| 摘要 |
PURPOSE:To obtain a tasty new foaming food composition and a frozen foamed food using an egg without using a milk fat. CONSTITUTION:This foaming oil and fat composition contains an egg liquid after undergoing slow thermal denaturation in the coexistence of saccharides, phosphates and/or sodium citrate, water, an edible oil and fat and an emulsifying agent and is capable of providing a tasty freezing-resistant foamed substance having the flavor of the egg by a usual foaming means. The egg liquid is preferably prepared by gradually increasing the temperature at, e.g. 2-4 deg.C/min rate. |
