Freeze-denatured egg yolk; oil-in-water type emulsion composition containing the same; and use in preparation of confectionery products

An oil-in-water type emulsion composition having the flavor of fresh egg yolk; good frothing properties and which does not cause the scorching when subjected to an ultra-high temperature short time sterilization (UHT) apparatus and a freeze-denatured egg yolk necessary for obtaining such a compositi...

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Bibliographische Detailangaben
Hauptverfasser:	YABUUCHI, SAYOKO, INAYOSHI, KUNIAKI
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOIDCHEMISTRY CHEMICAL RIPENING OF FRUIT OR VEGETABLES CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES PERFORMING OPERATIONS PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR RELEVANT APPARATUS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TRANSPORTING
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Beschreibung
Zusammenfassung:	An oil-in-water type emulsion composition having the flavor of fresh egg yolk; good frothing properties and which does not cause the scorching when subjected to an ultra-high temperature short time sterilization (UHT) apparatus and a freeze-denatured egg yolk necessary for obtaining such a composition are described. The freeze-denatured egg yolk is characterized by a rheometer value (using a 10 m/m phi plunger) of 20 to 100 g/cm /5 DEG C after freezing-denaturation and the oil-in-water type emulsion composition comprises 1 to 20% of the denatured egg yolk. When monosaccharides and sugar alcohols are used as sweeteners for the emulsion composition, there can be obtained a product which has soft and smooth texture even when frozen.