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：
KR1020160093452
公开号：
KR1020160091862A
申请日:
2016.07.22
申请国别(地区):
KR
年份:
2016
代理人:
摘要：
The present invention relates to a liquid egg composition with improved coagulability, containing calcium salt. The present invention further relates to a method for producing the liquid egg. According to the present invention, it is possible to improve a texture and a flavor of food products containing liquid eggs by improving coagulability of existing liquid egg-containing products which lack coagulability. To this end, the method includes a step of adding, in 100 parts by weight of liquid eggs, a mixture composed of 0.025-1 part by weight of xanthan and 0.025-1 part by weight of calcium chloride.COPYRIGHT KIPO 2016본 발명은 칼슘염을 함유하는 응고력이 향상된 액란조성물 및 액란의 제조방법에 관한 것이다. 본 발명에 따르면, 기존의 응고력이 부족했던 액란제품의 응고력을 향상시켜, 액란 이용 식품의 식감과 풍미를 증진시키는 효과가 있다.
