| 摘要 |
PROBLEM TO BE SOLVED: To provide a scrambled egg having a soft texture similar to that of a sponge, and to provide a scrambled egg filling comprising a mixture of the scrambled egg with a mayonnaise, having excellent preservability, and called so-called 'long life scrambled egg filling'. SOLUTION: This scrambled egg comprises 0.15-0.35 wt.% of a viscous polysaccharide, 0.2-1.0 wt.% of a starch, and 1.5-3.5 wt.% of an oil or a fat. The scrambled egg filling comprises 30-90 wt.% of the scrambled egg and 70-10 wt.% of a mayonnaise. |
