| 摘要 |
PURPOSE:To obtain food of delicate flavor having excellent smoothness and palatable property, proper viscosity and freezing resistance by stirring and emulsifying oil and fat in which an emulsifying agent and gelling agent are dissolved and dispersed, water and (processed) crab paste at a temperature not higher than melting temperature of the gelling agent and cooling the resultant emulsion. CONSTITUTION:Oil and fat (e.g. palm oil) in which an emulsifying agent (e.g. lecithin) and gelling agent (e.g. pectin) are dissolved and dispersed, water and crab paste or processed crab paste obtained by adding seasoning such as soybean paste and MIRIN to the crab paste and heating and kneading the mixture are stirred and emulsified at a temperature not higher than a melting temperature of the gelling agent and then the resultant emulsion is cooled to provide the food of delicate flavor of oil in water type emulsion. |
