EGG PROCESSED PRODUCT, EGG FLAVOR ENHANCING COMPOSITION AND PRODUCTION METHOD THEREOF

摘要

PROBLEM TO BE SOLVED: To provide an egg processed product which can strongly express flavors and tastes peculiar to more natural eggs, an egg flavor enhancing composition, and a production method therefor.SOLUTION: The egg processed product is obtained by adding amino acids and/or vitamins to egg raw material, next, carrying out enzymolysis on the obtained mixture by adding a protease and/or a phospholipase, and carrying out high temperature heat treatment in a temperature range of 100 to 130°C on the obtained enzyme degraded product, alternatively, the egg processed product is obtained by carrying out enzymolysis by adding a protease and/or a phospholipase to egg raw material, adding amino acids and/or vitamins to the obtained enzyme degraded product, and thereafter carrying out high temperature heat treatment in a temperature range of 100 to 130°C, and a production method therefor.SELECTED DRAWING: None