NL8104084A - Werkwijze voor het bereiden van een fijngemaakt, afgekoeld eiprodukt. - Google Patents
Werkwijze voor het bereiden van een fijngemaakt, afgekoeld eiprodukt. Download PDFInfo
- Publication number
- NL8104084A NL8104084A NL8104084A NL8104084A NL8104084A NL 8104084 A NL8104084 A NL 8104084A NL 8104084 A NL8104084 A NL 8104084A NL 8104084 A NL8104084 A NL 8104084A NL 8104084 A NL8104084 A NL 8104084A
- Authority
- NL
- Netherlands
- Prior art keywords
- yolks
- white
- temperature
- frozen
- egg
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims description 40
- 210000002969 egg yolk Anatomy 0.000 claims description 128
- 235000013601 eggs Nutrition 0.000 claims description 45
- 238000010438 heat treatment Methods 0.000 claims description 34
- 102000004169 proteins and genes Human genes 0.000 claims description 22
- 108090000623 proteins and genes Proteins 0.000 claims description 22
- 238000007710 freezing Methods 0.000 claims description 18
- 230000008014 freezing Effects 0.000 claims description 18
- 239000000203 mixture Substances 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 235000013345 egg yolk Nutrition 0.000 claims description 13
- 230000003068 static effect Effects 0.000 claims description 13
- 238000010257 thawing Methods 0.000 claims description 10
- 239000011230 binding agent Substances 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims 1
- 239000002245 particle Substances 0.000 description 10
- 229920002472 Starch Polymers 0.000 description 7
- 235000013605 boiled eggs Nutrition 0.000 description 7
- 230000015271 coagulation Effects 0.000 description 7
- 238000005345 coagulation Methods 0.000 description 7
- 102000002322 Egg Proteins Human genes 0.000 description 6
- 108010000912 Egg Proteins Proteins 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- 239000007788 liquid Substances 0.000 description 6
- 240000008415 Lactuca sativa Species 0.000 description 5
- 238000010411 cooking Methods 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- 235000012045 salad Nutrition 0.000 description 5
- 235000019698 starch Nutrition 0.000 description 5
- 239000008107 starch Substances 0.000 description 5
- 230000002411 adverse Effects 0.000 description 4
- 238000002845 discoloration Methods 0.000 description 4
- 230000006872 improvement Effects 0.000 description 4
- 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 3
- 239000000654 additive Substances 0.000 description 3
- 235000014103 egg white Nutrition 0.000 description 3
- 210000000969 egg white Anatomy 0.000 description 3
- 235000013373 food additive Nutrition 0.000 description 3
- 239000002778 food additive Substances 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 229920000881 Modified starch Polymers 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 239000000084 colloidal system Substances 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 229920002457 flexible plastic Polymers 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 229920001592 potato starch Polymers 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 239000010419 fine particle Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000004401 flow injection analysis Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 150000004677 hydrates Chemical class 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 229940024999 proteolytic enzymes for treatment of wounds and ulcers Drugs 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000002087 whitening effect Effects 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B5/00—Preservation of eggs or egg products
- A23B5/04—Freezing; Subsequent thawing; Cooling
- A23B5/041—Freezing or cooling without shell
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US18458480A | 1980-09-05 | 1980-09-05 | |
| US18458480 | 1980-09-05 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| NL8104084A true NL8104084A (nl) | 1982-04-01 |
Family
ID=22677505
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| NL8104084A NL8104084A (nl) | 1980-09-05 | 1981-09-03 | Werkwijze voor het bereiden van een fijngemaakt, afgekoeld eiprodukt. |
Country Status (5)
| Country | Link |
|---|---|
| JP (1) | JPS5774040A (fr) |
| CA (1) | CA1172899A (fr) |
| DE (1) | DE3134731A1 (fr) |
| FR (1) | FR2489663A1 (fr) |
| NL (1) | NL8104084A (fr) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0145544B1 (fr) * | 1983-11-07 | 1987-06-03 | L'air Liquide, Societe Anonyme Pour L'etude Et L'exploitation Des Procedes Georges Claude | Procédé et appareil de préparation de particules de produits alimentaires congelés |
-
1981
- 1981-07-20 CA CA000382076A patent/CA1172899A/fr not_active Expired
- 1981-09-01 FR FR8116644A patent/FR2489663A1/fr not_active Withdrawn
- 1981-09-02 DE DE19813134731 patent/DE3134731A1/de not_active Ceased
- 1981-09-03 JP JP56137879A patent/JPS5774040A/ja active Pending
- 1981-09-03 NL NL8104084A patent/NL8104084A/nl not_active Application Discontinuation
Also Published As
| Publication number | Publication date |
|---|---|
| FR2489663A1 (fr) | 1982-03-12 |
| CA1172899A (fr) | 1984-08-21 |
| DE3134731A1 (de) | 1982-04-01 |
| JPS5774040A (en) | 1982-05-10 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A1A | A request for search or an international-type search has been filed | ||
| BB | A search report has been drawn up | ||
| BV | The patent application has lapsed |