| 摘要 |
PURPOSE:To increase the taste of a food without giving out the unique smell of cheese, by dispersing a cheese uniformly in the food. CONSTITUTION:A cheese, e.g. natural, process, cottage, cream, or low-melting cheese, and an emulsifying agent, e.g. a sucrose ester or glycerol ester of a fatty acid, lecithin, or egg yolk, are added to a food, e.g. cookie, sponge cake, bread, pie, cream, bean jam, jam, or chocolate without or under heating (at 40 deg.C or above), and, if necessary heat denatured, to give the desired food. The amount of the cheese is 0.0001-5% based on the food composition. |
