Method for producing baitang soup
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United States of America Patent
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Issued Date -
Jun 28, 2007
app pub date -
Dec 24, 2004
filing date -
Dec 26, 2003
priority date (Note) -
Abandoned
status (Latency Note)
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Abstract
An object of the present invention is to provide a method for producing bai tang soup with high emulsion stability and a method for improving the emulsion stability of baitang soup. In a method for producing baitang soup which comprises adding oil and fat to an aqueous phase obtained by separating an oily phase from a meat extract and mixing and emulsifying the mixture, baitang soup with improved emulsion stability can be provided by making the isoelectric point of 30 wt % or more of the proteins contained in the aqueous phase at least 1.5 lower than the pH of the baitang soup.
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