FROTHY OIL-IN-WATER TYPE EMULSIFIED COMPOSITION HAVING TASTE AND PROPERTIES LIKE THOSE OF BEFORE FREEZING AFTER PROGRESS OF FREEZING-STORAGE IN FROZEN STATE-THAWING

摘要

PURPOSE:To disperse finely ice crystal growing during the course of freezing- storage in frozen state-thawing, to raise water retention and to provide a frothy oil-in-water type emulsified composition (whipping cream, etc.) with cold thaw resistance (capable of maintaining its taste and properties after whipping, freezing- storage in frozen state-thawing), by adding a sugar-alcohol to a frothy oil-in-water type emulsified composition. CONSTITUTION:2-18Wt% fatless solid substance (protein in albumin state, globulin state, glutelin state or fatless solid substance), emulsifying stabilizer, viscosity builder, and seasoning are dissolved and dispersed in water, and 5-50wt% sugaralcohol (glycerol, sorbitol, etc., a weight ratio of water to sugaralcohol is 1:0.1-1.5) is added to the solution or dispersion. The prepared solution or dispersion is blended with 8-60wt% oil wherein an oil-soluble emusifying agent and a seasoning are dissolved and decomposed and they are preliminarily emulsified. The resulting emulsion is sterlizied at 120 deg.C for =2sec by direct steam introduction, and homogenized, for example, by a two-stage pressure homogenizer.