EGG FOOD MATERIAL OR PROCESSED EGG PRODUCT

摘要

It is intended to improve the texture of foods comprising egg, for example, confectionery goods such as pudding and custard cream, omelet, tamagodofu (steamed egg custard), chawanmushi (steamed egg hotchpotch), scrambled egg and carbonara sauce, and prevent a color change after heating. For example, it is intended to impart a soft texture and a high meltability in the mouth to pudding or chawanmushi, a smooth texture free from water liberation or coarseness to custard cream or carbonara sauce, and a puffy and soft texture and a high meltability in the mouth to omelet or crape and, as side effects, prevent a color change caused by heating and lessen a sulfurous smell. An egg food material or a processed egg product is obtained by blending acidic soluble soybean protein with an egg material such as whole egg, yolk or albumen. It is preferable to use the acidic soluble soybean protein in an amount of from 0.1 to 20% by weight based on solid content in the egg.