Homogenised product for particular nutritional uses
OwnerBoguslaw Krzysztof SZOSTAK, Jozef POLOMSKYinventors
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Abstract
The subject of the invention is a homogenised product for particular nutritional uses wherein protein present in this product comes from chicken egg albumin with an addition of a small amount of protein hydrolysates with a high degree of hydrolysis in the form of collagen hydrolysate. The product is addressed to people who are on a special health diet, especially lactose- and glucose-free as well as on a sports diet. Depending on the kind of additives and functional substances that are added to it, the product may have the form of a thick, semi-liquid sauce, pudding, cheese alternative dessert, or semi-liquid substance that may be used to produce formed cold meat alternatives.
Claims20
Homogenised product comprising:
- at least one egg albumen;
- at least one flavoring agent;
- at least one protein hydrolsyates.
A method of preparing a dietary composition, comprising:
- isolating an egg albumen,
- adding at least one flavoring agent,
- partially homogenizing the egg albumen and the at least one flavoring agent,
- enriching the homogenized product with a gas,
- treating the gasified, homogenized product such that coagulation occurs,
- winding the coagulated product onto a spool,
- optionally adjusting the spooled product to a desired shape and weight,
- treating the product with heat,
- cooling the product.
A method of preparing a dietary composition, comprising:
- isolating an egg albumen from a whole hen egg,
- adding at least one aromatic substance to the albumen,
- partially homogenizing the aromatic substances with the albumen to create a mixture,
- enriching the mixture with oxygen,
- cooking the mixture such that the albumen coagulates,
- winding the coagulated mixture onto a spool,
- optionally adjusting the spooled mixture to a desired shape and weight,
- treating the mixture with heat,
- cooling the mixture to around 4° C.
A low-calorie food, comprising:
- egg albumen,
- at least one flavoring agent,
- wherein said flavoring agent is partially homogenized with the egg albumen,
- wherein said homogenized mixture is enriched with gas, heat treated, and then cooled.
A low-calorie food, comprising:
- hen egg albumen,
- at least one aromatic compound,
- wherein said at least one aromatic compound is partially homogenized with the egg albumen,
- wherein said homogenized mixture is enriched with oxygen, heat treated, and then cooled.
Dependencies are inferred from the claim text.