| 摘要 |
<P>PROBLEM TO BE SOLVED: To keep the fluidity of a half-boiled egg even by heating the yolk and/or albumen at 70-75°C for 20-30 min. <P>SOLUTION: An egg is heated after adding thereto, one or more substances selected from organic acid monoglycerides, polyglycerol fatty acid esters having an HLB of ≥8 and sucrose fatty acid esters having an HLB of ≥8. <P>COPYRIGHT: (C)2005,JPO&NCIPI |
