| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide egg yolks which is suppressed in a fishy smell (unpleasant smell) without reducing emulsifying capacity and enhanced in a favorable flavor/body taste of egg yolk, and to provide processed food using the same. <P>SOLUTION: A method for producing heat-treated egg yolk includes adjusting the egg yolks so as to set a water content of 10-55 mass% and a pH of 4-6 and heat-treating the egg yolks at 40-70°C for 10 minutes to 10 hours, and preferably using a salt-added egg yolk or sugar-added egg yolk as the egg yolks. <P>COPYRIGHT: (C)2013,JPO&INPIT |
