| 摘要 |
PURPOSE:To obtain sugared egg yolk containing an egg yolk ingredient in a semidenatured state without causing freezing injury even in use for frozen bread, frozen fish-paste product, etc., by stirring and mixing egg yolk with saccharides and heating the resultant mixture under specific conditions. CONSTITUTION:Sugared egg yolk in a semidenatured state obtained by stirring and mixing egg yolk with saccharide and heating the resultant mixture at 60-65 deg.C under 500-1000atm. |
