Process for producing a composite garlic-egg yolk food

Details Process for producing a composite garlic-egg yolk food Process for producing a composite garlic-egg yolk food

1997-06-04

1999-01-12

Weier, Anthony J.

Food or edible material: processes, compositions, and products

Surface coated, fluid encapsulated, laminated solid...

426614, 426 92, 426573, 426240, A23B 400, A23B 1710, A23L 132, A21D 600

Patent

active

058584250

ABSTRACT:
A process for producing a garlic-egg yolk composite food include the step and stirring raw garlic to prepare a garlic paste, admixing the garlic paste with egg yolk to form a garlic-egg yolk composite in a gelled condition, heat-treating the gelled garlic-egg yolk composite, and powdering or granulating the heat-treated garlic-egg yolk composite. The step of admixing the garlic paste with egg yolk to form a garlic-egg yolk composite is carried out in such a manner that the temperature following the admixing of the garlic paste with the egg yolk is at least 40.degree. C. Preferably, the raw garlic is steam-treated in advance, the heat-treatment is carried out by irradiating the gelled garlic-egg yolk composite with far-infrared rays. The step of powdering the heat-treated garlic-egg yolk composite is carried out with hard alumina rollers.

REFERENCES:
patent: 5002803 (1991-03-01), Tsuchida et al.
Patent Abstracts of Japan, ABS GRP No. C56 ABS vol. No. 10 No. 182. Published Jun. 5, 1986 for Japan 61-28361 Inventor: Nakamura.
Patent Abstracts of Japan. Published Jan. 20, 1995 for Japan 07-16085 inventor: Ishida.
Patent Abstracts of Japan. ABS Grp No. C079. ABS vol. 5, No. 180 Published Nov. 19, 1981 for Japan 56-106572 Inventor: Hakamata.
Database Abstract. Dialog File 347: JAPIO for Japan 60-034151 published Feb. 21, 1985 inventor: Kyukichi.
Article from journal entitled "Wakasa (Youthfulness)" authored by Katsuji Nagai published Apr. 1, 1996, pp. 148 and 149, by Wakasa Publishing Co. (Tokyo, Japan) and translation thereof.

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