApparatus for making and coating egg yolks and other articlesUS571894016 jan 199617 feb 1998Infinite Life Healthy Vegetarian Food Co., Ltd.Method for making a vegetarian yolkUS572745023 sep 199617 mar 1998Vassiliou; EustathiosApparatus for making artificial egg yolks in the form of a cylinderUS601241223 feb 199811 jan 2000Vassiliou; EustathiosApparatus for coating egg yolks and other articlesUS60716173 jul 19976 jun 2000Nestec S.A.Packaging having a food-grade barrier coating and preparation thereofUS648897525 sep 20003 dec 2002Conagra Grocery Product CompanyCocoa powder for use in multi-layered gel-based dessert products and method for making sameUS650931128 aug 200121 jan 2003Isp Investments Inc.Propylene glycol alginate gelsUS657325015 nov 20013 jun 2003Takara Shuzo Co., Ltd.Food or beverage additive containing fucoidan and food and beverage containing fucoidanUS664554025 sep 200111 nov 2003Conagra Grocery Products CompanyMethod for reducing color migration in multi-layered, caramel colored, gel-based dessert products and the products so producedUS674345521 okt 20021 jun 2004Conagra Grocery Products CompanyMulti-layer food productsUS680872821 apr 199926 okt 2004Conagra Grocery Products CompanyMethod for reducing color migration in multi-layered and colored gel-based dessert products and the products so producedUS683076412 mar 200114 dec 2004Shinto Fine Co., Ltd.Method for denaturing allergensUS687839417 dec 200312 apr 2005Conopco, Inc.Egg replacer concentrate and liquid egg replacerUS74227508 apr 20039 sep 2008Takara Bio Inc.Food or beverage containing fucoidan and method of production thereofEP1133918A112 mar 200119 sep 2001Shinto Fine Co., Ltd.Method for denaturing allergens using calcium or strontium saltsWO2003020799A111 jul 200213 mar 2003Isp Investments Inc.Propylene glycol alginate gelsWO2008001588A16 jun 20073 jan 2008Fuji Oil Company, LimitedBoiled egg yolk-like foodRoteraOriginalbildGoogles startsida - Webbplatskarta - Massh�mtningar av USPTO - Sekretesspolicy - Anv�ndarvillkor - Om Google Patent - Skicka feedbackDessa data tillhandah�lls av IFI CLAIMS Patent Services©2012 Google