JPH058663B2 - - Google Patents
Info
- Publication number
- JPH058663B2 JPH058663B2 JP1023980A JP2398089A JPH058663B2 JP H058663 B2 JPH058663 B2 JP H058663B2 JP 1023980 A JP1023980 A JP 1023980A JP 2398089 A JP2398089 A JP 2398089A JP H058663 B2 JPH058663 B2 JP H058663B2
- Authority
- JP
- Japan
- Prior art keywords
- egg yolk
- component
- heating
- temperature
- sweetened
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 210000002969 egg yolk Anatomy 0.000 claims description 48
- 235000013345 egg yolk Nutrition 0.000 claims description 46
- 102000002322 Egg Proteins Human genes 0.000 claims description 45
- 108010000912 Egg Proteins Proteins 0.000 claims description 45
- 238000010438 heat treatment Methods 0.000 claims description 15
- 235000000346 sugar Nutrition 0.000 claims description 15
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 4
- 150000008163 sugars Chemical class 0.000 claims description 3
- 239000000654 additive Substances 0.000 description 11
- 238000004925 denaturation Methods 0.000 description 9
- 230000036425 denaturation Effects 0.000 description 9
- 238000007710 freezing Methods 0.000 description 9
- 230000008014 freezing Effects 0.000 description 9
- 235000013372 meat Nutrition 0.000 description 9
- 230000000996 additive effect Effects 0.000 description 7
- 241000251468 Actinopterygii Species 0.000 description 4
- 230000015271 coagulation Effects 0.000 description 4
- 238000005345 coagulation Methods 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 3
- 235000013373 food additive Nutrition 0.000 description 3
- 239000002778 food additive Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 235000004252 protein component Nutrition 0.000 description 3
- 239000005720 sucrose Substances 0.000 description 3
- XPCTZQVDEJYUGT-UHFFFAOYSA-N 3-hydroxy-2-methyl-4-pyrone Chemical compound CC=1OC=CC(=O)C=1O XPCTZQVDEJYUGT-UHFFFAOYSA-N 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000003505 heat denaturation Methods 0.000 description 2
- 230000000873 masking effect Effects 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 229920000858 Cyclodextrin Polymers 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000442132 Lactarius lactarius Species 0.000 description 1
- HYMLWHLQFGRFIY-UHFFFAOYSA-N Maltol Natural products CC1OC=CC(=O)C1=O HYMLWHLQFGRFIY-UHFFFAOYSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 102000003505 Myosin Human genes 0.000 description 1
- 108060008487 Myosin Proteins 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 235000016127 added sugars Nutrition 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000001877 deodorizing effect Effects 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000020993 ground meat Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 229940043353 maltol Drugs 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 235000021317 phosphate Nutrition 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 230000007704 transition Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1023980A JPH02203768A (ja) | 1989-02-03 | 1989-02-03 | 加糖卵黄及びその製造法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1023980A JPH02203768A (ja) | 1989-02-03 | 1989-02-03 | 加糖卵黄及びその製造法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH02203768A JPH02203768A (ja) | 1990-08-13 |
| JPH058663B2 true JPH058663B2 (enrdf_load_stackoverflow) | 1993-02-02 |
Family
ID=12125710
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1023980A Granted JPH02203768A (ja) | 1989-02-03 | 1989-02-03 | 加糖卵黄及びその製造法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH02203768A (enrdf_load_stackoverflow) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2534616B2 (ja) * | 1993-06-17 | 1996-09-18 | 株式会社アロンワールド | 菓子類の冷凍障害防止用添加剤組成物 |
| JP3655035B2 (ja) * | 1997-01-17 | 2005-06-02 | 日清フーズ株式会社 | 卵黄含有食品用原料の製造法 |
| TWI243645B (en) * | 2000-06-21 | 2005-11-21 | Alone World Co Ltd | Method of forming gluten of bread |
| JP7730491B2 (ja) * | 2023-12-25 | 2025-08-28 | 株式会社アロンワールド | 粉末卵黄の還元方法、及び、加糖卵黄の製造方法 |
-
1989
- 1989-02-03 JP JP1023980A patent/JPH02203768A/ja active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPH02203768A (ja) | 1990-08-13 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| LAPS | Cancellation because of no payment of annual fees |