| 摘要 |
PURPOSE:To contrive to form an egg processed product having excellent texture and handleability, preservable for a long period at normal temperature, by adding acetic acid and a saccharide to eggs to make specific concentrations, respectively and adjusting to a proper water content. CONSTITUTION:This egg process product has 0.35-1.0wt.% acetic acid content, 25-40wt.% saccharide content, 25-45wt.% water content and 0.78-0.92 water activity. Vinegar, synthetic vinegar or diluted acetic acid may be used as the acetic acid. One or more of sugar, isomerized saccharide, thick malt syrup and sugaralcohol are used as the saccharide. Eggroll sheets, KINSHITAMAGO (mixed colored egg ribbon), crepe, thin eggroll and thick eggroll may be cited as the egg processed product. |
