JPS6159697B2 - - Google Patents
Info
- Publication number
- JPS6159697B2 JPS6159697B2 JP54109032A JP10903279A JPS6159697B2 JP S6159697 B2 JPS6159697 B2 JP S6159697B2 JP 54109032 A JP54109032 A JP 54109032A JP 10903279 A JP10903279 A JP 10903279A JP S6159697 B2 JPS6159697 B2 JP S6159697B2
- Authority
- JP
- Japan
- Prior art keywords
- egg white
- heat
- powder
- pudding
- texture
- 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
Links
- 235000014103 egg white Nutrition 0.000 claims description 110
- 210000000969 egg white Anatomy 0.000 claims description 110
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 105
- 102000002322 Egg Proteins Human genes 0.000 claims description 103
- 108010000912 Egg Proteins Proteins 0.000 claims description 103
- 235000011962 puddings Nutrition 0.000 claims description 38
- 239000007788 liquid Substances 0.000 claims description 32
- 235000013305 food Nutrition 0.000 claims description 25
- 238000000265 homogenisation Methods 0.000 claims description 20
- 238000010438 heat treatment Methods 0.000 claims description 17
- 239000002994 raw material Substances 0.000 claims description 11
- 238000004519 manufacturing process Methods 0.000 claims description 10
- 238000007796 conventional method Methods 0.000 claims description 7
- 239000003349 gelling agent Substances 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 235000013336 milk Nutrition 0.000 claims description 4
- 239000008267 milk Substances 0.000 claims description 4
- 210000004080 milk Anatomy 0.000 claims description 4
- 235000000346 sugar Nutrition 0.000 claims description 2
- 150000008163 sugars Chemical class 0.000 claims description 2
- 239000000843 powder Substances 0.000 description 53
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 17
- 230000000694 effects Effects 0.000 description 11
- 230000000052 comparative effect Effects 0.000 description 8
- 238000003756 stirring Methods 0.000 description 7
- 238000004925 denaturation Methods 0.000 description 6
- 230000036425 denaturation Effects 0.000 description 6
- 235000013601 eggs Nutrition 0.000 description 6
- 238000002474 experimental method Methods 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- 241000287828 Gallus gallus Species 0.000 description 5
- 238000003505 heat denaturation Methods 0.000 description 5
- 235000020183 skimmed milk Nutrition 0.000 description 5
- 239000007787 solid Substances 0.000 description 5
- 235000013547 stew Nutrition 0.000 description 5
- 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 4
- 229930006000 Sucrose Natural products 0.000 description 4
- 239000006071 cream Substances 0.000 description 4
- 235000011950 custard Nutrition 0.000 description 4
- 239000006210 lotion Substances 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 235000008476 powdered milk Nutrition 0.000 description 4
- 239000005720 sucrose Substances 0.000 description 4
- 238000005345 coagulation Methods 0.000 description 3
- 230000015271 coagulation Effects 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 235000012041 food component Nutrition 0.000 description 3
- 239000005417 food ingredient Substances 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000000049 pigment Substances 0.000 description 3
- 238000009835 boiling Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 235000012149 noodles Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 235000008939 whole milk Nutrition 0.000 description 2
- IHCCLXNEEPMSIO-UHFFFAOYSA-N 2-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperidin-1-yl]-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C1CCN(CC1)CC(=O)N1CC2=C(CC1)NN=N2 IHCCLXNEEPMSIO-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- VCUFZILGIRCDQQ-KRWDZBQOSA-N N-[[(5S)-2-oxo-3-(2-oxo-3H-1,3-benzoxazol-6-yl)-1,3-oxazolidin-5-yl]methyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C1O[C@H](CN1C1=CC2=C(NC(O2)=O)C=C1)CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F VCUFZILGIRCDQQ-KRWDZBQOSA-N 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 235000020186 condensed milk Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 238000011156 evaluation Methods 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
- 230000005484 gravity Effects 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 235000014109 instant soup Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
Landscapes
- Grain Derivatives (AREA)
- Meat, Egg Or Seafood Products (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10903279A JPS5635965A (en) | 1979-08-29 | 1979-08-29 | Production of albumen-containing food material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10903279A JPS5635965A (en) | 1979-08-29 | 1979-08-29 | Production of albumen-containing food material |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5635965A JPS5635965A (en) | 1981-04-08 |
| JPS6159697B2 true JPS6159697B2 (ko) | 1986-12-17 |
Family
ID=14499873
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP10903279A Granted JPS5635965A (en) | 1979-08-29 | 1979-08-29 | Production of albumen-containing food material |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5635965A (ko) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101256799B1 (ko) * | 2011-06-30 | 2013-04-23 | 대상에프앤에프 주식회사 | 탄성력과 응집력이 향상된 대두함유식품의 제조방법 |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5833813B2 (ja) * | 2010-09-02 | 2015-12-16 | キユーピー株式会社 | 卵白蛋白質組成物 |
| JP5878793B2 (ja) * | 2012-03-01 | 2016-03-08 | キユーピー株式会社 | 処理卵白およびその製造方法 |
| JP6510717B1 (ja) * | 2018-09-14 | 2019-05-08 | キユーピー株式会社 | 加熱凝固卵白の製造方法 |
-
1979
- 1979-08-29 JP JP10903279A patent/JPS5635965A/ja active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101256799B1 (ko) * | 2011-06-30 | 2013-04-23 | 대상에프앤에프 주식회사 | 탄성력과 응집력이 향상된 대두함유식품의 제조방법 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5635965A (en) | 1981-04-08 |
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