Abstract
As a series of investigation on the preparation of the clear consomme soup with egg white, this time the study on the combined effect of egg white and minced meat was undertaken.
The points for the prepatation of the more clear soup with these materials w e re found to be as follows:
1) To the turbid soup stock (30°C), which had been prepared by the boiling of chicken bones and vegetables,3% of egg white and 20% of minced meat were added and this mixture was heated with gentle stirring till 70°C, and then further heated without stirring till 94±1°C and kept at this temperature for more than 10 minutes, and by this operation, the clear consomme soup was obtained.
2) This combined effect was checked with 0-9% egg white and 0-40% minced meat, and even in the case of 1% egg white addition, this effect could be observed, but if the amount of egg white was relatively higher than this of minced meat, for example, in the case of the addition ratio of egg white and meat was 9: 5, the soup became turbid, owing to the increase of pH value of the soup.
3) Another cases, like as the turbid soup made from high fat materials, also this combined effect was found to be excellent. In this case, the part of fat in soup was separated out as oilly droplets on the surface of the soup.
