| 摘要 |
PURPOSE:To obtain the subject sauce excellent in heat resistance, etc., by mixing materials containing a modified waxy starch, polyglycerol ester of a fatty acid and edible vinegar, heating the resultant mixture to prepare a starchy paste, adding edible fats and oils and raw egg yolk to the prepared starchy paste and emulsifying the prepared mixture. CONSTITUTION:A modified waxy starch, polyglycerol ester of a fatty acid and light saccharified dextrin, etc., are added to edible vinegar containing water added thereto and heated while being stirred to prepare a starchy paste, which is then cooled. Raw egg yolk is subsequently added and stirred. Edible fats and oils are then dividedly added and the resultant mixture is further stirred and emulsified to afford the objective sauce, capable of responding to diverse and severe market needs and excellent in texture, flavor, economical efficiency, etc. Furthermore, the above-mentioned polyglycerol ester of the fatty acid is a monoester of polyglycerol having <=10 polymerization degree with palmitic acid. |
