EGG FOOD AND ITS PRODUCTION

PROBLEM TO BE SOLVED: To obtain an egg food whose albumen portions can maintain a soft texture, even when mixed with an acidic seasoning, by mixing the acidic seasoning with solidified albumen containing a metaphosphate salt absorbed thereinto. SOLUTION: This egg food comprises an acidic seasoning a...

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Bibliographische Detailangaben
Hauptverfasser:	YAMAMIYA YUTAKA, NOTOMI TATSUSHI
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To obtain an egg food whose albumen portions can maintain a soft texture, even when mixed with an acidic seasoning, by mixing the acidic seasoning with solidified albumen containing a metaphosphate salt absorbed thereinto. SOLUTION: This egg food comprises an acidic seasoning and solidified albumen containing a metaphosphate salt (for example, sodium metaphosphate) absorbed thereinto. The egg food is obtained by immersing solidified albumen in an aqueous solution of metaphosphate salt and subsequently mixing the treated solidified albumen with an acidic seasoning. The concentration of the aqueous solution of metaphosphate salt is preferably 0.05-1%. The immersion treatment may be carried out at room temperature, when the treatment is carried out within one hour, but the immersion treatment is preferably performed at