METHOD FOR PRODUCING BEVERAGES BASED ON EGG WHITE

A method for producing beverages based on egg white, which comprises performing a first thermal treatment for heating a solution of egg white at a temperature comprised between 58°C and 75°C. The method then comprises performing a first homogenization of the previously-heated solution of egg white,...

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Bibliographische Detailangaben
Hauptverfasser:	HINTERSTEINER-WENZEL, Martin, GHERARDI, Alessandro, PIRAZZINI, Roberto, CRISTOFORI, Gabriele
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROTEIN COMPOSITIONS FOR FOODSTUFFS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS
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Beschreibung
Zusammenfassung:	A method for producing beverages based on egg white, which comprises performing a first thermal treatment for heating a solution of egg white at a temperature comprised between 58°C and 75°C. The method then comprises performing a first homogenization of the previously-heated solution of egg white, at a pressure higher than 70 bar, in order to obtain a beverage that has microbiological and organoleptic characteristics similar to cow's milk. Un procédé de production de boissons à base de blanc d'œuf, qui consiste à réaliser un premier traitement thermique pour chauffer une solution de blanc d'œuf à une température comprise entre 58 °C et 75 °C. Le procédé consiste ensuite à réaliser une première homogénéisation de la solution de blanc d'œuf chauffée précédemment, à une pression supérieure à 70 bars, afin d'obtenir une boisson présentant des caractéristiques microbiologiques et organoleptiques similaires à celles du lait de vache.