| 摘要 |
PURPOSE: To prevent boiled egg's albumen hardening in order to prevent egg processed foods using acid seasoning from impairing their palate feeling and thus commodity value due to hardening of the albumen portion of the foods, by subjecting eggshell-freed boiling eggs to combined treatment with an emulsifier and pullulan. CONSTITUTION: Boiled eggs steamed at 97 deg.C for 20min are freed from eggshells and immersed in an aqueous suspension (or solution) containing 0.5wt.% of an emulsifier (e.g. glycerin fatty acid ester) and 0.2wt.% of pullulan, a kind of polysaccharide produced by Aureobasidium pullulans at 4 deg.C for 15h and then put to hydro-extraction, thus preventing egg processed foods such as egg fillings or egg salad (produced by using stocks, i.e., the above resultant boiled eggs, an acid seasoning such as mayonnaise or French dressing, and optionally, fresh vegetables, potatoes, fruits, maccaroni, livestock meat processed product(s) and/or fish meat product(s)) from impairing their palate feeling and thus commodity value due to hardening of the albumen portion of the foods during their production process. |
