Naoki Fujiwara,Noriaki Nishijima,Ryou Sasahara,Hideaki Kobayashi,Asao Ito
申请号：
US15320188
公开号：
US20170119030A1
申请日:
2015.05.29
申请国别(地区):
US
年份:
2017
代理人:
摘要：
The present invention relates to frozen liquid egg whites in which are admixed 0.01-0.4 parts of egg yolks for every 100 parts of egg whites, wherein 0.1-2 parts inclusive of α-cyclodextrin are added for every 100 parts of liquid egg whites, and the turbidity H1 (degrees) calculated by means of the belowmentioned formula (1) is 18 or more: H1=H2−H3 . . . (1). Here, H2 indicates the turbidity (degrees) of the frozen liquid egg whites measured immediately after being defrosted, and H3 indicates the egg-derived turbidity y (degrees) calculated by means of the belowmentioned approximation formula (2): y=−380.75x2+272.42x+17.257 . . . (2). Here, x indicates the admixed amount (parts) of egg yolks for every 100 parts of liquid egg whites.
