Freeze-denatured egg yolk; oil-in-water type emulsion composition containing the same; and use in preparation of confectionery products.

摘要

An oil-in-water type emulsion composition having the flavor of fresh egg yolk; good frothing properties and which does not cause the scorching when subjected to an ultra-high temperature short time sterilization (UHT) apparatus and a freeze-denatured egg yolk necessary for obtaining such a composition are described. The freeze-denatured egg yolk is characterized by a rheometer value (using a 10 m/m phi plunger) of 20 to 100 g/cm<2>/5 DEG C after freezing-denaturation and the oil-in-water type emulsion composition comprises 1 to 20% of the denatured egg yolk. When monosaccharides and sugar alcohols are used as sweeteners for the emulsion composition, there can be obtained a product which has soft and smooth texture even when frozen.