FROZEN LIQUID EGG WHITES, METHOD FOR PRODUCING SAME, AND LIQUID EGG WHITES RESULTING FROM DEFROSTING FROZEN LIQUID EGG WHITES

摘要

The present invention is frozen liquid egg whites in which are admixed 0.01-0.4 parts of egg yolks for every 100 parts of egg whites, wherein 0.1-2 parts inclusive of α-cyclodextrin are added for every 100 parts of liquid egg whites, and the turbidity (H1) (level) calculated by means of the belowmentioned formula (1) is at least 18: H1 = H2-H3 …(1). Here, H2 indicates the turbidity (level) measured immediately after defrosting the frozen liquid egg whites, and H3 indicates the egg-derived turbidity (y) (level) calculated by means of the belowmentioned approximation formula (2): y = -380.75x2+272.43x+17.257 …(2). Here, x indicates the admixed amount (parts) of egg yolks for every 100 parts of liquid egg whites.