Abstract
The preparative method of chou paste (CP) for depressing the activity of amylase in yolk, which was responsible for the deterioration of the expansion in chou crust, was examined. The beaten egg solution was added to the heated mixture including water, shortening and wheat flour, to make CP. When the temperature of the mixture became 75°C, the beaten egg solution was mixed to depress the activity of α-amylase in the yolk by high temperature. But, the deterioration of expansion in chou crust by preserving CP at 20°C could not be depressed significantly. The addition of yolk to the mixture at 75°C also gave the same result. However, the addition of yolk heated at 65°C for 30 min and fresh egg white to the mixture at 45°C remarkably prevented the deterioration of expansion in chou crust by preserving chou paste at 20°C. It was also clarified that amylase in yolk was inactivated by this treatment.
