| 摘要 |
PROBLEM TO BE SOLVED: To provide almond butter spread for enhancing almond flavor, having decreased sticky feeling without reducing rough feeling, and to provide an almond butter toast structure having rich flavor by using the same.SOLUTION: The almond butter composition providing the almond butter toast structure and having a viscosity with a relatively low value of about 2,000 centipoise or lower has the enhanced almond flavor enhanced by homogeneously dispersing almond powder. The spread has a texture improved by regulating the particle diameters of solid materials of the almond to be 2-4 mm cube, and the surface residual degree on almond butter toasting improved by forming almond powder by mixing almond fine powder with 5-15 wt.% of cornstarch based on the same. |
