EGG FOOD AND ITS PRODUCTION
PROBLEM TO BE SOLVED: To obtain an egg food whose albumen portions can maintain a soft texture, even when mixed with an acidic seasoning, by mixing the acidic seasoning with solidified albumen containing a metaphosphate salt absorbed thereinto. SOLUTION: This egg food comprises an acidic seasoning a...
Gespeichert in:
| Hauptverfasser: | , |
|---|---|
| Format: | Patent |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext bestellen |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | |
| container_start_page | |
| container_title | |
| container_volume | |
| creator | YAMAMIYA YUTAKA NOTOMI TATSUSHI |
| description | PROBLEM TO BE SOLVED: To obtain an egg food whose albumen portions can maintain a soft texture, even when mixed with an acidic seasoning, by mixing the acidic seasoning with solidified albumen containing a metaphosphate salt absorbed thereinto. SOLUTION: This egg food comprises an acidic seasoning and solidified albumen containing a metaphosphate salt (for example, sodium metaphosphate) absorbed thereinto. The egg food is obtained by immersing solidified albumen in an aqueous solution of metaphosphate salt and subsequently mixing the treated solidified albumen with an acidic seasoning. The concentration of the aqueous solution of metaphosphate salt is preferably 0.05-1%. The immersion treatment may be carried out at room temperature, when the treatment is carried out within one hour, but the immersion treatment is preferably performed at |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_JP2000060493A</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>JP2000060493A</sourcerecordid><originalsourceid>FETCH-epo_espacenet_JP2000060493A3</originalsourceid><addsrcrecordid>eNrjZJB2dXdXcPP3d1Fw9HNR8AwJVggI8ncJdQ7x9PfjYWBNS8wpTuWF0twMSm6uIc4euqkF-fGpxQWJyal5qSXxXgFGBkBgZmBiaexoTJQiAHOsIKs</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>EGG FOOD AND ITS PRODUCTION</title><source>esp@cenet</source><creator>YAMAMIYA YUTAKA ; NOTOMI TATSUSHI</creator><creatorcontrib>YAMAMIYA YUTAKA ; NOTOMI TATSUSHI</creatorcontrib><description>PROBLEM TO BE SOLVED: To obtain an egg food whose albumen portions can maintain a soft texture, even when mixed with an acidic seasoning, by mixing the acidic seasoning with solidified albumen containing a metaphosphate salt absorbed thereinto. SOLUTION: This egg food comprises an acidic seasoning and solidified albumen containing a metaphosphate salt (for example, sodium metaphosphate) absorbed thereinto. The egg food is obtained by immersing solidified albumen in an aqueous solution of metaphosphate salt and subsequently mixing the treated solidified albumen with an acidic seasoning. The concentration of the aqueous solution of metaphosphate salt is preferably 0.05-1%. The immersion treatment may be carried out at room temperature, when the treatment is carried out within one hour, but the immersion treatment is preferably performed at <=10 deg.C, when exceeding one hour. When the solidified albumen comprises boiled eggs, the boiled eggs are cut in a dice-like shape having a side size of 5 mm to 5 cm and subsequently mixed with the acidic seasoning, such as mayonnaise, in an amount of 20-30% based on the weight of the boiled eggs. When the solidified albumen is only the solidified albumen, the albumen is preferably cut in a side size of 3 mm to 3 cm.</description><edition>7</edition><language>eng</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2000</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20000229&DB=EPODOC&CC=JP&NR=2000060493A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76294</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20000229&DB=EPODOC&CC=JP&NR=2000060493A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>YAMAMIYA YUTAKA</creatorcontrib><creatorcontrib>NOTOMI TATSUSHI</creatorcontrib><title>EGG FOOD AND ITS PRODUCTION</title><description>PROBLEM TO BE SOLVED: To obtain an egg food whose albumen portions can maintain a soft texture, even when mixed with an acidic seasoning, by mixing the acidic seasoning with solidified albumen containing a metaphosphate salt absorbed thereinto. SOLUTION: This egg food comprises an acidic seasoning and solidified albumen containing a metaphosphate salt (for example, sodium metaphosphate) absorbed thereinto. The egg food is obtained by immersing solidified albumen in an aqueous solution of metaphosphate salt and subsequently mixing the treated solidified albumen with an acidic seasoning. The concentration of the aqueous solution of metaphosphate salt is preferably 0.05-1%. The immersion treatment may be carried out at room temperature, when the treatment is carried out within one hour, but the immersion treatment is preferably performed at <=10 deg.C, when exceeding one hour. When the solidified albumen comprises boiled eggs, the boiled eggs are cut in a dice-like shape having a side size of 5 mm to 5 cm and subsequently mixed with the acidic seasoning, such as mayonnaise, in an amount of 20-30% based on the weight of the boiled eggs. When the solidified albumen is only the solidified albumen, the albumen is preferably cut in a side size of 3 mm to 3 cm.</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2000</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZJB2dXdXcPP3d1Fw9HNR8AwJVggI8ncJdQ7x9PfjYWBNS8wpTuWF0twMSm6uIc4euqkF-fGpxQWJyal5qSXxXgFGBkBgZmBiaexoTJQiAHOsIKs</recordid><startdate>20000229</startdate><enddate>20000229</enddate><creator>YAMAMIYA YUTAKA</creator><creator>NOTOMI TATSUSHI</creator><scope>EVB</scope></search><sort><creationdate>20000229</creationdate><title>EGG FOOD AND ITS PRODUCTION</title><author>YAMAMIYA YUTAKA ; NOTOMI TATSUSHI</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JP2000060493A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>2000</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>YAMAMIYA YUTAKA</creatorcontrib><creatorcontrib>NOTOMI TATSUSHI</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>YAMAMIYA YUTAKA</au><au>NOTOMI TATSUSHI</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>EGG FOOD AND ITS PRODUCTION</title><date>2000-02-29</date><risdate>2000</risdate><abstract>PROBLEM TO BE SOLVED: To obtain an egg food whose albumen portions can maintain a soft texture, even when mixed with an acidic seasoning, by mixing the acidic seasoning with solidified albumen containing a metaphosphate salt absorbed thereinto. SOLUTION: This egg food comprises an acidic seasoning and solidified albumen containing a metaphosphate salt (for example, sodium metaphosphate) absorbed thereinto. The egg food is obtained by immersing solidified albumen in an aqueous solution of metaphosphate salt and subsequently mixing the treated solidified albumen with an acidic seasoning. The concentration of the aqueous solution of metaphosphate salt is preferably 0.05-1%. The immersion treatment may be carried out at room temperature, when the treatment is carried out within one hour, but the immersion treatment is preferably performed at <=10 deg.C, when exceeding one hour. When the solidified albumen comprises boiled eggs, the boiled eggs are cut in a dice-like shape having a side size of 5 mm to 5 cm and subsequently mixed with the acidic seasoning, such as mayonnaise, in an amount of 20-30% based on the weight of the boiled eggs. When the solidified albumen is only the solidified albumen, the albumen is preferably cut in a side size of 3 mm to 3 cm.</abstract><edition>7</edition><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | eng |
| recordid | cdi_epo_espacenet_JP2000060493A |
| source | esp@cenet |
| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | EGG FOOD AND ITS PRODUCTION |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-23T03%3A09%3A59IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=YAMAMIYA%20YUTAKA&rft.date=2000-02-29&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EJP2000060493A%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |