GARLIC EGG YOLK COMPOSITION

• US 20140072692A1
• Filed: 10/30/2012
• Published: 03/13/2014
• Est. Priority Date: 06/07/2012
• Status: Abandoned Application

• Current Assignee: Ichiro Yamada, Sanjyo Company Limited
• Original Assignee: Sanjyo Company Limited
• Inventors: Yamada, Ichiro
• Application Number:
  US14/002,864
• Publication Number:
  US 20140072692A1
• Time in Patent Office: Days
• US Class Current: 426/614
• CPC Class Codes: A23L 15/30 Addition of substances other than those covered by A23L15/20 – A23L15/25
• CPC Class Codes: A23L 19/09 Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks A23L19/01, A23L19/10, A23L27/63 and A23L21/00 take precedence
• CPC Class Codes: A23L 33/105 Plant extracts, their artificial duplicates or their derivatives

Abstract

There is provided a garlic egg yolk composition in which the acrid taste and odor peculiar to garlic are suppressed even without using a special production device, chemicals, chemical additives and the like. A garlic egg yolk composition comprising a resveratrol-containing plant extract and garlic and egg yolk. The smell derived from garlic is suppressed due to the effect of a resveratrol-containing plant extract, but the nutritive values of garlic and egg yolk, and a resveratrol-containing plant extract are not lost. The resveratrol-containing plant extract is preferably at least one selected from grape extract, melinjo extract and Polygonum cuspidatum extract.

Claims

1-8. -8. (canceled)

9. A garlic egg yolk composition, comprising a resveratrol-containing plant extract and garlic and egg yolk, wherein the resveratrol-containing plant extract is selected from grape extract, melinjo extract and Polygonum Cuspidatum extract.

10. The garlic egg yolk composition according to claim 9, containing from 10 parts by weight to 100 parts by weight inclusive of the plant extract relative to a total of 100 parts by weight of garlic and egg yolk.

11. The garlic egg yolk composition according to claim 9, wherein the garlic and egg yolk are subjected to heat treatment.

12. The garlic egg yolk composition according to claim 10 wherein the garlic and egg yolk are subjected to heat treatment.