| 摘要 |
PURPOSE:To obtain heat-resistant mayonnaise not causing separation vitellus and brewed vinegar even at high temperature, by heating rapidly a mayonnaise ingredient comprising vitellus, salad oil and brewed vinegar as main components to >= a specific temperature, cooling it immediately. CONSTITUTION:A kneaded mayonnaise ingredient comprising vitellus, salad oil, brewed vinegar, and, if necessary, blended with sweetener, spice, viscosity builder, etc. is prepared. The prepared mayonnaise ingredient is rapidly heated with dried steam or high-temperature hot air to >=80 deg.C, kept for about 5-15sec, immediately cooled to about -20 deg.C, to give the desired heat-resistant mayonnaise. The prepared mayonnaise is in an agar state. Even if it is applied to bread and the bread is heated in an oven, it is not separated into vitellus and brewed vinegar, and tasty bread can be eaten. |
