茶わん蒸しの素及びその製造方法
- 专利权人:
- イフジ産業株式会社
- 发明人:
- 藤田 悠記
- 申请号：
- JP2009094519
- 公开号：
- JP5302075B2
- 申请日:
- 2009.04.09
- 申请国别(地区):
- JP
- 年份:
- 2013
- 代理人:
- 摘要：
To provide premixed base material for Chawan-mushi (egg custard with ingredients such as chicken and shrimp and vegetables), having high coagulation properties, produced by using only albumen as egg to largely reduction calorie and cholesterol while consisting mainly of egg, water and seasoning liquid in the premixed base material for Chawan-mushi, by solving the problem in which only substitution of egg albumen for whole egg containing egg yolk and egg albumen results in failing to coagulate Chawan-mushi because of extremely weak coagulation force, in view of the fact that Chawan-mushi is one of food which is egg-processed food consisting mainly of egg, nutritionally excellent and familiar and appreciated in ordinary dietary life, the Chawan-mushi is countable as one of the most popular products along with steamed egg custard in food-service industry and reduction or restraint of egg yolk highly containing cholesterol is desired in the era where low calorie and low cholesterol are required in dietary-oriented society or aging society and to provide a method for producing the premixed base material for Chawan-mushi.
SOLUTION: The premixed base material for Chawan-mushi is such that: (1) the main ingredient includes egg and water and seasoning wherein albumen is substituted for the whole egg (2) the mixing ratio of the albumen (1) accounts for 30-50 mass% based ON the whole of the premixed base material for the Chawan-mushi and (3) a pH adjuster is added in the process (1) or (2) to adjust pH to 8.4-8.8. The method for producing premixed base material for Chawan-mushi (4) includes using albumen as the egg as a main ingredient and making the mixing ratio of the albumen based ON the whole of the premixed base material for Chawan-mushi 30-50 mass% and adding the pH adjuster to adjust pH to 8.4-8.8.
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- 来源网站：
- 中国工程科技知识中心
