公开(公告)号：US20090246319A1

公开(公告)日：2009-10-01

申请号：US12059776

申请日：2008-03-31

申请人： John Benjamin Topinka ,  Stacey A. Prager ,  Paul Victor Gass ,  Daniel G. Lis ,  Peter Harris Brown ,  Robert F. Class ,  Richard Stuart Silver ,  Steven Donald Zbylut

发明人： John Benjamin Topinka ,  Stacey A. Prager ,  Paul Victor Gass ,  Daniel G. Lis ,  Peter Harris Brown ,  Robert F. Class ,  Richard Stuart Silver ,  Steven Donald Zbylut

IPC分类号： A23J3/04 ,  A23L1/32

CPC分类号： A23L15/25 ,  A23L15/00 ,  A23L27/60 ,  A23L29/10 ,  A23V2002/00 ,  A23V2200/222 ,  A23V2200/124 ,  A23V2200/16 ,  A23V2250/5428

摘要： Treated egg products are provided for imparting the flavor of egg to foods that include egg yolk treated simultaneously with protease and phospholipase. Food flavoring composition are also provided for imparting the flavor egg that can be used in lower amounts than whole egg or egg yolk. Additionally, methods are provided for preparing the egg flavored food compositions. Such egg yolk compositions are prepared by the simultaneous application of phospholipase enzyme and protease enzyme. The method further includes egg flavored food products, such as mayonnaise and salad dressings, which are prepared with the food flavoring composition. The egg flavor compositions can be used in a variety of food products to provide egg flavor and enhanced functionality.

摘要翻译： 提供处理的蛋制品以将蛋的风味赋予包括与蛋白酶和磷脂酶同时处理的蛋黄的食物。 还提供食品调味组合物，用于赋予可以以比全蛋或蛋黄更低的量使用的风味蛋。 另外，提供了用于制备鸡蛋风味食品组合物的方法。 通过同时施用磷脂酶和蛋白酶制备这种蛋黄组合物。 该方法还包括用食品调味组合物制备的蛋风味食品，例如蛋黄酱和沙拉酱。 蛋风味组合物可用于各种食品中以提供鸡蛋香味和增强的功能。