发明公开
EP0571626A1 CAVIAR-LIKE FOODSTUFF AND METHOD OF OBTAINING IT
失效
KAVIARÄHNLICHESNAHRUNGSMITTEL UND VERFAHREN ZUR HERSTELLUNG。
- 专利标题： CAVIAR-LIKE FOODSTUFF AND METHOD OF OBTAINING IT
- 专利标题（中）： KAVIARÄHNLICHESNAHRUNGSMITTEL UND VERFAHREN ZUR HERSTELLUNG。
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申请号： EP91920785.2申请日： 1991-10-16
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公开(公告)号： EP0571626A1公开(公告)日： 1993-12-01
- 发明人: VAINERMAN, Efim Semenovich , BAKARI, Tamara Ivanovna , MAMTSIS, Anatoly Moiseevich , ROGOZHIN, Sergei Vasilievich
- 申请人： VAINERMAN, Efim Semenovich , BAKARI, Tamara Ivanovna , MAMTSIS, Anatoly Moiseevich , ROGOZHIN, Sergei Vasilievich
- 申请人地址： Proezd Karamzina, 9-337 Moscow, 117436 SU
- 专利权人： VAINERMAN, Efim Semenovich,BAKARI, Tamara Ivanovna,MAMTSIS, Anatoly Moiseevich,ROGOZHIN, Sergei Vasilievich
- 当前专利权人： VAINERMAN, Efim Semenovich,BAKARI, Tamara Ivanovna,MAMTSIS, Anatoly Moiseevich,ROGOZHIN, Sergei Vasilievich
- 当前专利权人地址： Proezd Karamzina, 9-337 Moscow, 117436 SU
- 代理机构： Hansen, Bernd, Dr. Dipl.-Chem.
- 国际公布： WO9307764 19930429
- 主分类号： A23L1/328
- IPC分类号： A23L1/328
摘要：
The foodstuff contains granules consisting of gel formed of egg-white, egg-yolk, a fat component and a food colour in the following ratio in per cent by weight: egg-white 8.0-35, egg-yolk 35-80, fat component 10-20, food colour 0.05-0.15. The method provides for preparation of a viscous emulsion of egg-white, egg-yolk, a fat component and a food colour and its introduction, in drops, in an alimentary vegetable oil heated up to a temperature of 75-85 o C. The invention will be applicable in the food industry.
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