| 摘要 |
PURPOSE:To enable the formation of a foamable O/W-type composition capable of maintaining stable emulsion state and good whipping property by mixing a sauce composition to an O/W type composition composed of an oil and fat, a specific protein, an emulsifier and a stabilizer. CONSTITUTION:The objective foamable O/W-type composition is produced by mixing (A) an O/W-type composition containing 8-52wt.% of oil and fat, 0.1-5wt.% of at least one kind of protein selected from lactalbumin and enzyme- treated lactalbumin, 0.05-1wt.% of at least one kind of emulsifier selected from polyglycerol fatty acid ester and organic acid monoglyceride and 0.01-1wt.% of at least one kind of stabilizer selected from gelatinized starch, enzyme-treated gelatin, xanthan gum, pectin and guar gum and (B) a sauce composition containing cooking raw materials, seasoning raw materials, spices, etc. The mixing ratio of A:B is preferably 3:7-9:1. |
