| 摘要 |
PURPOSE:To obtain the titled vinegared egg having excellent preservability and palatability, eatable by simple means and useful as a nutrient food, by compounding dried egg component with a solidified vinegar component and a solid sweetener. CONSTITUTION:The objective vinegared egg can be produced by compounding (A) a solidified egg component with (B) a solidified vinegar component and (C) a solidified sweetener (preferably stevia sweetener). Preferably, the component A contains 20-100pts.(wt.) of albumen and 30-100pts. of egg shell based on 100pts. of yolk and the component B contains >=10pts. of an organic acid such as malic acid per 100pts. of acetic acid. The weight ratio of A:B is preferably 100:(1.0-50.0) and that of A:C is preferably 100:(0.5-5.0). |
