| 摘要 |
PURPOSE:To obtain the titled food having excellent heat-resistance, freeze- resistance, vibration-resistance and emulsion stability, by decomposing yolk with an enzyme, and using the decomposed yolk as an emulsifier. CONSTITUTION:Yolk liquid is added with 0.05-0.5% protease and decomposed at 25-60 deg.C for 3-50hr, or added with 0.002-0.05% lipase and decomposed at 25-65 deg.C for 1-17hr to obtain enzymatically decomposed yolk wherein the ratio of lysophosphatidylcholine in the decomposed yolk is >=10% of the phosphatidylcholine in the yolk before decomposition. The enzymatically decomposed yolk is if necessary heated at 62-72 deg.C for 10-20min to deactivate the enzyme, and is mixed with raw materials used in the aqueous phase (vinegar, water, and other subsidiary raw materials such as seasoning, spice, albumen liquid, etc.) and raw materials used in the oil phase (e.g. salad oil which is liquid at normal temperature). The amount of the decomposed yolk in the mixture is >=1%. The mixture is emulsified to obtain the titled food composed of 10-95% aqueous phase and 90-5% oil phase. |
