US 8,273,394 B2Granted

Dried egg white, production method therefor, and food containing improved dried egg white

AssigneeQ.P. Corporation

InventorsTakayuki Watanabe, Ryo Sasahara, Toshiharu Tanaka, Hideaki Kobayashi, Minori Kayanuma, Kayo Sugiura, Nanako Abe, Kazuyuki Inoue, Ryoji Tanaka

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Abstract

A method for producing an improved dried egg white includes preparing a dried egg white by drying a liquid egg white so that the dried egg white after drying has a pH of 9 or more, and dissipating carbon dioxide contained in the dried egg white, wherein, by dissipating carbon dioxide contained in the dried egg white, the pH of the dried egg white is increased to 0.01 to 1 to obtain a pH of 9.5 or more and carbon dioxide concentration in a sealed 250 ml vial is decreased to 1% or less, when 25 g of the improved dried egg white is stored in the vial at 75° C. for 24 hours.

Claims6

Dependent claims

A method for producing an improved dried egg white, the method comprising:

drying a liquid egg white to obtain a dried egg white, the dried egg white having a first pH of 9 or more;
and
dissipating carbon dioxide from the dried egg white by subjecting the dried egg white to a dry-heat treatment while removing carbon dioxide from the dried egg white into the atmosphere, the dissipating carbon dioxide from the dried egg white increasing the first pH of the dried egg white 0.01 to 1 units to obtain a second pH of at least 9.5,
wherein the carbon dioxide concentration of the improved dried egg white is 1% or less in a sealed 250 ml vial, when 25 g of the improved dried egg white is stored in the vial at 75° C. for 24 hours.

1 more element

Dependencies are inferred from the claim text.