JPS5626142A - Production of sterilized egg white liquid - Google Patents
Production of sterilized egg white liquidInfo
- Publication number
- JPS5626142A JPS5626142A JP10091479A JP10091479A JPS5626142A JP S5626142 A JPS5626142 A JP S5626142A JP 10091479 A JP10091479 A JP 10091479A JP 10091479 A JP10091479 A JP 10091479A JP S5626142 A JPS5626142 A JP S5626142A
- Authority
- JP
- Japan
- Prior art keywords
- egg white
- sucrose
- liquid egg
- sterilization
- condensed phosphate
- 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.)
- Granted
Links
Abstract
PURPOSE: Liquid egg white is combined with sucrose and a potassium or sodium salt of condensed phosphate and the mixture is subjected to sterilization, thus producing the title sterilized egg white liquid that has the same level of whipping ability as that before sterilization.
CONSTITUTION: To 100pts.wt. of liquid egg white, are added 10W50pts. of sucrose and 0.5W1pt. of a sodium or potassium salt of condensed phosphate or a mixture of 2 or more of them. The addition of less than 10pts. sucrose reduces the effect while exceeding 50pts. is undesirable because the sucrose tends to crystallize out. The addition of less than 0.5pt. condensed phosphate can not cause the sufficient effect, while exceeding 1pt. is undesirable because there is the possibility of changing the taste of the liquid egg white. Since the sterilization is carried out for the purpose of making the Bacillus colitis and Salmonella negative in the liquid egg white, the heating is effected, e.g., at 58°C for 5min and at 63°C for 3min.
COPYRIGHT: (C)1981,JPO&Japio
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP54100914A JPS6048136B2 (en) | 1979-08-08 | 1979-08-08 | Method for producing sterilized egg white liquid |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP54100914A JPS6048136B2 (en) | 1979-08-08 | 1979-08-08 | Method for producing sterilized egg white liquid |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS5626142A true JPS5626142A (en) | 1981-03-13 |
JPS6048136B2 JPS6048136B2 (en) | 1985-10-25 |
Family
ID=14286597
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP54100914A Expired JPS6048136B2 (en) | 1979-08-08 | 1979-08-08 | Method for producing sterilized egg white liquid |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS6048136B2 (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS63216436A (en) * | 1987-03-05 | 1988-09-08 | Q P Corp | Dried egg white having high gel strength and preparation thereof |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH04181137A (en) * | 1990-11-15 | 1992-06-29 | Mitsubishi Electric Corp | Pressure detector |
-
1979
- 1979-08-08 JP JP54100914A patent/JPS6048136B2/en not_active Expired
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS63216436A (en) * | 1987-03-05 | 1988-09-08 | Q P Corp | Dried egg white having high gel strength and preparation thereof |
JPH0566091B2 (en) * | 1987-03-05 | 1993-09-21 | Q P Corp |
Also Published As
Publication number | Publication date |
---|---|
JPS6048136B2 (en) | 1985-10-25 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
GB1346155A (en) | Confection and method of manufacture | |
JPS533594A (en) | Preparation of brewed foods | |
JPS5626142A (en) | Production of sterilized egg white liquid | |
JPS5651969A (en) | Processed table salt | |
JPS5664754A (en) | Preparation of icecream sandwiched with cake | |
JPS57170165A (en) | Active calcium fortifier | |
JPS5585385A (en) | Powdered food and drink | |
JPS565080A (en) | Improvement in water quality of laver sheet manufacturing water | |
JPS55135549A (en) | Method of making the base dough of japanese unbaked cake using new powder as the major starting material | |
JPS57118769A (en) | Preparation of ground fish meat | |
JPS5678559A (en) | Food additive | |
JPS54127907A (en) | Preparation of oil for roasting on hot plates | |
JPS5743639A (en) | Production of dairy product | |
JPS55127972A (en) | Improving method of sweetness of product containing stevia extract as sweetener and improving composition | |
JPS5515728A (en) | Food antiseptic | |
JPS5611774A (en) | "shibire kuzu-ukon" sweetener | |
JPS54120607A (en) | Prevention of heat browning of phospholipid | |
JPS559757A (en) | Ice cream | |
JPS56131342A (en) | Preparation of readily meltable process cheese | |
JPS5558073A (en) | Processing of fat-containing food | |
JPS55162958A (en) | Preparation of two-layer seasoned meat block with heat-treated surface | |
JPS557017A (en) | Preparation of ground fish meat | |
JPS5577876A (en) | Preparation of steamed egg custard packed in container | |
JPS5685250A (en) | Preparation of novel protein material | |
JPS55137035A (en) | Composition of novel emulsifying agent and improving method for quality of starches |