YOLK-CONTAINING LIQUID AND PROCESS FOR PRODUCING OIL-IN-WATER TYPE EMULSION

摘要

It is intended to provide a yolk-containing liquid which shows scarcely any changes in the taste upon heating and has a favorable texture with little roughness due to heat degeneration of protein, a process for producing the above yolk-containing liquid and a process for producing yolk-containing oil-in-water type emulsion by using the above yolk-containing liquid which causes little scorching or scaling (adhesion) on the heating unit of an apparatus in ultrahigh temperature instantaneous sterilization (UHT), is highly tolerant to baking in case of being used in custard cream, etc. and scarcely undergoes oil-separation or demulsification. A process for producing a yolk-containing liquid characterized by comprising subjecting an aqueous dispersion containing yolk diluted to a concentration of 80% by weight or lower to a first heat treatment at 60 to 78