| 摘要 |
PURPOSE:To prepare a stable emulsified food having a balanced taste and improved flavor, by blending an emulsified food base with a heated and cooked flavor. CONSTITUTION:An ingredient for flavoring, e.g., spices, meat, extract of vegetables, emulsified and processed food, etc. is blended with fats and oils, a viscosity modifier, e.g., gum, starch, etc. and water, and the blend is cooked under heating at 80-100 deg.C for 10-60min, or the ingredient for flavoring is blended with fats and oils and water, and the blend is cooked under heating, and the viscosity modifier is added to the cooked blend, to prepare a heated and cooked flavor having an extracted oily scent component of the ingredient for flavoring. The flavor is added to a previously emulsified food in such amounts that the prepared final emulsified food contains 0.1-50wt% ingredient for flavoring and 0.01-5wt% viscosity modifier. |
