Title:
LIQUID EGG-SUBSTITUTE COMPOSITION AND HEAT-COAGULATED PRODUCT
Document Type and Number:
WIPO Patent Application WO/2024/070002
Kind Code:
A1
Abstract:
Provided is a liquid egg-substitute composition that contains a vegetable protein and a heat-coagulating gelling agent, wherein the total protein content thereof is 8-15 mass%, and the ratio of the content of a supernatant protein with respect to the total protein content is 6-21%, where the supernatant protein is the protein that is included in a supernatant when the liquid egg-substitute composition is centrifugally separated for 15 minutes at a centrifugal force of 8,000 × g.
Inventors:
SHIRAISHI ATSUSHI (JP)
ISOBE KAZUHIRO (JP)
ISOBE KAZUHIRO (JP)
Application Number:
PCT/JP2023/004763
Publication Date:
April 04, 2024
Filing Date:
February 13, 2023
Export Citation:
Assignee:
KEWPIE CORP (JP)
International Classes:
A23J3/00; A23J1/14; A23L5/00; A23L15/00
Foreign References:
| US20170127709A1 | 2017-05-11 | |||
| JP6963707B1 | 2021-11-10 | |||
| JP7045507B1 | 2022-03-31 | |||
| JP2013013397A | 2013-01-24 | |||
| US20220046964A1 | 2022-02-17 | |||
| JP2017169488A | 2017-09-28 | |||
| JP7204038B1 | 2023-01-13 |
Attorney, Agent or Firm:
MINAMI AOYAMA PATENT AND TRADEMARK ATTORNEYS (JP)
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