JPS6361903B2 - - Google Patents
Info
- Publication number
- JPS6361903B2 JPS6361903B2 JP56142328A JP14232881A JPS6361903B2 JP S6361903 B2 JPS6361903 B2 JP S6361903B2 JP 56142328 A JP56142328 A JP 56142328A JP 14232881 A JP14232881 A JP 14232881A JP S6361903 B2 JPS6361903 B2 JP S6361903B2
- Authority
- JP
- Japan
- Prior art keywords
- white powder
- dry white
- egg white
- hours
- egg
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 239000000843 powder Substances 0.000 claims description 44
- 235000014103 egg white Nutrition 0.000 claims description 29
- 210000000969 egg white Anatomy 0.000 claims description 29
- 102000002322 Egg Proteins Human genes 0.000 claims description 25
- 108010000912 Egg Proteins Proteins 0.000 claims description 25
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 24
- 239000007788 liquid Substances 0.000 claims description 20
- 238000010438 heat treatment Methods 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 238000001694 spray drying Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 15
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 9
- 238000000034 method Methods 0.000 description 6
- 238000004090 dissolution Methods 0.000 description 5
- 238000007796 conventional method Methods 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 3
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 235000013601 eggs Nutrition 0.000 description 3
- 239000007921 spray Substances 0.000 description 3
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000005187 foaming Methods 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L sodium carbonate Substances [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000011975 tartaric acid Substances 0.000 description 2
- 235000002906 tartaric acid Nutrition 0.000 description 2
- 235000011845 white flour Nutrition 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- 108010015776 Glucose oxidase Proteins 0.000 description 1
- 239000004366 Glucose oxidase Substances 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 239000010419 fine particle Substances 0.000 description 1
- 239000004088 foaming agent Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 229940116332 glucose oxidase Drugs 0.000 description 1
- 235000019420 glucose oxidase Nutrition 0.000 description 1
- 238000005338 heat storage Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229920001206 natural gum Polymers 0.000 description 1
- 239000003002 pH adjusting agent Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- -1 polyethylene Polymers 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 235000019830 sodium polyphosphate Nutrition 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
Description
本発明は、易溶性の乾燥卵白粉を製造する方法
に関する。本発明に於て易溶性とは、粉末が水に
分散ないし溶解しやすい性質のことである。
近時、乾燥卵白特に粉末状乾燥卵白の用途が拡
大するにともない、特開昭52−15858号、同52−
18861号、同53−6495号、同55−61782号等の公報
に見るとおり、乾燥卵白の製法の改良が種々提案
されている。而してこれらの各製法は、乾燥卵白
を水に溶解させた場合の起泡性の向上をはかるも
のとか、加熱凝固時のゲル強度の向上を志向する
ものが多く、乾燥卵白粉（以下、「乾白粉」いう）
の、微粒子状蛋白であるがゆえの水分散性（粉末
がダマ状とならず水に拡る性質）ないし水溶解性
（水に溶ける性質）のわるさを改良しようとする
発明は、まだ見当らない。すなわち、従来法によ
る乾白粉は、水に溶解させようとすると、まず水
面に浮游してしまい、ときにはダマ状となつて、
撹拌をしても完全に溶解させるまで長時間を要す
るものであつた。そこで、従来のものよりも短時
間で完全溶解に至らしめ得る乾白粉を製造すべく
種々研究したところ、常法により乾白粉を製した
後90℃以下60℃以上の温度で数日間これを熱蔵保
持すると、或る程度有用のものが得られらること
を解明したが、このような方法では非能率的であ
り、またコストも高いものとなるので、保持時間
は半日以内で済ますべくさらに種種工夫の結果本
発明に至つたものである。従つて、本発明は、従
来品よりも易溶性の乾白粉を安価能率的にしかも
簡単に製造する方法を提供しようとするものであ
る。
本発明は、卵白液を噴霧乾燥して得た乾白粉
を、100℃ないし160℃の温度で１時間ないし10時
間加熱処理することを特徴とする易溶性乾白粉の
製造方法である。
本発明では、原料として卵白液を使用するので
あるが、これは、殻付卵を割卵して卵黄液を分離
して得た生（ナマ）卵白液、及びこの生卵白液を
凍結したものを解凍して得た解凍卵白液、さらに
これ等の卵白液を濃縮または殺菌して得た濃縮卵
白液または殺菌卵白液など様々のものが使用でき
る。これらの卵白液は、乾白粉とした後の保存中
の褐変を防止するため、一般的には、脱糖処理を
施してから使用する。脱糖の方法としては、酵母
脱糖法・バクテリア脱糖法・酵素脱糖法等が知ら
れており、そのいずれを採つてもよい。また、生
卵白液は、通常概ねPH8.5ないし9.3を呈するが脱
糖処理の都合上、或いは得られる乾白粉の起泡性
や色調を向上させることを考慮して、水酸化ナト
リウム・炭酸ナトリウム等からなるアルカリ剤、
またはクエン酸・コハク酸・酒石酸等からなる酸
剤をPH調整剤として適宜卵白液に添加し、PHの調
整をはかつても差し支えない。さらに、重炭酸ソ
ーダ・ポリリン酸ソーダ・大豆蛋白質・天然ガム
質・アルギン酸ソーダ等の起泡剤ないし起泡助剤
を添加しておくことも任意である。
このように前処理をした卵白液を、常法に従い
スプレードライヤーによりおよそ150℃ないし200
℃の温度で噴霧乾燥する。このとき、得られる乾
白粉は、水分３％ないし10％、就中５％ないし７
％のものであることが望ましい。これは、乾白粉
の水分が10％を越えると保存中に蛋白質の変性が
生じ水に溶解した際不溶解物が残りやすくなり、
一方、水分３％未満では易溶性のものとなり難い
からである。
このようにして得た乾白粉を、適宜の耐熱包装
を施して熱蔵室等に移し、100℃ないし160℃の温
度環境下で１時間ないし10時間加熱保持する。こ
の範囲内であれば処理温度・保持時間の組み合せ
は任意であるが、120℃ないし140℃処理の場合に
５ないし８時間の保持、150℃ないし160℃処理に
於ては１ないし３時間の保持が特に好適である。
しかしながら、100℃未満の温度では相当の長時
間保持しても易溶性のものとはなり難く、また
100℃ないし160℃の温度範囲に於ても10時間を越
えて保持した場合、或いは160℃を越える温度で
保持した場合には、乾白粉の一部にコゲが生じ不
溶解物となつてしまうので、いずれも不適当であ
る。かくして加熱保持の終了した乾白粉は、熱蔵
室等より取り出し放冷後、それぞれの用途に供す
る。
このように、一定の温度・時間の範囲で加熱処
理した乾白粉は、従来法により製したものに比
べ、格段と易溶性になつている。従つて、本発明
による乾白粉は、菓子や練製品の原料として、従
来の乾白粉よりも使やすいものである。本発明に
より乾白粉が易溶性となる理由は定かではない
が、加熱処理によつて乾白粉どうしの付着が解消
するとともに、乾白粉微粒子の表面構造が変化し
水になじみやすい状態となるためではないか、と
考えられる。
以下、試験例及び実施例により、本発明をさら
に説明する。
試験例 １
小型割卵機により割卵分離して得た生卵白液10
Kgに10％クエン酸溶液を添加してPH7.0に調整し、
これにパン用酵母20ｇを加え35℃で４時間放置し
た。この卵白液を熱風150℃、排風70℃で噴霧乾
燥し水分6.5％の乾白粉1.2Kgを得た。この乾白粉
を耐熱性容器に分取・密封し、90℃から180℃ま
で６段階及び１時間から12時間まで５段階の合計
30通りの組み合せにより加熱処理を行なつた。別
に、500ml容ガラス製ビーカーに水300mlを入れ、
MS−スタラ−MS50型撹拌機〔東京理化機械(株)
製〕により500r.p.m.で撹拌しながらこの加熱処
理乾白粉（放冷済みのもの）を各30ｇづつ投入
し、完全溶解に至るまでの所要時間をそれぞれ測
定した。尚、対照として、同条件で噴霧乾燥した
が(A)加熱処理をしなかつた乾白粉、(B)加熱処理を
75℃で５日間施した乾白粉を各30ｇ用意し、同様
の測定を行なつた。これらの試験結果を第１表に
示めす。
The present invention relates to a method for producing easily soluble dried egg white powder. In the present invention, "easily soluble" refers to the property of the powder being easily dispersed or dissolved in water. Recently, as the use of dried egg whites, especially powdered dried egg whites, has expanded,
As can be seen in publications such as No. 18861, No. 53-6495, and No. 55-61782, various improvements in the production method of dried egg whites have been proposed. Many of these manufacturing methods aim to improve foaming properties when dried egg white is dissolved in water, or to improve gel strength during heat coagulation. (referred to as "dry white powder")
No invention has yet been found that attempts to improve the poor water dispersibility (property of the powder to spread in water without forming lumps) or water solubility (property to dissolve in water) due to the fine particulate protein. do not have. In other words, when trying to dissolve dry white powder in water using the conventional method, it first floats on the water surface, and sometimes forms lumps.
Even with stirring, it took a long time to completely dissolve. Therefore, we conducted various studies to produce a dry white powder that can be completely dissolved in a shorter time than conventional products, and after producing dry white powder using a conventional method, we heated it for several days at a temperature of 90°C or lower and 60°C or higher. Although we found that it is possible to obtain something useful to some extent by storing it in a warehouse, this method is inefficient and costly, so we have further developed the method to keep the storage time within half a day. The present invention was achieved as a result of various efforts. Therefore, it is an object of the present invention to provide a method for producing a dry white powder that is more easily soluble than conventional products at a lower cost, more efficiently, and more simply. The present invention is a method for producing easily soluble dry white powder, which is characterized in that dry white powder obtained by spray drying egg white liquid is heat-treated at a temperature of 100° C. to 160° C. for 1 hour to 10 hours. In the present invention, egg white liquid is used as a raw material, and this includes raw egg white liquid obtained by breaking shell eggs and separating the egg yolk liquid, and raw egg white liquid obtained by freezing this raw egg white liquid. Various products can be used, including thawed egg white liquid obtained by thawing egg whites, and concentrated or sterilized egg white liquids obtained by concentrating or sterilizing these egg white liquids. These egg white liquids are generally used after being subjected to a desugar treatment to prevent browning during storage after being made into dry white powder. Known methods for desugarization include yeast desugarization, bacterial desugarization, enzymatic desugarization, and any of these methods may be used. In addition, raw egg white liquid normally exhibits a pH of about 8.5 to 9.3, but for convenience of desaccharide treatment, or in order to improve the foamability and color tone of the resulting dry white powder, sodium hydroxide and sodium carbonate are added. alkaline agents consisting of, etc.
Alternatively, the pH may be adjusted by appropriately adding an acidic agent such as citric acid, succinic acid, tartaric acid, etc. to the egg white liquid as a pH adjusting agent. Furthermore, it is optional to add a foaming agent or foaming aid such as sodium bicarbonate, sodium polyphosphate, soybean protein, natural gum, and sodium alginate. The egg white liquid pretreated in this way is heated to approximately 150℃ to 200℃ using a spray dryer according to the conventional method.
Spray dry at a temperature of °C. At this time, the dry white powder obtained has a moisture content of 3% to 10%, especially 5% to 7%.
% is desirable. This is because when the water content of dry white flour exceeds 10%, the protein denatures during storage and insoluble matter tends to remain when dissolved in water.
On the other hand, if the water content is less than 3%, it is difficult to easily dissolve the material. The dry white powder thus obtained is placed in appropriate heat-resistant packaging, transferred to a heat storage room, etc., and heated and held in a temperature environment of 100°C to 160°C for 1 to 10 hours. As long as the combination of treatment temperature and holding time is within this range, the combination of treatment temperature and holding time is arbitrary, but in the case of treatment at 120°C to 140°C, holding time is 5 to 8 hours, and in the case of treatment at 150°C to 160°C, holding time is 1 to 3 hours. Retention is particularly preferred.
However, at temperatures below 100°C, it is difficult to become easily soluble even if kept for a considerable period of time, and
If it is kept in a temperature range of 100℃ to 160℃ for more than 10 hours, or if it is kept at a temperature exceeding 160℃, a part of the dry white powder will burn and become an insoluble substance. Therefore, both are inappropriate. The dry white powder that has been heated and maintained in this manner is taken out from the heating storage room, etc., and is left to cool before being used for its respective purpose. In this way, dry white powder that has been heat-treated within a certain temperature and time range is much more soluble than that produced by conventional methods. Therefore, the dry white powder according to the present invention is easier to use as a raw material for confectionery and pastry products than conventional dry white flour. The reason why the dry white powder becomes easily soluble according to the present invention is not clear, but it is likely that the heat treatment eliminates the adhesion of the dry white powder to each other and changes the surface structure of the dry white powder fine particles, making them more compatible with water. I think it is possible. The present invention will be further explained below with reference to Test Examples and Examples. Test example 1 Raw egg white liquid obtained by separating broken eggs using a small egg breaking machine 10
Add 10% citric acid solution to Kg to adjust the pH to 7.0,
20g of baker's yeast was added to this and left at 35°C for 4 hours. This egg white liquid was spray-dried with hot air at 150°C and exhaust air at 70°C to obtain 1.2 kg of dry white powder with a moisture content of 6.5%. This dry white powder is separated into a heat-resistant container and sealed, and the total temperature is 6 steps from 90℃ to 180℃ and 5 steps from 1 hour to 12 hours.
Heat treatment was performed using 30 combinations. Separately, put 300ml of water in a 500ml glass beaker.
MS-Stirrer-MS50 type stirrer [Tokyo Rika Kikai Co., Ltd.]
While stirring at 500 r.pm using the same method as above, 30 g of each of these heat-treated dry white powders (which had been allowed to cool) were added, and the time required for complete dissolution was measured. As a control, dry white powder was spray dried under the same conditions but without (A) heat treatment, and (B) without heat treatment.
Similar measurements were carried out using 30g of each dry white powder that had been heated at 75°C for 5 days. The results of these tests are shown in Table 1.
【表】【table】
【表】
試験例 ２
試験例１と同様の前処理を行なつた卵白液を、
送液量を調節して噴霧乾燥して水分含量が3.4％
のものから、4.8％、5.4％、6.8％、8.0％、9.0％、
9.8％及び10.5％のものまで８通りの乾白粉を得
た。これらの乾白粉をそれぞれ120℃にて２時間、
12時間、24時間の加熱処理を行なつた。この加熱
処理卵白粉を放冷後各30ｇ宛秤取し、試験例１と
同様の方法で完全溶解に至るまでの所要時間を測
定した。これらの試験結果を第２表に示めす。[Table] Test Example 2 Egg white liquid pretreated in the same manner as Test Example 1 was
Water content is 3.4% by adjusting the amount of liquid fed and spray drying.
From those, 4.8%, 5.4%, 6.8%, 8.0%, 9.0%,
Eight types of dry white powder were obtained, ranging from 9.8% to 10.5%. Each of these dry white powders was heated to 120℃ for 2 hours.
Heat treatment was performed for 12 hours and 24 hours. After allowing the heat-treated egg white powder to cool, 30 g of each was weighed and the time required for complete dissolution was measured in the same manner as in Test Example 1. The results of these tests are shown in Table 2.
【表】
なかつた。）
実施例 １
機械により割卵分離した生卵白1000Kgに10％ク
エン酸溶液1500mlを加えてPH7.0に調整し、これ
にパン用酵母２Kgを添加して35℃にて４時間放置
した。この卵白液を熱風160℃・排風75℃にて噴
霧乾燥し水分6.8％の乾白粉119Kgを得た。この乾
白粉をポリエチレンコーテイングのアルミ製袋に
各10Kgづつ充填し、110℃で５時間の加熱処理を
行ない易溶性の乾白粉を製した。
得られた易溶性乾白粉を放冷後30ｇ秤取し、試
験例１と同様の方法で溶解速度を測定したとこ
ろ、45分で完全溶解に至つた。尚、同様の方法で
製したが加熱処理をしていない乾白粉の溶解速度
は70分であつた。
また、この易溶性乾白粉を10％溶液として直径
３cmのサランフイルムに充填した後80℃で40分間
の加熱を行ない凝固させて、不動工業(株)製のレオ
メーターによりゲル強度を測定したところ117
ｇ／cm2であつた。尚、同様の方法で製したが加熱
処理をしていない乾白粉のゲル強度は50ｇ／cm2で
あつた。
この例に示すとおり、本発明により所定時間加
熱処理をした乾白粉は、加熱処理を施していない
乾白粉に比べ、ゲル強度が格段と改良されたもの
となることが判つた。
実施例 ２
冷凍卵白1000Kgを自然解凍し、これに20％酒石
酸7100mlを加えPH7.2とした後、グルコース・オ
キシダーゼ20ｇを少量の水に溶かして加え、14時
間放置して脱糖処理を行なつた。この卵白液を熱
風170℃・排風80℃にて噴霧乾燥し、水分5.2％の
乾白粉105Kgを得た。この乾白粉を実施例１と同
様のに充填し150℃で３時間加熱処理して易溶性
乾白粉を製した。
以上のように、本発明は、きわめて簡単な方法
により易溶性の乾白粉を低コスト裡に製すること
ができるものであり、時節柄大いに有用のもので
ある。[Table] Nakatsuta. )
Example 1 1000 kg of raw egg whites separated by mechanical cracking were added with 1500 ml of 10% citric acid solution to adjust the pH to 7.0, and 2 kg of baker's yeast was added thereto and left at 35°C for 4 hours. This egg white liquid was spray-dried with hot air at 160°C and exhaust air at 75°C to obtain 119 kg of dry white powder with a moisture content of 6.8%. This dry white powder was filled into polyethylene-coated aluminum bags in an amount of 10 kg each, and heat-treated at 110°C for 5 hours to produce easily soluble dry white powder. After cooling, 30 g of the obtained easily soluble dry white powder was weighed out and the dissolution rate was measured in the same manner as in Test Example 1. Complete dissolution was achieved in 45 minutes. Note that the dissolution rate of dry white powder produced in the same manner but without heat treatment was 70 minutes. In addition, this easily soluble dry white powder was filled into a Saran film with a diameter of 3 cm as a 10% solution, then heated at 80°C for 40 minutes to solidify, and the gel strength was measured using a rheometer manufactured by Fudo Kogyo Co., Ltd. 117
g/ cm2 . Note that the gel strength of dry white powder produced in the same manner but without heat treatment was 50 g/cm 2 . As shown in this example, it was found that the gel strength of the dry white powder heat-treated for a predetermined period of time according to the present invention was significantly improved compared to the dry white powder that was not heat-treated. Example 2 1000 kg of frozen egg white was thawed naturally, 7100 ml of 20% tartaric acid was added to it to adjust the pH to 7.2, 20 g of glucose oxidase dissolved in a small amount of water was added, and the mixture was left to stand for 14 hours for desugar treatment. Ta. This egg white liquid was spray-dried with hot air at 170°C and exhaust air at 80°C to obtain 105 kg of dry white powder with a moisture content of 5.2%. This dry white powder was filled in the same container as in Example 1 and heated at 150°C for 3 hours to produce an easily soluble dry white powder. As described above, the present invention enables the production of easily soluble dry white powder at low cost using an extremely simple method, and is therefore very useful in a timely manner.
Claims (1)
100℃ないし160℃の温度で１時間ないし10時間加
熱処理することを特徴とする易溶性乾燥卵白粉の
製造方法。1 Dried egg white powder obtained by spray drying egg white liquid,
A method for producing easily soluble dry egg white powder, which comprises heat treatment at a temperature of 100°C to 160°C for 1 to 10 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56142328A JPS5843740A (en) | 1981-09-11 | 1981-09-11 | Preparation of easily soluble powder of dried glair |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56142328A JPS5843740A (en) | 1981-09-11 | 1981-09-11 | Preparation of easily soluble powder of dried glair |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5843740A JPS5843740A (en) | 1983-03-14 |
| JPS6361903B2 true JPS6361903B2 (en) | 1988-11-30 |
Family
ID=15312786
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP56142328A Granted JPS5843740A (en) | 1981-09-11 | 1981-09-11 | Preparation of easily soluble powder of dried glair |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5843740A (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH062353B2 (en) * | 1985-07-31 | 1994-01-12 | キヤノン株式会社 | Elastic roller and method for manufacturing the same |
| EP0493097B1 (en) * | 1990-12-25 | 1997-06-04 | Canon Kabushiki Kaisha | Toner for developing electrostatic image, image fixing method, image forming apparatus, and resin composition |
| JPH1115315A (en) * | 1997-06-23 | 1999-01-22 | Fuji Xerox Co Ltd | Fixing member, fixing device using the same, and image forming method |
-
1981
- 1981-09-11 JP JP56142328A patent/JPS5843740A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5843740A (en) | 1983-03-14 |
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