It is low, the food null which the production method of the cholesterol egg liquid and the egg liquid which is obtained

摘要

PURPOSE:To reduce the content of cholesterol without lowering the flavor of an egg liquid therefrom by bringing the egg liquid with contact into a supercritical fluid. CONSTITUTION:An egg liquid is brought into contact with a supercritical fluid to extract cholesterol therefrom. Either of yolk liquid and all egg liquid can be employed as the egg liquid. The supercritical fluid is preferably CO2 from the face of food safety. When the cholesterol and simultaneously extracted oils are separated from the supercritical fluid, it is preferable to divide the extract into the first stage separated portion containing 5-75% of the cholesterol and the second stage separation portion containing oils as main components. The conditions of the first stage separation are preferably 50-200kg/cm2 and =40 deg.C and the conditions of the second stage separation are also preferably a pressure lower than the separation pressure of the first stage separation and 30-60 deg.C. the second stage separation product can be fed back into the egg liquid of the extraction raw material or added to the low cholesterol egg liquid of the final product to serve for the keeping of the flavor or taste of the final product.