FROZEN LIQUID EGG AND PROCESSED FROZEN LIQUID EGG

PROBLEM TO BE SOLVED: To obtain a frozen liquid egg thawable without lowering the fluidity to dispense with the stirring work indispensable in the thawing of conventional frozen liquid egg and free from the problem of the scorching tendency in cooking, and obtain a processed frozen liquid egg having...

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Bibliographische Detailangaben
Hauptverfasser:	SASAGAWA NOBUYUKI, ARIMITSU KAZUTO, SAEKI RIE
Format:	Patent
Sprache:	eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS 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 obtain a frozen liquid egg thawable without lowering the fluidity to dispense with the stirring work indispensable in the thawing of conventional frozen liquid egg and free from the problem of the scorching tendency in cooking, and obtain a processed frozen liquid egg having good taste and palatability of the egg, preventing the dripping in thawing and having soft and good palatability of egg. SOLUTION: The frozen liquid egg or the processed frozen liquid egg is produced by adding 0.5-30% dextrin alcohol having an average polymerization degree of 3-30 to the liquid egg.