| 摘要 |
PURPOSE: To obtain a homogeneous sauce from a mixture of an oil and fat, cereal flour, milk component and/or water without necessitating skilled labor by carrying out partial gelatinization treatment with heat between two homogenization steps. CONSTITUTION: A mixture composed of an oil and fat component, a milk component and/or water is subjected to the 1st homogenization treatment, cereal flour is added to the obtained homogenized mixture and the obtained mixture is partially gelatinized by heating. A sauce having excellent stability is produced by the 2nd homogenization treatment of the thermally gelatinized liquid mixture. |
