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JPS56137843A - Liquid egg yolk composition - Google Patents

Liquid egg yolk composition

Info

Publication number
JPS56137843A
JPS56137843A JP4042980A JP4042980A JPS56137843A JP S56137843 A JPS56137843 A JP S56137843A JP 4042980 A JP4042980 A JP 4042980A JP 4042980 A JP4042980 A JP 4042980A JP S56137843 A JPS56137843 A JP S56137843A
Authority
JP
Japan
Prior art keywords
egg yolk
liquid egg
protein
proteinase
yolk composition
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
JP4042980A
Other languages
Japanese (ja)
Other versions
JPS6140373B2 (en
Inventor
Toshio Wakamatsu
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Kewpie Corp
Original Assignee
QP Corp
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by QP Corp filed Critical QP Corp
Priority to JP4042980A priority Critical patent/JPS56137843A/en
Publication of JPS56137843A publication Critical patent/JPS56137843A/en
Publication of JPS6140373B2 publication Critical patent/JPS6140373B2/ja
Granted legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L15/00—Egg products; Preparation or treatment thereof
    • A23L15/20—Addition of proteins, e.g. hydrolysates, fats, carbohydrates, natural plant hydrocolloids; Addition of animal or vegetable substances containing proteins, fats, or carbohydrates

Landscapes

  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Botany (AREA)
  • Molecular Biology (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)

Abstract

PURPOSE:To suppress the gelation of liquid egg yolk caused by freeze denaturation, by adding protein decomposition products obtained by treating proteins with proteinase. CONSTITUTION:The titled composition is prepared by mixing (A) 15-4pts.wt. of protein decomposition products obtained by treating proteins such as wheat protein, soybean protein, egg white protein, etc. with proteinase such as trypsin, papain, etc. with (B) 85-96pts.wt. of liquid egg yolk.
JP4042980A 1980-03-31 1980-03-31 Liquid egg yolk composition Granted JPS56137843A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP4042980A JPS56137843A (en) 1980-03-31 1980-03-31 Liquid egg yolk composition

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP4042980A JPS56137843A (en) 1980-03-31 1980-03-31 Liquid egg yolk composition

Publications (2)

Publication Number Publication Date
JPS56137843A true JPS56137843A (en) 1981-10-28
JPS6140373B2 JPS6140373B2 (en) 1986-09-09

Family

ID=12580394

Family Applications (1)

Application Number Title Priority Date Filing Date
JP4042980A Granted JPS56137843A (en) 1980-03-31 1980-03-31 Liquid egg yolk composition

Country Status (1)

Country Link
JP (1) JPS56137843A (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6131065A (en) * 1984-07-21 1986-02-13 Q P Corp Processed yolk
WO2000019843A1 (en) * 1998-10-01 2000-04-13 Canadian Inovatech Inc. Egg concentrate product
WO2006038413A1 (en) * 2004-09-30 2006-04-13 Fuji Oil Company, Limited Egg food material or processed egg product
CN102669721A (en) * 2012-04-24 2012-09-19 苏州欧福蛋业有限公司 Making method and application of special glazing beaten egg
CN108552492A (en) * 2018-03-19 2018-09-21 东北农业大学 A kind of method of frozen yolk gelatine phenomenon during improvement cold storage

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6131065A (en) * 1984-07-21 1986-02-13 Q P Corp Processed yolk
JPH0459867B2 (en) * 1984-07-21 1992-09-24 Q P Corp
WO2000019843A1 (en) * 1998-10-01 2000-04-13 Canadian Inovatech Inc. Egg concentrate product
WO2006038413A1 (en) * 2004-09-30 2006-04-13 Fuji Oil Company, Limited Egg food material or processed egg product
CN102669721A (en) * 2012-04-24 2012-09-19 苏州欧福蛋业有限公司 Making method and application of special glazing beaten egg
CN102669721B (en) * 2012-04-24 2014-03-12 苏州欧福蛋业有限公司 Making method and application of special glazing beaten egg
CN108552492A (en) * 2018-03-19 2018-09-21 东北农业大学 A kind of method of frozen yolk gelatine phenomenon during improvement cold storage

Also Published As

Publication number Publication date
JPS6140373B2 (en) 1986-09-09

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