| 摘要 |
PURPOSE:To produce the titled food having good flavor, by foaming a composition containing a specific heat denatured egg liquid, water, edible fat or oil emulsifying agent and emulsion stabilizer. CONSTITUTION:60-80pts.wt. saccharide, e.g. maltose, and, as necessary, 0.5-1.5 pts.wt. phosphate, 0.1-0.3pts.wt. sodium citrate and 7-12pts.wt. ethanol- containing material are added to 100pts.wt. mixture of 100pts.wt. egg liquid selected from the whole egg liquid, egg white liquid, egg yolk liquid and powdered hen's egg liquid with 25-90pts.wt. water, and the resultant mixture is heated to 70-100 deg.C by increasing the temperature by 1 deg.C for 2-4min to give a mildly heat denatured egg liquid. Water, an edible fat or oil having <=20 deg.C melting point, e.g. coconut oil, and emulsifying agent, e.g. soybean lecithin, and emulsion stabilizer are added to the above-mentioned egg liquid to afford a foaming fat or oil composition containing the egg, which is then sterlized and foamed using a whipper. The resultant foamed material is then squeezed, filled in a bag and frozen. |
