PRODUCTION OF OIL-PROCESSED FOOD COMPOSITION

摘要

PURPOSE:To enable continuous and efficient production of the objective composition having good taste of raw eggs without anxiety of secondary contamination, by continuous addition of processed egg liquid to fat and oil plasticized by rapid cooling. CONSTITUTION:(A) Plasticized fat and oil by rapid cooling and (B) processed egg liquid are continuously mixed with a static mixer to give the subject composition. The component A preferably contains milk fat such as butter, while the component B preferably contains 2-5wt.% of egg components. The static mixer preferably is provided with 10-28 agitation elements.