| 摘要 |
PURPOSE:To obtain an egg lactic acid fermentation product superior to lactic fermentation products prepared from dairy products by diluting and mixing a specific raw material containing egg white with water, inoculating lactic acid bacteria thereinto and fermenting the resultant mixture. CONSTITUTION:The whole egg, egg white, egg yolk or a mixture prepared by adding a dairy product and/or other additives thereto as a raw material is diluted and mixed with water and lactic acid bacteria are then inoculated into the resultant mixture with or without sterilization to carry out fermentation and afford the objective product. The amount of the egg yolk added is preferably about 0.1-40% based on the egg white and a mixture of the whole egg may be used. If the egg yolk is added, the egg lactic acid fermentation product provides custard-like flavor and is favorable for tastiness. Since saccharides are hardly contained in the egg white which is the main raw material, addition of the saccharides, such as sugar, lactose, liquid sugar, fruit juice or vegetable juice, or a saccharide-containing substance is required and the amount thereof is added is preferably about 1-5% expressed in terms of the total saccharide content. |
