To produce breads having a thick body taste and flavor of good quality of milk and to provide a method for producing the breads.
The breads are produced by using an O/W emulsified composition, prepared from an unripened freezing denatured natural cheese and having the volume ratio of fat globules forming secondary particles accounting for 5-90% based on the whole fat globules. The method for producing the breads comprises dissolving the unripened freezing denatured natural cheese in water, providing an emulsion, clustering fat globules in the emulsion, preparing the O/W emulsified composition in which the volume ratio of the fat globules forming the secondary particles accounts for 5-90% based on the whole fat globules and using the resultant O/W emulsified composition as a formulating ingredient of the breads.
TSURUMAKI MASAHARU
KANEKO MIKIHIRO
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