Q.p. Corporation

Ryo Sasahara

Hideaki Kobayashi

Hideaki Takahashi

Ryoji Tanaka

Toshiharu Tanaka

Kazuyuki Inoue

Shoichi Yoda

Mari Yamada

Minori Kayanuma

Kayo Sugiura

Nanako Abe

Takayuki Watanabe

An acidic oil-in-water-type emulsified food comprising an egg white hydrolyzate. A method of producing the acidic oil-in-water-type emulsified food comprising emulsifying an aqueous phase component and an oil phase component in the presence of the egg white hydrolyzate. An antioxidant comprising an egg white hydrolyzate obtained by treating egg white with a neutral protease originating from a microorganism belonging to the genus. A flavor improving agent comprising an egg white hydrolyzate obtained by treating egg white with a neutral protease originating from a microorganism belonging to the genus

Acidic oil-in-water-type emulsified food, method for producing same, antioxidant, and flavor improving agent

A method for producing an improved dried egg white includes preparing a dried egg white by drying a liquid egg white so that the dried egg white after drying has a pH of 9 or more, and dissipating carbon dioxide contained in the dried egg white, wherein, by dissipating carbon dioxide contained in the dried egg white, the pH of the dried egg white is increased to 0.01 to 1 to obtain a pH of 9.5 or more and carbon dioxide concentration in a sealed 250 ml vial is decreased to 1% or less, when 25 g of the improved dried egg white is stored in the vial at 75&#xb0; C. for 24 hours.

Dried egg white, production method therefor, and food containing improved dried egg white

Growing community of inventors

Tokyo, Japan

Ryo Sasahara