| 摘要 |
PROBLEM TO BE SOLVED: To suppress the freezing denaturation at the time of freezing and preservation and the formation of an excessive elasticity when using a freezing denaturation preventing agent and smooth the texture after thawing by adding a specific ingredient into a raw material when producing a cooked and frozen egg product such as a post-steamed hotchoptch. SOLUTION: A hemicellulose derived from beans, e.g. soybeans, especially a water-soluble hemicellulose is added into a raw material. At this time, the hemicellulose is added in an amount of 0.1-3wt.% based on the total amount of the egg product. |
