EGG-CONTAINING, THERMALLY GELLED FOOD COOKED BY HEATING WITH MICROWAVE OVEN

PROBLEM TO BE SOLVED: To provide an egg-containing, thermally gelled food not causing bumping, uneven coagulation, or "pores", and having a uniform and smooth appearance and texture, even when using a microwave oven as a cooking method.SOLUTION: The method for producing an egg-containing,...

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Bibliographische Detailangaben
1. Verfasser:	TOYOIZUMI SATOSHI
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 an egg-containing, thermally gelled food not causing bumping, uneven coagulation, or "pores", and having a uniform and smooth appearance and texture, even when using a microwave oven as a cooking method.SOLUTION: The method for producing an egg-containing, thermally gelled food using a microwave oven is provided by containing dextrin having the following properties: (1) Dextrin is derived from potato and has a DE of not less than 2 and not more than 5, and (2) dextrin has a viscosity of not more than 100 mPa s, when 30 mass% dextrin solution prepared with distilled water at 25°C is left to stand at 25°C for 5 min.