METHOD FOR PRODUCING COOKED RICE WITH EGG FLAVOR

摘要

PROBLEM TO BE SOLVED: To provide a method for producing cooked rice with egg flavor having compound flavor obtained by simultaneously heating edible oil and fat, eggs and cooked rice, and excellent in preservation stability of the flavor.;SOLUTION: This method for producing the cooked rice comprises foaming by heating a mixture obtained by mixing egg liquid with edible oil and fat, and cooking through throwing cooked rice into the foaming mixture. The mixture is preferably obtained by mixing yolk liquid with edible oil and fat and additionally mixing albumen liquid or whole egg liquid. The egg portion in the mixture is suitably in a range of 10-200 pts.wt. of albumen component based on 100 pts.wt. of yolk component. Furthermore, it is preferable to throw cooked rice into when the yield of the egg portion in the foaming mixture excluding the edible oil and fat portion is 60-85%.;COPYRIGHT: (C)2006,JPO&NCIPI