Dried egg white, production method therefor, and food containing improved dried egg white
a technology of production method and egg white, which is applied in the direction of meat/fish preservation by drying, egg preservation by drying, food preparation, etc., can solve the problems of adversely affecting the taste or physical properties of food, the egg white obtained by this technique may have unpleasant taste and odor, etc., and achieve excellent water retention, gel strength, elasticity, and the effect of improving the quality of egg whi
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Benefits of technology
Problems solved by technology
Method used
Examples
example 1
4.1. Example 1
[0099]20 g of baking yeast was added to 10 kg of liquid egg white obtained by cracking eggs and separating the egg white from egg yolk. The mixture was warmed at 35° C. for four hours to desugar. The desugared liquid egg white was dried by spray drying at 170° C. to obtain dried egg white (pH: 10.0, water content: 7%). 1 kg of the dried egg white and a carbon dioxide absorbent (Ageless C-500PS manufactured by Mitsubishi Gas Chemical Co., carbon dioxide absorbing capacity: 500 ml) was filled into an aluminum bag (materials and thicknesses of layers (from the outside to inside): Polyethylene Terephthalate (PET) 12 micrometers, nylon 15 micrometers, aluminum 7 micrometers, and Casted Polypropylene Film (CPP) 70 micrometers). The bag was sealed and placed in a thermostatic chamber at 75° C. for two days to subject the dried egg white to a dry-heat treatment, thereby obtaining the improved dried egg white of Example 1.
example 2
4.2. Example 2
[0100]2 kg of baking yeast was added to 1,000 kg of liquid egg white obtained by cracking eggs and separating the egg white from egg yolk. The mixture was warmed at 35° C. for four hours to desugar. The desugared liquid egg white was dried by spray drying at 170° C. to obtain dried egg white (pH: 10.0, water content: 7%). The dried egg white was filled into polyethylene bags with a thickness of 60 micrometers, in an amount of 10 kg per each bag. The bags were sealed and placed in a hot storage chamber, in which a hot air was circulated for ventilation at 75° C., for 14 days to subject the dried egg white to a dry-heat treatment, thereby obtaining improved dried egg white of Example 2. When drying, the bags of the dried egg white were arranged on shelves made of metallic mesh in the hot storage chamber, one by one without layering, to cause about 80% of the external surface of each bag to come in contact with hot air in the chamber.
example 3
4.3. Example 3
[0101]200 g of a 10% citric acid solution and 20 g of baking yeast were added to 10 kg of liquid egg white obtained by cracking eggs and separating the egg white from egg yolk. The mixture was warmed at 35° C. for four hours to desugar. The desugared liquid egg white was dried by spray drying at 170° C. to obtain dried egg white (pH: 9.5, water content: 7%). 1 kg of the dried egg white was filled into a polyethylene bag with a thickness of 60 micrometers. The bag was sealed and placed in a thermostatic chamber of which the internal temperature was kept at 75° C. for 14 days, while circulating a hot air for ventilation at 75° C., for 14 days to subject the dried egg white to a dry-heat treatment, thereby obtaining improved dried egg white of Example 3. When drying, the bag of the dried egg white was allowed to stand in a state in which about 70% of the external surface was caused to come in contact with hot air in the chamber.
PUM
Login to view more Abstract
Description
Claims
Application Information
Login to view more - R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap