PROCESS FOR PRODUCING LIQUID EGG HAVING REDUCED CHOLESTEROL CONTENT AND FOOD CONTAINING LIQUID EGG THUS PRODUCED

摘要

The present invention is directed to a process for producing a liquid egg having a reduced cholesterol content but having flavor and taste comparable to a conventional egg having a normal cholesterol content. The liquid egg having a reduced cholesterol content is produced by contacting liquid egg with a supercritical fluid to extract cholesterol from the liquid egg. Foods containing, as a raw material, the liquid egg having a reduced cholesterol content produced by the above process are also disclosed.