Food composition for egg processed product

A food composition with low-viscosity water-soluble polysaccharides and thickeners addresses the cooking issues of weakened liquid eggs, ensuring a thin, fluffy egg membrane in soups and improved texture in baked products.

WO2025230006A1PCT designated stage Publication Date: 2025-11-06FUJI OIL CO LTD
5 Cites -1 Cited by

Patent Information

Application Number
PCT/JP2025/016495
Authority / Receiving Office
WO · WO
Patent Type
Applications
Current Assignee / Owner
Priority Date
2024-05-02
Filing Date
2025-05-01
Publication Date
2025-11-06

AI Technical Summary

Technical Problem

Conventional sterilized liquid eggs, weakened by heat sterilization processes, fail to form a thin, fluffy egg membrane in egg drop soup and result in poor cooking performance in products like rolled eggs, due to impaired protein network strength.

Method used

A food composition for processed egg products using a low-viscosity water-soluble polysaccharide with a viscosity of 200 mPa·s or less at 20°C and a thickener, applied to pasteurized, frozen, or sheared liquid eggs, to restore the egg's bonding properties and improve cooking performance.

Benefits of technology

The composition enables the formation of a thin, fluffy egg membrane in egg soup and enhances the releasability and texture of baked products like rolled eggs, even with weakened protein networks.

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Abstract

The purpose of the present invention is to provide a material from which a favorable egg soup or baked egg processed product can be produced even when frozen liquid egg, sterilized liquid egg, or sheared unsterilized liquid egg is used as a raw material. More specifically, the purpose of the present invention is to provide a material from which thin film-shaped egg having a large surface area is formed when preparing an egg soup. The purpose of the present invention is also to provide a material with which, when preparing a baked egg processed product, broth-seasoned rolled omelet in particular, the broth-seasoned rolled omelet can be processed with good releasability and good workability.　In this invention, it has been found that, by using a food composition for an egg processed product containing a low-viscosity water-soluble polysaccharide having a viscosity of 200 mPa·s or less at 20°C when prepared as a 10 mass% aqueous solution, a baked egg processed product such as a favorable egg soup and broth-seasoned rolled omelet can be produced even when frozen liquid egg, sterilized liquid egg, or sheared unsterilized liquid egg is used.
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Citation Information

Patent Citations

  • Egg custard with elastic and crisp taste and production process thereof

    CN114831276A

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    JP1996116925A

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    JP1997275893A

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    JP2000189112A

  • Method for producing coagulated egg processed product, and coagulated egg processed product, and mixed egg liquid for producing coagulated egg processed product

    JP2023056377A