MANUFACTURE OF FOOD COMPOSITION, COMPOSITION INCLUDING DISPERSING BODY OF DENATURED PROTEIN PARTICLES, DRY COMPOSITION, FOOD AND LOCAL COMPOSITION

摘要

PURPOSE: To obtain a compsn. showing fat-like taste which is useful for the production of mayonnaise and the like by using a thermally denaturing protein comprising a whey protein and incorporating colloid particles of modified protein into the compsn. CONSTITUTION: A water-based compsn. having <15wt.% water content prepared from a thermally denaturing protein which at least partially consists of a whey protein is heated and successively concentrated so as to at least partially denature the protein to increase the density of denatured protein in the water- based compsn. The residual denatured protein remaining in the compsn. is removed to obtain the compsn. of the purpose. The obtd. compsn. has >=5wt.% thermally denatured protein in nonaggregated fine colloid particle state having 0.1 to 10μm average particle size and contains α,β-lactalbumin from the protein in the whey. The weight ratio of the α-lactalbumin to β-lactalbumin is >=0.43.