| 摘要 |
PROBLEM TO BE SOLVED: To obtain heat-resistant mayonnaise, scarcely loosing the fluidity when heat-treated, not generating stuffy odor and useful for producing retort foods and food for microwave oven excellent in texture by constituting mayonnaise so as to include phospholipase-treated yolk and gelatinized starch and so as not to include whole egg or albumen. SOLUTION: This heat-resistant mayonnaise comprises phospholipase-treated yolk in an amount of preferably 2-8 wt.% based on product and gelatinized starch in an amount of preferably 10-40 wt.% based on product and does not comprise whole egg or albumen. The phospholipase-treated yolk includes a yolk obtained by reacting the yolk with a phospholipase A2 which is a phospholipidase to lysonate phospholipid binding to yolk protein. The decomposition degree of phospholipid can be known by a substitution rate (%) of substitution of phospholipid of yolk which is present before phospholipase treatment to lysophospholipid produced by enzymatic treatment, and it is preferable to use the yolk having >=50% substitution rate. A gelatinized starch obtained by adding pure water to raw starch and gelatinizing the starch by heating is used as the gelatinized starch. |
