| 摘要 |
PROBLEM TO BE SOLVED: To obtain the subject dessert capable of controlling protein coagulation and fat separation by heating, having a smooth texture and a good flavor by making the dessert include egg, a milk, a saccharide, a fruit juice and/or an acidulant and a starch. SOLUTION: This dessert contains (A) 5-30 wt.% of egg (e.g. whole egg), (B) 2-50 wt.% of a milk (e.g. powdered skim milk), (C) 2-20 wt.% of a saccharide (e.g. soft sugar), (D) 0-30 wt.% of a fruit juice (e.g. orange juice) and/or (E) 0-0.5 wt.% of an acidulant (e.g. citric acid) (in the case of using the component D) or 0.1-0.5 wt.% of the acidulant (in the case of not using the component D) and (F) 1-10 wt.% of a starch (e.g. modified starch of waxy corn). The dessert can be produced by adjusting an acidic raw material mix containing the components A to F to a proper pH, homogenizing the mix and baking in a casserole in a wet heat state. |
