| 摘要 |
PROBLEM TO BE SOLVED: To provide a high-concentration yolk liquid to increase a flavor originally possessed by the yolk while reducing the thermocoagulation. SOLUTION: This yolk liquid is obtained by adding a calcium-reactive gelatinizing agent, preferably one or more kinds of alginic acid salt, low-methoxy pectin and κ-carrageenan, preferably in a proportion of 6.25-2 wt.% to the yolk partially hydrolyzed by various kinds of proteolytic enzymes derived from an animal, a plant, a microorganism or the like. |
