| 摘要 |
PROBLEM TO BE SOLVED: To obtain egg spread having good dissolving feeling in the mouth, smooth feeling on the tongue and no sticky feeling in eating the egg spread with imparting good shape retainability to and preventing syneresis of the egg spread. SOLUTION: Cold water-swelling starch having 90-250 μm average particle size after swelled with water is added to egg spread. The amount to be added is 0.1-5.0 mass% in terms of a state of starch before swelling with water. The egg spread is preferably constituted of 30-90 mass% heat coagulated egg and 10-70 mass% acidic seasoning. |
