| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a processed egg product which imparts greater heat resistance to a oil-in-water emulsified composition such as mayonnaise or dressing and also reduces cholesterol content therein, to provide a method for producing the processed egg product, to provide an excellent heat resistance-imparted oil-in-water emulsified composition, and to provide a method for producing the oil-in-water emulsified composition. <P>SOLUTION: The method for producing the processed egg food comprises subjecting egg yolk to enzymegenation. In the enzymegenation, phospholipase A2 is added to granule fractions separated from egg yolk. The processed egg product is obtained by the method. The method for producing the oil-in-water emulsified composition slightly containing cholesterol comprises using the processed egg product as an emulsifier. The oil-in-water emulsified composition slightly containing cholesterol is obtained by the method for producing the oil-in-water emulsified composition. <P>COPYRIGHT: (C)2003,JPO |
