Processed egg and method for identifying the same
US-10420358-B2 · Sep 24, 2019 · US
Whole egg powder and puffed egg product using the same
US10085471B2 · US · B2
| Field | Value |
|---|---|
| Publication number | US-10085471-B2 |
| Application number | US-201715433615-A |
| Country | US |
| Kind code | B2 |
| Filing date | Feb 15, 2017 |
| Priority date | Oct 20, 2016 |
| Publication date | Oct 2, 2018 |
| Grant date | Oct 2, 2018 |
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- Title
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Abstract
Official abstract text for this publication.
To provide a processed egg capable of making a puffed egg product which has good restorability when restored with hot water wherein said puffed egg product is characterized in that the whole egg powder has a total free amino acids content of 500 mg/100 g or more. There is also provided a whole egg powder which is suitable to be puffed, characterized in that the whole egg powder has a free methionine content of 10 mg/100 g or more. There is further provided a whole egg powder which is suitable to be puffed, characterized in that the whole egg powder has a free lysine content of 40 mg/100 g or more.
First claim
Opening claim text (preview).
The invention claimed is: 1. A whole egg powder that is suitable to be puffed, wherein the whole egg powder has a total content of free amino acids in a range of 500 mg/100 g or more. 2. A whole egg powder that is suitable to be puffed, wherein the whole egg powder has a content of free methionine in a range of 10 mg/100 g or more. 3. A whole egg powder that is suitable to be puffed, wherein the whole egg powder has a content of free lysine in a range of 40 mg/100 g or more. 4. A puffed egg product using the whole egg powder according claim 1 . 5. A puffed egg product using the whole egg powder according claim 2 . 6. A puffed egg product using the whole egg powder according claim 3 . 7. The whole egg powder according to claim 1 , wherein the whole egg powder is produced of eggs that are three-day old or younger from being laid. 8. The whole egg powder according to claim 2 , wherein the whole egg powder is produced of eggs that are three-day old or younger from being laid. 9. The whole egg powder according to claim 3 , wherein the whole egg powder is produced of eggs that are three-day old or younger from being laid. 10. The whole egg powder according to claim 1 , wherein the whole egg powder is stored at a temperature in a range of 20° C. or lower. 11. The whole egg powder according to claim 2 , wherein the whole egg powder is stored at a temperature in a range of 20° C. or lower. 12. The whole egg powder according to claim 3 , wherein the whole egg powder is stored at a temperature in a range of 20° C. or lower.
Assignees
Inventors
Classifications
Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title
- A23L15/00Primary
Egg products; Preparation or treatment thereof · CPC title
Starch; Modified starch; Starch derivatives, e.g. esters or ethers (containing starch hydrolysates, e.g. dextrin, A23L29/30) · CPC title
Egg products with specific shapes or structures, e.g. rolled · CPC title
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- What does patent US10085471B2 cover?
- To provide a processed egg capable of making a puffed egg product which has good restorability when restored with hot water wherein said puffed egg product is characterized in that the whole egg powder has a total free amino acids content of 500 mg/100 g or more. There is also provided a whole egg powder which is suitable to be puffed, characterized in that the whole egg powder has a free methi…
- Who is the assignee on this patent?
- Nissin Foods Holdings Co Ltd
- What technology area does this patent fall under?
- Primary CPC classification A23L15/00. Mapped technology areas include Human Necessities.
- When was this patent published?
- Publication date Tue Oct 02 2018 00:00:00 GMT+0000 (Coordinated Universal Time) (B2). Legal status and post-grant events are not shown on this page.
- What related patents are in patentsdb?
- We list 8 related publications on this page (citations in our corpus or others sharing the same primary CPC).