To obtain green food ingredients that can retain its green color without discoloration, even when they are used in heated foods or acidic foods and is useful for health and the like.
Green edible plants of vegetables, for example, parsley, spinach, Nozawana or the like, plant seeds, for example, green soy beans, broad beans, green peas or the like, seaweeds, for example, Wakame, green laver, chlorella or the like, aromatic and spicy grasses, for example, basil, oregano, rosemary or the like are cut into a number of fine pieces and they are dispersed in the inside and on the surfaces of heat-coagulated egg white. The resultant green food ingredient is used in a heat-cooked food products, for example, gratin, stew, fried rice and the like and in acidic food products, for example, salad, tomato sauce, spread or the like, and the egg white is preferably at a pH of ≥6 for use.
SHIDARA HIROYUKI
HAYASHI KUNIHIKO
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