PURPOSE: To obtain a raw material free from cheese odor, having excellent milk taste and body feeling and useful for confectionery industry field by removing a low molecular protein, etc., in a neutral state from oil-in water type emulsion consisting of non-fat milk powder, vegetable oil and fat and water.
CONSTITUTION: Casein is solidified by rennet in nearly neutral state of ≥6.0 pH from an oil-in water type emulsion consisting of non-fat milk powder, vegetable oil and fat and water such as butter or low molecular protein, saccharide and electrolyte (whey ingredients) are removed by an ultrafiltration method to provide the objective raw material. Furthermore, ratio of non-fat milk powder to vegetable oil and fat is preferably 1/1.0 to 1/10 and amount of water to non-fat milk powder and vegetable oil and fat is preferably 1/1 to 1/20.
JP7019242 | East pie |
WO/2005/029970 | OILY FOOD MATERIAL FOR HEATING INCLUDING BAKING |
JP2002161294 | PLASTIC OIL AND FAT COMPOSITION |
YOKOYAMA HITOSHI
SANO HIROYUKI
MUKAI EISAKU