| 摘要 |
PROBLEM TO BE SOLVED: To provide a substance that can prevent egg-processed food product from sulfurization deterioration with strange taste and smell by using other substance than inorganic phosphates. SOLUTION: A protein hydrolyzate bearing phosphoserine residues as casein calcium peptide is added/or a combination thereof with a small amount of phytic acid or its salt is added to effectively inhibit the sulfurization deterioration in egg-processed food products mainly containing liquid egg, enzymatically hydrolyzed egg, or their powdery products, when they are heated. |
