公开(公告)号：EP0152347A3

公开(公告)日：1987-06-16

申请号：EP85400193

申请日：1985-02-05

申请人： NABISCO BRANDS, Inc.

发明人： Spiel, Albert ,  Spanier, Henry C. ,  Roe, James

IPC分类号： A23K01/00 ,  A23L01/32 ,  A23K01/18

CPC分类号： A23K40/20 ,  A23K20/147 ,  A23K40/25 ,  A23K50/42 ,  A23L15/35 ,  Y10S426/805

摘要： An egg treat has the general shape of a slice of a hard-boiled egg. The yolk portion contains real egg yolk solids, while the outer egg-shaped portion contains flour and any type of nutritious meal, including meat meal, fish meal, oatmeal, or the like. Flavorings, as well as vitamins, coloring agents, and minerals may be included. The treat is hard and helps to clean a pet's teeth and gums, and provides chewing exercise for a pet. The treat preferably has an appearance simulating the yolk color and the shape of a hard-boiled egg. and has a larger shaped base portion having a light coloring to simulate the egg white portion of a hard-boiled egg.

公开(公告)号：EP0103427A3

公开(公告)日：1985-05-22

申请号：EP83304841

申请日：1983-08-22

申请人： NABISCO BRANDS, Inc.

发明人： Rapp, Harold ,  Dockendorf, William G.

IPC分类号： A23L01/32 ,  A23B05/04

CPC分类号： A23B5/04 ,  A23B5/06 ,  A23L15/10 ,  A23L15/20

摘要： Disclosed are a freeze-thaw stable egg product and a process for preparing it. The product comprises discrete pieces of egg, bound together and covered with a batter coating. Preferably, the discrete pieces of egg include from about 0.5 to about 4.0% of water-binding carbohydrates including cold-water-insoluble starch and hydrophilic colloids to obtain freeze-thaw stability. The use of cold-water-insoluble starch, and the addition of the hydrophilic colloids in a blend with a vegetable oil, are helpful in obtaining good mixing without excessive shear. The egg mixture is cooked, diced and coated with a binder. Preferably, the binder is added in two portions, one dry and one liquid. The dry portion preferably employs cold-water-soluble gelatin which provides structural integrity during forming but is liquid at serving temperature, thereby adding juiciness and enhancing flavor release. The products are batter dipped and preferably breaded, and are preferably prepared for serving by deep fat frying.

公开(公告)号：EP0250186A3

公开(公告)日：1988-06-08

申请号：EP87305275

申请日：1987-06-15

申请人： Kelco International Limited

发明人： McMullen, James Henry ,  Gaisford, Susan Elizabeth ,  Clare, Kenneth ,  Findlay, Medeana

IPC分类号： A23L01/32

CPC分类号： A23L15/20

摘要： An omelette mix is prepared from a liquid egg product, which may be, for example, whole egg, egg white, egg yolk, a de-chloresterized or artificial mix, or any combination of two or more of the foregoing, by adjusting its pH, preferably with citric acid, then adding to it a hydrocolloid, comprising an alginate, adding a multivalent metal salt of only low solubility in water, e.g. calcium sulphate dihydrate, in order to facilitate any required cross-linking of the hydrocolloid molecular chains, mixing thoroughly to form a homogeneous material, forming this material into any desired shape and freezing or chilling it to produce a stable intermediate material that can readily be quickly heated to give an omelette in form ready for consumption. In general sodium chloride will be introduced into the mix, conveniently with the hydrocolloid, in order to enhance the flavour of the omelette. A sequestrant is desirably added to control the release of the multivalent metal salt and thus regulate the speed of the cross-linking reaction.

摘要翻译： 通过调节其pH值，从液体蛋制品制备煎蛋卷混合物，其可以是例如全蛋，蛋清，蛋黄，去黄体化或人造混合物，或两种或更多种前述物质的任意组合 ，优选用柠檬酸，然后向其中加入包含藻酸盐的水胶体，在水中加入低溶解度的多价金属盐，例如 硫酸钙二水合物，以促进水解胶体分子链的任何所需的交联，充分混合以形成均匀的材料，将该材料形成任何所需的形状并冷冻或冷却以产生稳定的中间体材料，其可以容易地快速 加热，以形成煎蛋的形式准备消费。 通常将氯化钠与水胶体方便地引入混合物中，以增强煎蛋卷的风味。 优选加入螯合剂以控制多价金属盐的释放，从而调节交联反应的速度。

公开(公告)号：EP0166284A3

公开(公告)日：1988-04-27

申请号：EP85107056

申请日：1985-06-07

申请人： SOCIETE DES PRODUITS NESTLE S.A.

发明人： Postner, Hermann

IPC分类号： A23L01/24 ,  A23L01/39 ,  A23L01/48 ,  A23L01/32 ,  A23C13/14

CPC分类号： A23L23/00 ,  A23L29/212 ,  A23L33/115