STABILIZATION OF YOLK PROTEIN OR YOLK PROTEIN CONTAINING EMULSION

摘要

PURPOSE: To improve long-term preservability after heat treatment of egg yolk protein (emulsion containing it) by adding a specified acidic starchy fermented composition. CONSTITUTION: The slurry of cereal flour and one kind of additive non-cereal starch materials at least is pasted and homogenized later and the mixture of acidic strain or acidic strain selected out of Lactobacillus and Streptococcus thermophilus is inoculated. The acidic starchy fermented composition fermented and provided for time and a temperature to afford about a pH of 4.0 to 4.2 in fermented materials and to afford is added to egg yolk protein (contained emulsion).