| 摘要 |
PURPOSE:To prepare the titled cream having a retained favorable flavor, physical properties (whipping performance), etc., by adding a given amount of an egg yolk component (egg yolk) to a milk component in preparing the titled cream having a high overrun with a low content of fat. CONSTITUTION:A milk component is mixed with an edible fat or oil consisting of an animal or vegetable fat or oil having >=15 deg.C melting point of a fractionated fat or oil thereof in the presence of an emulsifying agent to prepare a whipped cream having 25-40% content of fat. In the process, 0.3-10% egg yolk component (egg yolk) is added to the resultant emulsion. The preferred content of the fat is 30-35%, and the preferred content of the egg yolk component is 0.75-4.5%. These raw materials are agitated in a homogenizer, homomixer, etc. and emulsified. |
