Improvement of the Taste of Thick-baked Eggs
2000 Volume 8 Issue 4 Pages 23-30
Details
2000 Volume 8 Issue 4 Pages 23-30
Today, eggs are considered a good food because of the low price and availability in large quantity. Our company is producing and selling thick baked eggs under the name "ltamagoyaki". The product is sold to stores or customers to be put together with sushi or bento(such as a lunch box).
It is made through a production line that includes the processes of mixing,baking, packaging and sterilizing. It is said that 70 to 80 percent of taste (savoriness) of this sponge-like product is contributed by physical properties rather than chemical properties. In this study, technology development was conducted to improve the physical property related to mechanical measurement instead of using sensory test.
