| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide heat-coagulated egg having palate feeling like egg yolk of a boiled egg, and processed food using the egg as a raw material. <P>SOLUTION: The heat-coagulated egg is obtained by using starch and water-insoluble dietary fibers a single body of which does not have egg yolk-like palate feeling, mixing the materials with liquid egg, and heating the mixture to be coagulated. The blending quantity of the water-insoluble dietary fibers accounts for 0.1-5%, more preferably 0.3-3% in terms of a dry product based on the product so as to easily obtain the egg yolk-like palate feeling. The blending quantity of the starch accounts for 3-30%, more preferably 5-20% in terms of its dry product based on the product. <P>COPYRIGHT: (C)2007,JPO&INPIT |
