METHOD FOR PRODUCING FROZEN OR FREEZE-DIED EGG FOOD

PROBLEM TO BE SOLVED: To provide a frozen or freeze-dried egg food excellent in external appearance and water absorptivity/restorability, not loosing any palate feeling inherent in eggs, and having favorable palate feeling. SOLUTION: This method for producing frozen or freeze-dried egg food is chara...

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Bibliographische Detailangaben
Hauptverfasser:	INABA MIHOKO, YAMAGUCHI MASAYUKI, EZAKI MITSUO
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 provide a frozen or freeze-dried egg food excellent in external appearance and water absorptivity/restorability, not loosing any palate feeling inherent in eggs, and having favorable palate feeling. SOLUTION: This method for producing frozen or freeze-dried egg food is characterized by comprising adding 5-35 pts.wt. of undried bean-curd refuse formed into a fine-grained structured one having an average mean particle diameter of 5-40 micron to 100 pts.wt. of an egg liquid raw material as an undried product, and subjecting the thus obtained resultant mixture to freeze-dry.