To provide an egg-processed retort food reduced in taste escape and retort odor without getting hard and rough/dry even if undergoing retort sterilization, through solving such problems that, while in view of the fact that both convenience and long-term storability have been required for cooked processed foods, and although there are retort-sterilized foods or retort foods as a means for meeting the requirements, they have such drawbacks that excessive protein denaturation stemmed from undergoing high-temperature-and-high-pressure sterilization conditions results in escape of moisture included in the protein texture, leading to getting very hard in the palate feeling of protein-containing such foods and also to getting rough/dry and to taste escape as well.
The retort food comprises an egg-processed food which is puffed and dried by microwaves. Specifically, the retort food is such that the volume of the egg-processed food puffed and dried by microwaves is double or more but not more than 15 times that before puffed and dried and the moisture content is 0-15 wt.% (excepting 0).
NIIMI KEIGO
KONO HIROMICHI
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