| 摘要 |
PROBLEM TO BE SOLVED: To obtain a palatability improving emulsion composition produced by including an emulsion composed of a hydrocolloid, oil and fat and water into a proteinous material and giving juicy feeling to the palate with a liquid fluidized by the reheating in eating and squeezed out by chewing. SOLUTION: The objective emulsion composition is composed of (A) a proteinous material comprising albumen, whey protein, soybean protein, water- absorbing dried granular soybean protein or their mixture and an emulsified material included in the component A and composed of (B) two or more kinds of hydro-colloids selected from gelatin, agar, carrageenan, guar gum, xanthan gum, locust bean gum, gelan gum and carboxymethylcellulose in an amount of preferably 5.0-80.0 wt.%, (C) an oil and fat having a melting point of -10 to +20 deg.C in an amount of preferably 5-300 wt.% and (D) water. A processed food is prepared preferably by adding the emulsion composition to an ingredient dough in an amount of 1-20 wt.%. |
