| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide an oil-in-water type emulsified oil-and-fat composition high in both stability and heat resistance, affording sustainable natural butter flavor in a bakery food even if using little or no butter at all, and to provide a food using the composition. <P>SOLUTION: The oil-in-water type emulsified oil-and-fat composition contains 10-40 wt.% of a butter-derived liposoluble component, 10-40 wt.% of a whey-derived water-soluble component, and a composite composed of lactoprotein and a carbohydrate. A bakery food is made either by directly using this composition or by using an oil-in-water type emulsified oil-and-fat composition (A) prepared by mixing the above oil-in-water type emulsified oil-and-fat composition with an oil-in-water type emulsified oil-and-fat composition (B) made by a conventional method. <P>COPYRIGHT: (C)2010,JPO&INPIT |
