| 摘要 |
PROBLEM TO BE SOLVED: To obtain a pasty milk processed product excellent in extensibility and water holding properties, capable of being placed on a dough for a pizza and uniformly extended and baked and further capable of adding a yogurt flavor to the texture essential to the pizza, drawing a figure, a letter, etc., on the top surface of the pizza due to better shape retaining properties than those of a sauce, etc., and expressing a design according to the intention of a pizza preparer. SOLUTION: This pasty milk processed product is obtained by fermenting a milk processing raw material containing 8 wt.% of a nonfat milk solid and 3 wt.% of a milk fat, charging a high-methoxy pectin into the fermented material when the pH of the fermented material attains about 4.5, homogenizing the material, liquefying the homogenized material, then charging carageenan, heating up the resultant mixture to 80 deg.C and gelatinizing the material. The resultant pasty milk processed product has >=40% water holding properties and >=2.4 extensibility. |
