| 摘要 |
PURPOSE:To obtain the titled food free from the smell of fish oil and greasiness to the palate, by emulsifying refined fish oil or an oil or fat composed mainly of refined fish oil and containing more than specific amount of eicosapentaenoic acid, with a specific amount of an aqueous solution of hydrophilic protein in the form of an O/W-type emulsion. CONSTITUTION:(A) A refined fish oil or an oil or fat composed mainly of refined fish oil and containing >=10% eicosapentaenoic acid is mixed with (B) >=2%, based on the oil or fat, of an aqueous solution of a hydrophilic protein, and emulsified in the form of an O/W-type emulsion. The emulsion is used as a part of the food raw material. The emulsion can be stored by sterilizing at high temperature e.g. by direct steam blasting, etc. and sealing in an aseptic bag. The emulsion prepared by this process can be taken directly because the smell of the fish oil is suppressed by the protein. |
