| 摘要 |
PURPOSE:To obtain a processed egg food giving soft and smooth feeling to the palate, having highly juicy feeling and imparted with the resistance to retort treatment by adding a transglutaminase to a raw material composed mainly of egg and cooking the treated product. CONSTITUTION:A raw material composed mainly of an egg such as hen's egg is treated with a transglutaminase (preferably a calcium-independent transglutaminase) and cooked with heat to obtain a processed egg food having soft chewability. This process can form an omelette having improved water- retainability, a pot-steamed hotchpotch heatable with a microwave oven and a custard pudding distributable at normal temperature by retort-treatment. |
