| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide an egg processed food excellent in flavor and palate feeling when heat-coagulating, and capable of retaining flavor and palate feeling equal to that before freezing without causing syneresis and a cavity part even after long term freeze preservation, and to provide a method for producing the egg processed food. <P>SOLUTION: The egg processed food is obtained by using dry albumen and has the following physical properties: when freezing ≥6 h at -25 to -18°C, albumen gel which is obtained by mixing dry albumen with water to bring to 12.5 mass% followed by heat treating at 80°C for 15 min, and adding force from the outside to the albumen gel which is thawed at 20°C for 1 h, the albumen gel does not break in a range of a stress of (1.3×10<SP>5</SP>N/m<SP>2</SP>) or below, and a distortion factor of ≤75%, or the value of stress/distortion factor of the albumen gel in a range allowing no break is (2.2×10<SP>3</SP>N/m<SP>2</SP>) or below. <P>COPYRIGHT: (C)2008,JPO&INPIT |
