PROCESSED EGG FOOD AND METHOD FOR PRODUCING THE SAME

摘要

PROBLEM TO BE SOLVED: To provide a processed egg product more improved in flavor than modified yolk treated with phospholipase A2 and having no residual enzyme fully deactivated with low temperature heat treatment for a short time and to provide a method for producing the processed egg product, and also provide an oil-in-water type emulsified food excellent in heat resistance using the processed egg food and to provide a method for producing the emulsified food. SOLUTION: This method for producing a processed egg product by subjecting yolk to an enzyme treatment followed by a heat treatment is characterized by comprising adding acidic phospholipase A1 to the yolk followed by the enzyme treatment and then subjecting the resultant product to the heat treatment at 60-75 deg.C for 7-40 min. The objective egg processed product obtained by the method is provided. The method for producing an oil-in-water type emulsified food is characterized by comprising using the above processed egg product as an emulsifier. The oil-in-water type emulsified food obtained by the method is also provided.