| 摘要 |
PROBLEM TO BE SOLVED: To prepare an oil in water emulsion composition such as white sauce, having freezing resistance and microwave heating resistance and capable of retaining the flavor of an ingredient having pungency even when heated, by making fat including a specific quantity of triglyceride and an allyl isocyanate become an oil phase. SOLUTION: The objective composition such as brown sauce, mayonnaise, tartar sauce and emulsified dressing is prepared by making fat including (A)>=1.5 wt.% triglyceride comprising one residue of >=20C saturated fatty acid and two residues of unsaturated fatty acid and (B) (preferably 0.01-0.4 wt.%) allyl isocyanate become an oil phase. |
