MATERIAL FOR ELECTRONIC OVEN COOKED EGG DISHES, PACKED MATERIAL FOR ELECTRONIC OVEN COOKED EGG DISHES, AND PRODUCTION METHOD OF EGG DISHES

• Main Authors: HASHIMOTO WAKANA, OMURA FUTO, KOBAYASHI YUKI
• Format: Patent
• Language: English; Japanese
• Published: 06.09.2023
• 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

To cook easily, by an electronic oven, fluffy and melty egg dishes that can only be created by a skilled chef.SOLUTION: A material for electronic oven cooked egg dishes contains a liquid material containing a thickening polysaccharide over 0.05 mass% and below 1.0 mass%, starch, salt and water, and the liquid material has a viscosity of 420 mPa-s or more and 37,000 mPa-s or less (B type viscometer, 25°C).SELECTED DRAWING: None 【課題】熟練した料理職人でないと作り出せないような、ふわふわ、とろとろの卵料理を電子レンジで手軽に調理可能とする。【解決手段】電子レンジ加熱調理卵料理用素材が、０．０５質量％超１．０質量％未満の増粘多糖類、澱粉、食塩、及び水を含有する液状物を含み、液状物が４２０ｍＰａ・ｓ以上３７０００ｍＰａ・ｓ以下の粘度（Ｂ型粘度計、２５℃）である。【選択図】なし