Title:
YOLK-CONTAINING LOW-CHOLESTEROL OIL-IN-WATER TYPE EMULSIFIED FOOD AND METHOD FOR PRODUCING THE SAME
Document Type and Number:
Japanese Patent JP3765762
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To provide an oil-in-water type emulsified food extremely diminished in cholesterol content despite containing much yolk, excellent in emulsion stability and having both flavor and body (palatability) peculiar to yolk, and to provide a method for producing the food.
SOLUTION: This oil-in-water type emulsified food is obtained by compounding the total raw material with ≥0.7 wt.% of processed dry yolk which is prepared by the following process: liquid yolk is put to enzyme treatment to lyse the phospholipids contained therein and then put to cholesterol elimination treatment with supercritical carbon dioxide so as to leave ≥0.1 wt.% of cholesterol therein. This food thus obtained contains yolk at ≥2.8 wt.% calculated as raw yolk, ≥7×10-4 wt.% of yolk-derived cholesterol and <6×10-3 wt.% of total cholesterol.
Inventors:
Tobio Masao
Masahiro Goto
Yuji Ogino
Yamada Mari
Masahiro Goto
Yuji Ogino
Yamada Mari
Application Number:
JP2002037763A
Publication Date:
April 12, 2006
Filing Date:
February 15, 2002
Export Citation:
Assignee:
Kewpie Corp.
International Classes:
A23L27/60; A23L15/00; (IPC1-7): A23L1/24; A23L1/32
Domestic Patent References:
| JP2002233329A |
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