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EGG-LIKE FLAVOR IMPROVER OF FOOD AND IMPROVING METHOD OF EGG-LIKE FLAVOR
EGG-LIKE FLAVOR IMPROVER OF FOOD AND IMPROVING METHOD OF EGG-LIKE FLAVOR
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机译：鸡蛋风味食品的改良及鸡蛋风味食品的改良方法
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摘要
PURPOSE: To obtain the subject improver increasing flavor of egg without increasing calorie, and further improving egg-like flavor of food without varying physical properties of the food by including sucralose. ;CONSTITUTION: An egg-like flavor improver composed of sucralose (4,1',6'- trichloro-4,1',6'-trideoxy-galacto-sucrose or 1',6'-dichloro-1'-6'-dideoxy-β-D- fructofuranosyl-4-chloro-4-deoxy-α-D-galactopyranoside) is added to a food material such as a custard pudding, a custard cream, bavarois, ice cream, sponge cake, a biscuit, cookies, milk shake, mayonnaise, dressing, egg soybean curd, a savory cup custard, an omelet, egg sandwich, 'KINSHI-TAMAGO' (thinly cut baked egg, used to decorate on 'Japanese CHIRASHI-ZUSHI'), sweet rolled omelet, a bowl of rice with chicken and egg, a Japanese style pancake, crab with egg (Japanese crab with omelet), a rolled egg or ingredients in a cup Chinese noodles. An effective amount of the objective flavor improver for improving egg-like flavor is preferably 0.0001-10 pts.wt. to 100 pts.wt. of the whole egg, 0.0001-10 pts.wt. to 100 pts.wt of egg white and 0.0001-10 pts.wt. to 100 pts.wt. of egg yolk.;COPYRIGHT: (C)1996,JPO
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