Title:
WHOLE EGG COMPOSITION AND PROCESSED EGG FOOD USING THE SAME
Document Type and Number:
Japanese Patent JP2001252050
Kind Code:
A
Abstract:
To obtain a whole egg composition causing no syneresis even when heat-coagulated and frozen and capable of producing a processed egg food having similar palate feeling to that before freezing, and to obtain a processed food having such freezing resistance.
This whole egg composition is obtained by formulating whole egg, xanthan gum, gelatin and a saccharide, and the processed egg food is obtained by heat-coagulating the whole egg composition.
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Inventors:
WAKAMATSU TOSHIO
Application Number:
JP2000067786A
Publication Date:
September 18, 2001
Filing Date:
March 10, 2000
Export Citation:
Assignee:
Q P CORP
International Classes:
A23B5/04; A23L15/00; (IPC1-7): A23L1/32; A23B5/04