PREPARATION OF COOKED EGG FOOD STABILIZED IN COAGULATION STATE

PROBLEM TO BE SOLVED: To prepare the subject food having egg kept in proper half-boiled state and having soft and full preferable texture and capable of providing nice ingredient, etc., for KATSUDON (bowl of pork cutlets with egg and vegetables on rice on top) by adding sugar alcohol to broken egg a...

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Bibliographische Detailangaben
Hauptverfasser:	OISHI HIFUMI, HATTORI TAKASHI, TANI HISANORI
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 prepare the subject food having egg kept in proper half-boiled state and having soft and full preferable texture and capable of providing nice ingredient, etc., for KATSUDON (bowl of pork cutlets with egg and vegetables on rice on top) by adding sugar alcohol to broken egg and subjecting the mixture to heat cooking. SOLUTION: Sugar alcohol in an amount of 2.5-5 wt. % is added to broken egg and the mixture is subjected to heat cooking. Thereby, network construction of intermolecular and intramolecular disulfidryl bond of protein in egg is controlled and heat coagulation of egg protein is suppressed to prepare the objective cooked egg food stabilized in coagulation state.