| 摘要 |
PROBLEM TO BE SOLVED: To obtain a powdery egg white having high water retention, capable of imparting viscoelasticity to food and useful for source materials of food processing by maintaining the pH of a egg white solution at or higher than a specified value and drying the solution. SOLUTION: The powdery egg white having <=500 g/cm<2> gel strength is obtained by maintaining a egg white solution at >=9.3 pH and >=5 deg.C for >=10 minutes and drying by lyophilization, etc. It is preferable to produce noodles by adding 0.3-2 wt.% of the powdery egg having high water retention to noodles such as UDON (Japanese wheat noodles). |
