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US 2026/0256175 A1Published application
Heat coagulation gel strength regulating agent for egg white protein
AssigneeAmano Enzyme Inc.
InventorKiyota SAKAI
Life of this patent
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Abstract
A method for producing a food, the method including treating a material containing an egg white protein using a strength-adjusting agent for a gel to be obtained by thermal coagulation of an egg white protein, the strength-adjusting agent including a protein deamidase, to obtain a material for gelation in which a strength of a gel to be obtained by thermal coagulation is adjusted, and heating and coagulating the material for gelation.
Claims2
A method for producing a food, the method comprising
- treating a material containing an egg white protein using a strength-adjusting agent for a gel to be obtained by thermal coagulation of an egg white protein, the strength-adjusting agent including a protein deamidase, to obtain a material for gelation in which a strength of a gel to be obtained by thermal coagulation is adjusted, and
- heating and coagulating the material for gelation.
A method for producing a food, the method comprising the steps of:
- treating a material containing an egg white protein using a strength-adjusting agent for a gel to be obtained by thermal coagulation of an egg white protein, the strength-adjusting agent including a protein deamidase, to obtain a material for gelation in which a strength of a gel to be obtained by thermal coagulation is adjusted;
- combining the material for gelation with another food material;
- and
- heating the mixture at a temperature at which the material for gelation is coagulated by heating.
1 more element
Dependencies are inferred from the claim text.