发明名称 |
PROCESS EGG PRODUCT HAVING SOFT FEELING, EVEN WHEN FROZEN AND HEATED AGAIN |
摘要 |
PROBLEM TO BE SOLVED: To provide an egg-processed food product which can prevent water separation and keeps soft texture even after freezing or reheating particularly in the egg processed food product distributed as both a market use and business use and an egg-processed food product which can be stored in the form of refrigerated product for a long period of time and gives good texture. SOLUTION: This is an egg-processed food product comprising mainly eggs and a mixture of food oil and phospholipid. The mixture is preferably composed of 1-20wt.% of food oil and 0.1-1wt.% of phospholipid. The food oil is liquid at room temperature and is added to this food product in the form of a crude emulsion of phospholipid and food oil prepared by moderate emulsification using no high-pressure homogenizer. The crude emulsion has emulsion particle of 2μm on the average and contains >=30% of particles of >=5μm. The eggs as the major material are raw eggs and/or frozen liquid egg and/or dried egg. In addition, xanthan gum may be added in an amount of 0.1-0.5μm. |
申请公布号 |
JPH09140353(A) |
申请公布日期 |
1997.06.03 |
申请号 |
JP19950337633 |
申请日期 |
1995.11.20 |
申请人 |
NIPPON SUISAN KAISHA LTD |
发明人 |
NASU MASAYUKI;KORIYAMA TAKESHI |
分类号 |
A23B5/05;A23J7/00;A23L15/00 |
主分类号 |
A23B5/05 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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