| 摘要 |
PROBLEM TO BE SOLVED: To settle such a problem that, in order to impart a dark brown color on the surface of gratin or doria when the food being in a frozen state is cooked with e.g. a microwave oven, it has been proposed that the surface is sprayed with a mixture of powdery saccharides, amino acids and powdery cheese, or a solution containing saccharides and amino acids to effect adherence of the mixture or solution to the surface and a dark brown color is developed on the surface through making use of Maillard reaction between the saccharides and the amino acids; but a uniform dark brown color has been hard to be imparted securely. SOLUTION: This cheese-like emulsified composition comprises protein, oil- and-fat, water, saccharides and amino acids, being pasty or solid in the form of O/W-type emulsion with the above ingredients dispersed homogeneously. If this composition is used for topping glatin, doria, pizza, etc., a uniform and good-looking dark brown color can be surely imparted on the food when the food is cooked with a microwave oven. |
