QUALITY-IMPROVED PROCESSED WHOLE EGG AND EGG PRODUCT

摘要

PROBLEM TO BE SOLVED: To obtain a sterilization-treated processed whole egg having a similar appearance and an eat feeling with those of using original non-sterilized whole egg liquid in spite of using the sterilization treated whole egg, good in workability and useful for an omelet, etc., by containing a yam, etc. ;SOLUTION: This processed whole egg having an improved quality contains preferably 0.2-15 wt.% (based on the total amount of the whole egg liquid) yam such as Dioscorea japonica, Dioscorea batatas, etc., and/or preferably 0.5-20 wt.% sticky material originated from the yam. Further, it is preferable to prepare an egg product such as a scrambled egg, a rice with egg served in a bowl, etc., by using the processed whole egg.;COPYRIGHT: (C)1998,JPO