| 摘要 |
PURPOSE:To obtain an instant custardlike pudding composition having improved texture and simplicity in cooking, by using an egg white denatured to a flour having a property in a specific range by heat as a property improver for a food with necessary raw materials, e.g. gelling agent, a powdered milk, starch, sugar, etc. CONSTITUTION:A frozen egg white or an egg white separated from an egg is diluted if necessary, and homogenized to form an egg white liguid, which is heat- treated at 61-75 deg.C for 0.5-30min, and then homogenized and spray-dried to afford an egg white flour denatured by heat. The denatured egg white flour gives a 2% aqueous solution having a viscosity of 1.4-2.2cp and a 0.5% solution having a turbidity of 0.05-0.6%. The flour as a property improver for a food having improved dispersibility in hot water is used with base raw materials from powdered milk, soybean protein flour, starch, egg yolk flour, sugar, etc. to give an excellent custardlike pudding without disadvantages of being too hard, fragile and sticky. |
