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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| creator | TOYOIZUMI SATOSHI |
| description | 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. |
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| subjects | 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 |
| title | EGG-CONTAINING, THERMALLY GELLED FOOD COOKED BY HEATING WITH MICROWAVE OVEN |
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