Title:
EGG YOLK LIQUID AND FOOD CONTAINING EGG YOLK
Document Type and Number:
Japanese Patent JP3648993
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To obtain both a simple egg yolk liquid capable of controlling thermocoagulation and maintaining a flavor of characteristic egg yolk and a food containing the egg yolk liquid.
SOLUTION: This egg yolk liquid reduces thermocoagulation by including an alginate and/or an alginic acid compound. The food contains the egg yolk liquid. The alginate is sodium alginate.
Inventors:
Tamio Arishima
Koji Ogino
Yoshiyuki Yamane
Koji Ogino
Yoshiyuki Yamane
Application Number:
JP23261698A
Publication Date:
May 18, 2005
Filing Date:
August 19, 1998
Export Citation:
Assignee:
Kaneka Corporation
International Classes:
A23L15/00; (IPC1-7): A23L1/32
Domestic Patent References:
| JP63215699A | ||||
| JP8056591A | ||||
| JP62289153A | ||||
| JP62296853A | ||||
| JP5292919A |
Attorney, Agent or Firm:
Takao Yanagino
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