| 摘要 |
PURPOSE:To obtain flavor oil having excellent body of milk fat by including an oil-soluble ingredient derived from sugar-heat-treated milk product powder obtained by adding reducing sugar to milk product powder and heat-treating the mixture under specific conditions. CONSTITUTION:Water content of a mixture obtained by adding 1-20 pts.wt. of reducing sugar to 100 pts.wt. of milk product powder is controlled to 1-15wt.% and the mixture is heat-treated at 70-120 deg.C. An oil-soluble ingredient derived from the resultant sugar-heat-treated milk product powder is added to oils and fats in an amount of >=0.1wt.%, preferably >=2wt.% based on oils and fats. |
