| 发明名称 |
Frozen Liquid Egg Whites, Method for Producing Same, and Liquid Egg Whites Resulting From Defrosting Frozen Liquid Egg Whites |
| 摘要 |
The present invention relates to frozen liquid egg whites in which are admixed 0.01-0.4 parts of egg yolks for every 100 parts of egg whites, wherein 0.1-2 parts inclusive of α-cyclodextrin are added for every 100 parts of liquid egg whites, and the turbidity H1 (degrees) calculated by means of the belowmentioned formula (1) is 18 or more: H1=H2−H3 . . . (1). Here, H2 indicates the turbidity (degrees) of the frozen liquid egg whites measured immediately after being defrosted, and H3 indicates the egg-derived turbidity y (degrees) calculated by means of the belowmentioned approximation formula (2): y=−380.75x2+272.42x+17.257 . . . (2). Here, x indicates the admixed amount (parts) of egg yolks for every 100 parts of liquid egg whites. |
| 申请公布号 |
US2017119030(A1) |
申请公布日期 |
2017.05.04 |
| 申请号 |
US201515320188 |
申请日期 |
2015.05.29 |
| 申请人 |
Kewpie Corporation |
发明人 |
Fujiwara Naoki;Nishijima Noriaki;Sasahara Ryou;Kobayashi Hideaki;Ito Asao |
| 分类号 |
A23L15/00;A23B5/04 |
主分类号 |
A23L15/00 |
| 代理机构 |
|
代理人 |
|
| 主权项 |
1. Frozen liquid egg whites, comprising:
0.01 parts or more and 0.4 parts or less of egg yolks being admixed for every 100 parts of liquid egg whites, wherein 0.1 parts or more and 2 parts or less of α-cyclodextrin are added for every 100 parts of liquid egg whites, and the turbidity H1 (degrees) calculated by means of the belowmentioned formula (1) is 18 or more
H1=H2−H3 (1) where H2 indicates the turbidity (degrees) of the frozen liquid egg whites measured immediately after being defrosted, and H3 indicates the egg-derived turbidity y (degrees) calculated by means of the belowmentioned approximation formula (2)
y=−380.75x2+272.42x+17.257 (2) where x indicates the admixed amount (parts) of egg yolks for every 100 parts of liquid egg whites. |
| 地址 |
Tokyo JP |
