PRODUCTION OF POWDERED EGG YOLK - KEI DEI KEI YUUGEN

Title:

PRODUCTION OF POWDERED EGG YOLK

Document Type and Number:

Japanese Patent JPH0445740

Kind Code:

A

Abstract:

PURPOSE: To obtain powdered egg yolk having nice-smelling flavor and beautiful color tone, by adding egg yolk to fats and oils, stirring the blend, heating and dehydrating under reduced pressure, raising temperature of oil to a specific temperature at the final stage of the dehydration and deoiling by centrifugation.

CONSTITUTION: Egg yolk is added to fats and oils, stirred, heated and dehydrated under reduced pressure while being decomposed into fine particles in the oil. At the final state of the dehydration, the oil temperature is raised to 70-120°C, the blend is deoiled by centrifugation to give the objective powdered egg yolk.

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Inventors:

NISHIMURA MASAHIKO
KISHIMOTO TAKUYA

Application Number:

JP15485990A

Publication Date:

February 14, 1992

Filing Date:

June 12, 1990

Export Citation:

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Assignee:

KEI DEI KEI YUUGEN
SAN BEESU FUUDO KK

International Classes:

A23B5/02; A23B5/025; A23L15/00; (IPC1-7): A23B5/025; A23L1/32

Attorney, Agent or Firm:

Bunji Kamata (2 outside)

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