| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing a rolled egg, and the rolled egg producible in high efficiency generating little production loss and having characteristic taste and flavor of rolled egg comprising various tastes, palatability, color, flavor, etc., in contrast to conventional egg roll production method necessitating change of baking condition suitable for liquid egg every time to change the lot of liquid egg to deteriorate production efficiency of the rolled egg, necessitating frequent change of the baking condition to cause high risk of production loss of the rolled egg at start-up and shut-down of the production in the case of exchanging the material (liquid egg), and burning of a seasoning liquid (especially a preservability improving agent such as sodium acetate, glycine and a glycerol fatty acid ester) at a high temperature in the baking of the liquid egg to spoil the characteristic taste and flavor of the produced rolled egg. <P>SOLUTION: The problems are solved by the rolled egg production method including a process to include the seasoning liquid in a baked egg. <P>COPYRIGHT: (C)2012,JPO&INPIT |
