| 摘要 |
PROBLEM TO BE SOLVED: To provide an emulsification fat composition for a choux pastry in which the solubility of sodium caseinate is high even without using phosphate, and capable of stably performing the continuous production of a choux pastry, and a choux pastry using the emulsification fat composition for a choux pastry. ! SOLUTION: Provided is an emulsification fat composition for a choux pastry made of an oil phase part and a water phase part, where the water phase part does not include enzyme-treated egg yolk oil is contained by 0.07 to 0.14 wt.% and sodium caseinate is contained by 3 to 6 wt.%, thus a choux pastry good in volume and melt-in-the-mouth is stably produced. ! COPYRIGHT: (C)2015,JPO&INPIT |
