Title:
METHOD FOR PRODUCING EGG YOLK-CONTAINING LIQUID AND OIL- IN-WATER TYPE EMULSION
Document Type and Number:
Japanese Patent JP3879378
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To obtain an egg yolk-containing liquid having a slight change in flavor when heated, no roughness caused by heat denaturation of protein and improved palatability and to provide a method for producing an egg yolk-containing liquid and an egg yolk-containing oil-in-water type emulsion using the egg yolk-containing liquid, hardly causing a scorched part and a scale (deposit) on a heated part of an apparatus even by subjecting an egg yolk-containing oil-in-water type emulsion using the egg yolk-containing liquid to an ultra-high temperature instantaneous sterilization treatment (UHT treatment), having roasting resistance when used for custard cream, etc., hardly giving rise to an oil separation and demulsification.
SOLUTION: This method for producing an egg yolk-containing liquid is characterized in that an aqueous dispersion obtained by diluting egg yolk to ≤80 wt.% concentration is subjected to a first heat treatment at >60°C and ≤78°C and is subjected to a second heat treatment at ≥120°C in a state of the aqueous dispersion having ≤65 wt.% egg yolk concentration. This egg yolk-containing liquid is produced by the method. This method for producing an oil-in-water type emulsion is characterized in that 5-50 wt.% of the egg yolk-containing liquid is used as an egg yolk component.
Inventors:
Kazutaka Ito
Tsuguo Nishimoto
Tsuguo Nishimoto
Application Number:
JP2000253217A
Publication Date:
February 14, 2007
Filing Date:
August 24, 2000
Export Citation:
Assignee:
FUJI OIL CO.,LTD.
International Classes:
A23D7/005; A23L9/10; A23L9/20; A23L15/00; (IPC1-7): A23L1/32; A23L1/19
Domestic Patent References:
| JP10084914A | ||||
| JP4281745A | ||||
| JP9172951A | ||||
| JP9224612A | ||||
| JP52064456A |