METHOD FOR OBTAINING FUNCTIONAL FOOD PRODUCTS BASED ON THE BIRD'S EGG Russian patent published in 2018 - IPC A23L15/00 A23L33/17 A23L33/10 A23J1/08 

FIELD: poultry processing industry.

SUBSTANCE: invention relates to the poultry processing industry and can be used in the production of functional food products based on bird's eggs. Method involves producing a functional food product based on a bird's egg. For this purpose, the selection of food eggs obtained on the basis of biofiltration, the separation of the contents of the egg, followed by separate coagulation of protein, yolk or the entire contents, separation of the resulting food product (coagulate) are carried out. Coagulation is carried out in the presence of a solution of edible acid, table salt and a functional ingredient. Components are sequentially added to the contents of the egg, followed by aging for 2 to 15 minutes, and the separate coagulation of protein, yolk or all the contents is carried out at a temperature of 80–90 °C until the coagulum is obtained from the pasty to the granular state.

EFFECT: method makes it possible to obtain a variety of functional food products based on the bird’s egg by modeling, depending on the modes of heat treatment of the coagulum (from pasty to granular state) and the use of various functional ingredients, and provide consumers with new types of products with a high-value protein.

1 cl, 2 ex