| 摘要 |
PURPOSE:To produce the titled food having excellent palatability and appearance, and suitable as a Japanese sponge cake or a base of a cake, by aerating an O/W-type emulsion composed of oil or fat, liquid egg, and thermally coagulable protein, and coagulating the emulsion with heat. CONSTITUTION:An O/W-type emulsion is prepared by mixing (A) an oil or fat with (B) liquid egg and (C) a thermally coagulable protein other than liquid egg (e.g. lactoalbumin, fish protein, soybean protein, wheat protein, etc.). The amount of the component C is e.g. 5-100% of the solid content of the component B. The obtained emulsion is aerated to a volume expansion ratio of 1.2-1.5, and coagulated with heat to obtain the objective food. |
