| 摘要 |
PURPOSE:To obtain an emulsion, solidifiable by heating, and having such shape retaining property as not to collapse by its own weight even before the solidification by heat, by incorporating a fat or oil with egg yolk, heat-coagulable proteinic raw material and water in a specific proportion, and emulsifying the resultant mixture into an oil-in-water emulsion. CONSTITUTION:A heat-solidifiable emulsion obtained by emulsifying a fat or oil, e.g. a fish oil, with egg yolk, a heat-coagulable proteinic raw material, e.g. egg white, lactalbumin, soybean protein or blood plasma, and water to give an oil-in water emulsion, and adding if necessary a solid raw material, e.g. cattle meat or vegetable, and another additive, e.g. viscosity increasing agent, thereto. The amounts of the components based on the total weight of the raw material except the solid raw material are as follows. 40-70% fat or oil, 3-20%, expressed in terms of solid, egg yolk, 3-15%, expressed in terms of solid, heat-coagulable proteinic raw material and 15-40% water. As a result, the aimed heat-solidifiable emulsion having the solidifying property by heating and such shape retaining property as not to collapse by its own weight even before the solidification by heat is obtained. |
