| 摘要 |
PURPOSE:To prevent an egg product from blacking or greening without using an inorganic phosphate, phytic acid (salt) or citric acid (salt) by adding whey minerals to the egg product. CONSTITUTION:Milk serum is uniformly added in production of an egg product such as DASHIMAKI egg (egg mixed with soup and baked under rolling) and the egg product having a good taste is obtained while preventing blackening and greening in a heating process. The amount of whey minerals to be added is usually 0.05-50wt.%, preferably 0.3-10wt.% based on the amount of egg. |
