Title:
EGG YOLK SUBSTITUTE COMPOSITION, AND FOODSTUFF USING THE SAME
Document Type and Number:
Japanese Patent JP2013013397
Kind Code:
A
Abstract:
To provide an egg yolk substitute composition, rich and flavorous, inexpensive compared with the egg yolk and able to be stably supplied, and foodstuff using it.
The foodstuff is the egg yolk substitute composition in which protein content in dried food is 25 wt.% or more, the lipid content (defined as the content of chloroform/methanol mixed solvent extract) is 100 wt.% or more to the protein content, and the soybean emulsification composition, with an LCI value of 55% or more, is contained. Further, the foodstuff are seasoning, confectionery, sauce types, and homemade dishes, and the like, using the egg yolk substitute composition.
Inventors:
SAMOTO MASAHIKO
KANAMORI JIRO
KANDA MAI
TSURUTA TAKAHIRO
UENO CHIZURU
ADACHI NORIFUMI
OGAMA AYAKO
USUI YUKI
KANAMORI JIRO
KANDA MAI
TSURUTA TAKAHIRO
UENO CHIZURU
ADACHI NORIFUMI
OGAMA AYAKO
USUI YUKI
Application Number:
JP2011271007A
Publication Date:
January 24, 2013
Filing Date:
December 12, 2011
Export Citation:
Assignee:
FUJI OIL CO LTD
International Classes:
A23L11/00; A23G3/50; A23L9/10; A23L9/20; A23L23/00; A23L27/00; A23L27/60
Domestic Patent References:
| JP2009528847A | 2009-08-13 | |||
| JP2010519928A | 2010-06-10 | |||
| JP5397499B2 | 2014-01-22 | |||
| JP2009528847A | 2009-08-13 | |||
| JP2010519928A | 2010-06-10 |
Foreign References:
| WO2011155328A1 | 2011-12-15 | |||
| WO2011155328A1 | 2011-12-15 |
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