Food or edible material: processes – compositions – and products – Fermentation processes – Of whole egg or yolk
Patent
1996-09-05
1998-05-12
Weier, Anthony J.
Food or edible material: processes, compositions, and products
Fermentation processes
Of whole egg or yolk
426330, 426614, A23L 1015, A23L 132
Patent
active
057501645
ABSTRACT:
Shown is a method of decreasing cholesterol concentration in eggs or processed egg foodstuffs, which includes hydrolyzing phospholipids in the eggs or processed egg foodstuffs with one member selected from the group of phospholipase A.sub.1, A.sub.2, B, D, lysophospholipase and a mixture thereof, and subjecting the phospholipid-hydrolyzed eggs or processed egg foodstuffs to a conventional cholesterol-decreasing treatment. Further, provided is a method of decreasing cholesterol concentration in meat, fish meat, dairy products, processed foodstuffs thereof, which includes hydrolyzing phospholipids in the meat, fish meat, dairy products, processed foodstuffs thereof with an enzyme having an activity of hydrolyzing the phospholipids in meat, fish meat, dairy products, processed foodstuffs thereof, and subjecting the phospholipid-hydrolyzed meat, fish meat, dairy products, processed foodstuffs thereof to a conventional cholesterol-decreasing treatment.
REFERENCES:
patent: 3260606 (1966-07-01), Azuma
patent: 4921710 (1990-05-01), Beitz
Aihara et al., Lebensmitttel-Wissenschaft und-Technologie, (1988) 21(6) 342-345, Abstract Only.
Ohuchi Kozo
Saito Chiaki
Kyowa Hakko Kogyo Co. Ltd.
Weier Anthony J.
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