JPS5791174A - Preparation of oil-in-water type emulsified food - Google Patents

Preparation of oil-in-water type emulsified food

Info

Publication number
JPS5791174A
JPS5791174A JP55167383A JP16738380A JPS5791174A JP S5791174 A JPS5791174 A JP S5791174A JP 55167383 A JP55167383 A JP 55167383A JP 16738380 A JP16738380 A JP 16738380A JP S5791174 A JPS5791174 A JP S5791174A
Authority
JP
Japan
Prior art keywords
water type
type emulsified
emulsified food
egg white
oil
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
Application number
JP55167383A
Other languages
Japanese (ja)
Other versions
JPS5953817B2 (en
Inventor
Seiji Komiyama
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to JP55167383A priority Critical patent/JPS5953817B2/en
Publication of JPS5791174A publication Critical patent/JPS5791174A/en
Publication of JPS5953817B2 publication Critical patent/JPS5953817B2/en
Expired legal-status Critical Current

Links

Landscapes

  • Meat, Egg Or Seafood Products (AREA)

Abstract

PURPOSE: To prepare an acidic oil-in-water type emulsified food having improved storage stability with little reduction in the product viscosity during the storage, by using a frozen and thawed egg white liquid as a part of the raw material.
CONSTITUTION: In preparing an acidic oil-in-water type emulsified food with an egg white liquid as a part of the raw material, by the conventional method, 3W 10wt%, based on the total raw material, frozen and thawed egg white liquid is used as the egg white liquid.
COPYRIGHT: (C)1982,JPO&Japio
JP55167383A 1980-11-29 1980-11-29 Method for producing oil-in-water emulsified food Expired JPS5953817B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP55167383A JPS5953817B2 (en) 1980-11-29 1980-11-29 Method for producing oil-in-water emulsified food

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP55167383A JPS5953817B2 (en) 1980-11-29 1980-11-29 Method for producing oil-in-water emulsified food

Publications (2)

Publication Number Publication Date
JPS5791174A true JPS5791174A (en) 1982-06-07
JPS5953817B2 JPS5953817B2 (en) 1984-12-27

Family

ID=15848685

Family Applications (1)

Application Number Title Priority Date Filing Date
JP55167383A Expired JPS5953817B2 (en) 1980-11-29 1980-11-29 Method for producing oil-in-water emulsified food

Country Status (1)

Country Link
JP (1) JPS5953817B2 (en)

Also Published As

Publication number Publication date
JPS5953817B2 (en) 1984-12-27

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