EGG PROCESSED FOOD

PROBLEM TO BE SOLVED: To provide an egg processed food having deliciousness inherent in egg and distinctive palate feeling of the egg not inferior to those of the egg directly cooked in the home or at a restaurant: specifically, such as rice omelet, boiled egg for filling having light and dry feeling of boiled egg yolk and luster (transparency) and elastic feeling specific to egg albumen, rolled egg or thin rolled egg having palate feeling similar to inherent fluffy one, or omelette with rice or scrambled egg having smooth palate feeling specific to that of half-boiled egg.SOLUTION: The egg processed food contains dextrin having the following properties (a). (a) A blue value measured under the following conditions is 0.4-1.2: (1) an aqueous solution with 1 w/v% of dextrin is prepared with 80°C distilled water and is cooled down to 25°C; (2) 10 ml of the aqueous solution (25°C) containing 1 w/v% of dextrin is mixed with 10 ml of an aqueous solution containing 20 mg of iodine and 200 mg of potassium iodide to adjust the mixture with distilled water so as to have the volume of 100 ml; and (3) the prepared solution is shaken in a shielded condition at 25°C for 30 minutes and thereafter the absorbancy of reaction liquid in 680 nm is measured under the condition at 25°C using a spectrophotometer to regard the measured value as the blue value.