| 摘要 |
PROBLEM TO BE SOLVED: To obtain a dainty frozen steamed egg custard capable of preventing the deterioration of the quality and having excellent freezing resistance and excellent preservability by heating a mixture comprising curdlan, a specific saccharide excipient, a specific dainty raw material-containing seasoning component, etc., and then quickly freezing the heated mixture. SOLUTION: This dainty frozen steamed egg custard is obtained by degassing a mixture comprising curdlan swollen and dispersed in water and degassed preferably in an amount of 0.5-2.0 wt.% (based on the frozen steamed egg custard), a saccharide excipient such as one or more kinds of saccharides selected from among polysaccharides, oligosaccharides, disaccharides, monosaccharides, their reduced saccharides and processed starches preferably in an amount of 0.5-30 wt.%, a gelling agent such as gum arabic or alginic acid (sodium salt) preferably in an amount of 0.01-0.5 wt.%, a seasoning component containing a dainty raw material such as anglerfish liver, the ovary of Portunus trituberculatus, the ovary of sea urchin or sweet shrimp, and egg component, heating the degassed mixture, and then quickly freezing the heated mixture. The weight ratio of the total amount of the curdlan, the saccharide excipient and the gelling agent : the seasoning component : the egg component is preferably 1:(0.1-3):(0.5-1.5). |
