| 摘要 |
PROBLEM TO BE SOLVED: To provide an egg-containing, thermally gelled food not causing bumping, uneven coagulation, or "pores", and having a uniform and smooth appearance and texture, even when using a microwave oven as a cooking method.SOLUTION: The method for producing an egg-containing, thermally gelled food using a microwave oven is provided by containing dextrin having the following properties: (1) Dextrin is derived from potato and has a DE of not less than 2 and not more than 5, and (2) dextrin has a viscosity of not more than 100 mPa s, when 30 mass% dextrin solution prepared with distilled water at 25°C is left to stand at 25°C for 5 min. |
