ENRICHMENT COMPOSITION COMPRISING BODY TASTE OF EGG

PROBLEM TO BE SOLVED: To provide an enrichment composition comprising body taste of egg causing no coagulation when cooked, and not causing deterioration in flavor or rough texture; and to provide hen's egg-containing food containing the composition. SOLUTION: The enrichment composition comprising body taste of egg comprises powdered egg obtained through a process of adding trehalose to desugared egg yolk liquid or whole egg liquid, and a process of spray-drying the mixture liquid. These processes result in solving a conventional problem that a large quantity of whole egg or egg yolk is not suitable for being added to egg-containing food because the whole egg or the egg yolk coagulates when heated for sterilization or the like even though the body taste of egg is one of deliciousness of the egg-containing food such as cream (custard cream and the like), source (mayonnaise source and the like), dessert (pudding, ice cream and the like), omelet and the like where hen's egg is used as raw material. COPYRIGHT: (C)2005,JPO&NCIPI