| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide oil and fat for egg processed food with which soft and smooth palate feeling similar to those of just cooked egg is maintained even after thermal thawing or natural thawing, deterioration in palate feeling or flavor due to freezing denaturation can be sufficiently suppressed, and shape retainability in appearance can be maintained; and to provide a method for producing egg processed food. <P>SOLUTION: The oil and fat for egg processed food is obtained by subjecting oil and fat containing liquid oil and medium chain length saturated fatty acid, or medium chain length saturated fatty acid or ester thereof to transesterification, and adding a specific emulsifier to the transesterificated oil having 5-70 mol% of a medium chain length saturated fatty acid group. The method for producing the egg processed food comprises cooking mixture obtained by mixing egg liquid with 5-30 wt.% of egg processed food oil based on the egg liquid, and stirring the mixture. <P>COPYRIGHT: (C)2005,JPO&NCIPI |
