| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a new cream puff which has less oily feeling than a conventional cream puff, has soft chewability, and has no bad aftertaste. <P>SOLUTION: The oil-in-water emulsion contains vegetable fat, has 10-20 wt.% of a nonfat solid content, and 5-30 wt.% of an oil-and-fat content, and is fermented by lactic acid to become 5.5-6.4 pH at 20°C. <P>COPYRIGHT: (C)2013,JPO&INPIT |
