| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide an emulsifier to be added to a food, having emulsifying activity superior to that of a conventional sugar-added yolk while having the same advantage as the sugar-added yolk in which the yolk component is in a semidenatured state. <P>SOLUTION: The emulsifier to be added to the food is produced by mixing alkaline water exhibiting pH 12-13 with the raw yolk equivalent to the weight of 4.5-5.5 times as much as the alkaline water, stirring the resultant mixture while keeping the temperature of the mixture at 20-30°C until the alkaline water and the raw yolk are mingled, adding glucide equivalent to the weight of 0.9-1.1 times as much as the raw yolk to the stirred mixture, and stirring the resultant mixture under a condition of 1-10 atm. while keeping the temperature within the range of 80-90°C for at least 1 hr. <P>COPYRIGHT: (C)2006,JPO&NCIPI |
