| 摘要 |
PURPOSE:To provide a fat or oil having improved flavor and keeping quality, by emulsifying an egg yolk, containing 50% or more saccharide, and sterilized at a high temperature and a solid fat or oil in the form of a water-in-oil emulsion. CONSTITUTION:A saccharide, e.g. sucrose or isomerized sugar, is added to an egg yolk to give a saccharide concentration of 50-60% and sterilized at 90 deg.C for 30sec-3min in a plate type continuous sterilizer, etc. A fat or oil, e.g. hydrogenated oil, which is a solid at ordinary temperature is heated to 55-65 deg.C, mixed with 10-45wt% resultant sweetened egg yolk, stirred vigorously and emulsified. An emulsifying agent, e.g. lecithin, is used if necessary. After the sterilization at 60-90 deg.C for 3-30min under heating, the emulsion is quenched and solidified in a margarine preparing machine to give the aimed product. The product is then whipped to afford a butter cream, which is used for preparing a confection. |
