| abstract |
(57) [Summary] [Problem] A chicken egg produces a unique flavor in a cooking process such as frying, baking, and steaming. However, the flavor is a preferred flavor immediately after cooking, but changes to another undesirable flavor during storage. An object of the present invention is to provide an egg flavor oil having excellent heat stability and storage stability. SOLUTION: After heating a composition containing yolk solids, non-fat milk solids, and water in an oil or fat at 90 ° C. or more and 150 ° C. or less, a seasoning oil having an egg cooking flavor from which insolubles are separated. The above-mentioned subject is solved by providing. |