PRODUCTION OF EMULSIFIED CALCIUM LIQUID SOUP COMPOSITION USING EMULSIFIED CALCIUM AS CALCIUM SOURCE IN LIQUID OR POWDER FORM AND MILK, FRESH CREAM AND BUTTER AS OIL COMPONENTS HAVING EFFECT OF PRODUCING PRODUCT WHICH IS IN LIQUID FORM WITH FLOW PROPERTIES TO BE EATEN OUT OF HAND

摘要

PURPOSE: A method of making an emulsified calcium liquid soup composition using an emulsified calcium selected from milk calcium, seaweed calcium, coral calcium, calcium carbonate and tricalcium phosphate as a calcium source in liquid or powder form is provided. The composition is in liquid form with flow properties and thus can be eaten out of hand. CONSTITUTION: The emulsified calcium liquid soup composition comprises 10 to 20% by weight of milk, 5 to 10% by weight of fresh cream and 1 to 10% by weight of butter as a major ingredients and fresh vegetables or uncooked grain, flavors, spices or the like as an optional ingredient. In the manufacture of the emulsified calcium liquid soup composition, at least one selected from milk calcium, seaweed calcium, coral calcium, calcium carbonate and tricalcium phosphate is used as a calcium source. The emulsified calcium liquid soup composition contains more than 105mg calcium, based on 100mL total weight.