Food or edible material: processes – compositions – and products – Direct application of electrical or wave energy to food... – Involving dielectric heating or passage of electric current...
Patent
1996-12-23
1998-09-08
Saunders, David
Food or edible material: processes, compositions, and products
Direct application of electrical or wave energy to food...
Involving dielectric heating or passage of electric current...
426604, 426605, 426613, 426614, 426520, A23L 132, A23L 124, A23D 7005
Patent
active
058042385
ABSTRACT:
A partially heat denatured yolk prepared by heating a yolk fluid at the temperature from 65.degree. C. to 70.degree. C. and maintaining the said temperature for 5 minutes or more, which can improve the flavour, features and functions of yolk. The said partially heat denatured yolk can be prepared by heating by applying an electric current to the yolk. Further, an emulsion prepared by processing 30-95 weight parts of the partially heat denatured yolk together with 5-70 weight parts of oils and fats to obtain an O/W type emulsion can be used as an emulsifier. The emulsifying ability of said emulsifier can be improved by adding vinegar or acetic acid and/or salt.
REFERENCES:
Rombauer, IS et al. Egg dishes. in Joy of Cooking. Rombauer et al, eds. Scribner, New York, 1975.
Ikeda Kenji
Irie Fumiko
Kikuchi Kazunori
Kohno Hiroshige
Tanaka Mitsuharu
Asahi Denka Kogyo Kabushikikaisya
Saunders David
VanderVegt F. Pierre
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