Title:
O/W-TYPE ACIDIC EMULSION FOOD CONTAINING HEAT COAGULATED EGG WHITE
Document Type and Number:
Japanese Patent JP3565882
Kind Code:
B2
Abstract:
PURPOSE: To obtain an O/W-type acidic emulsion food compounded with heat- coagulated egg white containing a food fat-and-oil, free from rubber-like material of the egg white, excellent in flavor, palatability and preservability and useful for mayonnaise, etc.
CONSTITUTION: The O/W-type acidic emulsion food is compounded with heat- coagulated egg white containing preferably 1-30wt.% of a food fat-and-oil, e.g. soy bean oil. When the content of the food fat-and-oil is higher than 30%, the egg white becomes soft and loses a characteristic palatability of the white of a boiled egg. Further, the ratio of the food fat-and-oil to the coagulated egg white is in the range of 1/99 to 30/70, preferably 5/95 to 20/80, in terms of the weight ratio of a raw food fat-and-oil which is before coagulation with heat, to liquid egg white.
Inventors:
Satoshi Sotooka
Application Number:
JP29324793A
Publication Date:
September 15, 2004
Filing Date:
November 24, 1993
Export Citation:
Assignee:
Kewpie Corp.
International Classes:
A23D9/06; A23L15/00; A23L27/60; (IPC1-7): A23D9/06; A23L1/24
Domestic Patent References:
| JP58023764A | ||||
| JP57099150A | ||||
| JP58028228A | ||||
| JP4229154A | ||||
| JP57118755A | ||||
| JP61005761A | ||||
| JP56015644A | ||||
| JP60054648A | ||||
| JP2174656A | ||||
| JP64055144A | ||||
| JP63188358A |
Attorney, Agent or Firm:
Kazuo Sato
Onodera Kyohiro
Nozomi Michio
Onodera Kyohiro
Nozomi Michio