| 摘要 |
PROBLEM TO BE SOLVED: To provide a frozen liquid egg white having high foamability even when egg yolk is mingled therein; and a manufacturing method thereof.SOLUTION: The frozen liquid egg white includes 0.01 parts or more and 0.4 parts or less of egg yolk mingled into 100 parts of the liquid egg white. To 100 parts of the liquid egg, 0.1 part or more of α-cyclodextrin is added. The frozen liquid egg white has a turbidity H1 (degree) of 10 or more, which is calculated from the following formula (1): H1=H2-H3...(1), where H2 represents the turbidity (degree) measured immediately after thawing of the frozen liquid egg white, and H3 represents the turbidity y (degree) derived from egg, which is calculated from the following approximate formula: y=-380.75x+272.42x+17.257...(2), where x represents the mingled egg yolk amount (parts) relative to 100 parts of the liquid egg white. |
