PURPOSE: To provide a fat or oil having improved flavor and keeping quality, by emulsifying an egg yolk, containing 50% or more saccharide, and sterilized at a high temperature and a solid fat or oil in the form of a water-in-oil emulsion.
CONSTITUTION: A saccharide, e.g. sucrose or isomerized sugar, is added to an egg yolk to give a saccharide concentration of 50W60% and sterilized at 90°C for 30secW3min in a plate type continuous sterilizer, etc. A fat or oil, e.g. hydrogenated oil, which is a solid at ordinary temperature is heated to 55W65°C, mixed with 10W45wt% resultant sweetened egg yolk, stirred vigorously and emulsified. An emulsifying agent, e.g. lecithin, is used if necessary. After the sterilization at 60W90°C for 3W30min under heating, the emulsion is quenched and solidified in a margarine preparing machine to give the aimed product. The product is then whipped to afford a butter cream, which is used for preparing a confection.
NAGASHIMA YOSHIAKI
KOYANAZU KAZUMASA
KURODA NAMIO
KIYUUPII TAMAGO KK
| JPS4930565A | 1974-03-19 | |||
| JPS52148659A | 1977-12-10 |
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