| 摘要 |
PROBLEM TO BE SOLVED: To obtain the subject emulsion preservable at normal temperatures even without blending high-melting oil-and-fat, good in flavor and palate feeling such as meltability-in-mouth, thus suitable for e.g. whipped cream, by decomposing, with a protease, a protein component compounded with or adsorbed to an oily phase. SOLUTION: In an emulsion made by emulsifying an oily phase and an aqueous phase, a protein component compounded with or adsorbed to the oily phase is decomposed by a protease (pref. metalloprotease derived from Bacillus bacteria). The oil-and-fat constituting the oily phase is pref. hardened palm oil. The aqueous phase comprises water, protein, and, according as necessary, saccharide(s) and an emulsifier; in this case, the protein is pref. powdery and/or liquid lactoprotein, fractionated product and/or lactoproteinic agent thereof. The amount of the protease to be added is pref. 0.0001-5wt.% based on the objective whole emulsion. It is preferable that the objective emulsion be composed of 10-40wt.% of the oily component and 60-90wt.% of the aqueous component and 200-2000cp in viscosity at 5 deg.C. |
