| 摘要 |
PURPOSE:To obtain a bulking filler for sea urchin egg, having close resemblance to genuine sea urchin egg in stickiness, taste and flavor and usable as an additive to sea urchin egg at a considerable amount without deteriorating the characteristic stickiness, taste and flavor of sea urchin egg, by treating egg yolk with a protease. CONSTITUTION:A hydrolyzed yolk having a taste similar to the deliciousness of sea urchin egg can be produced by adding a protease (e.g. papain, trypsin, etc.) to yolk, thereby hydrolyzing proteins in the yolk by enzymatic treatment to produce amino acids, peptides, etc. The hydrolyzed yolk is heated at about >=70 deg.C to effect the deactivation of the enzyme, the elimination of fishy smell originated from the yolk used as a raw material and the increase in the viscosity of the hydrolyzed yolk. The heat-treated material is cooled to obtain the objective bulking filler for sea urchin egg. A bulking filler having astringent taste close to the taste of ripe sea urchin egg is produced by using protease in combination with lipase. |
