Coagulated, flavoured egg cubes for adding e.g. to hot soup

摘要

Prepn. of egg flavouring comprises: (1) mixing milk powder, egg, baking powder and spices, contg. more than 10 wt.% moisture, to agglomerate, then compacting by rolling to form a thin layer; (2) treating the mixt. with steam to coagulate the egg white ; and (3) cutting the egg flavouring into cubes and dried. Also claimed is an egg flavouring prepd. by this method from a mixt. comprising 25 - 50 wt.% milk powder, 2 - 8 wt.% dried egg white, 20 - 50 wt.% liq. egg yolk, 3 - 15 wt.% starch, 0.5 - 2.5 wt.% baking powder and 0.5 - 3 wt.% salt, and opt. other flavouring agents and/or spices. The cubes of egg flavouring contain 3 - 6 wt.% moisture.