JPS59151863A - Preparation of glair having improved foaming property - Google Patents
Preparation of glair having improved foaming propertyInfo
- Publication number
- JPS59151863A JPS59151863A JP58024353A JP2435383A JPS59151863A JP S59151863 A JPS59151863 A JP S59151863A JP 58024353 A JP58024353 A JP 58024353A JP 2435383 A JP2435383 A JP 2435383A JP S59151863 A JPS59151863 A JP S59151863A
- Authority
- JP
- Japan
- Prior art keywords
- egg white
- carbon dioxide
- extraction
- glair
- dried
- 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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【発明の詳細な説明】 本発明は起泡性のよい卵白の新規製造方法に関する。[Detailed description of the invention] The present invention relates to a novel method for producing egg white with good foaming properties.
工場的規模で殻付き卯を割卵して卵白液を卵黄と分離す
る場合、高速で分離する方法であるので卵白液中に若干
量の卵黄が混入することは避けられない。通常卵白液中
に0.1〜1.0 %程度混入しているこの卵黄は、卵
白の起泡性を低下させる原因と考えられている。このよ
うに卵黄が混入している卵白液を乾燥して乾燥状の卵白
としたもの、これを水に溶かすとその起泡性は同様に低
下している。それ故、従来よりこのような卵白液や乾燥
状卵白の起泡性低下を防止せんとして種々研究がなされ
てきた。例えば、特公昭55−23号公報には、卵白液
中に混入した卵黄の脂質を・ξンクレアチンなどの酵素
ある見・はり・ξ−ゼ産生菌などの微生物で分解する方
法が、また、特公昭50−25537号公報には、卵白
液中に起泡助剤としてセアミンラウリル硫酸塩、デスオ
キシコール酸ソーダなどを添加する方法が開示されてい
る。When egg whites are separated from egg yolks by breaking rabbits with shells on a factory scale, it is inevitable that some amount of egg yolk will be mixed into the egg white liquid because the separation is done at high speed. This egg yolk, which is usually mixed in the egg white liquid in an amount of about 0.1 to 1.0%, is considered to be the cause of reducing the foaming properties of the egg white. When the egg white liquid containing the egg yolk is dried to obtain dry egg white, the foamability of the dried egg white is similarly reduced when dissolved in water. Therefore, various studies have been carried out in order to prevent such a decrease in the foaming properties of egg white liquid and dried egg white. For example, Japanese Patent Publication No. 55-23 describes a method of decomposing egg yolk lipids mixed in egg white liquid using enzymes such as ξ-encreatin, acupuncture, and microorganisms such as ξ-ase-producing bacteria. Japanese Patent Publication No. 50-25537 discloses a method in which a foaming aid such as seamine lauryl sulfate or sodium desoxycholate is added to an egg white solution.
しかし、これら従来法は起泡性向上の点ではそれ相応に
改良は認めらnでも、例えば、上記の特公昭55−23
号公報で開示している方法によれば、最終の乾燥卵白製
品にす・クーゼ活性が残り、それ故この製品を別の油脂
を含む食品に添加して用いる場合その油脂を分解して低
級脂肪酸とし、この低級脂肪酸が不快臭を発生させるな
どという新たな問題が生じている。また、上記の特公昭
50−25537号公報で開示し′(いる方法によれば
、起泡助剤の添加量を多くして起泡性の向上を図るにつ
れその助剤に基因する異味、異臭が生じるようになるな
どの欠点がある。However, these conventional methods have not shown any corresponding improvement in terms of improving foaming properties.
According to the method disclosed in the publication, the final dried egg white product retains its activity, and therefore, when this product is added to food containing other fats and oils, the fats and oils are decomposed to produce lower fatty acids. However, new problems have arisen in that these lower fatty acids produce unpleasant odors. In addition, according to the method disclosed in the above-mentioned Japanese Patent Publication No. 50-25537, as the amount of the foaming aid added is increased to improve the foaming property, the foreign taste and odor caused by the foaming aid are increased. There are disadvantages such as the occurrence of
本発明は、上記したような欠点を伴うことなく起泡性の
よい卵白を製造することができる新規な方法を提供する
ことな目的とする。An object of the present invention is to provide a novel method capable of producing egg white with good foamability without the above-mentioned drawbacks.
本発明者は、上記の目的に即して鋭意研究を重ねた結果
、卵黄のトリグリセリド成分に卵白の起泡性を低下させ
る作用があることに着目するに至り、このトリグリセリ
ド成分除去の観点から更に研究を進めたところ、割卵し
て得た卵白液を乾燥により乾燥状の卵白としたものに超
臨界二酸化炭素を接触させるならば、そこに不可避的に
混入されていた卵黄のトリグリセリド成分が超臨界二酸
化炭素によって抽出除去されるという知見を得、本発明
な完成するに至った。As a result of extensive research in line with the above objectives, the present inventor has come to notice that the triglyceride component of egg yolk has the effect of reducing the foaming properties of egg white, and from the perspective of removing this triglyceride component, As the research progressed, it was found that if supercritical carbon dioxide is brought into contact with the egg white liquid obtained by cracking eggs and dried into dry egg white, the triglyceride component of the egg yolk that was unavoidably mixed in will be superimposed. The present invention was completed based on the knowledge that it can be extracted and removed by critical carbon dioxide.
本発明は、乾燥状の卵白を超臨界二酸化炭素と接触させ
ることを特徴とする起泡性のよい卵白の製造方法を提供
するものである。The present invention provides a method for producing egg white with good foamability, which is characterized by contacting dried egg white with supercritical carbon dioxide.
以下、本発明の詳細な説明する。The present invention will be explained in detail below.
本発明が適用される卵白原料は、常法により殻付き卵を
割卵して得た卵白液を乾燥に1より乾燥状の卵白とした
ものである。この乾燥状の卵白としては、卵白液をその
まま乾燥したものの外、卵白液から糖を脱糖したものを
乾燥したもの、卵白液に糖を加えたものを乾燥したもの
などいずれであってもよい。尚、卵白液の乾燥法は、ス
プレードライ法、フリーズドライ法、ノント゛ライ法な
どいずれの方法であってもよい。The egg white raw material to which the present invention is applied is one obtained by cracking shelled eggs in a conventional manner and drying the egg white liquid to obtain a drier egg white. This dried egg white may be dried egg white liquid as it is, dried egg white liquid with sugar removed, dried egg white liquid with sugar added, etc. . The egg white liquid may be dried by any method such as spray drying, freeze drying, or non-drying.
本発明で用いる乾燥状の卵白の乾燥の程度は、水分含量
が15%以下であり、好ましくは3〜8係位である。水
分含量が多いと、超臨界二酸化炭素との接触の際その水
分がトリグリセリドより先に取り込まれてしまい、超臨
界二酸化炭素のトリグリセリドの抽出作用が阻害される
からである。よって、液状の卵白、即ち卵白液(水分含
賛約駆1には本発明の方法は」Δ用し難℃・っ
尚、本発明で用いる卵白は乾燥状のものであれば固結状
態でも粉末状態でもよいが、超臨界二酸化炭素との接触
をよ(して抽出効率を上げるために、固結状態の乾燥卵
白は粉砕して粉末状態にしておくことが望ましい。The degree of dryness of the dried egg white used in the present invention is such that the moisture content is 15% or less, preferably 3 to 8 degrees. This is because if the water content is high, the water will be taken in before the triglyceride when it comes into contact with supercritical carbon dioxide, and the triglyceride extraction effect of supercritical carbon dioxide will be inhibited. Therefore, it is difficult to use the method of the present invention for liquid egg white, that is, egg white liquid (moisture content). Although it may be in a powdered state, it is preferable that the dried egg white in a consolidated state is ground into a powdered state in order to improve the extraction efficiency by contacting with supercritical carbon dioxide.
本発明の方法においてトリグリセリドの抽出媒体として
用いる超臨界二酸化炭素とは、抽出時に31℃の臨界温
度あるいはそれ以上の温度および72、関気圧の臨界圧
あるいはそれ以上の圧力の条件下にある二酸化炭素を意
味し、このような条件下にある二酸化炭素を超臨界状態
にある二酸化炭素という。特に、35〜45℃の温度お
よび130〜250気圧の条件下にある超臨界二酸化炭
素が本発明の方法において好ましく用いられる。The supercritical carbon dioxide used as the extraction medium for triglycerides in the method of the present invention refers to carbon dioxide under conditions of a critical temperature of 31°C or higher and a critical pressure of 72°C or higher during extraction. Carbon dioxide under these conditions is called supercritical carbon dioxide. In particular, supercritical carbon dioxide under conditions of a temperature of 35 to 45°C and a pressure of 130 to 250 atmospheres is preferably used in the method of the present invention.
従来、超臨界二酸化炭素を抽出媒体として用いる抽出法
が知られており、例えば、特開昭55 ’−54003
号、特開昭55−69585号、あるいは特開昭!37
−194760号公報等で紹介されている。特開昭55
−54003号公報には、超臨界二酸化炭素と液体溶剤
との組み合わせ抽出媒体で植物性および動物性材料から
植物脂、動物脂、アロマ、薬物エキス等を抽出する方法
が開示されており、また、特開昭55−69585号公
報には、カフェイン溶液を超臨界二酸化炭素と接触させ
てこの溶液からカフェインを抽出する方法が開示されて
いる。更に、特開昭57−194760号公報には、臨
界超過の圧力下にある二酸化炭素で植物から濃縮エキス
を抽出する方法が開示されている。しかし、二酸化炭素
を抽出媒体として用いるこれら従来のいずれの抽出法と
も、卵白液中に不可避的に混入された卵黄のトリグリセ
+)F成分の抽出に対しての二酸化炭素の有用性につい
ては何ら示唆するものではなかった。Conventionally, extraction methods using supercritical carbon dioxide as an extraction medium have been known, for example, as disclosed in Japanese Patent Application Laid-open No. 55'-54003.
No., JP-A-55-69585, or JP-A-Sho! 37
It is introduced in Publication No.-194760, etc. Japanese Patent Publication No. 1983
Publication No. 54003 discloses a method for extracting vegetable fat, animal fat, aroma, drug extract, etc. from vegetable and animal materials using a combined extraction medium of supercritical carbon dioxide and a liquid solvent, and also, JP-A-55-69585 discloses a method of bringing a caffeine solution into contact with supercritical carbon dioxide and extracting caffeine from this solution. Furthermore, JP-A-57-194760 discloses a method for extracting concentrated extracts from plants using carbon dioxide under supercritical pressure. However, none of these conventional extraction methods using carbon dioxide as an extraction medium suggests the usefulness of carbon dioxide for extracting the triglyceride+)F components of egg yolk that are inevitably mixed into the egg white liquid. It wasn't something to do.
本発明において超臨界二酸化炭素を抽出媒体として用い
、乾燥状の卵白中に混入された卵黄のトリグリセリド成
分を抽出する操作は、この抽出操作が効果的に実施しう
る限り従来の超臨界二酸化炭素な抽出媒体として用いた
抽出法において使用される抽出装置を用いても行いうる
が、一般的には下記に示す具体例に従って行えばよい。In the present invention, the operation of extracting triglyceride components of egg yolk mixed into dried egg white using supercritical carbon dioxide as an extraction medium can be carried out using conventional supercritical carbon dioxide as long as this extraction operation can be carried out effectively. Although the extraction device used in the extraction method used as the extraction medium may be used, the extraction method may generally be carried out according to the specific example shown below.
以下、具体例を第1図に従って説明する。A specific example will be described below with reference to FIG.
第1図に示す装置は、超臨界二酸化炭素を用いる抽出装
置であって、液体二酸化炭素ボンベ1からプランジャー
ポンプ2を作動させて液体二酸化炭素を加熱装置3を通
してガス化したのち抽出槽4に順次送り込み、この際バ
ルブ5を閉じて3くことによって二酸化炭素の超臨界状
態を形成させる。上記抽出槽4には予め乾燥状の卵白が
充填されており、形成された超臨界二酸化炭素との接触
がここにおいてなされる。尚、加熱装置3における温度
およびシランジャーポンプ2の作動圧力を適宜調節する
ことによって所望の条件を有する超臨界二酸化炭素を形
成することができる。抽出槽4においてトリグリセリド
の抽出が開始された時点で、バルブ5を半開すると、抽
出槽4から流出したトリグリセリドを含む超臨界状態の
二酸化炭素は常圧の二酸化炭素ガスとなり分離槽6に導
びかれ、ここでトリグリセリド抽出油が分離され、二酸
化炭素ガスは更に円筒フィルター7を通り、次いで液化
工程(図示せず)を経て液体二酸化炭素として回収され
る。そして、この操作を2〜15時間続行した後シラン
ジャーポンプ2の作動を止め、バルブ5を全開すると、
抽出槽4内は常圧になり、この槽内の卵白中に含まれて
いる超臨界二酸化炭素は二酸化炭素ガスとなって追い出
され、抽出槽4から流出する。一方、トリグリセリドが
抽出された卵白は、上下部においてフィルターな備えた
抽出槽4中にそのまま留まりその後適宜回収される。The apparatus shown in FIG. 1 is an extraction apparatus using supercritical carbon dioxide, in which a plunger pump 2 is operated to gasify liquid carbon dioxide from a liquid carbon dioxide cylinder 1 through a heating device 3, and then into an extraction tank 4. The carbon dioxide is fed in sequentially, and the valve 5 is closed at this time to form a supercritical state of carbon dioxide. The extraction tank 4 is filled with dried egg white in advance, and is brought into contact with the formed supercritical carbon dioxide. Note that supercritical carbon dioxide having desired conditions can be formed by appropriately adjusting the temperature in the heating device 3 and the operating pressure of the silanger pump 2. When extraction of triglycerides is started in the extraction tank 4, when the valve 5 is opened halfway, the supercritical carbon dioxide containing the triglycerides flowing out from the extraction tank 4 becomes carbon dioxide gas at normal pressure and is led to the separation tank 6. Here, the triglyceride extracted oil is separated, and the carbon dioxide gas further passes through a cylindrical filter 7 and is then recovered as liquid carbon dioxide through a liquefaction step (not shown). After continuing this operation for 2 to 15 hours, the operation of the silanger pump 2 is stopped and the valve 5 is fully opened.
The pressure inside the extraction tank 4 becomes normal, and the supercritical carbon dioxide contained in the egg whites in this tank becomes carbon dioxide gas, which is expelled and flows out of the extraction tank 4. On the other hand, the egg white from which triglycerides have been extracted remains in the extraction tank 4 equipped with filters at the upper and lower portions, and is then collected as appropriate.
上記のようにして得られた卵白粉は、後述の従来の製造
法により得られたものと比較した試験例の結果より明ら
かなように、起泡性が従来法によるものより良好で、か
つ従来法によるものが例えば、リパーゼ活性を依然とし
て有しているものであったり異味異臭を伴ったものであ
るのに反してこれら欠点を何ら伴うものではなく品質上
起泡性が向上した点を除いて原料の乾燥状の卵白の味お
よびにおいとも維持しているものである。これは、本発
明において抽出媒体として用いる超臨界二酸化炭素が卵
白の起泡性を低下させる作用のある卵黄のトリグリセリ
P成分を効果的に抽出除去し、抽出完了後常圧に戻すこ
とにより卵白中から二酸化炭素ガスとして最終製品の品
質に伺も影響も及ぼすことなく容易に分離されるからで
あると考えられる。また、たとえ最終製品中に二酸化炭
素が残存していても人体に対して無害なものであり、か
つ品質に伺の影響を及ぼすものではない。The egg white powder obtained as described above has better foaming properties than those produced by the conventional method, as is clear from the results of the test examples compared with those obtained by the conventional production method described below. For example, products produced by the method still have lipase activity or have an off-taste and odor, but these products do not have any of these drawbacks, except that they have improved foaming properties. It maintains the taste and odor of the raw material, dried egg white. This is because the supercritical carbon dioxide used as the extraction medium in the present invention effectively extracts and removes the triglyceride P component from the egg yolk, which has the effect of reducing the foaming properties of egg whites. This is thought to be because it can be easily separated from carbon dioxide gas without affecting or affecting the quality of the final product. Further, even if carbon dioxide remains in the final product, it is harmless to the human body and does not affect quality.
次に、超臨界二酸化炭素を抽出媒体として用いる本発明
の起泡性のよい卵白の製造方法を従来法と比較した試験
例でもって説明する。尚、本発明においてチはすべて重
敬チである。Next, the method for producing egg white with good foamability according to the present invention using supercritical carbon dioxide as an extraction medium will be explained using test examples comparing it with a conventional method. In the present invention, all ``chi'' are ``ji''.
試験例
殻付き卵を割卵して得た卵白液(卵黄混入=0.17チ
)40ユを酵母で脱糖処理したのち4等分して各々1.
0 kgとした。その10kgとしたものに対して下記
の処理をそれぞれ行ない4種類の卵白粉を得た。Test Example: 40 units of egg white liquid (containing egg yolk = 0.17 units) obtained by cracking shelled eggs was desugared with yeast and divided into 4 equal parts, each containing 1.
It was set to 0 kg. The 10 kg of the egg white powder was subjected to the following treatments to obtain four types of egg white powder.
(1)、無処理:
上記の脱糖卵白液をスプレードライしただけで卵白粉と
した。(1), No treatment: The above desugared egg white liquid was simply spray-dried to obtain egg white powder.
(2)本発明の超臨界二酸化炭紫抽出処坤:脱糖卵白液
をスプレードライして得た乾燥状の卵白(水分言葉=3
.8%)に対して前記した具体例に従って40°C,1
40気圧の条件下の超臨界二酸化炭素な2時間に亘って
接触させた。抽出完了後は常圧に戻し、二酸化炭素を分
峙して卵白粉を回収した。(2) Supercritical carbon dioxide purple extraction process of the present invention: Dried egg white obtained by spray drying desugarized egg white liquid (moisture term = 3
.. 8%) at 40°C, 1% according to the specific example above.
Contact was made with supercritical carbon dioxide under the condition of 40 atmospheres for 2 hours. After the extraction was completed, the pressure was returned to normal, carbon dioxide was removed, and egg white powder was collected.
(3)ノξンクレアチン処理(特公昭55−23号公報
):脱糖卵白液中に0.1 %の・ξンクレアチンを添
加して混入卵黄の脂質を分解したのちスプレードライし
て卵白粉とした。(3) Non-ξ-creatine treatment (Japanese Patent Publication No. 55-23): Add 0.1% of ξ-creatin to desugarized egg white liquid to decompose the lipids in the mixed egg yolk, and then spray dry the egg whites. It was powdered.
(4) コール酸ソーダ処理(特公昭50−2553
7号公報):
脱糖卵白液中に起泡助剤としてコール酸ソーダ2gを添
加したのちスプレードライして卵白粉とした。(4) Sodium cholate treatment (Special Publication No. 50-2553
Publication No. 7): 2 g of sodium cholate was added as a foaming aid to the desugarized egg white liquid, and then spray-dried to obtain egg white powder.
上記の処理により得られた各卵白粉な起泡力、IJ A
−ゼ活性および味、においの各々について常法により調
べたところ、結果はそ才tそれ以下の表−1に示す通り
であった。Foaming power of each egg white powder obtained by the above treatment, IJ A
The enzyme activity, taste, and odor were examined using conventional methods, and the results were as shown in Table 1 below.
上記の結果より、本発明の方法による卵白粉は、起泡性
が優れており、しかも味、Kおいの点で無処理の卵白粉
の品質を維持するものであることが理解される。From the above results, it is understood that the egg white powder produced by the method of the present invention has excellent foaming properties and maintains the quality of untreated egg white powder in terms of taste and potassium odor.
以下、本発明を実施例でもって更に詳しく説明する。Hereinafter, the present invention will be explained in more detail with reference to Examples.
実施例1
殻付き卵を割卵して得た卵白液(卵黄混入=0.18%
) 100 kgを酵母で脱糖処理したのちスプレー
ドライして乾燥状の卵白(水分含量:4,2%)12.
0kgを得た。Example 1 Egg white liquid obtained by breaking shell eggs (contains egg yolk = 0.18%)
) 100 kg was desaccharified using yeast and then spray-dried to obtain dried egg white (moisture content: 4.2%) 12.
Obtained 0 kg.
この乾燥状の卵白に対して前記した具体例に従って40
℃、140気圧の条件下の超臨界二酸化炭素を2時間に
亘って接触させた後、常圧に戻して二酸化炭素を除去し
、卵白粉を得た。40 minutes according to the specific example above for this dried egg white.
After contacting with supercritical carbon dioxide under the conditions of 140 atm and 140° C. for 2 hours, the pressure was returned to normal and carbon dioxide was removed to obtain egg white powder.
この卵白粉の起泡力を常法により測定したところ、高さ
は16−で固さは140 gで、起泡性が優れたもので
あることがわかった。When the foaming power of this egg white powder was measured by a conventional method, it was found that the foaming ability was excellent, with a height of 16-1 and a hardness of 140 g.
実施例2
殻付き卵を割卵して得た卵白液(卵黄混入:0.21係
)120kgを酵母で脱糖処理したのち・ξンドライし
て乾燥状の卵白フレーク14.5 kgを得た。Example 2 120 kg of egg white liquid (contains egg yolk: 0.21) obtained by cracking shelled eggs was desugared with yeast and then dried to obtain 14.5 kg of dried egg white flakes. .
この卵白フレークを粉砕して卵白粉(水分含量:5.8
%)としたのちこれに対して35℃、180気圧の条件
下の超臨界二酸化炭素を3時間に亘って接触させた他は
上記実施例1に準じて卵白粉を得た。This egg white flake is crushed into egg white powder (moisture content: 5.8
%) and then contacted with supercritical carbon dioxide under conditions of 35° C. and 180 atm for 3 hours to obtain egg white powder in accordance with Example 1 above.
この卵白粉の起泡力を常法により測定したところ、高さ
は15(:mで固さは150gで、起泡性は浸れたもの
であった。When the foaming power of this egg white powder was measured by a conventional method, the height was 15 m, the hardness was 150 g, and the foaming property was that of a soaked foam.
実施例3
殻付き卵を割卵して得た卵白液(卵黄油入゛0.15%
)80kgを用いた他はすべて上記実施例1に準じて実
施したところ、得られた卵白粉は起泡力が高さ166M
で固さ150gのものであった。Example 3 Egg white liquid obtained by breaking shell eggs (contains egg yolk oil 0.15%)
) The procedure was carried out in accordance with Example 1 above except that 80 kg of egg white powder was used, and the resulting egg white powder had a foaming power of 166 M.
It had a hardness of 150g.
上記の実施例1〜3で得られた卵白粉は、いずれも卵白
粉特有の味およびにおいを有するものであった。The egg white powders obtained in Examples 1 to 3 above all had taste and odor unique to egg white powder.
第1図は、本発明における抽出操作を実施するための抽
出装置の一例を示すものである。
図中の記号はそれぞれ以下のものを示す。
1・・・液体二酸化炭素ダンペ、2・・・プランジャー
ボンゾ、3・・・加温装置、4・・・抽出槽、5・・・
バルブ、6・・・分離槽、7・・・円筒フィルター。
出願人代理人 猪 股 清FIG. 1 shows an example of an extraction device for carrying out an extraction operation in the present invention. The symbols in the figure indicate the following. 1...Liquid carbon dioxide damper, 2...Plunger Bonzo, 3...Heating device, 4...Extraction tank, 5...
Valve, 6... Separation tank, 7... Cylindrical filter. Applicant's agent Kiyoshi Inomata
Claims (1)
徴とする起泡性のよい卵白の製造方法。A method for producing egg white with good foaming properties, which comprises bringing dry egg white into contact with supercritical carbon dioxide.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP58024353A JPS59151863A (en) | 1983-02-16 | 1983-02-16 | Preparation of glair having improved foaming property |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP58024353A JPS59151863A (en) | 1983-02-16 | 1983-02-16 | Preparation of glair having improved foaming property |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS59151863A true JPS59151863A (en) | 1984-08-30 |
JPH0480669B2 JPH0480669B2 (en) | 1992-12-21 |
Family
ID=12135825
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP58024353A Granted JPS59151863A (en) | 1983-02-16 | 1983-02-16 | Preparation of glair having improved foaming property |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS59151863A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2008082817A1 (en) * | 2006-12-29 | 2008-07-10 | Kraft Foods Global Brands Llc | Foaming compositions and methods of making the same |
JP2015133923A (en) * | 2014-01-16 | 2015-07-27 | キユーピー株式会社 | Manufacturing method of liquid egg white with reduced mixed amount of egg yolk |
-
1983
- 1983-02-16 JP JP58024353A patent/JPS59151863A/en active Granted
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2008082817A1 (en) * | 2006-12-29 | 2008-07-10 | Kraft Foods Global Brands Llc | Foaming compositions and methods of making the same |
US8980357B2 (en) | 2006-12-29 | 2015-03-17 | Intercontinental Great Brands Llc | Foaming compositions and methods of making the same |
JP2015133923A (en) * | 2014-01-16 | 2015-07-27 | キユーピー株式会社 | Manufacturing method of liquid egg white with reduced mixed amount of egg yolk |
Also Published As
Publication number | Publication date |
---|---|
JPH0480669B2 (en) | 1992-12-21 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN110973571A (en) | Method for extracting fragrant substances from peppers | |
JPS59135847A (en) | Preparation of food having low cholesterol content | |
JP2985953B2 (en) | Water separation inhibitor for frozen foods | |
US3901983A (en) | Process for making defatted peanut flour | |
JPS59151863A (en) | Preparation of glair having improved foaming property | |
US3732108A (en) | Recovery of and seed meat from thioglucoside-containing oilseed | |
KR20100035352A (en) | Method | |
CN106577988A (en) | Natural compound meat preservative and preparation method thereof | |
JPH0219880B2 (en) | ||
US1851253A (en) | Treating albuminoid substances | |
KR102200919B1 (en) | Method for manufacturing health pickled radish using onion and health pickled radish using turmeric manufactured by the same | |
JP2002171934A (en) | Method for producing health supplementary food using thin coat (surface coat) of onion as raw material | |
KR101022137B1 (en) | The manufacturing method of salicornia herbacea oil | |
US1416128A (en) | Process of treating nut kernels to produce food ingredients | |
JPS6026097A (en) | Pumpkin oil and manufacture | |
US2820047A (en) | Pretreatment of oilseed meats | |
US1973281A (en) | Process of making vegetable product | |
JP2019108283A (en) | Production method of shogaol including composition | |
CN107629864A (en) | A kind of production method of Oleum Ovum Gallus domesticus Flavus | |
JPH0455239B2 (en) | ||
US2035126A (en) | Rendering process | |
RU2274334C2 (en) | Method for producing of semi-finished garnish potatoes | |
JPH03285658A (en) | Odorless laver and production of physiologically active substance | |
RU2274343C2 (en) | Method for producing of semi-finished garnish potatoes | |
US829254A (en) | Method of manufacturing food products. |