| 摘要 |
PURPOSE: To obtain a powdery mayonaise-like seasoning containing an organic acid and a protein raw material, little in the fat content, stable against oxidation, dry as physical properties, not producing undissolved lumps, excellent in fluidity, and useful for snack confections, sliced and dried rice cakes, fish flours, seasonings for noodles, etc. CONSTITUTION: This seasoning is obtained by mixing an organic acid (e.g. brewed vinegar, lactic acid, tartaric acid, malic acid, citric acid), aprotein (preferably egg, skim milk) and, if necessary, further a spice, a thickening agent and fine crystalline cellulose, heating the obtained dispersion and subsequently drying the heated dispersion. The content of fats is preferably 0.5-16wt.%. |
