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JPS6455144A - Production of oil-processed food composition - Google Patents

Production of oil-processed food composition

Info

Publication number
JPS6455144A
JPS6455144A JP62214097A JP21409787A JPS6455144A JP S6455144 A JPS6455144 A JP S6455144A JP 62214097 A JP62214097 A JP 62214097A JP 21409787 A JP21409787 A JP 21409787A JP S6455144 A JPS6455144 A JP S6455144A
Authority
JP
Japan
Prior art keywords
oil
fat
production
food composition
processed food
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.)
Pending
Application number
JP62214097A
Other languages
Japanese (ja)
Inventor
Kiyoshi Ishiki
Akira Shikatani
Kuniaki Koshiba
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Kanegafuchi Chemical Industry Co Ltd
Original Assignee
Kanegafuchi Chemical Industry Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Kanegafuchi Chemical Industry Co Ltd filed Critical Kanegafuchi Chemical Industry Co Ltd
Priority to JP62214097A priority Critical patent/JPS6455144A/en
Publication of JPS6455144A publication Critical patent/JPS6455144A/en
Pending legal-status Critical Current

Links

Landscapes

  • Dairy Products (AREA)
  • Edible Oils And Fats (AREA)

Abstract

PURPOSE:To enable continuous and efficient production of the objective composition having good taste of raw eggs without anxiety of secondary contamination, by continuous addition of processed egg liquid to fat and oil plasticized by rapid cooling. CONSTITUTION:(A) Plasticized fat and oil by rapid cooling and (B) processed egg liquid are continuously mixed with a static mixer to give the subject composition. The component A preferably contains milk fat such as butter, while the component B preferably contains 2-5wt.% of egg components. The static mixer preferably is provided with 10-28 agitation elements.
JP62214097A 1987-08-27 1987-08-27 Production of oil-processed food composition Pending JPS6455144A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP62214097A JPS6455144A (en) 1987-08-27 1987-08-27 Production of oil-processed food composition

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP62214097A JPS6455144A (en) 1987-08-27 1987-08-27 Production of oil-processed food composition

Publications (1)

Publication Number Publication Date
JPS6455144A true JPS6455144A (en) 1989-03-02

Family

ID=16650174

Family Applications (1)

Application Number Title Priority Date Filing Date
JP62214097A Pending JPS6455144A (en) 1987-08-27 1987-08-27 Production of oil-processed food composition

Country Status (1)

Country Link
JP (1) JPS6455144A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2018509159A (en) * 2015-03-12 2018-04-05 ジボダン エス エー Emulsion

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS57186439A (en) * 1981-05-13 1982-11-16 Miyoshi Oil & Fat Co Ltd Fat or oil containing sweetened egg yolk

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS57186439A (en) * 1981-05-13 1982-11-16 Miyoshi Oil & Fat Co Ltd Fat or oil containing sweetened egg yolk

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2018509159A (en) * 2015-03-12 2018-04-05 ジボダン エス エー Emulsion

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