POWDER CONTAINING EGG YOLK OR WHOLE EGG AND ITS PRODUCTION

PURPOSE:To obtain the subject powder, excellent in flavor, quality, preservation stability for a long period and productivity by uniformly mixing and dissolving water-soluble dietary fiber in egg yolk, etc., and then powdering the resultant solution according to a spray-drying method. CONSTITUTION:T...

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Bibliographische Detailangaben
Hauptverfasser:	AOYAMA NOBUHIKO, GOTOU MICHIE, KADOTA NORIAKI
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROTEIN COMPOSITIONS FOR FOODSTUFFS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS
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Beschreibung
Zusammenfassung:	PURPOSE:To obtain the subject powder, excellent in flavor, quality, preservation stability for a long period and productivity by uniformly mixing and dissolving water-soluble dietary fiber in egg yolk, etc., and then powdering the resultant solution according to a spray-drying method. CONSTITUTION:The objective powder is obtained by uniformly mixing and dissolving preferably >=0.5wt.% water-soluble dietary fiber selected from the group of the respective hydrolyzates of guar gum, locust bean gum and tara gum and pullulan in egg yolk or the whole egg and then powdering resultant solution according to a spray-drying method.