PROCESSED EGG POWDER AND POWDER MIX FOR ALL-IN METHOD

Title:

PROCESSED EGG POWDER AND POWDER MIX FOR ALL-IN METHOD

Document Type and Number:

Japanese Patent JP2012223125

Kind Code:

A

Abstract:

To provide a powder mix for all-in method by which a cake can be easily made by only adding water; and processed egg powder to be used for the same, more specifically, to provide processed egg powder which exhibits a high foaming property and a powder mix for all-in method by which a dough exhibiting a high foaming property and a largely leavened cake can be acquired.

The processed egg powder is formed by spray-drying a processed liquid whole egg to which sugars and salt are added. The powder mix for all-in method includes the processed egg powder.

Inventors:

UEDA TAKAKO
EZAKI TOSHIHIRO

Application Number:

JP2011093321A

Publication Date:

November 15, 2012

Filing Date:

April 19, 2011

Export Citation:

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Assignee:

Q P CORP

International Classes:

A23L15/00; A21D2/34; A21D10/02

Domestic Patent References:

JPS5329959A

1978-03-20

Other References:

JPN6014040018; '製菓製パン' ２００４，　Ｖｏｌ．７０，　Ｎｏ．７，　ｐｐ．１３２-１３７
JPN6014040020; '製菓製パン' ２００４，　Ｖｏｌ．６７，　Ｎｏ．９，　ｐｐ．２１８-２２２
JPN6014040018; '製菓製パン' ２００４，　Ｖｏｌ．７０，　Ｎｏ．７，　ｐｐ．１３２-１３７
JPN6014040020; '製菓製パン' ２００４，　Ｖｏｌ．６７，　Ｎｏ．９，　ｐｐ．２１８-２２２
JPN6014040011; 'Ｊｏｕｒｎａｌ　ｏｆ　Ｆｏｏｄ　Ｓｃｉｅｎｃｅ' １９８５，　Ｖｏｌ．５０，　ｐｐ．１６１５-１６１７
JPN6014040014; 'Ｊｏｕｒｎａｌ　ｏｆ　Ｆｏｏｄ　Ｓｃｉｅｎｃｅ' １９８５，　Ｖｏｌ．５０，　ｐｐ．１６１８-１６２０
JPN6014040016; 'Ｐｒｅｐａｒｅｄ　Ｆｏｏｄｓ' ２０００，　Ｖｏｌ．１６９，　ｐｐ．７１-７４
JPN6014040011; 'Ｊｏｕｒｎａｌ　ｏｆ　Ｆｏｏｄ　Ｓｃｉｅｎｃｅ' １９８５，　Ｖｏｌ．５０，　ｐｐ．１６１５-１６１７
JPN6014040014; 'Ｊｏｕｒｎａｌ　ｏｆ　Ｆｏｏｄ　Ｓｃｉｅｎｃｅ' １９８５，　Ｖｏｌ．５０，　ｐｐ．１６１８-１６２０
JPN6014040016; 'Ｐｒｅｐａｒｅｄ　Ｆｏｏｄｓ' ２０００，　Ｖｏｌ．１６９，　ｐｐ．７１-７４

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