METHOD FOR PRODUCING CREAM SAUCE

摘要

PROBLEM TO BE SOLVED: To provide a method for producing a cream sauce free from stringiness, resistant to the coagulation of milk proteins and having good meltability and smooth palatability.

SOLUTION: This method for the production of the cream sauce from a milk raw material containing milk protein and cereal flour comprises the incorporation of whey protein, lysolecithin and λ-carrageenan.

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