著者

金築 利旺

出版者

一般社団法人 品質工学会

雑誌

品質工学 (ISSN:2189633X)

巻号頁・発行日

vol.8, no.4, pp.23-30, 2000-08-01 (Released:2016-08-31)

参考文献数

2

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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.