JPH02234655A - Production of egg lactic fermentation product - Google Patents
Production of egg lactic fermentation productInfo
- Publication number
- JPH02234655A JPH02234655A JP1053013A JP5301389A JPH02234655A JP H02234655 A JPH02234655 A JP H02234655A JP 1053013 A JP1053013 A JP 1053013A JP 5301389 A JP5301389 A JP 5301389A JP H02234655 A JPH02234655 A JP H02234655A
- Authority
- JP
- Japan
- Prior art keywords
- egg
- lactic acid
- acid bacteria
- added
- raw material
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000004519 manufacturing process Methods 0.000 title claims description 6
- 238000000855 fermentation Methods 0.000 title abstract description 10
- 230000004151 fermentation Effects 0.000 title abstract description 10
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 40
- 235000014103 egg white Nutrition 0.000 claims abstract description 27
- 210000000969 egg white Anatomy 0.000 claims abstract description 25
- 239000004310 lactic acid Substances 0.000 claims abstract description 23
- 241000894006 Bacteria Species 0.000 claims abstract description 20
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 18
- 235000013601 eggs Nutrition 0.000 claims abstract description 16
- 235000013345 egg yolk Nutrition 0.000 claims abstract description 12
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000000203 mixture Substances 0.000 claims abstract description 9
- 235000013365 dairy product Nutrition 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 7
- 239000000654 additive Substances 0.000 claims abstract description 4
- 102000002322 Egg Proteins Human genes 0.000 abstract description 26
- 108010000912 Egg Proteins Proteins 0.000 abstract description 26
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 abstract description 16
- 235000000346 sugar Nutrition 0.000 abstract description 12
- 239000007788 liquid Substances 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 abstract description 3
- 235000015203 fruit juice Nutrition 0.000 abstract description 3
- 239000008101 lactose Substances 0.000 abstract description 3
- 235000015192 vegetable juice Nutrition 0.000 abstract description 3
- BJHIKXHVCXFQLS-UYFOZJQFSA-N keto-D-fructose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 150000001720 carbohydrates Chemical class 0.000 abstract 4
- 239000011369 resultant mixture Substances 0.000 abstract 2
- 238000007865 diluting Methods 0.000 abstract 1
- 230000002349 favourable effect Effects 0.000 abstract 1
- -1 sugar Chemical class 0.000 abstract 1
- 235000013336 milk Nutrition 0.000 description 6
- 239000008267 milk Substances 0.000 description 6
- 210000004080 milk Anatomy 0.000 description 6
- 235000013618 yogurt Nutrition 0.000 description 5
- 239000007858 starting material Substances 0.000 description 3
- 240000009088 Fragaria x ananassa Species 0.000 description 2
- 210000000991 chicken egg Anatomy 0.000 description 2
- 235000011950 custard Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 235000008924 yoghurt drink Nutrition 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 241001672694 Citrus reticulata Species 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 240000006024 Lactobacillus plantarum Species 0.000 description 1
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 244000141359 Malus pumila Species 0.000 description 1
- 241000286209 Phasianidae Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- GZCGUPFRVQAUEE-SLPGGIOYSA-N aldehydo-D-glucose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O GZCGUPFRVQAUEE-SLPGGIOYSA-N 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 235000015140 cultured milk Nutrition 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 229940072205 lactobacillus plantarum Drugs 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 230000004845 protein aggregation Effects 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 235000021012 strawberries Nutrition 0.000 description 1
Landscapes
- Dairy Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
【発明の詳細な説明】
（産業」−の利用分野）
本発明は、にわとり、うずら、あひる等の卵の卵白を主
原料とした乳酸菌発酵製品の製造法に関するものである
。DETAILED DESCRIPTION OF THE INVENTION (Field of Application of Industry) The present invention relates to a method for producing lactic acid bacteria fermented products using egg whites of chicken, quail, duck, etc. eggs as the main raw material.
一般に、乳酸菌発酵製品の原料としてはほとんど牛乳も
しくは乳製品に限られていた。In general, raw materials for lactic acid bacteria fermented products have been limited to milk or dairy products.
本発明においては、卵、特に卵白を主原料として乳製品
乳酸菌発酵製品にもまさる卵乳酸菌発酵製品を製造する
ことを可能としたもので、卵白の用途を拡大した点で、
卵業界に大きく貢献するものである。The present invention makes it possible to produce egg-lactic acid bacteria-fermented products that are superior to dairy products, using eggs, especially egg whites, as the main raw material, and expands the uses of egg whites.
This will greatly contribute to the egg industry.
（従来技術及び問題点）
一般に、ヨーグルトや乳酸菌飲料は牛乳もしくは脱脂粉
乳などの乳製品を原料として製造されている。(Prior Art and Problems) Generally, yogurt and lactic acid bacteria drinks are manufactured using dairy products such as milk or skim milk powder as raw materials.
従来、全卵や卵白を主原料としてヨーグルトや乳酸菌飲
料を製造したことは知られていない。Until now, it has not been known that yogurt or lactic acid bacteria drinks have been produced using whole eggs or egg whites as main ingredients.
また、卵業界においても、卵の生産量は増大する一方で
あるが，その用途の展開がおくれているとの難点があっ
た。Furthermore, in the egg industry, although the production of eggs continues to increase, there has been a problem in that the development of their uses has been slow.
（問題点を解決するための手段）
本発明者は、卵白又は全卵を乳酸菌発酵させるために鋭
意研究した結果、卵白又は全卵を適度に水で希釈して混
合すれは、殺菌しても凝固することなく、また、殺菌し
なくても糖の添加によって乳酸菌による発酵がよく行な
われ、ヨーグルトや乳酸菌飲料が得られることを知った
のである。(Means for Solving the Problems) As a result of intensive research into lactic acid bacteria fermentation of egg whites or whole eggs, the present inventor found that if the egg whites or whole eggs are diluted with water and mixed properly, even after sterilization. They learned that fermentation by lactic acid bacteria can be carried out without coagulation and without sterilization by adding sugar, and yogurt and lactic acid bacteria drinks can be obtained.
本発明は、全卵、卵白又は卵黄を混合した卵白、もしく
はこれらに乳製品又は／及びその他の添加料を添加した
混合物を原料として、該原料を水で希釈し、混合し、二
九を殺菌しもしくは殺菌することなく、乳酸菌を接種し
、発酵せしめることを特徴とする卵乳酸菌発＃製品の製
造法である。The present invention uses whole eggs, egg whites, egg whites mixed with egg yolks, or a mixture of these with dairy products and/or other additives as raw materials, dilutes the raw materials with water, mixes them, and sterilizes them. This is a method for producing egg-derived lactic acid bacteria products, which is characterized by inoculating lactic acid bacteria and fermenting them without sterilization.
本発明においては，卵白又は卵黄を混合した卵白を主原
料とする点に特色を有するものである。The present invention is characterized in that the main raw material is egg white or egg white mixed with egg yolk.
卵黄の添加量は、適宜量でよいが、卵白に対して０．１
％から４０％程度でよく、全卵の混合物でもよい。The amount of egg yolk added may be an appropriate amount, but it is 0.1% of the egg white.
% to about 40%, and may be a mixture of whole eggs.
卵黄を添加しておけば、卵乳酸菌発酵製品がカスタード
風味となって呈味性において好ましいものとなる。If egg yolk is added, the egg-lactic acid bacteria fermented product will have a custard flavor, making it desirable in terms of taste.
本発明においては、卵白又は卵黄を混合した卵白に対し
て牛乳、脱脂粉乳、カゼインなどの乳製品やその他の添
加料として、砂糖，乳糖、果糖、マルトース、グルコー
ス、液糖、澱粉、オリゴ糖などの糖類、果汁，野菜汁、
香味成分などを混合することができる。In the present invention, dairy products such as milk, skim milk powder, casein, and other additives such as sugar, lactose, fructose, maltose, glucose, liquid sugar, starch, oligosaccharide, etc. are added to egg white or egg white mixed with egg yolk. sugars, fruit juices, vegetable juices,
Flavor components etc. can be mixed.
本発明における主原料である卵白には糖がほとんど含ま
れていないために、砂糖、乳糖、液糖、果汁、野菜汁な
どの糖類もしくは含糖物の添加は必要で、全糖分として
約１〜５％の添加が好ましレ）。Since egg white, which is the main raw material in the present invention, contains almost no sugar, it is necessary to add sugars or sugar-containing substances such as sugar, lactose, liquid sugar, fruit juice, and vegetable juice. It is preferable to add 5%.
本発明において、原料は水を添加してよく混合すること
が必要である。In the present invention, it is necessary to add water to the raw materials and mix them thoroughly.
卵白などの原料：水の添加割合は重量で１：２〜７、好
ましくは１：４〜５程度であり、この混合物は、ミキサ
ー（３，ＯＯＯｒｐｍ）、攪拌機、ホモゲナイザー等に
よって均一化される。The addition ratio of raw materials such as egg white to water is about 1:2 to 7, preferably about 1:4 to 5 by weight, and this mixture is homogenized using a mixer (3,000 rpm), a stirrer, a homogenizer, etc.
水と混合攪拌した卵白又は卵黄を混合した卵白は１２０
℃１０分間の殺菌を行っても、 蛋白凝集を起すことは
ないので、殺菌後、適温にして乳酸菌発酵を行うことが
できる。Egg white mixed with water or egg yolk mixed with water is 120
Even if sterilized for 10 minutes at ℃, protein aggregation will not occur, so after sterilization, lactic acid bacteria fermentation can be carried out at an appropriate temperature.
また、本発明においては、卵白又は卵黄を混合した卵白
は水を添加混合し、これに糖を添加して殺菌することな
く、すみやかに乳酸菌発酵を行うこともできる。In addition, in the present invention, the egg white or egg white mixed with egg yolk can be mixed with water and immediately subjected to lactic acid bacteria fermentation without adding sugar to sterilize the egg white.
原料に接種する乳酸菌としては、
Ｌａｃｔｏｂａｃｉｌｌｕｓ ｐｌａｎｔａｒｕｍ
ＩＦＯ ３０７０Ｌａｃｔｏｂａｃｉｌｌｕｓ ｃａｓ
ｅｉ ＩＦＯ ３４２５Ｌａｃｔｏｂａｃｉｌｌ
．ｕｓ ｂｕｌｇａｒｉｃｕｓ ＩＦＯ １３９
５３Ｓｔｒｅｐｔｏｃｏｃｃｕｓ ｌａｃｔｉｓ
ＩＦＯ １２００７ＬａｃｔｏｂａｃｉｌＬｕ
ｓ ａｃｉｄｏｐｈｉｌｕｓ ＩＦＯ １３９５
１Ｌａｃｔｏｂａｃｉｌｌｕｓ ｆｅｒｍｅｎｔｕｍ
ＩＦＯ ３９５５など糖類発酵性乳酸菌がほと
んど利用できる。The lactic acid bacteria to be inoculated into the raw materials include Lactobacillus plantarum.
IFO 3070Lactobacillus cas
ei IFO 3425Lactobacill
．． us bulgaricus IFO 139
53Streptococcus lactis
IFO 12007LactobacillusLu
s acidophilus IFO 1395
1Lactobacillus fermentum
Most sugar-fermenting lactic acid bacteria such as IFO 3955 can be used.
これら乳酸菌の接種は、スラントからそのまま接種して
もよいが、大量生産においては、これら乳酸菌を牛乳に
接種して培養した培養液をスターターとして原料の１〜
１０％程度添加するのが好ましい。These lactic acid bacteria may be inoculated directly from the slant, but in mass production, the culture solution obtained by inoculating milk with these lactic acid bacteria is used as a starter and the raw material 1 to
It is preferable to add about 10%.
発酵は２５〜４５゜Ｃ、好ましくは３５〜４０℃程度で
、１２時間から５日間程度行なわれる。Fermentation is carried out at about 25-45°C, preferably about 35-40°C, for about 12 hours to 5 days.
発酵したものは、ヨーグルト状をしており、発酵時間が
長いほど酸味が強くなっている。The fermented product is yogurt-like, and the longer it ferments, the more sour it becomes.
短時間発酵のものはヨーグルトとして，また、１〜２日
間発酵のものは，これにみかん、りんご、いちごなどを
混合して飲用性ヨーグルトとして、更に４〜５日間発酵
のものは多量の糖を加えて希釈飲用性発酵乳として、そ
れぞれ製品化することができる。Those fermented for a short time can be used as yogurt, those fermented for 1 to 2 days can be mixed with mandarin oranges, apples, strawberries, etc. to make drinkable yogurt, and those fermented for 4 to 5 days can be used with large amounts of sugar. In addition, each can be commercialized as diluted drinkable fermented milk.
次に、本発明の実施例を示す。Next, examples of the present invention will be shown.
実施例１．
にわとりの卵白１ｋｇに水３ｋｇ及び砂糖３００ｇを添
加して、ミキサーで３０００ｒｐｍの混合を３分間行い
、１２０℃の瞬間殺菌機で殺菌した。Example 1. 3 kg of water and 300 g of sugar were added to 1 kg of chicken egg whites, mixed with a mixer at 3000 rpm for 3 minutes, and sterilized with an instant sterilizer at 120°C.
得られた殺菌原料にＬａｃｔｏｂａ’ｃｉｌ．ｌｕｓ
ｐｌａｎｔａｒｕｍＩＦ０ ３０７０の牛乳培養液をス
ターターとして４００ｇ添加し、２日間３５℃で発酵さ
せた。Lactoba'cil. lus
400 g of milk culture solution of plantarum IF0 3070 was added as a starter and fermented at 35° C. for 2 days.
得られた発酵液にいちご摩砕物３００ｇを添加し、ゆる
く混合し、飲用性ヨーグルトを得た。300 g of ground strawberry was added to the obtained fermented liquid and mixed gently to obtain drinkable yogurt.
実施例２．
にわとりの卵白１ｋ．に卵黄１５０ｇを添加し、これに
水３ｋｇ及び液＠５００ｇを添加して、ミキサーで３０
０Ｏｒｐｍの混合を１分間行い、８０℃で１０分間殺菌
した。Example 2. Chicken egg white 1k. Add 150g of egg yolk to this, add 3kg of water and 500g of liquid, and mix with a mixer for 30 minutes.
Mixing was performed at 0 rpm for 1 minute, and sterilization was performed at 80° C. for 10 minutes.
得られた殺菌原料にＬａｃｔｏｂａｃｉｌｌｕｓ ｂｕ
ｌｇａｒｉｃｕｓＩＦＯ １３９５３ （７）牛乳培養
液をスターターとしテ４００ｇ添加し、１日間３５℃で
発酵させた。Lactobacillus bu was added to the obtained sterilized raw material.
lgaricus IFO 13953 (7) 400g of milk culture solution was added as a starter and fermented at 35°C for 1 day.
得られた発酵液はカスタードの風味をもつ今までにない
美味なヨーグルトであった。The resulting fermented liquid was an unprecedentedly delicious yogurt with a custard flavor.
Claims (1)
れらに乳製品又は／及びその他の添加料を添加した混合
物を原料として、該原料を水で希釈し、混合し、これを
殺菌しもしくは殺菌することなく、乳酸菌を接種し、発
酵せしめることを特徴とする卵乳酸菌発酵製品の製造法
。(1) Using whole eggs, egg whites, egg whites mixed with egg yolks, or mixtures of these with dairy products and/or other additives as raw materials, dilute the raw materials with water, mix them, sterilize them, or A method for producing egg-lactic acid bacteria fermented products, characterized by inoculating lactic acid bacteria and fermenting without sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1053013A JPH02234655A (en) | 1989-03-07 | 1989-03-07 | Production of egg lactic fermentation product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1053013A JPH02234655A (en) | 1989-03-07 | 1989-03-07 | Production of egg lactic fermentation product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH02234655A true JPH02234655A (en) | 1990-09-17 |
Family
ID=12931021
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1053013A Pending JPH02234655A (en) | 1989-03-07 | 1989-03-07 | Production of egg lactic fermentation product |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH02234655A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010098954A (en) * | 2008-10-21 | 2010-05-06 | Q P Corp | Pudding |
| JP2010213623A (en) * | 2009-03-17 | 2010-09-30 | Q P Corp | Heated sauce with high sugar content |
| JP6072996B1 (en) * | 2016-01-29 | 2017-02-01 | キユーピー株式会社 | Container sterilized beverage and method for producing container sterilized beverage |
| WO2017130393A1 (en) * | 2016-01-29 | 2017-08-03 | キユーピー株式会社 | Pasteurized and packed beverage and method for manufacturing same |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5225061A (en) * | 1975-08-21 | 1977-02-24 | Nihon Nosan Kogyo | Method of producing fermented egg white liquid |
| JPS5225062A (en) * | 1975-08-21 | 1977-02-24 | Nihon Nosan Kogyo | Method of producing fermented food like yogurt from egg |
| JPS5228972A (en) * | 1975-08-25 | 1977-03-04 | Nihon Nosan Kogyo | Method of producing fermented egg drink |
| JPS5356363A (en) * | 1976-11-01 | 1978-05-22 | Nihon Nosan Kogyo | Method of producing cheeseelike food by use of egg |
-
1989
- 1989-03-07 JP JP1053013A patent/JPH02234655A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5225061A (en) * | 1975-08-21 | 1977-02-24 | Nihon Nosan Kogyo | Method of producing fermented egg white liquid |
| JPS5225062A (en) * | 1975-08-21 | 1977-02-24 | Nihon Nosan Kogyo | Method of producing fermented food like yogurt from egg |
| JPS5228972A (en) * | 1975-08-25 | 1977-03-04 | Nihon Nosan Kogyo | Method of producing fermented egg drink |
| JPS5356363A (en) * | 1976-11-01 | 1978-05-22 | Nihon Nosan Kogyo | Method of producing cheeseelike food by use of egg |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010098954A (en) * | 2008-10-21 | 2010-05-06 | Q P Corp | Pudding |
| JP2010213623A (en) * | 2009-03-17 | 2010-09-30 | Q P Corp | Heated sauce with high sugar content |
| JP6072996B1 (en) * | 2016-01-29 | 2017-02-01 | キユーピー株式会社 | Container sterilized beverage and method for producing container sterilized beverage |
| WO2017130393A1 (en) * | 2016-01-29 | 2017-08-03 | キユーピー株式会社 | Pasteurized and packed beverage and method for manufacturing same |
| WO2017130432A1 (en) * | 2016-01-29 | 2017-08-03 | キユーピー株式会社 | Pasteurized and packed beverage and method for manufacturing same |
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