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Title:
FREEZE-DRIED EGG SOUP AND ITS PRODUCTION METHOD
Document Type and Number:
Japanese Patent JP2017201910
Kind Code:
A
Abstract:
PROBLEM TO BE SOLVED: To provide a freeze-dried egg soup that is superior in the texture, suspension properties and dispersion after restoration, and provide its production method.SOLUTION: The present invention relates to a freeze-dried egg soup containing an emulsifier, a modified starch, and oils and fats. Preferably, the freeze-dried egg soup may contain the emulsifier of 0.5-2.5 pts. mass to an egg of 100 pts. mass. Also, preferably, the freeze-dried egg soup may contain the modified starch of 0.1-5 pts. mass to the egg of 100 pts. mass. Also, preferably, the freeze-dried egg soup may contain the oils and fats of 3-10 pts. mass to the egg of 100 pts. mass. Also, the present invention is related to a production method of the freeze-dried egg, the method that comprises a step of making an egg soup using an egg soup liquid and a step of obtaining the freeze-dried egg soup by freeze-drying the egg soup. The egg soup liquid contains the egg liquid, the emulsifier, the modified starch and a thickening agent.SELECTED DRAWING: None

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Inventors:
KANEKO TADASHI
Application Number:
JP2016094576A
Publication Date:
November 16, 2017
Filing Date:
May 10, 2016
Export Citation:
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Assignee:
NIPPON JIFUII SHOKUHIN KK
International Classes:
A23B5/025; A23L15/00
Domestic Patent References:
JPH0420265A1992-01-23
JPS60141230A1985-07-26
JP2003304837A2003-10-28
JPH09252749A1997-09-30
JPH0420265A1992-01-23
JPH09252749A1997-09-30
JPS60141230A1985-07-26
JP2003304837A2003-10-28
Attorney, Agent or Firm:
Ikeuchi, Sato & Partners