| 摘要 |
PURPOSE:To produce an oil-in-water type stable emulsified fat or oil composition, having smooth texture and containing cheese suitable for kneading and inserting in a food, by emulsifying a cheese, fat or oil and water into an oil-in- water type emulsion using a specific emulsifying agent. CONSTITUTION:10-75wt.% cheese, 20-85wt.% fat or oil, a molten salt, such as sodium citrate or sodium tripolyphosphate, in an amount of 0.5-5wt.% based on the cheese and, as desired, common salt in an amount of 5-30wt.% based on the moisture in the oil-in-water type emulsion are used as raw materials and emulsified into the oil-in-water type emulsion by a conventional method. In the process, an emulsifying agent containing lysoglycerophosphatide (monoacylglycerophosphatide) in an amount of 0.1-5wt.% based on the fat or oil is used as at least one component of the emulsifying agent and the resultant oil-in-water type emulsion is preferably heat-treated at about 110-150 deg.C for 2sec-4min and, as desired, then aseptically homogenized. |
