EMULSIFIED OIL OR FAT COMPOSITION FOR PUFF AND PUFF SKIN USING THE SAME

摘要

PROBLEM TO BE SOLVED: To provide an emulsified oil or fat composition for puff, from which stable puff skins having good flavors, good textures and large shapes can be produced without using synthetic casein Na and an emulsifier as food additives.

SOLUTION: This emulsified oil or fat composition for puff is characterized by containing milk proteins subjected to a lactic acid fermentation and a protease treatment. The emulsified oil or fat composition for the puff is preferably characterized by containing milk proteins subjected to a lactic acid fermentation and a protease treatment, and maltose. The puff skins can be obtained from the emulsified oil or fat composition.

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