PROBLEM TO BE SOLVED: To provide processed liquid egg for an omelet-like baked egg prevented from being unevenly cooked.SOLUTION: The processed liquid egg for an omelet-like baked egg is produced by addition of emulsified oil and fat having an average particle diameter of 1-30 &mum, edible oil and fat, and baking powder, and has a pH of 5.8 to 7.1. The omelet-like baked egg is obtained by cooking slurry to which the processed liquid egg for an omelet-like fried egg is added. The omelet-like baked egg is obtained by cooking pH 5.8 to 7.1 slurry to which emulsified oil and fat having an average particle diameter of 1-30 &mum, edible oil and fat, and baking powder are added.COPYRIGHT: (C)2010,JPO&INPIT【課題】加熱むらを防止した卵焼き用加工液卵を提供する。【解決手段】平均粒子径1~30μmの乳化油脂、食用油脂及び膨張剤を配合し、pH5.8~7.1である卵焼き用加工液卵、上記卵焼き用加工液卵を配合したスラリーを加熱調理した卵焼き、及び、平均粒子径1~30μmの乳化油脂、食用油脂及び膨張剤を配合し、pH5.8~7.1であるスラリーを加熱調理した卵焼き。【選択図】なし
