PRODUCTION OF INSTANT EGG SOUP PRODUCT

PROBLEM TO BE SOLVED: To shorten a drying time in producing an egg soup product by using a vacuum freeze drying method. SOLUTION: This method for producing an instant egg soup product comprises a process for preparing an egg soup product containing at least >=10 wt.% egg liquid in a state before...

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Bibliographische Detailangaben
Hauptverfasser:	YOSHIZAWA SHOICHI, NAGASHIMA KENICHI, OKUYA YOSHIFUMI, SAGARA YASUYUKI, TSUJIMOTO SUSUMU, NAKAYAMA HARUMI, NISHINOMIYA TAKESHI
Format:	Patent
Sprache:	eng
Schlagworte:	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
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To shorten a drying time in producing an egg soup product by using a vacuum freeze drying method. SOLUTION: This method for producing an instant egg soup product comprises a process for preparing an egg soup product containing at least >=10 wt.% egg liquid in a state before drying and freezing the egg soup product, a process for feeding the egg soup product to a drying chamber of a vacuum freeze dryer, a process for evacuating the pressure in a drying chamber equal to or lower than a fixed pressure capable of freeze drying the egg soup product, a first drying process for setting the highest temperature of a heating rack for the egg soup product at about 85 deg.C to about