Title:
PRODUCTION OF SCRAMBLED EGG LIQUOR
Document Type and Number:
Japanese Patent JPH08116925
Kind Code:
A
Abstract:
PURPOSE: To obtain a scrambled egg liquor capable of giving favorable thin egg pieces improved in preservability and palate feeling, by using a sterilized whole egg liquor incorporated with thickening polysaccharide (s) and adjusted to a specified viscosity.
CONSTITUTION: This scrambled egg liquor is obtained by using a sterilized whole egg liquor adjusted in viscosity to 50-150cps by incorporating pref. 0.5-1.5wt.% of at least one kind of thickening polysaccharide selected from xanthan gum, locust bean gum, gum guaiac, pectin, tragacanth gum, carrageenan, pullulan, gum arabic, tamarind gum, agar-agar, devil's tongue mannan and gelatin.
Inventors:
NAKANISHI YOSHIKAZU
Application Number:
JP28617794A
Publication Date:
May 14, 1996
Filing Date:
October 27, 1994
Export Citation:
Assignee:
KNORR FOODS
International Classes:
A23L15/00; (IPC1-7): A23L1/32
Attorney, Agent or Firm:
Tokuro Kubota (1 outside)