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US 6,358,554 B1Granted
Process for producing powdery acid-treated egg
AssigneeYoshihide Hagiwara
InventorsYoshihide Hagiwara, Hideaki Hagiwara
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AssigneeYoshihide Hagiwara
InventorsYoshihide Hagiwara, Hideaki Hagiwara
Estimating the term…
According to the present invention, production processes for pickled egg powder which includes either adding an aqueous solution of edible acid to whole eggs (including egg shell) at a rate of at least 150 ml per 100 g of the whole eggs, effecting the pickling treatment at temperatures of from about 0° to about 50° C., optionally filtering the so formed pickled egg solution and spray-drying the same under the conditions of an inlet temperature of at least 180° C. and an outlet temperature of at least 120° C.; or adding an aqueous solution of edible acid and hydrolytic enzyme to whole eggs (including a egg shell), carrying out the decomposition treatment at temperatures of from about 0° to about 50° C., optionally heat-sterilizing and/or filtering the so formed liquid decomposition product, and powderizing the same by drying, are provided.
A process for making pickled egg powder which comprises (i) combining an aqueous solution of edible acid and hydrolytic enzyme with whole eggs, including egg shell, (ii) subjecting the mixture from step (i) to a decomposition treatment at a temperature of from about 0° to about 50° C., and thereafter (iii) powderizing the product of step (ii) by drying.
A process for making pickled egg powder which comprises (i) first combining an aqueous solution of edible acid to whole eggs including the egg shell to initiate decomposition treatment thereof, (ii) grinding the partially decomposed whole eggs from step (i) to form a ground emulsion, (iii) adding hydrolytic enzyme to the emulsion from step (ii) to further effect the decomposition treatment, and (iv) powderizing the product from step (iii) by drying.
Dependencies are inferred from the claim text.