PROBLEM TO BE SOLVED: To provide a thermally-sterilized container-packed egg yolk in which an uncoagulated egg yolk wrapped with egg yolk membrane is immersed in a preservation solution, and the original taste and physical properties of the egg yolk is maintained.SOLUTION: There is provided a thermally-sterilized container-packed egg yolk in which an uncoagulated egg yolk wrapped with egg yolk membrane is immersed in a preservation solution, in which the preservation solution comprises 0.1% or more of polysaccharide, the total solute content of the preservation solution is 1-10%, the viscosity of the preservation solution is 8000 mPa s or less at 5°C, preferably 25-5000 mPa s, and the viscosity of the uncoagulated egg yolk wrapped with egg yolk membrane after five days of production, stored at 5°C, is 300-10000 mPa s at 20°C. There is provided a method for producing a thermally-sterilized container-packed egg yolk comprising filling a preservation solution and an egg yolk wrapped in egg yolk membrane into a container, sealing the container, and then thermally-sterilizing the filled and sealed container.SELECTED DRAWING: NoneCOPYRIGHT: (C)2017,JPO&INPIT【課題】卵黄膜に包まれたままの未凝固卵黄が保存液に浸漬されている加熱殺菌済み容器詰め卵黄であって、卵黄本来の味や物性が維持された加熱殺菌済み容器詰め卵黄の提供。【解決手段】卵黄膜に包まれたままの未凝固卵黄が保存液に浸漬されている加熱殺菌済み容器詰め卵黄であって、前記保存液が多糖類を0.1%以上含有し、前記保存液中の全溶質の合計含有量が1~10%、前記保存液の粘度が5℃において8000mPa・s以下であり、好ましくは25~5000mPa・sであり、製造5日後(5℃保存)における前記卵黄膜に包まれたままの未凝固卵黄の粘度が20℃において300~10000mPa・sである、加熱殺菌済み容器詰め卵黄。保存液と卵黄膜に包まれたままの卵黄とを容器に充填し、密封した後、充填密封した容器を加熱殺菌する、加熱殺菌済み容器詰め卵黄の製造方法。【選択図】なし
