Manufacturing method of cream sauce

摘要

PROBLEM TO BE SOLVED: To provide a cream source containing milk fat by a high content (40 wt.% or more) capable of sustaining an emulsion state even when defrosting, for example, with hot water after freezing.;SOLUTION: The cream source contains milk fat, an emulsifier, and milk protein where the content of milk fat is 40 wt.% or more, the emulsifier is polysorbate, the milk protein is a milk protein concentrate, and the emulsion type is an O/W type. The content of calcium in the milk protein concentrate is preferably 0.4-2.0 wt.%. The content of the milk protein concentrate in the cream source is preferably 4 wt.% or more. The particle size of the milk fat is preferably 1.0-3.0 μm in a median diameter.;SELECTED DRAWING: None;COPYRIGHT: (C)2018,JPO&INPIT