发明申请
US20110274798A1 DRIED EGG WHITE, PRODUCTION METHOD THEREFOR, AND FOOD CONTAINING IMPROVED DRIED EGG WHITE
有权
干果白蛋白，其生产方法和含有改进的干果蛋白的食物
- 专利标题： DRIED EGG WHITE, PRODUCTION METHOD THEREFOR, AND FOOD CONTAINING IMPROVED DRIED EGG WHITE
- 专利标题（中）： 干果白蛋白，其生产方法和含有改进的干果蛋白的食物
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申请号： US13188812申请日： 2011-07-22
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公开(公告)号： US20110274798A1公开(公告)日： 2011-11-10
- 发明人: Takayuki WATANABE , Ryo SASAHARA , Toshiharu TANAKA , Hideaki KOBAYASHI , Minori KAYANUMA , Kayo SUGIURA , Nanako ABE , Kazuyuki INOUE , Ryoji TANAKA
- 申请人： Takayuki WATANABE , Ryo SASAHARA , Toshiharu TANAKA , Hideaki KOBAYASHI , Minori KAYANUMA , Kayo SUGIURA , Nanako ABE , Kazuyuki INOUE , Ryoji TANAKA
- 申请人地址： JP Tokyo
- 专利权人： Q.P. CORPORATION
- 当前专利权人： Q.P. CORPORATION
- 当前专利权人地址： JP Tokyo
- 优先权： JP2006-242713 20060907; JP2007-141394 20070529
- 主分类号： A23L1/32
- IPC分类号： A23L1/32
摘要：
A method for producing an improved dried egg white includes preparing a dried egg white by drying a liquid egg white so that the dried egg white after drying has a pH of 9 or more, and dissipating carbon dioxide contained in the dried egg white, wherein, by dissipating carbon dioxide contained in the dried egg white, the pH of the dried egg white is increased to 0.01 to 1 to obtain a pH of 9.5 or more and carbon dioxide concentration in a sealed 250 ml vial is decreased to 1% or less, when 25 g of the improved dried egg white is stored in the vial at 75° C. for 24 hours.