| 摘要 |
PURPOSE:To obtain the title sauce with mild tongue touch, causing no development of flocculation products, by sterilization treatment under heating of custard sauce in a fluidized state while adding a phosphoric salt. CONSTITUTION:0.1-0.8wt.% (pref. 0.15-0.6wt.%) of a phosphoric salt such as pyrophosphate or polyphosphate is added to a custard sauce containing, as main components, 3.5-15.0wt.% of yolk, 4.2-12.0wt.% of a solid milk and 12.0-25.0wt.% of a saccharide and also, if desired, containing 0.1-3.0wt.% of a thickening agent. Thence, the resultant custard sauce is put to sterilization treatment under heating, in a fluidized state, e.g., at 60-145 deg.C for 1sec - 30min followed by, if desired, homogenization. |
