| 摘要 |
PROBLEM TO BE SOLVED: To provide a filling capable of reinforcing and holding a unique flavor of an animal protein material even after a long term storage.SOLUTION: A filling contains an oil-in-water type emulsified liquid seasoning and an animal protein material and the total content of protein is 2-20%. The filling contains 0.5-2.5% of lactic acid and 0.1-5% in total of at least one type of sugar selected from among fructose, sucrose, and glucose, and of which hydrogen index is 5.0-6.8 pH. |
