| 摘要 |
The disclosed butter cream has excellent shape retention, a fresh texture, and furthermore is extendable and has a fresh texture even if palm-based fats and oils are used. The butter cream is characterised by including: 30-60 mass% of fats and oils; 0.2-2.4 mass% of starch; 20-46 mass% of sugars other than starch; and 10-30 mass% of water, and is manufactured by mixing and stirring an oil-in-water-type emulsion containing starch into a plastic fat composition, and then adding an aqueous sugar solution and mixing and stirring. |
