PROBLEM TO BE SOLVED: To provide sauce produced by compounding oil and fat and milk protein, and maintaining milk flavor and oil and fat in the sauce in spite of substituting egg albumen protein for part of the milk protein.SOLUTION: The sauce is produced by compounding &ge1% of oil and fat and 0.5-6.0% of protein containing milk protein. The sauce comprises processed liquid egg albumen comprising oil-in-water emulsion composed of 2-8% of the egg albumen protein and 5-20% of edible oil and fat, having viscosity of &ge800 mPa s (at initial temperature of 10°C), pH 3.8-4.5 and an average granular diameter of &le40 &mum, wherein processed liquid egg albumen fermented with lactic acid is compounded and the compound ratio of the milk protein and the processed liquid egg albumen (in terms of egg albumen protein) is (2:8) to (8:2).COPYRIGHT: (C)2010,JPO&INPIT【課題】油脂及び乳蛋白質を配合したソース類において、乳蛋白質の一部を卵白蛋白質に置換えたにも拘わらず、乳風味及びソース類中の油脂を保持したソース類を提供する。【解決手段】油脂1%以上及び乳蛋白質を含む蛋白質0.5~6%を配合したソース類において、卵白蛋白質2~8%及び食用油脂5~20%を配合し、粘度が800mPa・s以上(品温10℃)、pHが3.8~4.5、平均粒子径が40μm以下である水中油型乳化物からなる加工液卵白であって、該加工液卵白が乳酸発酵されてなる加工液卵白を配合し、かつ、前記乳蛋白質と前記加工液卵白(卵白蛋白質換算)の配合比が2:8~8:2であることを特徴とするソース類。【選択図】なし
