FROZEN FOOD USING PROTEIN CONDENSATE AND ITS PRODUCTION

摘要

PURPOSE:To obtain the title frozen food having low fat content and low calorie, providing rich taste and texture like the food having high fat content, by adding a frozen gel of aqueous solution of protein condensate as a fat substitute. CONSTITUTION:A frozen gel of aqueous solution of protein condensate is added as a fat substitute to give the objective frozen food. The frozen gel is preferably obtained by dissolving whey protein or glair in water, heating the prepared solution >= thermal denaturation temperature of protein, then freezing and gelatinizing.