Title:
【発明の名称】起泡性水中油型乳化組成物
Document Type and Number:
Japanese Patent JP2841946
Kind Code:
B2
Abstract:
An oil-in-water type emulsion composition having the flavor of fresh egg yolk; good frothing properties and which does not cause the scorching when subjected to an ultra-high temperature short time sterilization (UHT) apparatus and a freeze-denatured egg yolk necessary for obtaining such a composition are described. The freeze-denatured egg yolk is characterized by a rheometer value (using a 10 m/m phi plunger) of 20 to 100 g/cm<2>/5 DEG C after freezing-denaturation and the oil-in-water type emulsion composition comprises 1 to 20% of the denatured egg yolk. When monosaccharides and sugar alcohols are used as sweeteners for the emulsion composition, there can be obtained a product which has soft and smooth texture even when frozen.
Inventors:
INAYOSHI KUNIAKI
YABUCHI SAYOKO
YABUCHI SAYOKO
Application Number:
JP21030691A
Publication Date:
December 24, 1998
Filing Date:
July 25, 1991
Export Citation:
Assignee:
FUJI SEIYU KK
International Classes:
A23B5/005; A23B5/045; A23B5/05; A23B5/055; A23G3/00; A23G3/34; A23G9/30; A23G9/52; A23L9/10; A23L15/00; B01J13/00; (IPC1-7): A23L1/32
Other References:
Wallace B. Van Arsdel,”Quality and stability of Frozen Foods”(1969)Wiley−Interscience(米)p.161−167
桜井芳人編「総合食品事典」第5版(昭和58年5月)p.146−147
桜井芳人編「総合食品事典」第5版(昭和58年5月)p.146−147