PURPOSE: To obtain a processed food low in browning due to a heat treatment under pressure in comparison with the conventional processed food prepared by using milk and heat-treating it under pressure, white in the visual appearance, reduced in browning odor and excellent in flavor.
CONSTITUTION: This processed food contains a finely powdered cellulose material containing particles of 0.3 to 6μm particle diameter in an amount of 50% in terms of integrated volume and ≥25% ratio of ≤3μm particles in terms of integrated volume and the milk component of this processed food is substantially composed of concentrated milk subjected to ultrafiltration treatment or its processed material. The specific example of this processed food is white source or cream stew.
SHIMADA SHINYA
TAKESUE YOSHIROU
KIMURA ERI
KUSAKABE RYOTARO
SHUDO KEIKO
ASAHI CHEMICAL IND