METHOD FOR PRODUCING INSTANT CHAWAN-MUSHI FROM DRY MATERIAL

摘要

PROBLEM TO BE SOLVED: To provide an instant Chawan-mushi (custard-like egg and some ingredients steamed in a cup) produced by using dried egg and free from problems of steaming operation, taste, or the like. SOLUTION: Dried egg gelatinizable with heat is produced by adding milk protein, lecithin and vitamin E to whole egg or egg separated into albumen and yolk, emulsifying the mixture and spray-drying the emulsion at 5-15 deg.C. The instant Chawan-mushi is produced by adding dried ingredients and dried seasonings to the dried egg. The instant Chawan-mushi can be reconstituted to Chawan-mushi by adding hot water of 80 deg.C and leaving at rest for 10 min or by adding water and heating with a microwave oven for 3 min.