PURPOSE: To efficiently obtain scrambled eggs excellent in restorability, flavor and palate feeling by dielectric heating, at a specific microwave electric power density, and instantaneously puff-drying of an 0/W-type dough which is derived from eggs, regulated in the water contained to significantly semi-bound water region, and amorphously formed at a specific granular size.
CONSTITUTION: An O/W-type dough derived from eggs, regulated in the water contained to significantly semi-bound water region at 20-50 (pref. 27-44)wt.% on a dry basis, and amorphously formed at 0.5-20mm (pref. 1-15mm) in granular diameter, is put to dielectric heating at a microwave electric power density of 20-60Kw/kg to effect instantaneous drying under puffing. In this case, until the dough comes to the maximally puffed point, it is put to dielectric heating and puffed in a sealed state, and after it comes to the above point, it is put to dielectric heating and dried under no restriction of such sealing. With this method, the objective scrambled eggs excellent in restorability, flavor and palate feeling can efficiently be obtained without the need for such processes as crush forming and classification.
AOYAMA HARUNORI
YONEDA HIROYASU
ARAKI HIDEKI
