JP4127509B2 - Retort sauce containing egg coagulum - Google Patents
Retort sauce containing egg coagulum Download PDFInfo
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- JP4127509B2 JP4127509B2 JP2003005581A JP2003005581A JP4127509B2 JP 4127509 B2 JP4127509 B2 JP 4127509B2 JP 2003005581 A JP2003005581 A JP 2003005581A JP 2003005581 A JP2003005581 A JP 2003005581A JP 4127509 B2 JP4127509 B2 JP 4127509B2
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- Meat, Egg Or Seafood Products (AREA)
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Description
【０００１】
【発明の属する技術分野】
本発明は、加圧加熱殺菌した後も、ふんわりした軟らかい食感でありかつ具材としてボリューム感のある卵凝固物を含有する卵凝固物含有ソースに関する。
【０００２】
【従来の技術】
スクランブルエッグ、オムレツ、卵スープの卵部等の卵凝固物は、ふんわりと軟らかい食感が好まれている。しかし、レトルト食品や缶詰食品のように加圧加熱殺菌を経ると、卵凝固物の食感は硬くなってしまい、ふんわりと軟らかい食感が維持できないということがあった。
そこで、卵凝固物をレトルト食品とするために、鶏卵１００重量部と、牛乳５０〜１００重量部と、澱粉１〜１０重量部と、食用油脂３０〜５０重量部とからなる混合物を充填・密封後、加熱殺菌するレトルト卵加工食品（特許文献１）、卵の凝固物を具として含有し、有機酸塩を添加し、加圧加熱殺菌してなり、密封容器詰である卵含有加圧加熱食品（特許文献２）、が提案されている。
【０００３】
【特許文献１】
特公平７−８３６７４号公報
【特許文献２】
特開２００２−１１９２５１号公報
【０００４】
しかしながら、上記の先行技術の特許文献１は、卵凝固物自体に食用油や澱粉や牛乳を多量に添加したり、卵の食感が軟らかくなりすぎて具材として満足の得られる食感とならなかったり、卵の風味が劣ったり、根本的な解決には至らなかった。また、特許文献２は、卵凝固物と接する液部に有機酸塩を添加してちぢれを防止しているものの、それでも蛋白質や脂質を含むソースに含有させた場合には、食感が硬くなってしまい、未だ十分な解決には至らなかった。
【０００５】
【発明が解決しようとする課題】
本発明は、加圧加熱殺菌しても、卵凝固物が硬くならずに軟らかさを保持し、かつ、ボリューム感のある卵凝固物含有レトルトソースを得ることを目的としたものである。
【０００６】
【課題を解決するための手段】
上記目的は、ソースおよび卵凝固物からなる具材を含有し、加圧加熱殺菌してなる卵凝固物含有レトルトソースであって、卵凝固物からなる具材が卵に対して澱粉を０．２％〜５質量％配合してなり、卵凝固物を含む具材を除いたソースに蛋白質１．０〜１０．０質量％、脂肪３．０〜３０．０質量％含有してなる卵凝固物含有レトルトソース、によって達成される。
【０００７】
【発明の実施の形態】
以下、本発明を詳述する。なお、本発明において「％」は「質量％」を意味する。
本発明の卵凝固物とは、卵を加熱凝固させたものである。卵凝固物の原料の卵としては、全卵液、卵白液と卵黄液の混合物、卵白液、又は、卵黄液からなる液卵、あるいは、乾燥全卵、乾燥卵白と乾燥卵黄の混合物、乾燥卵白、又は、乾燥卵黄からなる乾燥卵を水戻ししたものも含まれる。
卵の加熱凝固の方法としては、特にこだわるものではなく、蒸気加熱、湯中加熱、焼成でもよく、また、加熱したソースに直接流し込んで加熱凝固させてもよい。
また、卵の凝固物の形状は、スクランブルエッグ状、鱗片状、薄膜状、糸状、薄肉偏平状の小片、大豆状、掻き玉汁に具として含有している形状の掻き玉状や、卵丼や親子丼などの丼物の具として含有している形状も含むものである。
【０００８】
本発明の卵凝固物は、液卵または水戻しした乾燥卵に対して澱粉を０．２％以上、より望ましくは０．６％以上配合してあると、卵凝固物が軟らかいだけでなく、ボリューム感が出てくるのでより望ましく、５％以上配合しても、期待する効果が得られないので、過剰に添加する必要はない。
澱粉は、食品に用いられている任意の澱粉を用いることができる。なかでも、熱に対して安定であり、卵凝固物にボリュームの出やすい架橋エステル化澱粉、架橋エーテル化澱粉、酸化澱粉、ジアルデヒド澱粉等の熱に対して安定である化工澱粉や、湿熱処理澱粉であるとより望ましい。
また、その他、本発明の効果を損なわない範囲で、調味料、牛乳、清水等を添加してもよい。
【０００９】
本発明の卵凝固物含有レトルトソース中のソースは、卵凝固物を含む具材を除いた粘度を有する液体であって、ソースに対して蛋白質を１％〜１０％、脂肪を３％〜３０％含有してなり、加圧加熱殺菌したものである。具体的には、カルボナーラソース、カレーソース、デミグラスソース、ホワイトソース、ブラウンソース、コーンクリームスープ等が含まれる。
【００１０】
本発明の卵凝固物含有レトルトソース中のソースに含有する蛋白質は、通常食品に用いられている、蛋白質を含む食品であればよい。例えば、牛乳、生クリーム、チーズ、サワークリーム、小麦粉、乳清タンパク、粉乳等が挙げられる。
蛋白質の含有率は、卵凝固物含有レトルトソースの卵凝固物を含む具材を除いたソースに対して１．０％〜１０．０％であり、さらに望ましくは３．０％〜１０．０％であると加圧加熱殺菌を施しても軟らかい卵凝固物を保持することができる。
【００１１】
本発明の卵凝固物含有レトルトソース中のソースに含有する脂肪は、常温で液状であっても固体であってもよく、通常食品に用いられている、脂肪を含む食品であればよい。例えば、生クリーム、牛乳、バター、チーズ、サワークリーム、卵黄油、牛脂、豚脂等の動物性油脂、マーガリン、オリーブ油、大豆油、ナタネ油等の植物性油脂等が含まれる。
脂肪の含有率は、卵凝固物含有レトルトソースの卵凝固物を含む具材を除いたソースに対して３．０％〜３０．０％であり、さらに望ましくは５．０％〜２０．０％であると、加圧加熱殺菌を施しても軟らかい卵凝固物を保持することができる。
なお、ソースに含有されている蛋白質及び脂肪は、蛋白質と脂肪の両方を含有した牛乳や生クリーム等を原料として用いていても構わない。
【００１２】
また、本発明の卵凝固物含有レトルトソース中のソースの脂肪は、水中油型乳化物を用いると、ソースが滑らかとなるのでより望ましい。オリーブ油、大豆油、ナタネ油等の乳化していない油脂を含有させる場合、予め乳化剤等で乳化してから、水中油型乳化物として用いるとよい。
【００１３】
また、本発明の卵凝固物含有レトルトソース中のソースは、Ｂ型粘度計、ローターＮｏ３にて、６０℃で測定した粘度が、５Pa・s以上であると、卵凝固物への熱の伝わりが遅くなり卵凝固物が軟らかくなるのでより望ましく、また、２０Pa・s以下であると、ソースとしてのなめらかさを保つことができるのでより望ましい。
【００１４】
本発明の卵凝固物含有レトルトソースの具材は、卵凝固物以外に他の具材を含有させてもよい。具材の大きさは、１０メッシュ程度の網目を通り抜けない程度の大きさが好ましく、卵凝固物以外の具材としては、具体的には、例えば、豚肉、牛肉、鶏肉等からなる畜肉加工品、ホウレンソウ、タマネギ、ジャガイモ、ニンジン等の野菜類、マッシュルーム等のきのこ類等が挙げられる。
【００１５】
卵凝固物含有レトルトソースは、上述したような卵凝固物を具材として含有し、１００℃以上の加圧加熱殺菌を施した常温保存可能な製品をいう。加圧加熱殺菌の加熱温度は１００℃〜１２５℃が望ましく、また、F０値が４〜２０となるようにすると望ましい。なお、例えばF０値が４とは、製品の中心部の温度を１２０℃で４分間加熱殺菌を施す、又は、これと同等の効力を有する加熱殺菌を施すことをいう。
【００１６】
以下、本発明の代表的な製造方法を説明するが、特にこの方法に限定するものではない。
まず、卵凝固物含有ソースのソースを調製する。このソースは、蛋白質が１．０〜１０．０％、脂肪が３．０〜３０．０％含有するように調製する。蛋白質の含有量は、牛乳、生クリーム、チーズ、小麦粉等により調製し、また脂肪は生クリーム、牛乳、バター、牛脂、豚脂等の動物性油脂、マーガリン、オリーブ油、大豆油、ナタネ油等の植物性油脂等により調製すればよい。ソースの調製方法は特にこだわるものではなく、カルボナーラソース、カレーソース、デミグラスソース、ホワイトソース、ブラウンソース、コーンクリームスープ等の通常ソースの調製方法によればよい。
次に、卵凝固物含有ソースの卵凝固物を調製する。卵凝固物は、ソースを卵が凝固する温度、具体的には７０℃以上に加熱攪拌しながら除々に添加し、ソースの熱で加熱凝固してもよいし、また、あらかじめ焼成、蒸気加熱、湯中加熱等して加熱凝固させて調製した後、ソースに添加混合してもよい。
得られた卵凝固物含有ソースを加圧加熱殺菌するには、アルミパウチ、缶、瓶等耐熱性があり、密封できる容器に充填・密封した後、１００〜１２５℃でF値が４〜２０となるように加圧加熱殺菌を施して卵凝固物含有ソースを調製する。
【００１７】
以下、実施例と試験例によってさらに本発明を説明する。
実施例１
下記配合に基づき、二重釜に、植物油脂４０kg、清水３６kg、脱脂粉乳４kgを予め乳化しておいた乳化物と、牛乳、チーズ、食塩、化工澱粉（日本エヌエスシー社製、コルフロ６７）、キサンタンガム、清水を入れ加熱攪拌をしながらカルボナーラソースのソースを得た。加熱攪拌しながら、９０℃達温後、ベーコンと香辛料を加え、卵凝固物の配合に基づいて予め混合しておいた液全卵、化工澱粉（日本エヌエスシー社製、コルフロ６７）、牛乳の混合物を投入し、加熱攪拌を続けて、カルボナーラソースが９０℃達温後、卵凝固物を含有したカルボナーラソースを得た。得られたカルボナーラソースを２００gずつレトルトパウチに充填、密封した後、１２０℃で３０分間加圧加熱殺菌し、しかる後、冷却して、卵凝固物を含有したカルボナーラレトルトソースを得た。
なお、得られたカルボナーラソースを１０メッシュの網目を通して具材を取り除き、ソース部の蛋白質と脂肪の含有量を測定したところ、蛋白質３．９％、脂肪１１．２％であった。蛋白質はケルダール窒素定量法により含有量を測定し、脂肪はソックスレー抽出法によりエーテルを用いて抽出し、含有量を測定した。＜ソース配合＞（kg）
牛乳 ６０
乳化物 ８０
チーズ ２０
化工澱粉 ６
食塩 ５
キサンタンガム ０．１
香辛料 ０．５
清水 １１８．９
――――――――――――――――――
合計 ２９０．５
＜具材＞（kg）
ベーコン １３
＜卵凝固物＞
液全卵 ５３
化工澱粉 ０．５
牛乳 ３
―――――――――――――――――――
合計 ５６．５
【００１８】
試験例１
実施例１と同様にして、下記配合に基づいてカルボナーラソースを調製した。カルボナーラソースの乳化物、チーズ及び牛乳の配合量を変化させて蛋白質及び脂肪の含有量を表１の通り調整し、得られたカルボナーラソースの卵凝固物の食感について試食試験を行なった。
＜ソース配合＞（％）
牛乳 ２０．７
乳化物 ２７．５
チーズ ６．９
化工澱粉 ２．１
食塩 １．７
キサンタンガム ０．０３
香辛料 ０．１７
清水 残余
―――――――――――――――――――
合計 １００
＜卵凝固物＞（％）
液全卵 ９３．８
化工澱粉 ０．９
牛乳 ５．３
―――――――――――――――――――
合計 １００
【００１９】
【表１】
表１より、蛋白質が１．０％〜１０．０％かつ脂肪が３．０％〜３０．０％の範囲であると、加圧加熱殺菌しても軟らかい卵凝固物を含有したおいしいカルボナーラソースが得られ、また、蛋白質が３．０％〜１０．０％かつ脂肪が５．０％〜２０．０％に範囲であると、レトルトしても非常に軟らかい卵凝固物を含有したおいしいカルボナーラソースが得られることが理解できる。
【００２１】
試験例２
実施例１と同様の配合、調製方法にて、カルボナーラソースを調製した。カルボナーラソースの卵凝固物の液全卵に対する澱粉の配合量を表２の通り変化させて、卵凝固物を含有したカルボナーラソースを調製し、得られたカルボナーラソースの卵凝固物の食感について試食試験を行なった。
【００２２】
【表２】
表２より、卵凝固物中の液全卵に対する澱粉の配合量が０．２％以上、好ましくは０．６％以上であると、卵凝固物が軟らかくて、かつボリューム感のある卵凝固物を含有させたレトルトソースを得られることが理解できる。
【００２４】
【発明の効果】
以上述べたように本発明によれば、加圧加熱殺菌しても、卵凝固物が硬くならずに軟らかさを保持したままでありかつボリューム感のある卵凝固物を含有した卵凝固物含有レトルトソースを得ることができる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to an egg coagulum-containing sauce containing an egg coagulum having a soft and soft texture and having a volume feeling as an ingredient even after sterilization under pressure and heat.
[0002]
[Prior art]
Egg clots such as scrambled eggs, omelets, and egg soups are preferred for their soft and soft texture. However, when subjected to pressure and heat sterilization like retort foods and canned foods, the texture of the egg coagulum becomes hard and the soft and soft texture cannot be maintained.
Therefore, in order to make egg coagulum a retort food, a mixture of 100 parts by weight of chicken egg, 50 to 100 parts by weight of milk, 1 to 10 parts by weight of starch, and 30 to 50 parts by weight of edible fats and oils is filled and sealed. After that, retort egg processed food to be sterilized by heating (Patent Document 1), containing egg coagulum as ingredients, adding organic acid salt, sterilizing by heating and heating, and containing egg-containing pressurized heating that is sealed container Food (Patent Document 2) has been proposed.
[0003]
[Patent Document 1]
Japanese Patent Publication No. 7-83684 [Patent Document 2]
JP-A-2002-119251 [0004]
However, Patent Document 1 of the above prior art adds a large amount of edible oil, starch, or milk to the egg coagulum itself, or the texture of the egg becomes too soft to satisfy the texture. It was not, the flavor of the egg was inferior, and the fundamental solution was not reached. Moreover, although patent document 2 has added the organic acid salt to the liquid part which contact | connects egg coagulated material and prevents it from dripping, still when it is made to contain in the sauce containing protein and lipid, food texture becomes hard. It has not yet been fully resolved.
[0005]
[Problems to be solved by the invention]
An object of the present invention is to obtain an egg coagulum-containing retort sauce that retains the softness of the egg coagulum without being hardened even when sterilized by heating under pressure.
[0006]
[Means for Solving the Problems]
The above object is contained ingredients consisting source over scan and egg coagulate, a egg coagulum containing retort source comprising sterilized pressurizing and heating, ingredients consisting of egg clot starch against eggs It contains 0.2% to 5% by mass , and contains 1.0 to 10.0% by mass of protein and 3.0 to 30.0% by mass of fat in the sauce excluding ingredients containing egg coagulum. Achieved with a retort sauce containing egg coagulum.
[0007]
DETAILED DESCRIPTION OF THE INVENTION
The present invention is described in detail below. In the present invention, “%” means “mass%”.
The egg coagulum of the present invention is obtained by heating and coagulating an egg. Eggs used as raw materials for egg coagulum include whole egg liquid, a mixture of egg white liquid and egg yolk liquid, egg white liquid or liquid egg consisting of egg yolk liquid, or dried whole egg, a mixture of dried egg white and dried egg yolk, dried egg white. Or what dried the dried egg which consists of dried egg yolks is contained.
The method for heat coagulation of the egg is not particularly limited, and may be steam heating, heating in hot water, or baking, or may be poured directly into a heated source and coagulated by heating.
The shape of the egg coagulum can be scrambled eggs, scales, thin films, threads, thin flat pieces, soybeans, scraped balls shaped as ingredients in scraped ball juice, It also includes shapes that are contained as tools for food items such as rice cakes and parent-child kites.
[0008]
When the egg coagulum of the present invention contains 0.2% or more, more preferably 0.6% or more of starch in a liquid egg or a dried egg rehydrated, not only the egg coagulum is soft, It is more desirable because it gives a sense of volume, and even if blended in an amount of 5% or more, the expected effect cannot be obtained, so there is no need to add excessively.
As the starch, any starch used in foods can be used. Among them, modified starch that is stable to heat and stable to heat such as cross-linked esterified starch, cross-linked etherified starch, oxidized starch, dialdehyde starch, etc. More preferably, it is starch.
In addition, seasoning, milk, fresh water and the like may be added within a range not impairing the effects of the present invention.
[0009]
The sauce in the egg coagulum-containing retort sauce of the present invention is a liquid having a viscosity excluding ingredients containing the egg coagulum, wherein the protein is 1% to 10% and the fat is 3% to 30%. %, And sterilized by heat and pressure. Specifically, carbonara sauce, curry sauce, demiglace sauce, white sauce, brown sauce, corn cream soup and the like are included.
[0010]
The protein contained in the sauce in the egg coagulum-containing retort sauce of the present invention may be any food containing protein that is usually used in food. For example, milk, fresh cream, cheese, sour cream, flour, whey protein, powdered milk and the like can be mentioned.
The content of the protein is 1.0% to 10.0%, more preferably 3.0% to 10.0%, with respect to the sauce excluding ingredients containing the egg coagulum of the egg coagulum-containing retort sauce. %, A soft egg coagulum can be retained even when subjected to heat and pressure sterilization.
[0011]
The fat contained in the egg coagulum-containing retort sauce of the present invention may be liquid or solid at room temperature, and may be any food containing fat that is usually used in food. Examples thereof include animal oils such as fresh cream, milk, butter, cheese, sour cream, egg yolk oil, beef tallow and pork fat, and vegetable oils such as margarine, olive oil, soybean oil and rapeseed oil.
The content of fat is 3.0% to 30.0%, more preferably 5.0% to 20.0%, based on the sauce excluding ingredients containing egg coagulum of the egg coagulum-containing retort sauce. %, It is possible to retain a soft egg coagulum even when subjected to heat and pressure sterilization.
The protein and fat contained in the sauce may be milk or fresh cream containing both protein and fat as raw materials.
[0012]
Moreover, the fat of the sauce in the egg-coagulated material-containing retort sauce of the present invention is more desirable when an oil-in-water emulsion is used because the sauce becomes smooth. In the case of containing non-emulsified fats such as olive oil, soybean oil, rapeseed oil, etc., they are preferably emulsified with an emulsifier in advance and used as an oil-in-water emulsion.
[0013]
The source of the egg coagulum-containing retort sauce of the present invention has a viscosity measured at 60 ° C. with a B-type viscometer and rotor No. 3 of 5 Pa · s or more. Is more desirable because it slows down and the egg coagulum becomes softer, and more preferably 20 Pa · s or less because it can maintain the smoothness of the sauce.
[0014]
The ingredient of the egg coagulum-containing retort sauce of the present invention may contain other ingredients in addition to the egg coagulum. The size of the ingredients is preferably such that it does not pass through a mesh of about 10 mesh, and the ingredients other than egg coagulum are specifically processed meat products made of pork, beef, chicken, etc. , Vegetables such as spinach, onion, potato, carrot, and mushrooms such as mushrooms.
[0015]
The egg coagulum-containing retort sauce refers to a product that contains the egg coagulum as described above as an ingredient and can be stored at room temperature and subjected to pressure heat sterilization at 100 ° C. or higher. The heating temperature for pressure heat sterilization is desirably 100 ° C. to 125 ° C., and it is desirable that the F0 value be 4 to 20. For example, an F0 value of 4 means that the temperature at the center of the product is 120 ° C. for 4 minutes, or heat sterilization having the same effect.
[0016]
Hereinafter, a representative production method of the present invention will be described, but the present invention is not particularly limited to this method.
First, a source of egg coagulum-containing sauce is prepared. This sauce is prepared to contain 1.0-10.0% protein and 3.0-30.0% fat. Protein content is prepared with milk, fresh cream, cheese, flour, etc. Fat is fresh cream, milk, butter, beef tallow, pork fat and other animal oils, margarine, olive oil, soybean oil, rapeseed oil, etc. What is necessary is just to prepare with vegetable oils and fats. The method for preparing the sauce is not particularly limited, and it may be based on a method for preparing ordinary sauces such as carbonara sauce, curry sauce, demiglace sauce, white sauce, brown sauce, corn cream soup and the like.
Next, an egg coagulum of the egg coagulum-containing source is prepared. The egg coagulum is gradually added to the temperature at which the sauce coagulates, specifically 70 ° C. or higher while stirring, and may be heated and coagulated with the heat of the sauce. After preparing by heating and solidifying by heating in hot water, the mixture may be added to the sauce.
In order to sterilize the obtained egg coagulum-containing sauce under pressure and heat, it is heat resistant such as aluminum pouches, cans, bottles, etc. After filling and sealing in a sealable container, the F value is 4 to 20 at 100 to 125 ° C. An egg coagulum-containing sauce is prepared by sterilizing under pressure and heat so that
[0017]
Hereinafter, the present invention will be further described with reference to examples and test examples.
Example 1
Based on the following formulation, in a double kettle, an emulsion obtained by pre-emulsifying vegetable oil and fat 40 kg, fresh water 36 kg, and skim milk powder 4 kg, milk, cheese, salt, modified starch (manufactured by NSC Japan, Colflo 67), A source of carbonara sauce was obtained while adding xanthan gum and fresh water and stirring with heating. While heating and stirring, after reaching 90 ° C, bacon and spices are added, and the whole liquid egg, modified starch (manufactured by NSC Japan, Colflo 67), milk that has been premixed based on the composition of the egg coagulum The mixture was added and the mixture was continuously heated and stirred. After the carbonara sauce reached 90 ° C., a carbonara sauce containing egg coagulum was obtained. 200 g of the obtained carbonara sauce was filled into a retort pouch and sealed, and then sterilized by heating at 120 ° C. for 30 minutes, and then cooled to obtain a carbonara retort sauce containing egg coagulum.
The obtained carbonara sauce was removed through a 10-mesh mesh, and the content of protein and fat in the source part was measured. As a result, the protein content was 3.9% and the fat content was 11.2%. The content of the protein was measured by the Kjeldahl nitrogen determination method, and the fat was extracted using ether by the Soxhlet extraction method, and the content was measured. <Source composition> (kg)
Milk 60
Emulsion 80
Cheese 20
Chemically modified starch 6
Salt 5
Xanthan gum 0.1
Spice 0.5
Shimizu 118.9
――――――――――――――――――
Total 290.5
<Ingredients> (kg)
Bacon 13
<Egg coagulum>
Liquid whole egg 53
Chemical starch 0.5
Milk 3
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Total 56.5
[0018]
Test example 1
In the same manner as in Example 1, a carbonara sauce was prepared based on the following formulation. The contents of protein and fat were adjusted as shown in Table 1 by changing the blending amounts of the emulsion of carbonara sauce, cheese and milk, and a taste test was conducted on the texture of the egg solids of the carbonara sauce obtained.
<Source composition> (%)
Milk 20.7
Emulsion 27.5
Cheese 6.9
Modified starch 2.1
Salt 1.7
Xanthan gum 0.03
Spice 0.17
Shimizu Residues ――――――――――――――――――――
Total 100
<Egg coagulum> (%)
Liquid whole egg 93.8
Modified starch 0.9
Milk 5.3
―――――――――――――――――――
Total 100
[0019]
[Table 1]
According to Table 1, when the protein is in the range of 1.0% to 10.0% and the fat is in the range of 3.0% to 30.0%, the delicious carbonara sauce containing soft egg coagulum even under pressure and heat sterilization In addition, when the protein is in the range of 3.0% to 10.0% and the fat is in the range of 5.0% to 20.0%, the delicious carbonara containing egg coagulum that is very soft even after retorting It can be understood that the source is obtained.
[0021]
Test example 2
Carbonara sauce was prepared by the same formulation and preparation method as in Example 1. Carbonara sauce egg coagulum liquid The amount of starch in the whole egg was changed as shown in Table 2 to prepare carbonara sauce containing egg coagulum, and the taste of the carbonara sauce egg coagulum obtained was sampled. A test was conducted.
[0022]
[Table 2]
From Table 2, when the blending amount of starch is 0.2% or more, preferably 0.6% or more with respect to the whole liquid egg in the egg coagulum, the egg coagulum is soft and has a sense of volume. It can be understood that a retort sauce containing can be obtained.
[0024]
【The invention's effect】
As described above, according to the present invention, even when sterilized by heating, the egg coagulum does not become hard and the softness is maintained and the egg coagulum containing the egg coagulum having a volume feeling is contained. Retort sauce can be obtained.
Claims (1)
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