| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing a heat-coagulated egg in view of the fact that a heat-coagulated egg which has an albumen part with further soft palate feeling and further excellent egg flavor is strongly demanded. <P>SOLUTION: This method for producing the heat-coagulated egg includes heating and coagulating a whole raw egg having albumen with pH 7.6-9.2 in a steam-containing ambient atmosphere at exceeding 100°C and ≤170°C so as to bring a moisture increasing rate to 0-3%. <P>COPYRIGHT: (C)2013,JPO&INPIT |
