PURPOSE: To obtain the titled composition without providing feeling of bloody smell of eggs, by thermally sterilizing an enzymic treated egg, milk protein and sugar and emulsifying the resultant aqueous phase part with an oily phase part containing an edible fat or oil which is a solid at ordinary temperature and an emulsifying agent and quick-cooling and kneading the obtained emulsion.
CONSTITUTION: An enzymic treated egg, such as enzymic treated sugared egg yolk, milk proteins, such as sterilized milk, cow's milk or whole milk powder, and sugar, such as liquid sugar, are thermally sterilized at ≥80°C for ≥15min while stirring and mixing to form an aqueous phase part, which is then stirred, mixed with an oily phase part containing an edible fat or oil which is a solid at ordinary temperature, such as butter, and an emulsifying agent, such as glycerol ester of a fatty acid while slowly adding thereto and emulsified into a water-in-oil type emulsion. The resultant emulsion is then quick-cooled and kneaded using a quick-cooling kneader, etc., such as combinator. Thereby the aimed composition having extremely favorable flavor unique to eggs and flavor stability and preservation quality in food sanitation is obtained.
SHIKATANI AKIRA
KOSHIBA KUNIAKI
