Preparation of processed egg white

Abstract

Abstract PURPOSE:To prepare coagulated and crushed egg white added with sugar, in a short time, by adding a sugar directly to coagulated and crushed egg white and concentrating the mixture. CONSTITUTION:Liquid egg white is coagulated with heat, and crushed either by grinding with a colloid mill, or by passing through a chopper having a mesh diameter of 1-3mm., or by pulverizing with a food cutter. A sugar (e.g. sucrose, glucose, etc.) is added to the product in an amount of 15-25wt% of the coagulated and crushed egg white, and the mixture is concentrated under slow stirring in vacuum by evaporating and removing the water transferred to the sugar.

Inventors

• 👤 Tadamitsu Tanaka
• 👤 田中　忠光
• 👤 Tadayuki Yasui
• 👤 安井　忠之
• 👤 Yukio Takashima
• 👤 高嶋　雪夫

Bibliographic Details