PRODUCTION OF CONDENSED MILKLIKE COMPOSITION

摘要

PURPOSE:To obtain an oil-in-water type emulsion having the same fluidity characteristics as the sugared condensed milk in sugaring, by adjusting the combination of an emulsion stabilizer, particle diameter of fat or oil particles and solid fat ratio of the raw material fat or oil. CONSTITUTION:Lecithin is added and dissolved in an edible fat or oil having =40wt% solid fat ratio at 10 deg.C to prepare an oil phase component with 0.4-5wt% lecithin content. On the other hand, a protein is added and dissolved in water to prepare an aqueous phase component with 5-11wt% protein content. The resultant oil phase component is mixed with the aqueous phase component at 30-55:70-45wt% ratio, and the formed mixture is then premulsified and homogeneously emulsified under high pressure to adjust the average particle diameter of the fat or oil particles in the emulsion to =1mu. =22.5pts.wt. saccharide is added to 100pts.wt. resultant emulsion and the resultant mixture is stirred and uniformly mixed.