EGG YOLK LIQUID AND FOOD CONTAINING EGG YOLK

摘要

PROBLEM TO BE SOLVED: To obtain both a simple egg yolk liquid capable of controlling thermocoagulation and maintaining a flavor of characteristic egg yolk and a food containing the egg yolk liquid. SOLUTION: This egg yolk liquid reduces thermocoagulation by including an alginate and/or an alginic acid compound. The food contains the egg yolk liquid. The alginate is sodium alginate.