| 摘要 |
PURPOSE:To obtain the titled quality improver having excellent processability in noodle-preparation and imparting noodles with good palatability, taste and flavor, etc., by heating an aqueous solution containing casein and an acidic polysaccharide under a specific condition and treating the resultant acid-resistant and salt-resistant milk protein under a specific condition. CONSTITUTION:An aqueous solution or dispersion containing (A) 100pts.wt. of casein and (B) 0.5-30pts.wt. of an acidic polysaccharide (e.g. alginic acid) is heated at 7.3-10.5pH and >=70 deg.C to obtain an acid-resistant and salt-resistant milk protein. An aqueous solution or dispersion containing said milk protein and (C) 0.54-5.4pts.wt. (based on 100pts.wt. of the milk protein in terms of dry solid) of a polyvalent cation is prepared and is heated at 7.3-10.5pH and >=70 deg.C for >=3min to obtain the objective quality improver. |
