| 摘要 |
<P>PROBLEM TO BE SOLVED: To obtain an enzyme-treated yolk product which has excellent emulsifiability and scarcely contains live bacteria, to provide a method for producing the same, to obtain an emulsifier which uses the enzyme-treated yolk product and has flavor developability and emulsifiability suitable for food uses, and to obtain an oil-in-water type emulsification product which uses the emulsifier and has good flavor developability, dispersibility in mouths, and solubility in mouths. <P>SOLUTION: This enzyme-treated yolk product is characterized by treating a sugar alcohol-containing yolk liquid with phospholipase A. <P>COPYRIGHT: (C)2004,JPO |
