EGG YOLK SUBSTITUTE COMPOSITION, AND FOODSTUFF USING THE SAME

PROBLEM TO BE SOLVED: To provide an egg yolk substitute composition, rich and flavorous, inexpensive compared with the egg yolk and able to be stably supplied, and foodstuff using it.SOLUTION: The foodstuff is the egg yolk substitute composition in which protein content in dried food is 25 wt.% or m...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	USUI YUKI, SAMOTO MASAHIKO, ADACHI NORIFUMI, OGAMA AYAKO, UENO CHIZURU, TSURUTA TAKAHIRO, KANDA MAI, KANAMORI JIRO
Format:	Patent
Sprache:	eng
Schlagworte:	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 PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide an egg yolk substitute composition, rich and flavorous, inexpensive compared with the egg yolk and able to be stably supplied, and foodstuff using it.SOLUTION: The foodstuff is the egg yolk substitute composition in which protein content in dried food is 25 wt.% or more, the lipid content (defined as the content of chloroform/methanol mixed solvent extract) is 100 wt.% or more to the protein content, and the soybean emulsification composition, with an LCI value of 55% or more, is contained. Further, the foodstuff are seasoning, confectionery, sauce types, and homemade dishes, and the like, using the egg yolk substitute composition.