PROBLEM TO BE SOLVED: To provide an egg yolk raw material which enables expecting heat resistance, is suppressed in bitterness and/or sulfur odor, and is increased in palatability even when mixing the high content (for instance, as an egg yolk content, a content not-allowing mixing normal egg yolk which is not enzyme-treated) with gel pudding or gelatinizer-containing pudding.SOLUTION: Enzyme-treated sweetened egg yolk has a reaction rate of 20-60% when subjecting sweetened egg yolk to enzyme reaction with phospholipase.EFFECT: A pudding base with which 2-15 wt.% of the enzyme-treated sweetened egg yolk is mixed, and which contains a gelatinizer in a dispersion/dissolution state is not coagulated even when being heat-sterilized at high temperature while including egg yolk at a higher content than before, and pudding which is obtained by cooling and coagulating the pudding base has high palatability owing to body and custard feeling derived from egg yolk, and is suppressed in bitterness and sulfur odor.SELECTED DRAWING: NoneCOPYRIGHT: (C)2018,JPO&INPIT【課題】「ゲルプリン」もしくは「ゲル化剤入りプリン」に、高含量（例えば卵黄含量として、酵素処理していない通常の卵黄を配合できない含量）で配合しても、耐熱性が期待でき、苦み及び／又は硫黄臭が抑制され、嗜好性の高まる卵黄原料の提供。【解決手段】加糖した卵黄をホスホリパーゼなどで酵素反応させた場合の、その反応率が２０～６０％である酵素処理加糖卵黄。【効果】当該酵素処理加糖卵黄を２～１５重量％配合し、ゲル化剤を分散・溶解した状態で含むプリンベースは、従来よりも高含量で卵黄を含みながら高温で加熱殺菌しても凝固せず、このプリンベースを冷却して凝固させたプリンは、卵黄由来のコクやカスタード感により嗜好性が高く、かつ、苦みや硫黄臭が抑制される。【選択図】なし
