JPS5513005A - Manufacturing of processed liquid egg - Google Patents

Manufacturing of processed liquid egg

Info

Publication number
JPS5513005A
JPS5513005A JP8354278A JP8354278A JPS5513005A JP S5513005 A JPS5513005 A JP S5513005A JP 8354278 A JP8354278 A JP 8354278A JP 8354278 A JP8354278 A JP 8354278A JP S5513005 A JPS5513005 A JP S5513005A
Authority
JP
Japan
Prior art keywords
liquid egg
temperature
thermal denaturation
manufacturing
liquid
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.)
Granted
Application number
JP8354278A
Other languages
Japanese (ja)
Other versions
JPS5947590B2 (en
Inventor
Tatsushi Notomi
Reiji Hirata
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Kewpie Corp
Original Assignee
QP Corp
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by QP Corp filed Critical QP Corp
Priority to JP53083542A priority Critical patent/JPS5947590B2/en
Publication of JPS5513005A publication Critical patent/JPS5513005A/en
Publication of JPS5947590B2 publication Critical patent/JPS5947590B2/en
Expired legal-status Critical Current

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Landscapes

  • Meat, Egg Or Seafood Products (AREA)

Abstract

PURPOSE: To obtain processed liquid egg resistant to thermal denaturation, by subjecting the liquid egg to mild thermal denaturation prior to the protease treatment.
CONSTITUTION: Liquid egg containing yolk is heated at a thermal denaturation temperature for a definite time interval, and cooled before the liquid as a whole loses the fluidity. The thermal denaturation temperature is a temperature at which the viscosity of liquid egg increases gradually by the thermal denaturation, and in general, a temperature above the sterilizing temperature. For example, in the case of liquid egg yolk, it is about ≥ 65°C, pref. 67W71°C, corresponding to the sterilization temperature of 60W63°C. After the heat treatment, it is subjected to the conventional protease treatment.
COPYRIGHT: (C)1980,JPO&Japio
JP53083542A 1978-07-11 1978-07-11 Processed egg liquid manufacturing method Expired JPS5947590B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP53083542A JPS5947590B2 (en) 1978-07-11 1978-07-11 Processed egg liquid manufacturing method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP53083542A JPS5947590B2 (en) 1978-07-11 1978-07-11 Processed egg liquid manufacturing method

Publications (2)

Publication Number Publication Date
JPS5513005A true JPS5513005A (en) 1980-01-29
JPS5947590B2 JPS5947590B2 (en) 1984-11-20

Family

ID=13805387

Family Applications (1)

Application Number Title Priority Date Filing Date
JP53083542A Expired JPS5947590B2 (en) 1978-07-11 1978-07-11 Processed egg liquid manufacturing method

Country Status (1)

Country Link
JP (1) JPS5947590B2 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030000748A (en) * 2001-06-27 2003-01-06 (주)바이오벤 Nonthermal Pasteurization Method of Egg York Protein

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030000748A (en) * 2001-06-27 2003-01-06 (주)바이오벤 Nonthermal Pasteurization Method of Egg York Protein

Also Published As

Publication number Publication date
JPS5947590B2 (en) 1984-11-20

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