Meringue composition and methods of preparation

Patent metadata

Field	Value
Publication number	US-2016183553-A1
Application number	US-201214237319-A
Country	US
Kind code	A1
Filing date	Aug 3, 2012
Priority date	Aug 5, 2011
Publication date	Jun 30, 2016
Grant date	—

Abstract

A meringue composition is disclosed, which may be prepared without the inclusion of egg or egg byproduct material as an ingredient. The meringue is prepared from a mixture consisting essentially of saponin, a sugar or sugar substitute, and water. The meringue is capable of being prepared to a self-sustaining, baked product. The final meringue product may be prepared by a variety of heating methods, including microwave heating. Further, the nature of the final product may be controlled by the extent of heating, so that a product more flowable or creamy may be achieved by a reduction in the heating time. The meringue of the invention is suitable for strict vegetarians (‘vegans’) and individuals who are allergic to eggs and egg bi-products.

First claim

1 . A meringue product that is free from any egg or egg byproducts, and is formed from a meringue mixture consisting essentially of a saponin-rich component, a sugar component, and water.

2 . (canceled)

3 . The meringue product of claim 1 , wherein said saponin is derived from a plant selected from Yucca schidigera, Quillaja saponaria , and Saponaria officinalis.

4 . The meringue product of claim 3 , wherein said saponin is derived from Saponaria officinalis (soapwort).

5 . The meringue product of claim 1 , wherein said sugar component is selected from granulated sugar and powdered sugar, and is added to the mixture in the selected form.

6 . (canceled)

7 . The meringue product of claim 1 , further including bulking agents, flavors, and foaming agents.

8 . The meringue product of claim 5 , wherein the bulking agents include wheat starch, com starch, rice starch and tapioca starch; and the flavors include vanilla, chocolate, mocha, coffee, fruit flavors and nut flavors.

9 . The meringue product of claim 1 , wherein the sugar component is a sugar substitute, and is selected from maltodextrose, dextrose, sorbitol, xylitol and maltitol; and synthetic sweeteners selected from saccharin, stevioside, aspartame, sucralose, cyclodextrin, and mixtures thereof.

10 . A method for the preparation of a meringue product comprising:
a. preparing a mixture of a saponin-rich component, a sugar component and water; and b. heating the mixture of step a. at a temperature sufficient to cause said mixture to form a self-supporting meringue product.

11 . The method of claim 10 , wherein said mixture is maintained at a pH of about 5.

12 . The method of claim 10 , wherein said saponin-rich component is prepared from a plant selected from Yucca schidigera, Quillaja saponaria , and Saponaria officinalis.

13 . The method of claim 12 , wherein said saponin-rich component is derived from Saponaria officinalis (soapwort).

14 . The method of claim 10 , wherein said saponin-rich component is prepared by liquid extraction from plant material.

15 . The method of claim 14 , wherein said plant material is selected from whole roots and powdered plant material.

16 . The method of claim 14 , wherein said extraction is conducted in water.

17 . The method of claim 10 , wherein said sugar component is selected from granulated sugar and powdered sugar, and is added to the mixture in the selected form.

18 . (canceled)

19 . The method of claim 10 , wherein said sugar component is present in an amount ranging from about 85% to about 115% by weight.

20 . The method of claim 14 , wherein following the liquid extraction of said saponin component, the resultant extract is heated or treated to reduce the volume thereof by about 50% to about 80%.

21 . The method of claim 20 , wherein, after the volume of the extract is reduced, the resulting liquid is clarified by filtration or centrifugation and thereafter agitated as by beating.

22 . The method of claim 21 , wherein after the mixture is agitated, the sugar component is added and the resulting mixture is further agitated.

23 . The method of claim 10 , wherein said mixture is heated at a temperature ranging from about 150° F. to about 300° F.

24 . The method of claim 10 , wherein said mixture is heated a temperature ranging from about 150° F. to about 200° F.

25 . The method of claim 10 , wherein said mixture is heated for about 1 hour at a temperature of about 200° F.

26 . The method of claim 10 , wherein said mixture is heated by microwave heating.

27 . The meringue product of claim 1 , wherein said meringue product is selected from a prepared, baked meringue product and a dried and granulated meringue product.

Assignees

• Kirshenbaum Kent
• Guegan Alizee
• Univ New York

Inventors

• Kirshenbaum Kent
• Guegan Alizee

Classifications

• A23G3/0004

  Processes specially adapted for manufacture or treatment of sweetmeats or confectionery (A23G3/0044 - A23G3/0063 take precedence) · CPC title

• A23G3/48 Primary

  containing plants or parts thereof, e.g. fruits, seeds, extracts (containing gums A23G3/42) · CPC title

• A23G3/52

  Aerated, foamed, cellular or porous products · CPC title

• A23G3/42

  characterised by the carbohydrates used, e.g. polysaccharides (containing dairy products A23G3/46) · CPC title

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title