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.)
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Kewpie Egg Corp
Original Assignee
Kewpie Egg Corp
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Kewpie Egg CorpfiledCriticalKewpie Egg Corp
Priority to JP55144395ApriorityCriticalpatent/JPS5768762A/en
Publication of JPS5768762ApublicationCriticalpatent/JPS5768762A/en
Publication of JPS6110108B2publicationCriticalpatent/JPS6110108B2/ja
PURPOSE: Egg liquid containning yolk is heated at a specific temperature for prescribed time to produce a processed egg liquid suitably used as a raw material for confectionery and bread baking, because of its high viscosity.
CONSTITUTION: Undenatured egg liquid containing yolk is heated at about 67W 75°C, preferably about 69W72°C for a prescribed time, e.g., for about 10min at about 67°C, for about 10sec at about 75°C.
COPYRIGHT: (C)1982,JPO&Japio
JP55144395A1980-10-171980-10-17Production of processed egg liquid
GrantedJPS5768762A
(en)
A chocolate composition for the preparation of heat-resistant chocolate articles, a process for its manufacture and its working into foodstuff articles