| 摘要 |
PURPOSE:To obtain a heat-resistant egg york without thermally solidifying it even when used as a raw material of food processed by heating, free from rough feeling in the product, free from bitter taste even when directly eaten and having excellent dispersibility to pure water. CONSTITUTION:A heat-resistant egg york characterized by being imperfectly denatured egg york having 14-86% undenaturation ratio of protein and being homogenized. |
