EGG PROCESSED FOOD AND PREPARATION METHOD THEREOF

• Main Authors: TOYOIZUMI SATOSHI, OKUDA TERUFUMI
• Format: Patent
• Language: English; Japanese
• Published: 18.05.2017
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PROBLEM TO BE SOLVED: To provide an egg processed food having a texture peculiar to an egg, to put it concretely, an egg processed food such as fried egg, thin fried egg, omelet or scrambled egg having a texture similar to an original soft texture, and to provide a production method thereof.SOLUTION: An egg processed food is prepared by adding fermentation cellulose to liquid egg for the egg processed food. A production method thereof is also provided. The addition rate of the fermentation cellulose is preferably 0.01-0.6 mass%. The egg processed food is preferably a fried egg, omelet or scrambled egg.SELECTED DRAWING: None 【課題】卵独特の食感を有する卵加工食品、具体的には、ふわっとした本来の食感に類似した卵焼きや薄焼き卵、オムレツ、スクランブルエッグ等の卵加工食品及びその製造方法の提供。【解決手段】卵加工食品用液卵に発酵セルロースを添加して、調製する卵加工食品及びその製造方法。発酵セルロース添加量は、０.０１〜０.６質量であることが好ましい。卵加工食品は、タマゴ焼き、オムレツ又はスクランブルエッグであることが好ましい。【選択図】なし