HEAT-COAGULATED EGG, PREPARATION THEREOF AND EGG PRODUCT OBTAINED USING ABOVE-MENTIONED EGG

PURPOSE:To produce a heat-coagulated egg having very nice texture such as egg york part of boiled egg by mixing an egg liquid with a granular water insoluble protein and heat-coagulating the mixture. CONSTITUTION:A granular water insoluble protein having 50-500mu particle size, e.g., a protein therm...

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Bibliographische Detailangaben
Hauptverfasser:	KAWADA RIE, SHIDARA HIROYUKI, TAKASHIMA YUKIO, AOYAMA SHINOBU
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:	PURPOSE:To produce a heat-coagulated egg having very nice texture such as egg york part of boiled egg by mixing an egg liquid with a granular water insoluble protein and heat-coagulating the mixture. CONSTITUTION:A granular water insoluble protein having 50-500mu particle size, e.g., a protein thermally denatured by heat treatment of egg liquid, vegetable protein, etc., is mixed with the egg liquid at an amount of 10-70wt.% based on total raw material and the resultant mixture is heated e. g. at 85-100 deg.C for 20-60min and coagulated to provide the heat coagulated egg and then various kind of egg products are produced according to a conventional method using the resultant egg as a raw material.