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Abstract

Disclosed herein is a method for producing an oil-in-water emulsified food having an egg yolk content as calculated in terms of raw egg yolk of 2.8% or more, a content of cholesterol derived from egg yolk of 7.times.10.sup.-4 % or more, and a total cholesterol content of less than 6.times.10.sup.-3 %. This method comprises the steps of subjecting an egg yolk fluid to enzymatic processing, thereby converting phospholipids contained in the egg yolk into lysophospholipids; subjecting the enzymatically processed egg yolk to processing for reducing cholesterol, thereby obtaining processed dry egg yolk retaining at least 0.1% of cholesterol; and mixing the processed dry egg yolk with other ingredients in an amount of at least 0.7% of all the ingredients used. The product obtained by this method has a significantly reduced cholesterol content although its egg yolk content is high. Further, this product is excellent in emulsion stability and thus scarcely undergoes separation during storage. Furthermore, the product has the characteristic flavor and rich taste of egg yolk. By the addition of egg white in an amount of 6% or more as calculated in terms of raw egg white, or xanthane gum in an amount of 0.03% or more, there can be obtained the oil-in-water emulsified food more excellent in emulsion stability.

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First Claim