卵スープの濁りを防止する方法、卵スープ用殺菌加工液全卵、当該殺菌加工液全卵を用いた卵スープ、及びその卵スープの製造方法。

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专利权人:

キユーピー株式会社

发明人:

木原 明彦,川崎 茂樹

申请号：

JP2013155577

公开号：

JP6215608B2

申请日:

2013.07.26

申请国别(地区):

JP

年份:

2017

代理人:

摘要：

PROBLEM TO BE SOLVED: To provide a method for preventing the turbidity of an egg soup, and a sterilization working liquid whole egg for an egg soup capable of preventing the turbidity of an egg soup.SOLUTION: Provided is a method for preventing the turbidity of an egg soup using a sterilization working liquid whole egg with a pH of 6.0 to 7.0 by blending organic acid and/or inorganic acid in a sterilization working liquid whole egg having a viscosity of 10 to 2,000 mPa s and having heating/solidification force. Also provided is a sterilization working liquid whole egg for an egg soup whose pH is adjusted to 6.0 to 7.0 by blending organic acid and/or inorganic acid in a sterilization working liquid whole egg for an egg soup having a viscosity of 10 to 2,000 mPa s and heating/solidification force.

来源网站：

中国工程科技知识中心

来源网址：

http://www.ckcest.cn/home/