DRIED EGG WHITE, PRODUCTION METHOD THEREFOR, AND FOOD CONTAINING IMPROVED DRIED EGG WHITE
A method for producing an improved dried egg white includes preparing a dried egg white by drying a liquid egg white so that the dried egg white after drying has a pH of 9 or more, and dissipating carbon dioxide contained in the dried egg white, wherein, by dissipating carbon dioxide contained in th...
Gespeichert in:
| Hauptverfasser: | , , , , , , , , |
|---|---|
| Format: | Patent |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext bestellen |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | |
| container_start_page | |
| container_title | |
| container_volume | |
| creator | SASAHARA RYO INOUE KAZUYUKI TANAKA RYOJI KOBAYASHI HIDEAKI SUGIURA KAYO WATANABE TAKAYUKI TANAKA TOSHIHARU ABE NANAKO KAYANUMA MINORI |
| description | A method for producing an improved dried egg white includes preparing a dried egg white by drying a liquid egg white so that the dried egg white after drying has a pH of 9 or more, and dissipating carbon dioxide contained in the dried egg white, wherein, by dissipating carbon dioxide contained in the dried egg white, the pH of the dried egg white is increased to 0.01 to 1 to obtain a pH of 9.5 or more and carbon dioxide concentration in a sealed 250 ml vial is decreased to 1% or less, when 25 g of the improved dried egg white is stored in the vial at 75° C. for 24 hours. |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_US2011274798A1</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>US2011274798A1</sourcerecordid><originalsourceid>FETCH-epo_espacenet_US2011274798A13</originalsourceid><addsrcrecordid>eNrjZIh0CfJ0dVFwdXdXCPfwDHHVUQgI8ncJdQ7x9PdT8HUN8fB3UQjxcA1ydfMP0lFw9HNRcPMHCjn7-4U4evp5-rkrePoCdYQBzUAziYeBNS0xpziVF0pzMyi7uYY4e-imFuTHpxYXJCan5qWWxIcGGxkYGhqZm5hbWjgaGhOnCgCl_TII</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>DRIED EGG WHITE, PRODUCTION METHOD THEREFOR, AND FOOD CONTAINING IMPROVED DRIED EGG WHITE</title><source>esp@cenet</source><creator>SASAHARA RYO ; INOUE KAZUYUKI ; TANAKA RYOJI ; KOBAYASHI HIDEAKI ; SUGIURA KAYO ; WATANABE TAKAYUKI ; TANAKA TOSHIHARU ; ABE NANAKO ; KAYANUMA MINORI</creator><creatorcontrib>SASAHARA RYO ; INOUE KAZUYUKI ; TANAKA RYOJI ; KOBAYASHI HIDEAKI ; SUGIURA KAYO ; WATANABE TAKAYUKI ; TANAKA TOSHIHARU ; ABE NANAKO ; KAYANUMA MINORI</creatorcontrib><description>A method for producing an improved dried egg white includes preparing a dried egg white by drying a liquid egg white so that the dried egg white after drying has a pH of 9 or more, and dissipating carbon dioxide contained in the dried egg white, wherein, by dissipating carbon dioxide contained in the dried egg white, the pH of the dried egg white is increased to 0.01 to 1 to obtain a pH of 9.5 or more and carbon dioxide concentration in a sealed 250 ml vial is decreased to 1% or less, when 25 g of the improved dried egg white is stored in the vial at 75° C. for 24 hours.</description><language>eng</language><subject>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</subject><creationdate>2011</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20111110&DB=EPODOC&CC=US&NR=2011274798A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25563,76318</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20111110&DB=EPODOC&CC=US&NR=2011274798A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>SASAHARA RYO</creatorcontrib><creatorcontrib>INOUE KAZUYUKI</creatorcontrib><creatorcontrib>TANAKA RYOJI</creatorcontrib><creatorcontrib>KOBAYASHI HIDEAKI</creatorcontrib><creatorcontrib>SUGIURA KAYO</creatorcontrib><creatorcontrib>WATANABE TAKAYUKI</creatorcontrib><creatorcontrib>TANAKA TOSHIHARU</creatorcontrib><creatorcontrib>ABE NANAKO</creatorcontrib><creatorcontrib>KAYANUMA MINORI</creatorcontrib><title>DRIED EGG WHITE, PRODUCTION METHOD THEREFOR, AND FOOD CONTAINING IMPROVED DRIED EGG WHITE</title><description>A method for producing an improved dried egg white includes preparing a dried egg white by drying a liquid egg white so that the dried egg white after drying has a pH of 9 or more, and dissipating carbon dioxide contained in the dried egg white, wherein, by dissipating carbon dioxide contained in the dried egg white, the pH of the dried egg white is increased to 0.01 to 1 to obtain a pH of 9.5 or more and carbon dioxide concentration in a sealed 250 ml vial is decreased to 1% or less, when 25 g of the improved dried egg white is stored in the vial at 75° C. for 24 hours.</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2011</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZIh0CfJ0dVFwdXdXCPfwDHHVUQgI8ncJdQ7x9PdT8HUN8fB3UQjxcA1ydfMP0lFw9HNRcPMHCjn7-4U4evp5-rkrePoCdYQBzUAziYeBNS0xpziVF0pzMyi7uYY4e-imFuTHpxYXJCan5qWWxIcGGxkYGhqZm5hbWjgaGhOnCgCl_TII</recordid><startdate>20111110</startdate><enddate>20111110</enddate><creator>SASAHARA RYO</creator><creator>INOUE KAZUYUKI</creator><creator>TANAKA RYOJI</creator><creator>KOBAYASHI HIDEAKI</creator><creator>SUGIURA KAYO</creator><creator>WATANABE TAKAYUKI</creator><creator>TANAKA TOSHIHARU</creator><creator>ABE NANAKO</creator><creator>KAYANUMA MINORI</creator><scope>EVB</scope></search><sort><creationdate>20111110</creationdate><title>DRIED EGG WHITE, PRODUCTION METHOD THEREFOR, AND FOOD CONTAINING IMPROVED DRIED EGG WHITE</title><author>SASAHARA RYO ; INOUE KAZUYUKI ; TANAKA RYOJI ; KOBAYASHI HIDEAKI ; SUGIURA KAYO ; WATANABE TAKAYUKI ; TANAKA TOSHIHARU ; ABE NANAKO ; KAYANUMA MINORI</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_US2011274798A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>2011</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>SASAHARA RYO</creatorcontrib><creatorcontrib>INOUE KAZUYUKI</creatorcontrib><creatorcontrib>TANAKA RYOJI</creatorcontrib><creatorcontrib>KOBAYASHI HIDEAKI</creatorcontrib><creatorcontrib>SUGIURA KAYO</creatorcontrib><creatorcontrib>WATANABE TAKAYUKI</creatorcontrib><creatorcontrib>TANAKA TOSHIHARU</creatorcontrib><creatorcontrib>ABE NANAKO</creatorcontrib><creatorcontrib>KAYANUMA MINORI</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>SASAHARA RYO</au><au>INOUE KAZUYUKI</au><au>TANAKA RYOJI</au><au>KOBAYASHI HIDEAKI</au><au>SUGIURA KAYO</au><au>WATANABE TAKAYUKI</au><au>TANAKA TOSHIHARU</au><au>ABE NANAKO</au><au>KAYANUMA MINORI</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>DRIED EGG WHITE, PRODUCTION METHOD THEREFOR, AND FOOD CONTAINING IMPROVED DRIED EGG WHITE</title><date>2011-11-10</date><risdate>2011</risdate><abstract>A method for producing an improved dried egg white includes preparing a dried egg white by drying a liquid egg white so that the dried egg white after drying has a pH of 9 or more, and dissipating carbon dioxide contained in the dried egg white, wherein, by dissipating carbon dioxide contained in the dried egg white, the pH of the dried egg white is increased to 0.01 to 1 to obtain a pH of 9.5 or more and carbon dioxide concentration in a sealed 250 ml vial is decreased to 1% or less, when 25 g of the improved dried egg white is stored in the vial at 75° C. for 24 hours.</abstract><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | eng |
| recordid | cdi_epo_espacenet_US2011274798A1 |
| source | esp@cenet |
| subjects | 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 |
| title | DRIED EGG WHITE, PRODUCTION METHOD THEREFOR, AND FOOD CONTAINING IMPROVED DRIED EGG WHITE |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-10T23%3A25%3A55IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=SASAHARA%20RYO&rft.date=2011-11-10&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EUS2011274798A1%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |