http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2002325559-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7f6e33603375c486b0ab3505830af9e8 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b9331a596738ef55b957058f75cdfa02 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L15-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60 |
| filingDate | 2001-05-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_91bf4dd8709325b9e5123e8466ada984 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5a5d5a32414d91b525133c8dd4f35dad |
| publicationDate | 2002-11-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2002325559-A |
| titleOfInvention | Processed eggs and their manufacturing method |
| abstract | PROBLEM TO BE SOLVED: To provide a processed egg product in which the flavor is improved as compared with modified egg yolk treated with phospholipase A2, and the enzyme is sufficiently inactivated by heat treatment at a low temperature for a short time, and the enzyme is inactivated and does not remain. An object of the present invention is to provide an oil-in-water emulsified food having excellent heat resistance using the processed egg product, and a method for producing the same. SOLUTION: When an egg yolk is subjected to an enzyme treatment and then heat-treated to produce a processed egg product, an acid phospholipase A1 is added to the yolk and the enzyme treatment is carried out, followed by a heat treatment at a temperature of 60 to 75 ° C. for 7 to 40 minutes. A method for producing a processed egg product characterized by comprising: in producing an processed egg product obtained by the method, and an oil-in-water emulsified food, using the processed egg product as an emulsifier in water Provided are a method for producing an oil-type emulsified food, and an oil-in-water emulsified food obtained by the method. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2015104343-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104302190-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-2517578-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2008043323-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102960771-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-2106706-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2013172447-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-WO2013172447-A1 |
| priorityDate | 2001-05-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 53.