KOOKMIN UNIVERSITY INDUSTRY ACADEMY COOPERATION FOUNDATION
发明人:
IMM, JEE YOUNGKR,임지영,LEE, DA BINKR,이다빈,KIM, JU HYUNGKR,김주형,CHUNG, SEUNG SIKKR,정승식
申请号：
KR1020140110903
公开号：
KR1020160024277A
申请日:
2014.08.25
申请国别(地区):
KR
年份:
2016
代理人:
摘要：
The present invention relates to a liquid egg composition which contains calcium salt and exhibits improved coagulation force. To this end, the composition of the present invention comprises 100 parts by weight of liquid eggs and 0.001-1 parts by weight of the calcium salt. According to the present invention, the composition can enhance texture and flavor of food using the liquid eggs by improving coagulation force of existing liquid egg products which have insufficient coagulation force.COPYRIGHT KIPO 2016본 발명은 칼슘염을 함유하는 응고력이 향상된 액란조성물에 관한 것이다.본 발명에 따르면, 기존의 응고력이 부족했던 액란제품의 응고력을 향상시켜, 액란 이용 식품의 식감과 풍미를 증진시키는 효과가 있다.
