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    • 专利摘要:
    Healthy food compositions that have gel or foam textures and that include hydrolyzed egg products. The invention relates to healthy food compositions with gel or foam texture, rich in proteins, with antioxidant, low-fat, lactose-free and casein-free and easily chewable properties, which comprise as a basic ingredient a neutral-taste egg hydrolyzate. These compositions are presented as an alternative to sweet and salty dishes based on dairy products, since they have similar taste, appearance and texture characteristics, but also as new foods, which are especially indicated for consumption by people with intolerance to dairy and obesity problems. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2539203A1
    申请号:ES201431810
    申请日:2014-12-10
    公开日:2015-06-26
    发明作者:Mario SANDOVAL HUERTAS
    申请人:Consejo Superior de Investigaciones Cientificas CSIC；
    IPC主号:
    专利说明:

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    DESCRIPTION
    Healthy food compositions that have gel or foam textures and that comprise hydrolyzed egg products SECTOR AND OBJECT OF THE INVENTION
    The present invention is included within the food sector, since it specifically refers to healthy food compositions, rich in proteins of high biological value, with antioxidant properties, low in fat and free of lactose and casein, which comprise egg hydrolysates and which they present similar technical-functional characteristics to those of sweet and savory dishes that use dairy products as a base. STATE OF THE TECHNIQUE
    Products with gel and foam textures each day have a more prominent position in today's cuisine and are widely spread in the world of sweet culinary specialties and desserts, but also in salty dishes.
    These types of products, in addition to their technical and functional characteristics and their nutritional content, are desirable and very attractive for any sector of the population and are mainly indicated for people with special food requirements, such as those that present “mechanical” chewing difficulties. and / or swallowing.
    The circumstances of illness, chronic or transient, that lead a person not to include or eliminate cow's milk, its derivatives and all products that include this food in their daily diet are diverse. Casein allergy and lactose intolerance are the most common conditions. Lack of lactase causes lactose intolerance, a relatively frequent anomaly, especially in the elderly. Specifically, lactose intolerance constitutes the most frequent genetic disorder in the human species, which affects more than 50% of the world's population.
    In the state of the art different alternatives are proposed that seek that consumers who have to do without milk in their diet, can consume dishes
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    Sweet and savory cuisine with gel or foam textures, and which fundamentally use as base ingredients: fats, protein sources and additives.
    It is normally the inclusion of proteins and / or additives that allows to obtain products of technofunctional characteristics (taste, texture, smell, level of acidity, adequate rheological properties, stability and appearance), similar to those of products that use milk or milk derivatives in its composition. However, the inclusion of additives complicates the manufacturing process and is responsible for the final product being seen by the consumer as an unhealthy food.
    WO2004 / 030464 A1 refers to creamy powder or liquid compositions, comprising a first combination of ingredients consisting of a fat or an oil, a microparticulate protein and optionally a carbohydrate; and a second combination of ingredients formed by an emulsifier, a volume booster and additionally other components. As a microparticulate protein, it includes albumin of denatured egg white which, however, requires controlling temperatures and using high shear forces to avoid the formation of aggregate particles or having to add additional ingredients such as lecithin, xanthan gum, maltodextrins, sugars, carrageenans or alginates.
    WO2004 / 021804 A1 refers to a cooking cream with high whipping capacity, comprising a majority percentage of water, fat, protein (including egg proteins), starch, emulsifier, and preferably a stabilizer and a buffer.
    WO04084656 A1 refers to products with whipping capacity comprising water, grease, emulsifiers, stabilizers, proteins, hydrocolloids and flavoring agents.
    For its part, GB784555 (A) refers to a dry powder product comprising an edible orthophosphate, an edible pyrophosphate, an edible calcium salt, a thickener and other additional flavoring ingredients, which is mixed with milk or water and which allows the preparation of puddings, chiffon desserts and custard.
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    Spanish patent P2409086 refers to a fruit dessert with flan texture and its method of obtaining, which comprises at least two layers of fruit-based products and flavoring and texturing additives, which has the shape and texture of a flan of egg and milk of the commonly known, but it does not contain any of these elements.
    The egg is a staple in the diet for its nutritional properties. It stands out for its high content of essential nutrients, which are also bioavailable, and because it provides other elements such as antioxidant substances and unsaturated fats. The egg is one of the most protein-rich foods, and its proteins, in addition, provide all the essential amino acids in the exact proportions that the organism needs for optimal growth and maintenance of lean, metabolically active tissue. Approximately the egg contains 12% by weight of protein, the white 11% and the yolk 16%. Another important advantage is its low fat content, the egg white has no fat and the whole egg and the yolk have approximately 10.5% and 26%, respectively. All this justifies the presence of this food in the context of a balanced diet, unless there is any circumstance that discourages it, such as egg allergy. The egg is also a gastronomically very versatile food that, in addition to its organoleptic qualities, provides a wide range of functional properties that are highly appreciated in the kitchen.
    The egg's ability to form and stabilize different structures in food is due to the protein fraction and its physicochemical properties (Y. Mine. Recent advances in the understanding of egg white protein functionality. Trends in Food Science and Technology, 1995, 6 : 225-232). Hydrolysis, or breaking of peptide bonds, can change these properties in three ways: decreasing molecular weight, increasing the number of ionizable groups and causing exposure of hydrophobic groups. Thus, enzymatic hydrolysis improves the solubility of food proteins over a wide pH range and modulates their surface or interfacial properties, essential for the stabilization of foams and emulsions (EA Foegeding and JP Davis. Food protein functionality: a comprehensive approach. Food Hydrocolloids, 2011, 25: 1853-1864). The length and characteristics of the peptides formed, in terms of their constituent amino acids, the presence of polar and ionizable groups and
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    Its hydrophobicity determines the resulting functional properties, which depend not only on the degree of hydrolysis, but also on the specificity of the enzyme and on the characteristics of the protein used as a substrate (V. Klompong, S. Benjakul, D. Kantachote, F Shahidi Antioxidative activity and functional properties of protein hydrolysate of yellow strip trevally (Selaroides leptolepis) as influenced by the degree of hydrolysis and enzyme type (Food Chemistry, 2007, 102: 1317-1327).
    The formation of food gels, that is, the transformation of a fluid into a solid through the formation of a macromolecular network, requires that native proteins be deployed and reassorted by covalent and non-covalent interactions, which has traditionally been achieved. by heat application (A. Totosaus, JG Montejano, JA Salazar, I. Guerrero. A review of physical and chemical protein-gel induction. International Journal of Food Science and Technology. 2002. 37: 589–601). In this sense, the factors that influence the gelling capacity of proteins can be divided between those that determine the formation of the gel and those that influence its physical properties. Normally, enzymatic hydrolysis impairs the gelling capacity of proteins by decreasing their size. Thus, the hydrolysis of collagen with papain, which gives rise to intermediate-sized peptides, produces a gelatin with sufficient firmness and viscosity, while neutrase does not allow the formation of gels.
    (S. Damrongsakkul, K. Ratanathammapan, K. Komolpis, W. Tanthapanichakoon. Enzymatic hydrolysis of rawhide using papain and neutrase. Journal of Industrial and Engineering Chemistry. 2008. 14: 202–206).
    On the other hand, the basic properties that make a protein a good foaming agent are its ability to: (1) rapidly adsorb to air-water interfaces during shaking; (2) experience a rapid conformational change in the interface; and (3) form a cohesive viscoelastic film through intermolecular interactions. In this way, they contribute to the three different phases that are characteristic of food containing foams: formation, stability and consumption. It is important to consider all of them since, for example, in many food products, it is based on wet foams that become dry foams in their final structure (such is the case of meringues and biscuits). Thus, whey proteins can replace those in egg white in foaming applications except those that involve heating or baking, as their thermal stability is different (E. A.
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    Foegeding, P. J. Luck, J. P. Davis. Factors determining the physical properties of protein foams. Food Hydrocolloids, 2006, 20, 284-292). The above illustrates that the structural responses of proteins during mixing with other ingredients, heating and drying are also essential for their functionality. Regarding foaming properties, papain has recently been used (C. Chen, YJ Chi. Antioxidant, ACE inhibitory activities and functional properties of egg white protein hydrolysate. Journal of Food Biochemistry, 2012, 36: 383-394) and trypsin (C. Chen, YJ Chi, MY Zhao, W. Xu. Influence and degree of hydrolysis on functional properties, antioxidant and ACE inhibitory activities of egg white protein hydrolysate) to obtain egg white hydrolysates that had better foaming ability and foam stability than the clear starting.
    Within the patent literature, the improvement of the thermal stability of the proteins of the white by enzymatic hydrolysis (JP58155048) or of the yolk (JP3051744B) has also been reported; or improving the clarity and transparency of the appearance of a product that is used as a source of amino acids (JP2007053932) or of a gelling product (JP6058056).
    The enzymatic hydrolysis processes of proteins imply a change in the properties of food (related to its digestibility, nutritional quality, sensory quality (such as texture and taste) and health benefits due to the formation of bioactive peptides or the reduction of allergens ) that are interesting as a strategy when preparing foods with gel or foam textures, however, it is not always clear that enzymatic hydrolysis leads to an improvement of these properties, which in many cases could be damaged (OL Tavano. Protein hydrolysis using proteases: an important tool for biotechnology. Journal of Molecular Catalysis B: Enzymatic. 2013, 90: 1-10).
    On the other hand, a problem frequently associated with the production of protein hydrolysates is the appearance of bitter flavors, depending on the size, sequence and, fundamentally, hydrophobicity of the amino acids that form the peptides, especially the amino acids valine, leucine, isoleucine , phenylalanine, tyrosine and tryptophan. Surprisingly, the inventors with the present invention have managed to solve the problem of bitterness in protein hydrolysates and have developed new
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    gel or foam textured compositions comprising a neutral-tasting egg hydrolyzate. OBJECT OF THE INVENTION
    The present invention relates in a first aspect to a healthy food composition with gel or foam texture, free of lactose and casein, comprising a hydrolyzate of neutral-tasting egg proteins obtainable by a process comprising the following steps:
    a) pH acidification of an egg product with a food grade acid
    concentrated to a pH between 5.0 and 7.0,
    b) addition of an aminopeptidase in an amount of between 1 and 3 g per liter of
    egg product,
    c) incubation at a temperature between 45 and 55 ° C, for a period of time of
    between 30 and 180 minutes, and
    d) inactivation of aminopeptidase at a temperature between 85 and 95 ° C and during
    a period of time between 10 and 15 minutes.
    In a second aspect, the present invention relates to a process for preparing a neutral-tasting egg hydrolyzate, comprising steps a), b), c) and d) described in the first aspect of the invention.
    In a third aspect, the present invention relates to a process for preparing a healthy food composition with gel texture, free of lactose and casein, comprising steps a), b), c) and d) described in the first aspect of the invention, and where, before or after step d), it comprises a step c1) or d1), respectively, of adding a flavoring agent and stirring the mixture for a period of between 1 and 15 minutes.
    In a fourth aspect, the present invention relates to a process for preparing a healthy food composition with gel texture, lactose and casein free, comprising steps a), b), c) and d) described in the first aspect of the invention and where, before or after step d), it comprises a step c1) or d1), respectively, of adding a flavoring agent, and, subsequently to step d) or d1), respectively, comprises the step:
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    e) centrifuge at least 2500 g for a period of 10-20 minutes and collect the precipitate.
    In a fifth aspect, the present invention relates to a process for obtaining a healthy food composition with lactose and casein-free foam texture, comprising steps a), b), c), and d) described in the first aspect of the invention, and where, the egg product is egg white and where before or after stage d), it comprises a stage c1) or d1), respectively, of adding a flavoring agent, and, subsequently to stage d) or d1), respectively, comprises the steps: e) centrifuge at least 2500 g for a period of time between 10 and 20 minutes and collect the supernatant, and f) beat the supernatant collected in step e) for a period of time of between 25 seconds and 15 minutes.
    In a sixth aspect, the present invention relates to the use of a food composition according to the first aspect of the invention as a food ingredient.
    In a seventh aspect, the present invention relates to a food product comprising a food composition according to the first aspect of the present invention.
    Other objects, features, advantages and aspects of the present application will be apparent to the person skilled in the art of the following description and appended claims. DESCRIPTION OF THE INVENTION
    In the context of the present invention, the definitions of the different terms used are those widely known to those skilled in the art and widely described in the state of the art, unless otherwise indicated. The present invention relates in a first aspect to a healthy food composition with gel or foam texture, free of lactose and casein, comprising a hydrolyzate of neutral-tasting egg proteins obtainable by a process comprising the following steps:
    a) pH acidification of an egg product with a food grade acid
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    concentrated to a pH between 5.0 and 7.0, b) addition of an aminopeptidase in an amount of between 1 and 3 g per liter of egg product, c) incubation at a temperature between 45 and 55 ° C, over a period of between 30 and 180 minutes, and d) inactivation of the aminopeptidase at a temperature of between 85 and 95 ° C and for a period of between 10 and 15 minutes.
    Healthy food compositions with gel or foam texture, lactose and casein free, hereinafter food compositions of the invention, comprise as a basic ingredient a hydrolyzate of neutral-tasting egg proteins. The food compositions of the invention are rich in protein, low in fat and have antioxidant properties.
    The antioxidant properties of the food compositions of the invention may contribute to delaying the oxidation process involved in the deterioration of the consumer's organism and that is related to cardiovascular, neurological, endocrine, respiratory diseases, of immune and autoimmune origin, ischemia, gastric disorders , carcinogenesis and progression of tumors. Additionally, they can also contribute to reducing food spoilage (lipid oxidation), which results in alterations in aroma and taste (thickening), in color, in the loss of certain nutrients and in the formation of potentially harmful substances , which can affect not only the quality of the food but also the safety of its consumption.
    The "egg protein hydrolyzate" comprising the food compositions of the invention is characterized by its neutral taste and does not generate aftertaste, which is derived from the use of suitable enzymes during the hydrolysis process. As mentioned above, the production of protein hydrolysates causes the appearance of bitter flavors, depending on the size, sequence and, fundamentally, hydrophobicity of the amino acids that form the peptides, especially valine, leucine, isoleucine, phenylalanine, tyrosine and tryptophan Although it is known that the use of exopeptidases to catalyze the hydrolysis of peptide bonds, reduces bitterness (R. Raksakulthai and N.F. Haard, NF. Exopeptidases and their application
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    to reduce bitterness in food: A review Critical Reviews in Food Science and Nutrition. 2003. 43: 401-445), the egg product used in the present invention achieves, for the first time, obtaining food compositions in which bitterness is not reproduced.
    Examples of enzymes that ensure that the food compositions of the invention do not reproduce their bitterness are the aminopeptidases of Aspergillus oryzae, or the alklase derived from Bacillus licheniformis.
    By "gel texture" food compositions are understood as solid or semi-solid products obtained from a colloidal suspension in which a network of very small interconnected particles coagulate the volume of a liquid medium. The gels have a density similar to liquids and, however, their structure is more similar to a solid.
    By food compositions with "foam texture" are understood colloidal suspensions of a gas in a liquid, formed by tiny bubbles, with creamy texture, of spongy consistency, soft to the palate, which is achieved by introducing a certain amount of air into a liquid preparation by mechanical agitation, without the need to add a certain amount of grease, or compressed air.
    In the scope of the invention, the egg product is a chicken egg, although eggs of other bird species are also included that comprise the appropriate proteins that allow obtaining the same results. Examples of other eggs that can be used are quail, turkey, duck, pheasant and ostrich. Thus, in a particular embodiment of the invention, the egg product is selected from the group consisting of chicken egg, quail, turkey, duck, pheasant, ostrich and mixtures thereof. In a preferred embodiment, the egg product is chicken egg.
    In the context of the present invention, in any of its aspects, the egg product is whole, clear egg or yolk. The whole egg, white or yolk can be used directly in liquid state, or from whole egg, white or yolk in the form of rehydrated product (previously it has been dehydrated and rehydrated), raw or pasteurized.
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    The food compositions of the invention may have similar technical-functional characteristics to those of some sweet and savory dishes with gel textures that use dairy products as the basis, if the hydrolyzate of neutral-tasting egg proteins, before or after the stage of Inactivation of the aminopeptidase from step d) one or more flavoring agents is added and the mixture is stirred for a period of time between 1 and 15 minutes. Thus, in a particular embodiment of the first aspect of the invention, the composition of the present invention has gel texture, and before or after step d) a flavoring agent is added and the mixture is stirred for a period of between 1 and 15 minutes. In a preferred embodiment, the addition of flavoring and stirring is carried out before step d).
    In the context of the present invention, when "technical features similar to those of some sweet and savory dishes with gel or foam textures using dairy products" are used, it is meant that the food compositions of the invention can replace to said products, according to texture and appearance characteristics, and in particular taste, texture and appearance.
    By "flavoring agent" means any ingredient capable of acting on the senses of taste and smell, but not exclusively, either to reinforce itself (inherent in the food) or transmitting a specific flavor and / or aroma. They are usually products in a liquid, powder or paste state, and which can also be defined as substance concentrates. The flavoring agent of the present invention is non-dairy based, in order to prepare a food composition free of casein and lactose. One or more flavoring agents can be added. Examples of flavoring agents that provide a salty or sweet taste, are salt and sucrose, respectively, but also other non-nutritive sweetening agents or that raise blood sugar slowly, such as stevia, fructose or aspartame, which makes it possible to obtain functional foods suitable for people diabetic Any other type of sweetening agent such as xylitol, sorbitol, maltitol, fructose and galacto-oligosaccharides can be used. Sugar substitutes of low caloric content and preferably of natural origin. Examples of flavoring agents are also purees, fruit or vegetable pulps, dyes or flavorings in powder, lyophilized or in the form of infusion.
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    As one skilled in the art will know, the texture of food is one of the primary attributes that together with the color, taste and smell make up the sensory quality of food. It is also the quality characteristic most appreciated by the consumer, and its related properties are characterized by being difficult to define since they are subjective characteristics. To assess food texture, most experts use the “Texture Profile Analysis” (TPA) method that allows this parameter to be measured objectively and that mimics the chewing process. With this analysis, the strength profile that must be applied to chew products is obtained, subjecting a sample of this, on two consecutive occasions, to a force, similar to the effort of the jaw when biting and from which 7 measurable texture parameters are extracted such as hardness (kg m s2), elasticity (dimensionless), adhesiveness (kg m2 s-2), cohesiveness (dimensionless), rubberiness (kg m s-2), chewiness (kg) and resilience (dimensionless) .
    In a particular embodiment of this gel-textured food composition, the egg product is liquid whole egg; and the composition is characterized by a hardness of less than 1.1 kg m s-2, an elasticity of less than 0.73, an adhesiveness greater than -106 kg m2 s-2, a cohesivity of less than 0.39, a lower rubberiness at 0.42 kg m s-2, a chewiness of less than 0.31 kg and a resilience of less than 0.11. This composition is similar to a custard that includes dairy products in its composition. In a preferred embodiment of this composition, sugar is used as flavoring agent in a proportion of between 10 and 30 grams per 100 ml of egg product, and an infusion of caramel or vanilla, in a proportion of 100 ml for each 250 ml of egg product . And, more preferably, said flavor is added and the mixture is stirred before step d).
    In another particular embodiment of the gel textured food composition, the egg product is liquid egg yolk; and the composition is characterized by a hardness of less than 0.97 kg m s-2, an elasticity of less than 0.95, an adhesiveness greater than -371 kg m2 s-2, a cohesiveness of less than 0.8, a lower rubberiness at 0.78 kg m s-2, a chewiness of less than 0.74 kg and a resilience of less than 0.024. This composition is similar to a conventional sky bacon. In a preferred embodiment, sugar is used as a flavoring agent in a proportion of between 10 and 30 grams per 100 ml of egg product, and an infusion of caramel or cinnamon, in a proportion of 100 ml per 250 ml of egg product. And, more preferably, said flavor is added
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    and stir the mixture before step d).
    In another particular embodiment of the gel textured food composition, the egg product is liquid egg white. This composition is similar to a curd that includes dairy products in its composition. In a more particular embodiment, the flavoring agent is sugar in a proportion of between 10 and 30 grams per 100 ml of egg product or salt in a proportion of 2 g for each 350 ml of egg product. In another particular embodiment, the flavoring agent comprises sugar and additionally an infusion of lemon-lime or honey in a proportion of 100 ml per 250 ml of hydrolyzate. In another particular embodiment, the flavoring agent comprises salt and additionally an infusion of beet or basil, in a proportion of 100 ml per 250 ml of hydrolyzate. And, more preferably, the flavor is added and the mixture is stirred before step d).
    The food compositions of the invention can also have similar technical-functional characteristics to those of some sweet and savory dishes with gel textures that use dairy products as a base, if the hydrolyzate of neutral-tasting egg proteins before or after the stage of inactivation of the aminopeptidase from step d) one or more flavoring agents is added and subsequently centrifuged at at least 2500 g for a period of time between 10 and 20 min and the precipitate is collected. Thus, in another particular embodiment of the first aspect of the invention, the composition of the present invention has gel texture, and before or after step d) a flavoring agent is added and, subsequently to step d) or to the addition of the flavoring, respectively, the product obtained is centrifuged at at least 2500 g for a period of time between 10 and 20 minutes and the precipitate is collected. In a preferred embodiment of this gel textured composition, the addition of the flavoring agent is carried out before stage d) and subsequently to stage d) the product obtained in stage d) is centrifuged at at least 2500 g for a period of time between 10 and 20 minutes and the precipitate is collected. In any of the embodiments of this gel textured composition, centrifugation is preferably carried out at 2500 to 6000 g, and more preferably at 2500 g.
    In a particular embodiment according to the preceding paragraph, the food composition of the invention has gel texture; it is the precipitate that is obtained after centrifugation;
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    and comprises as a liquid whole egg egg product. This composition is similar to a flan that includes dairy products in its composition. In a preferred embodiment of this composition, sugar is used as a flavoring agent in a proportion of between 10 and 30 grams per 100 ml of egg product, and an infusion of caramel or vanilla in a proportion of 100 ml for each 250 ml of egg product, and more preferably, said flavor is added before step d). In another particular embodiment according to the preceding paragraph, the food composition of the invention has gel texture; it is the precipitate that is obtained after centrifugation; it comprises as a liquid egg white egg product; and is characterized by a hardness less than 6.32 kg m s-2, an elasticity less than 0.81, an adhesiveness greater than -263 kg m2 s-2, a cohesivity less than 0.57, a rubberiness less than 3 , 2 kg m s-2, a chewiness of less than 2.4 kg and a resilience of less than 0.20. This composition is similar to a fresh cheese that includes dairy products in its composition. In a preferred embodiment, sugar is used as a flavoring agent in a proportion of between 10 and 30 grams per 100 ml of egg product or salt in a proportion of 2 g for each 350 ml of egg product, and more preferably, said flavor is add before stage d).
    The food compositions of the invention may also have improved techofunctional characteristics with respect to some sweet and savory dishes with foam textures that use dairy products as a base, if the egg product is egg white and after centrifugation the supernatant is used and Beat for a time between 25 seconds and 15 minutes. Thus, in a particular embodiment of the first aspect of the invention, the composition of the present invention has foam texture, the egg product is egg white and before or after stage d) a flavoring agent is added and, subsequently to the stage d) or to the addition of the flavoring, respectively, it is centrifuged at at least 2500 g for a period of time between 10 and 20 minutes, the supernatant is collected and beaten for a period of time between 25 seconds and 15 minutes. In a particular embodiment, the supernatant is beaten for 1 to 15 minutes and in another particular embodiment for 2 to 15 minutes. In any of these embodiments, centrifugation is preferably carried out at 2500 to 6000 g, and more preferably at 2500 g. In a particular embodiment, centrifugation is carried out at 2500 g and the supernatant is beaten for 1 to 15 minutes. In another particular embodiment, centrifugation is carried out at 2500 g and the supernatant is beaten for 2 to 15 minutes. In one embodiment
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    Preferably of any of the above embodiments, the flavoring addition is carried out before step d). In another preferred embodiment of any of the above embodiments, the egg product is liquid egg white.
    The food composition of the invention with foam texture; it has improved characteristics with respect to a foam that includes dairy products in its composition; and it is characterized by a drainage volume of less than 50% and its ability to be traced; and a peptide profile characterized by presenting a degree of hydrolysis greater than 70% that is evaluated using ovalbumin as a reference protein and comparing the chromatogram of the egg white without hydrolyzing with the chromatogram of the hydrolyzate obtained, and because the majority of the peptides that constitute the food composition elute in retention times of between 14 and 28 minutes.
    In a preferred embodiment of the foam textured composition, the egg product is clear of liquid egg and the flavoring agent is sugar in a proportion of between 10 and 30 grams per 100 ml of egg product or salt in a proportion of 2 g for each 350 ml of egg product, and more preferably the addition of flavoring is carried out before step d).
    The foam textured composition of the invention can be assembled in a shorter time than the egg white without hydrolyzing. In addition, it has improved foaming properties with respect to a foam obtained from non-hydrolyzed egg white, in particular it has a higher foaming capacity. Also, as mentioned above, the foam textured composition of the invention can be reassembled after a long time, even 24 hours, whereby the light foam initially obtained is recovered, while the foam obtained from clear of unhydrolyzed egg lacks this capacity (Table 2).
    In another particular embodiment, the food compositions of the invention according to any one of the particular embodiments of the first aspect of the invention described in the preceding paragraphs, are lyophilized. The freeze-dried food compositions of the invention are lighter, spongy, and less caked and compact, than those obtained from whole egg or non-liquid egg yolk
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    hydrolyzed and lyophilized. Thus, the first aspect of the invention also relates to any of the compositions described in the preceding paragraphs that are lyophilized.
    The invention according to the first aspect also relates to a composition according to any one of the particular embodiments described in the preceding paragraphs, wherein the aminopeptidase is an aminopeptidase of Aspergillus oryzae. Preferably, said enzyme is Flavorpro®, and more preferably Flavorpro® 750MDP (F750MDP from Biocatalysts (Cardiff, United Kingdom).
    Likewise, it refers to a composition according to any one of the particular embodiments described in the preceding paragraphs, where the incubation of step c) is carried out for a time between 45 and 120 minutes, and preferably for 45, 90 , 100 or 120 minutes.
    In addition, the first aspect of the invention relates to compositions according to any one of the particular embodiments described in the preceding paragraphs, where in step a) the acidification of the egg product is made up to pH 5.5 with food grade HCl at 37%, in stage b) the aminopeptidase is from Aspergillus oryzae and is added in a proportion of 2 g per liter of egg product, in stage c) the incubation is performed at 50 ° C for a period of between 45 and 120 minutes, and in step d) the Aspergillus oryzae aminopeptidase is inactivated by heating at 95 ° C for 10 minutes.
    The particular conditions described in these last three paragraphs are optimal for obtaining compositions with gel or foam textures that emulate the textures of food products made from milk or milk derivatives, and which, surprisingly, also have improved technical-functional properties.
    Thus, taking into account all of the foregoing, according to the first aspect of the invention, the present invention is based on the use of an egg hydrolyzate, and optionally non-dairy based flavoring agents, which allows to obtain healthy food compositions, lactose and casein free, rich in proteins of high biological value, with antioxidant properties and low in fat, which are capable of emulating or
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    even improve the taste, texture and appearance characteristics of sweet and savory dishes with gel or foam textures that use dairy products as a base and can also be used as ingredients in multiple elaborations (Examples 1-11).
    The technical advantages of the food compositions of the invention are listed below: - these are healthy products, which constitute a source of high quality protein, which are low in fat, and which are free of lactose and casein,
    -They present an easy chewing and digestion, unlike other sources of conventional proteins, meats, fish and poultry, which make them especially suitable for populations with some type of mechanical limitation of chewing, or digestibility problems, -require a limited number of ingredients for its elaboration, -they are economical products in relation to other protein foods, -they can be consumed by people with intolerance to dairy products and people with obesity problems, -they allow maximum use of both the whole egg and its yolk and clear fractions, avoiding the generation of by-products.
    In a second aspect, the present invention relates to a process for obtaining a neutral-tasting egg hydrolyzate, which comprises the following steps:
    a) acidification of the pH of an egg product with a concentrated food grade acid to a pH between 5.0 and 7.0, b) addition of an aminopeptidase in an amount of between 1 and 3 g per liter of egg product, c) incubation at a temperature between 45 and 55 ° C, for a period of time between 30 and 180 minutes, ed) inactivation of the aminopeptidase at a temperature between 85 and 95 ° C and for a period of time between 10 and 15 minutes .
    Also, the second aspect of the invention also relates to egg hydrolyzate obtainable by said process. Surprisingly, said protein hydrolyzate of
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    Egg (also referred to as egg hydrolyzate) has a neutral taste (it doesn't like it). In addition, it does not reproduce bitterness and does not generate aftertaste. Thus, this hydrolyzate can be mixed with a multitude of compounds and / or ingredients to make different compositions and / or food products.
    In a third aspect, the present invention relates to a process for obtaining a healthy food composition with gel texture, free of lactose and casein, comprising the following steps:
    a) acidify the pH of an egg product with a concentrated food grade acid
    up to a pH between 5.0 and 7.0,
    b) add an aminopeptidase in an amount of between 1 and 3 g per liter of
    egg product,
    c) incubate at a temperature between 45 and 55 ° C, for a period of time of
    between 30 and 180 minutes,
    d) inactivate the aminopeptidase at a temperature between 85 and 95 ° C and during a
    time period of between 10 and 15 minutes, and
    where, before or after stage d), it comprises a stage c1) or d1),
    respectively, of adding a flavoring agent and stirring the mixture during a
    period of 1 to 15 minutes.
    In a particular embodiment, the method according to the third aspect of the invention comprises steps a), b), c), d) and d1) above in this order. In a preferred embodiment, this process comprises steps a), b), c), c1) and d) above in this order. The composition obtainable by these procedures, when the egg product is egg white, has a texture similar to a curd made with dairy products; and when the egg product is whole egg, it has a texture similar to a custard made with dairy products.
    In a fourth aspect, the present invention relates to a process for preparing a healthy food composition with gel texture, free of lactose and casein, comprising steps a), b), c) and d) according to the third aspect of the invention, and that, before
    or after step d), it comprises a step c1) or d1), respectively, of adding a flavoring agent, and, subsequently to step d) or d1), respectively, comprises the step:
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    e) centrifuge at least 2500 g for a period of 10-20 minutes and collect the precipitate.
    In a particular embodiment, the method according to the fourth aspect of the invention comprises steps a), b), c), d), d1) and e) above in this order. In a preferred embodiment, the process according to the fourth aspect of the invention comprises steps a), b), c), c1), d), and e) above in this order. In any of the above embodiments, centrifugation is preferably carried out at 2500 to 6000 g, and more preferably at 2500 g. The composition obtainable by these procedures, when the egg product is egg white, has a texture similar to a fresh cheese made with dairy products; and, when the egg product is whole egg, it has a flan-like texture made with dairy products.
    In a particular embodiment according to any one of the embodiments of the third and fourth aspects of the invention, the flavoring agent added in step c1) or d1) is sugar in a proportion of 10-30 g per 100 ml of hydrolyzate, or salt in a proportion 2 g per 350 ml of hydrolyzate. Flavors or colorants can also be added, as an infusion of lime-lemon or honey in the case of a sweet application, or as an infusion of beet or basil in the case of a salted application, in a proportion of 100 ml per 250 ml of hydrolyzate .
    In a fifth aspect, the present invention relates to a process for obtaining a healthy food composition with lactose and casein-free foam texture, comprising the following steps:
    a) acidify the pH of an egg product with a concentrated food grade acid
    up to a pH between 5.0 and 7.0, where the egg product is egg white,
    b) add an aminopeptidase in an amount of between 1 and 3 g per liter of
    egg product,
    c) incubate at a temperature between 45 and 55 ° C, for a period of time of
    between 30 and 180 minutes,
    d) inactivate the aminopeptidase at a temperature between 85 and 95 ° C and during a
    time period of between 10 and 15 minutes, and
    where, before or after stage d), it comprises a stage c1) or d1),
    respectively, of adding a flavoring agent, and, subsequently to step d) or
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    d1), respectively, comprises the steps: e) centrifuge the product obtained in step d) or d1), respectively, at least 2500 g for a period of time between 10 and 20 minutes and collect the supernatant, and f) beat the supernatant collected in step e) for a period of time between 25 seconds and 15 minutes.
    In a particular embodiment, the method according to the fifth aspect of the invention comprises steps a), b), c), d), d1), e) and f) above in this order. In a preferred embodiment, the process according to the fifth aspect of the invention comprises steps a), b), c), c1), d), e) and f) above in this order. In any of the above embodiments, in a particular embodiment in step f) the supernatant collected in step e) is beaten for between 1 and 15 minutes, and in another particular embodiment for between 2 and 15 minutes. In any of the above embodiments, centrifugation is preferably carried out at 2500 to 6000 g, and more preferably at 2500 g. In a particular embodiment of the process according to the fifth aspect of the invention, it is centrifuged at 2500 g and the supernatant is beaten for 1 to 15 minutes. In another particular embodiment, it is centrifuged at 2500 g and the supernatant is beaten for 2 to 15 minutes.
    In a preferred embodiment of any of the above embodiments according to the fifth aspect of the invention, the egg product is liquid egg white. In another preferred embodiment of any of the above embodiments, the flavoring agent added in step c1) or d1) is sugar in a proportion of 10-30 g per 100 ml of hydrolyzate, or salt in a proportion 2 g per 350 ml of hydrolyzate In a particular embodiment of any of the embodiments of the methods described according to the second, third, fourth and fifth aspects of the invention, the aminopeptidase is an aminopeptidase of Aspergillus oryzae. Preferably, said enzyme is Flavorpro®, and more preferably Flavorpro® 750MDP (F750MDP from Biocatalysts (Cardiff, United Kingdom)).
    In another particular embodiment of any of the embodiments of the methods described according to the second, third, fourth and fifth aspects of the invention, the incubation of step c) is carried out for a time of between 45 and 120 minutes, and of way
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    preferably for 45, 90, 100 or 120 minutes.
    In another particular embodiment of any of the methods described according to the second, third, fourth and fifth aspects of the invention, in step a) the acidification of the egg product is made until pH 5.5 is reached with 37% food grade HCl , in stage b) the aminopeptidase is from Aspergillus oryzae and is added in a proportion of 2 g per liter of egg product, in stage c) the incubation is carried out at 50 ° C for a period of between 45 and 120 minutes, and in step d) the Aspergillus oryzae aminopeptidase is inactivated by heating at 95 ° C for 10 minutes.
    The particular conditions of the processes according to the third, fourth and fifth aspect of the present invention, in particular those mentioned in the three preceding paragraphs, allow obtaining compositions with gel or foam textures that emulate the textures of food products, both sweet as salty, that have milk or milk derivatives, and that, surprisingly, have certain improved technical-functional properties. Thus, the third, fourth and fifth aspects of the present invention also refer to the compositions obtainable by said methods. These compositions are free of lactose and casein. In addition, they are rich in protein, have antioxidant properties and are low in fat.
    The food compositions of the invention can be consumed directly, used as ingredients of other culinary preparations or can be frozen and lyophilized for later use.
    Thus, a sixth aspect of the present invention relates to the use of a food composition according to any one of the particular embodiments of the first aspect of the invention as a food ingredient. Likewise, it refers to the use of a food composition obtainable by the process according to any one of the particular embodiments of the third, fourth and fifth aspects of the invention and refers to the use of the egg hydrolyzate obtainable by the process according to the second aspect of the invention. invention as a food ingredient.
    Finally, in a seventh aspect, the present invention relates to a culinary preparation or a food product comprising a composition according to a
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    any of the particular embodiments of the first aspect of the invention. Likewise, it refers to a culinary preparation or a food product comprising a composition obtainable according to a method according to any one of the particular embodiments of the third, fourth and fifth aspects of the invention, and refers to a culinary preparation or a food product that it comprises the egg hydrolyzate obtainable by the process according to the second aspect of the invention. In any of these embodiments, if it is not necessary for the food product to be free of lactose and casein, the food product may comprise one
    or several milk-based flavoring agent.
    Throughout the description and the claims the word "comprises" and its variants are not intended to exclude other technical characteristics. For the person skilled in the art, other aspects, advantages and characteristics of the invention will be derived partly from the description and partly from the practice of the invention. The following figures and examples are provided by way of illustration, and are not intended to be limiting of the present invention.
    BRIEF DESCRIPTION OF THE FIGURES Figure 1. Appearance and texture of a food composition of the invention (left), which is similar to a custard that includes dairy products in its composition, and a custard made by hand (right).
    Figure 2. Appearance and texture of a food composition of the invention (left), which is similar to a flan that includes dairy products in its composition, and a flan made by hand (right).
    Figure 3. Appearance and texture of a food composition of the invention (left), which is similar to a sky bacon, and of a hand-crafted sky bacon (right).
    Figure 4. Appearance and texture of a food composition of the invention (left), which is similar to a fresh processed cheese that includes dairy products in its composition, and a fresh cheese made by hand (right).
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    Figure 5. Appearance and texture of a food composition of the invention (left), which is similar to a curd that includes dairy products in its composition, and a curd traditionally prepared (right).
    5 Figure 6. Foam produced after beating the supernatant derived from the egg white hydrolyzate obtained by adding sugar at the end of the hydrolysis (left) and foam obtained after beating the egg white with sugar (right).
    Figure 7. Chromatogram profile obtained using high liquid chromatography
    10 reverse phase efficiency (RP-HPLC) on an analytical scale of the egg white hydrolyzate supernatant with Aspergillus oryzae aminopeptidase for 60 minutes. The time in minutes is represented on the abscissa axis.
    EMBODIMENT OF THE INVENTION Example 1. Food composition of the invention that is similar to a custard that includes dairy products in its composition
    Crude or pasteurized liquid whole egg is used as egg product, which is treated
    20 with a food grade aminopeptidase derived from Aspergillus oryzae (Flavorpro® 750 MDP, Biocatalyst). Previously, the pH of the whole egg is acidified to 5.5 with concentrated food grade HCl (37%). Then, 2 g of aminopeptidase are added per liter of whole egg and incubated in a water bath with stirring at 50 ° C for 100 minutes. Before carrying out the inactivation of the enzyme, sugar is added, in
    25 a proportion of 10-30 g of sugar per 100 ml of hydrolyzate, and an infusion of vanilla or caramel, respectively, in a proportion of 100 ml of infusion per 250 ml of hydrolyzate. The mixture is stirred for 7 minutes by radial mechanical stirring and then the enzyme is inactivated by heating at 95 ° C for 10 minutes. The “pastry cream” obtained does not include lactose or dairy products
    30 in its composition and can be consumed as such or used in baking and pastry.
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    Proceed according to Example 1 but, after inactivating the enzyme by heating at 95 ° C for 10 min, the hydrolyzate is centrifuged at 2500 rpm for 10 min and the precipitate is collected. Once the supernatant phase is separated, the precipitate is a "flan", which does not include lactose or milk derivatives in its composition, and which can be consumed as such
    or used in baking and pastry. Example 3. Food composition of the invention that is similar to a sky bacon
    Raw or pasteurized egg yolk is used as a egg yolk and a procedure is carried out as indicated in Example 1, except that, before carrying out the inactivation of the enzyme, sugar is added, in a proportion of 30 g of sugar per 100 ml of hydrolyzate, and an infusion of cinnamon in a proportion of 100 ml of infusion per 250 ml of hydrolyzate. This sky bacon is even creamier and lighter than the original sky bacon (made with unhydrolyzed egg yolk). Example 4. Food composition of the lyophilized invention
    The procedure is as in Examples 1, 2 or 3 but, in this case, the food compositions of the invention which, as egg products, use whole eggs or egg yolks, are frozen and lyophilized. A yellow-orange powder, lighter, spongy, and less caked and compact, is obtained than those obtained from whole egg or liquid and lyophilized egg yolk. Freeze-dried products can be combined with other ingredients or components (salt, other flavorings, dyes ...) before or after lyophilization. Example 5. Food composition of the invention that is similar to a fresh cheese that includes dairy products in its composition
    It is used as a clear egg product of raw or pasteurized egg and is proceeded as described in Example 2, except that, before carrying out the inactivation of
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    the enzyme is added sugar, in a proportion of 10-30 g per 100 ml of hydrolyzate
    or salt is added, at a rate of 2 g per 350 ml of hydrolyzate. Flavors or colorants can also be added, such as lemon-lime or honey infusion in the case of sweet application, or beet or basil in the case of salty application, at a rate of 100 ml per 250 ml of hydrolyzate. After inactivating the enzyme and centrifuging, once the supernatant phase is separated, the precipitate is a “fresh cheese”, without fat, and which does not include lactose or milk derivatives in its composition, and which can be consumed as such or used in sweet cooking or salted, with an in vitro antioxidant activity of 141.7 mmol Trolox / mg protein. Example 6. Food composition of the invention that is similar to a curd that includes dairy products in its composition
    The procedure is as in Example 5, except that after inactivating the enzyme it is not centrifuged and a "soft curd" is obtained, very soft and light, without fat and which does not include lactose or milk derivatives in its composition, and which can be consumed as such or be used in salty or sweet cooking. Example 7. Food composition of the invention which is a foam
    Proceed as in Example 5 and after centrifugation the supernatant derived from egg white hydrolyzate is collected and beaten for 15 min with a manual or electric rod beater. The resulting foam has the appearance of beer foam, it is shiny and spongy - it captures more air - than that made from egg white under the same conditions. Therefore, it is comparatively much lighter, fluid, uniform, smooth and elastic, and is more manageable in the kitchen. Additionally, it has a volume of foam 5 times greater than that obtained with the same amount of the original egg white, under the same conditions and can be reassembled after a prolonged time, even 24 hours, which recovers the light foam initially obtained, while the unhydrolyzed egg white foam lacks this capacity. This product also has a high in vitro antioxidant activity of 396.5 mmol Trolox / mg protein.
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    In addition to its novel texture, its flavor is neutral and its white color, allows it to be mixed with an infinity of purees, pulps, lyophilized, natural colors (passion fruit pulp, mango puree, carrot puree, tomato smoothie, aroma of boletus, etc.) to obtain new textures and flavors in sweet and savory cuisine. Example 8: Food composition of the invention which is a chalk
    Proceed as in Example 7 and then the foam is extended and allowed to dry on a hot table for 12 hours at 50 ° C. You get a chalk that melts in the mouth when it comes into contact with the tongue, it is very light and attractive and also combines perfectly with multiple flavors, given the neutral taste of egg white hydrolyzate. This product is also fat free and does not include lactose or milk derivatives in its composition. Example 9: Obtaining a lyophilized textured product after egg white hydrolysis
    The same procedure is performed as in Example 7 but, in this case, the product derived from the egg white hydrolyzate is frozen and lyophilized. A yellow powder with a micro-crystal appearance is obtained, bright, light, spongy, less caked and compact than that obtained from lyophilized egg white. Given the neutral taste of egg white hydrolyzate, it can be combined with other ingredients before or after lyophilization. Example 10. Comparison of the texture profile of the food compositions of the invention and some commercial products
    The food compositions of the invention, in addition to appearance and taste, have 2 or more values of the parameters obtained in the profile of textures similar to the original milk-based product with which they are compared. The TPA was carried out following the following conditions: - TA.XT2i Stable Micro Systems Texture Analyzer (Stable Microsystems Ltd., Surrey, England) using a 49 N load cell - The load cell was used at a speed crosshead of 1 mm / s
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    -A cylindrical piston with a flat base of 35 mm in diameter. -The sample pieces were cut approximately 20 mm thick and 20 mm high. The pieces are compressed axially at 40% of their original height. -A time of 5 s elapsed between the two compression cycles. The results obtained appear in Table 1. Table 1. Profile of textures of some food compositions of the invention and similar commercial products
    Hardness (kg m s-2) Elasticity (adimension al)Adhesivity (kg m s-2)Cohesiveness (adimension al)Rubberiness (kg m s-2)Chewable (kg)Resilience (adimension al)
    COMP 1 1,7410.805-262,9560.3770.6550.5260.069
    QUMP 2,1990.331-49,6690.230.5050.1670.054
    COMP 3 4,2880.776-0.4160.351,3881,0730.132
    QBAV 4,6010.9-11,8010.7333,3733,0330.441
    COMP 4 1.070.724-105,8610.3850.4140.3040.101
    CPH 2,8940.878-252,6610.5711,6541,4530.202
    FHRAH 5,7320.992-1731,8980.4242.432,4120.027
    ND 0.5930.9-91,3070.8070.4780.4310.246
    COMP 5 0.9670.947-370,7280.7730.7730.7310.023
    TCH 5,9470.954-167,7120.5453,2393,0910.225
    COMP 6 3,7780.958-698,9120.4661,7621,6880.025
    CG 4,6670.774-1233,5580.4091,9491,8970.025
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    cheese spread; QUMP: Cheese spread, Philadelphia® brand; COMP 3: Hydrolyzed egg white with salt (precipitate) fresh cheese; QBAV: El Ventero® artisan burgos cheese; COMP 4: Hydrolyzate of whole egg with sugar and caramel infusion; CPH: Hacendado® brand custard; FHRAH: Egg Flan authentic recipe Hacendado® brand; ND: Danone® brand custard; COMP 5: Yolk hydrolyzate with sugar and cinnamon infusion, sky bacon; TCH: Hacendado® brand sky bacon; COMP 6: Hydrolyzed egg white with sugar and honey extract, curd; CG: Goshua® brand curd.
    In the preparation of the analyzed compositions, those conditions not specified in the following paragraphs (pH, temperature, centrifugation, etc.) are the same as those described in Examples 1 and 2.
    COMP1 was obtained from hydrolyzed egg white for 90 minutes. Before enzyme inactivation, sugar and lemon-lime infusion were added. After inactivation of the enzyme, the precipitate was centrifuged and the precipitate was collected, to obtain a product with a texture similar to a cheese spread, but not including fats or other additives. The new product (COMP1) showed low hardness and high adhesiveness compared to a commercial spread cheese (QUMP, Philadelphia® cheese, Spain). These results suggest that the COMP1 product could be softer and would allow a better tasting than the commercial one.
    COMP3 was obtained from hydrolyzed egg white for 90 minutes. In this case, the salt was added after enzyme inactivation, centrifuged and the precipitate was collected, to obtain a product similar to fresh cheese. This product was compared with a commercial fresh cheese (QBAV, El ventero® craftsman cheese, Spain). These products showed similar hardness and elasticity, but the rest of the parameters were higher in the commercial milk-based product.
    COMP4 was obtained from hydrolyzed whole egg for 100 minutes. Before the inactivation of the enzyme, sugar and a caramel infusion were added and stirred to obtain a dessert with a flavor and texture similar to custard. This product was compared with three commercial products, custard (CPH, Hacendado®, Spain), custard (ND,
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    Danone, Spain) and flan (FHRAH, Hacendado®, Spain). COMP4 was more similar to custard and custard than flan.
    COMP5 was obtained from hydrolyzed egg yolk for 120 minutes. Prior to enzyme inactivation, sugar and an infusion of cinnamon were added. This product was similar to sky bacon, but softer than the commercial product (TCH, sky bacon from the Hacendado® brand, Spain). COMP5 was creamy, showing less hardness and greater adhesiveness than the commercial product.
    COMP6 was obtained from hydrolyzed egg white for 45 minutes. In this case, before the inactivation of the enzyme, sugar and a honey extract were added and stirred to obtain a dessert with flavor and texture similar to curd or curd, but without fat, without milk products and without other additives This composition was compared with a commercial curd of sheep's milk (CG, Goshua® brand curd, Spain). COMP6 showed a lower adhesiveness than commercial curd. Example 11. Characterization of the food composition of the invention which is a foam
    500 ml measuring glasses were used, to which 30 ml of egg white or hydrolyzed egg white according to the invention was added. The experiment consisted of beating with a manual electric mixer at maximum power (Braun 600 watt turbo), and measuring the time it took to assemble each product, and the volume obtained after the shake. After that time, the volume of drainage of the foam produced was controlled. For this, the liquid that formed at the bottom of the measuring vessel was collected at different times with an automatic pipette, the volume collected was deposited in a test tube, where the volume could be recorded at any time. Once the experiment was carried out, the capacity of the liquid obtained after draining the foam to be reassembled after a certain time was assessed in each case. Table 2 shows the capacity to be traced after 24 hours. Table 2. Technical characteristics of the foams of the invention obtained using an initial volume of egg white hydrolyzate supernatant of 30 ml.
    Assembled time (sec) Volume mounted (ml)Drainage Volume (ml)Traced CapacityTaste
    15 min 30 min60 min90 min
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    FLAVORPRO 60´ 252206.5101414.5YesNeutral
    Egg white 701503.57.51214Do notSalty
    权利要求:
    Claims (24)
    [1]

    1.-Healthy food composition with gel or foam texture, free of lactose and casein, comprising a hydrolyzate of neutral-tasting egg proteins obtainable by a process comprising the following steps:
    a) pH acidification of an egg product with a food grade acid
    concentrated to a pH between 5.0 and 7.0,
    b) addition of an aminopeptidase in an amount of between 1 and 3 g per liter of
    egg product,
    c) incubation at a temperature between 45 and 55 ° C, for a period of time of
    between 30 and 180 minutes, and
    d) inactivation of aminopeptidase at a temperature between 85 and 95 ° C and during
    a period of time between 10 and 15 minutes.
    [2]
    2. Composition according to claim 1 with gel texture, wherein prior to step d) a flavoring agent is added and the mixture is stirred for a period of between 1 and 15 minutes.
    [3]
    3. Composition according to claim 1 with gel texture, wherein after step d) a flavoring agent is added and the mixture is stirred for a period of between 1 and 15 minutes.
    [4]
    4. Composition according to claim 1 with gel texture, wherein before the stage d) a flavoring agent is added and subsequently to the stage d) it is centrifuged at least 2500 g for a period of time between 10 and 20 minutes and the precipitate is collected.
    [5]
    5. Composition according to claim 1 with gel texture, wherein after step d) a flavoring agent is added and subsequently centrifuged at at least 2500 g for a period of time between 10 and 20 minutes and the precipitate is collected .
    [6]
    6. Composition according to any one of claims 1-5, wherein the egg product is selected from whole egg, egg white and egg yolk.

    [7]
    7. Composition according to claim 2 or 3, wherein the egg product is liquid whole egg and the composition has a hardness less than 1.1 kg m s-2, an elasticity less than 0.73, an adhesiveness greater than -106 kg m2 s-2, a cohesiveness of less than 0.39, a rubberiness of less than 0.42 kg m s-2, a chewiness of less than 0.31 kg and a resilience of less than 0.11.
    [8]
    8. Composition according to claim 2 or 3, wherein the egg product is a liquid egg yolk, and the composition has a hardness of less than 0.97 kg m s-2, an elasticity of less than 0.95, an adhesiveness greater than - 371 kg m2 s-2, a cohesivity of less than 0.8, a rubberiness of less than 0.78 kg m s-2, a chewiness of less than 0.74 kg and a resilience of less than 0.024.
    [9]
    9. Composition according to claim 4 or 5, wherein the egg product is liquid egg white and has a hardness of less than 6.32 kg m s-2, an elasticity less than 0.81, an adhesiveness greater than -263 kg m2 s-2, a cohesiveness of less than 0.57, a rubberiness of less than 3.2 kg m s-2, a chewiness of less than 2.4 and kg a resilience of less than 0.20.
    [10]
    10. Composition according to claim 1 with foam texture, wherein the egg product is egg white and where prior to stage d) a flavoring agent is added and subsequently to stage d) it is centrifuged at at least 2500 g for a period between 10 and 20 minutes, the supernatant is collected and beaten for a period of 25 seconds to 15 minutes.
    [11]
    11. Composition according to claim 1 with foam texture, wherein the egg product is egg white and where after step d) a flavoring agent is added and subsequently centrifuged at at least 2500 g for a period of time between 10 and 20 minutes, the supernatant is collected and beaten for a period of 25 seconds to 15 minutes.
    [12]
    12. Composition according to any one of claims 1-11, wherein the aminopeptidase is an aminopeptidase of Aspergillus oryzae.
    [13]
    13. Composition according to the preceding claim, wherein the incubation of step c) is carried out for a period of time between 45 and 120 minutes.

    [14]
    14. Composition according to any one of claims 1-13, wherein in step a) the acidification of the egg product is made up to pH 5.5 with 37% food grade HCl, in step b) the aminopeptidase is of Aspergillus oryzae and added in a proportion of 2 g per liter of egg product, in stage c) the incubation is carried out at 50 ° C for a period of time between 45 and 120 minutes, and in stage d) the aminopeptidase of Aspergillus oryzae is inactivated by heating at 95 ° C for 10 minutes.
    [15]
    15.-Procedure for obtaining a neutral-tasting egg hydrolyzate, which
    It comprises the following steps: a) acidify the pH of an egg product with a concentrated food grade acid to a pH between 5.0 and 7.0, b) add an aminopeptidase in an amount of between 1 and 3 g per liter of egg product, c) incubate at a temperature between 45 and 55 ° C, for a period of between 30 and 180 minutes, ed) inactivate the aminopeptidase at a temperature between 85 and 95 ° C and for a period of time between 10 and 15 minutes.
    [16]
    16.-Procedure for obtaining a healthy food composition with
    gel texture, lactose and casein free, comprising the following steps: a) acidify the pH of an egg product with a concentrated food grade acid to a pH between 5.0 and 7.0, b) add an aminopeptidase in an amount of between 1 and 3 g per liter of egg product, c) incubate at a temperature between 45 and 55 ° C, for a period of time between 30 and 180 minutes, d) inactivate the aminopeptidase at a temperature between 85 and 95 ° C and for a period of 10 to 15 minutes, and where, before or after stage d) it comprises a step of adding a flavoring agent and stirring the mixture for a period of between 1 and 15 minutes.
    [17]
    17.-Procedure for obtaining a healthy food composition with gel texture, free of lactose and casein, comprising the following steps: a) acidify the pH of an egg product with a concentrated food grade acid

    up to a pH between 5.0 and 7.0, b) add an aminopeptidase in an amount of between 1 and 3 g per liter of egg product, c) incubate at a temperature between 45 and 55 ° C, for a period of time between 30 and 180 minutes, d) inactivate the aminopeptidase at a temperature between 85 and 95 ° C and for a period of time between 10 and 15 minutes, and where, before or after stage d) comprises a step c1) or d1), respectively, of adding a flavoring agent and, subsequently to step d) or d1), respectively, comprises the step: e) centrifuging at least 2500 g for a period of time between 10 and 20 minutes and collecting the precipitate
    [18]
    18. Method according to any one of claims 15-17, wherein the egg product is selected from whole egg, egg white and egg yolk.
    [19]
    19.-Procedure for obtaining a healthy food composition with
    lactose and casein-free foam texture, comprising the following steps: a) acidify the pH of an egg product with a concentrated food grade acid to a pH between 5.0 and 7.0, where the egg product is clear of egg, b) add an aminopeptidase in an amount of between 1 and 3 g per liter of egg product, c) incubate at a temperature between 45 and 55 ° C, for a period of time between 30 and 180 minutes, d) inactivate the aminopeptidase at a temperature of between 85 and 95 ° C and for a period of time between 10 and 15 minutes, and where, before or after stage d), it comprises a step c1) or d1), respectively, of adding an agent flavoring and, subsequently to step d) or d1), respectively, comprises the steps: e) centrifuge at least 2500 g for a period of time between 10 and 20 minutes and collect the supernatant, and f) beat the supernatant collected in step e) for a period of time between 25 seconds and 15 minutes.

    [20]
    20. Method according to any one of claims 15-19, wherein the aminopeptidase is an aminopeptidase of Aspergillus oryzae.
    [21]
    21. Method according to the preceding claim, wherein the incubation of step c) is carried out for a period of time between 45 and 120 minutes.
    [22]
    22. Method according to any one of claims 15-21, wherein in step a) the acidification of the egg product is made until pH 5.5 is reached with 37% food grade HCl, in step b) the aminopeptidase is of Aspergillus oryzae and it
    10 add in a proportion of 2 g per liter of egg product, in stage c) the incubation is carried out at 50 ° C for a period of time between 45 and 120 minutes, and in stage d) the Aspergillus oryzae aminopeptidase is inactivated heating at 95 ° C for 10 minutes.
    23. Egg hydrolyzate obtainable by the method of claim 15, with a neutral flavor.
    [24]
    24. Use of an egg hydrolyzate according to the preceding claim, as a food ingredient.
    25. Use of a composition according to any one of claims 1-14, as a food ingredient.
    [26]
    26. Food product comprising a composition according to any one of claims 1 to 14.
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    ES201431810A|ES2539203B1|2013-12-20|2014-12-10|Healthy food compositions that have gel or foam textures and that comprise hydrolyzed egg products|ES201431810A| ES2539203B1|2013-12-20|2014-12-10|Healthy food compositions that have gel or foam textures and that comprise hydrolyzed egg products|
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