公开(公告)号：EP0571626A4

公开(公告)日：1994-03-09

申请号：EP91920785

申请日：1991-10-16

申请人： VAINERMAN, EFIM SEMENOVICH ,  BAKARI, TAMARA IVANOVNA ,  MAMTSIS, ANATOLY MOISEEVICH ,  ROGOZHIN, SERGEI VASILIEVICH

发明人： VAINERMAN, EFIM SEMENOVICH ,  BAKARI, TAMARA IVANOVNA ,  MAMTSIS, ANATOLY MOISEEVICH ,  ROGOZHIN, SERGEI VASILIEVICH

IPC分类号： A23L17/30 ,  A23L1/328

CPC分类号： A23L17/35

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 C. The invention will be applicable in the food industry.

公开(公告)号：EP0571626A1

公开(公告)日：1993-12-01

申请号：EP91920785.2

申请日：1991-10-16

申请人： VAINERMAN, Efim Semenovich ,  BAKARI, Tamara Ivanovna ,  MAMTSIS, Anatoly Moiseevich ,  ROGOZHIN, Sergei Vasilievich

发明人： VAINERMAN, Efim Semenovich ,  BAKARI, Tamara Ivanovna ,  MAMTSIS, Anatoly Moiseevich ,  ROGOZHIN, Sergei Vasilievich

IPC分类号： A23L1/328

CPC分类号： A23L17/35

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.

摘要翻译： 该食品包含由蛋白，蛋黄，脂肪组分和食物颜色组成的凝胶，按以下重量百分比的比例：蛋白质8.0-35，蛋黄35-80，脂肪组分 10-20，食品颜色0.05-0.15。 该方法提供了蛋白，蛋黄，脂肪组分和食物颜色的粘性乳液的制备，并且将其在滴加中在加热到75-85℃的消化植物油中引入 。 本发明将适用于食品工业。