| 摘要 |
PURPOSE:To prevent the freeze denaturation of egg yolk during storage for a long period, by treating liquid egg yolk or liquid egg containing yolk with a small amount of protease which is added to the liquid, before freezing. CONSTITUTION:Frozen egg is prepared by freezing liquid egg yolk or liquid egg containing yolk, added with 0.0001-0.5%, pref. 0.001-0.3% of protease. The liquid egg yolk can be obtained, e.g. by opening eggs and separating egg yolk from egg white. The liquid egg containing yolk is, e.g. liquid whole egg or an arbitrary mixture of liquid egg white and liquid egg yolk. The protease is selected from enzymes existing in or outside of animals, vegetables, microorganisms, etc. When the liquid egg is liquid egg yolk or liquid whole egg, the protease is pref. the one having an optimum pH range of 5.0-9.0. |
