| 摘要 |
PROBLEM TO BE SOLVED: To obtain an egg white composition that contains egg white, a lipase- hydrolyzed food oil or the like and a starch, causes no syneresis, even when it is thawed after refrigeration, gives the texture similar to that of the egg white in a boiled egg and is useful for frozen egg spread with an excellent color tone. SOLUTION: Egg white in an amount of 100 pts. on the solid basis, is mixed with a food oil hydrolyzed with lipase and/or a fatty acid, for example, caproic acid, preferably in an amount of 0.4-16 pts., a starch, for example, wheat starch, preferably in an amount of 4-80 pts., more preferably with fat and oil and/or their emulsion in an amount of 16-160 pts. Finally, the egg white mixture is coagulated with heat and is preferably refrigerated. |
