JPS62201556A - 加工全卵およびその製造法 - Google Patents
加工全卵およびその製造法Info
- Publication number
- JPS62201556A JPS62201556A JP61148155A JP14815586A JPS62201556A JP S62201556 A JPS62201556 A JP S62201556A JP 61148155 A JP61148155 A JP 61148155A JP 14815586 A JP14815586 A JP 14815586A JP S62201556 A JPS62201556 A JP S62201556A
- Authority
- JP
- Japan
- Prior art keywords
- whole egg
- liquid
- egg
- whole
- eggs
- 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
- 238000004519 manufacturing process Methods 0.000 title claims description 12
- 239000007788 liquid Substances 0.000 claims abstract description 60
- 230000001954 sterilising effect Effects 0.000 claims abstract description 46
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 42
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 42
- 238000010438 heat treatment Methods 0.000 claims abstract description 37
- 238000001595 flow curve Methods 0.000 claims abstract description 9
- 238000005520 cutting process Methods 0.000 claims abstract description 4
- 235000013601 eggs Nutrition 0.000 claims description 144
- 238000004659 sterilization and disinfection Methods 0.000 claims description 43
- 238000000265 homogenisation Methods 0.000 claims description 16
- 230000001747 exhibiting effect Effects 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 28
- 238000004925 denaturation Methods 0.000 description 23
- 230000036425 denaturation Effects 0.000 description 23
- 238000000034 method Methods 0.000 description 20
- 239000000047 product Substances 0.000 description 17
- 238000003860 storage Methods 0.000 description 16
- 238000005187 foaming Methods 0.000 description 12
- 102000002322 Egg Proteins Human genes 0.000 description 11
- 108010000912 Egg Proteins Proteins 0.000 description 11
- 238000005345 coagulation Methods 0.000 description 11
- 230000015271 coagulation Effects 0.000 description 11
- 239000012530 fluid Substances 0.000 description 11
- 210000000969 egg white Anatomy 0.000 description 10
- 235000014103 egg white Nutrition 0.000 description 10
- 238000012360 testing method Methods 0.000 description 10
- 230000001804 emulsifying effect Effects 0.000 description 7
- 239000000203 mixture Substances 0.000 description 7
- 238000000926 separation method Methods 0.000 description 7
- 229910001220 stainless steel Inorganic materials 0.000 description 7
- 239000010935 stainless steel Substances 0.000 description 7
- 239000004677 Nylon Substances 0.000 description 6
- 239000004743 Polypropylene Substances 0.000 description 6
- 241000607142 Salmonella Species 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 6
- 229920001778 nylon Polymers 0.000 description 6
- 229920001155 polypropylene Polymers 0.000 description 6
- 150000003839 salts Chemical class 0.000 description 6
- 239000000243 solution Substances 0.000 description 6
- 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 description 5
- 241000894006 Bacteria Species 0.000 description 5
- -1 alkali metal salt Chemical class 0.000 description 5
- 238000005259 measurement Methods 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- 239000006228 supernatant Substances 0.000 description 4
- 235000011950 custard Nutrition 0.000 description 3
- 210000003278 egg shell Anatomy 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000001879 gelation Methods 0.000 description 3
- 230000007774 longterm Effects 0.000 description 3
- 230000000704 physical effect Effects 0.000 description 3
- 235000011962 puddings Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 238000010257 thawing Methods 0.000 description 3
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- 241000283973 Oryctolagus cuniculus Species 0.000 description 2
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 229920000388 Polyphosphate Polymers 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- VSCWAEJMTAWNJL-UHFFFAOYSA-K aluminium trichloride Chemical compound Cl[Al](Cl)Cl VSCWAEJMTAWNJL-UHFFFAOYSA-K 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 229910052751 metal Inorganic materials 0.000 description 2
- 239000002184 metal Chemical class 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 238000009928 pasteurization Methods 0.000 description 2
- 239000001205 polyphosphate Substances 0.000 description 2
- 235000011176 polyphosphates Nutrition 0.000 description 2
- 239000002244 precipitate Substances 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 102000016938 Catalase Human genes 0.000 description 1
- 108010053835 Catalase Proteins 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 101100059652 Mus musculus Cetn1 gene Proteins 0.000 description 1
- 101100059655 Mus musculus Cetn2 gene Proteins 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 244000273256 Phragmites communis Species 0.000 description 1
- 235000014676 Phragmites communis Nutrition 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 229910052783 alkali metal Inorganic materials 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 238000011088 calibration curve Methods 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 description 1
- 210000000991 chicken egg Anatomy 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000012634 fragment Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 239000005001 laminate film Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000020939 nutritional additive Nutrition 0.000 description 1
- 238000010979 pH adjustment Methods 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000012460 protein solution Substances 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 229910000162 sodium phosphate Inorganic materials 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 230000002522 swelling effect Effects 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61148155A JPS62201556A (ja) | 1985-11-21 | 1986-06-26 | 加工全卵およびその製造法 |
Applications Claiming Priority (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60-259729 | 1985-11-21 | ||
| JP25972985 | 1985-11-21 | ||
| JP26154085 | 1985-11-22 | ||
| JP60-261540 | 1985-11-22 | ||
| JP61148155A JPS62201556A (ja) | 1985-11-21 | 1986-06-26 | 加工全卵およびその製造法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62201556A true JPS62201556A (ja) | 1987-09-05 |
| JPH0586175B2 JPH0586175B2 (enrdf_load_stackoverflow) | 1993-12-10 |
Family
ID=27319504
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61148155A Granted JPS62201556A (ja) | 1985-11-21 | 1986-06-26 | 加工全卵およびその製造法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS62201556A (enrdf_load_stackoverflow) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63164866A (ja) * | 1986-12-27 | 1988-07-08 | Q P Corp | 加工全卵の製造方法 |
| JP2007222099A (ja) * | 2006-02-24 | 2007-09-06 | Ise Delica Kk | 殺菌液全卵の製造方法及び液全卵使用食品 |
| JP2008054610A (ja) * | 2006-09-01 | 2008-03-13 | Q P Corp | 加工液卵白 |
| JP2012125230A (ja) * | 2011-03-14 | 2012-07-05 | Sanshu Shokuhin Kk | 殺菌液卵の製造方法 |
| JP2015023827A (ja) * | 2013-07-26 | 2015-02-05 | キユーピー株式会社 | 卵スープの濁りを防止する方法、卵スープ用殺菌加工液全卵、当該殺菌加工液全卵を用いた卵スープ、及びその卵スープの製造方法。 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3093487A (en) * | 1961-02-27 | 1963-06-11 | Jones Eynon | Egg products and processes for preparing same |
| US3113872A (en) * | 1960-01-26 | 1963-12-10 | Prep Foods Inc | Method of treating shelled eggs |
| JPS576872A (en) * | 1980-06-13 | 1982-01-13 | Minolta Camera Co Ltd | Toner replenishing device |
-
1986
- 1986-06-26 JP JP61148155A patent/JPS62201556A/ja active Granted
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3113872A (en) * | 1960-01-26 | 1963-12-10 | Prep Foods Inc | Method of treating shelled eggs |
| US3093487A (en) * | 1961-02-27 | 1963-06-11 | Jones Eynon | Egg products and processes for preparing same |
| JPS576872A (en) * | 1980-06-13 | 1982-01-13 | Minolta Camera Co Ltd | Toner replenishing device |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63164866A (ja) * | 1986-12-27 | 1988-07-08 | Q P Corp | 加工全卵の製造方法 |
| JP2007222099A (ja) * | 2006-02-24 | 2007-09-06 | Ise Delica Kk | 殺菌液全卵の製造方法及び液全卵使用食品 |
| JP2008054610A (ja) * | 2006-09-01 | 2008-03-13 | Q P Corp | 加工液卵白 |
| JP2012125230A (ja) * | 2011-03-14 | 2012-07-05 | Sanshu Shokuhin Kk | 殺菌液卵の製造方法 |
| JP2015023827A (ja) * | 2013-07-26 | 2015-02-05 | キユーピー株式会社 | 卵スープの濁りを防止する方法、卵スープ用殺菌加工液全卵、当該殺菌加工液全卵を用いた卵スープ、及びその卵スープの製造方法。 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0586175B2 (enrdf_load_stackoverflow) | 1993-12-10 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| EXPY | Cancellation because of completion of term |