| 摘要 |
PURPOSE:Fermented milk and emulsified food are mixed and adjusted in pH to lower than 4.6 to prepare dressing-like food free from quality deterioration such as water exudation, solidification or phase separation. CONSTITUTION:A usual lactobacillus is inoculated to the whole milk or defatted milk powder and fermentation is conducted at 43 deg.C for 4-5hr to prepare fermented milk. The fermented milk, mayonnaise, salad dressing or their half- product, i.e., an oil-emulsion food, are mixed so that the fat content becomes 60-90% and high-speed agitation is effected by means of a mixer provided with blades. Then, the pH is adjusted to 4.3-3.0, heat sterilization is effected at 70-90 deg.C for about 15sec and rapid cooling is conducted to give the objective product. |
