PROCESSED LIQUID ALBUMEN, METHOD FOR PRODUCING THE SAME, AND PROCESSED FOOD AND OIL AND FAT RETAINING MATERIAL MIXED WITH THE PROCESSED LIQUID ALBUMEN

• Main Authors: NISHIKAWA MASAYOSHI, YOSHIMI KAZUMA, OKUYAMA YOHEI
• Format: Patent
• Language: English
• Published: 19.11.2009
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PROBLEM TO BE SOLVED: To provide processed liquid albumen having high oil and fat retaining ability even if being treated at a high temperature, to provide a method for producing the processed liquid albumen, and to provide a processed food and an oil and fat retaining material mixed with the processed liquid albumen. SOLUTION: The processed liquid albumen includes an oil-in-water emulsified product which contains 2-8% of albumen protein and 5-20% of edible oil and fat, and has a viscosity of ≥800 mPa s (initial temperature 10°C), pH of 3.8-4.5, and an average particle diameter of ≤40 μm. The processed liquid albumen is lactic-fermented. The method for producing the processed liquid albumen, and the processed food and the oil and fat retaining material mixed with the processed liquid albumen are each provided. COPYRIGHT: (C)2010,JPO&INPIT