| 摘要 |
PROBLEM TO BE SOLVED: To provide a water-in-oil type emulsion for puff, preventing the deterioration of flavor of a puff shell even if the puff shell is left in a normal temperature condition, concretely in a temperature range of 12-45°C or in a light-exposure state, having excellent emulsion stability of a puff batter when preparing the puff shell, providing improved voluminousness of the puff shell when heated, and used for obtaining the puff shell; and to provide a method for producing the puff shell by using the emulsion. SOLUTION: The water-in-oil type emulsion for the puff, containing an oil and fat, water and an emulsifier includes one or more kinds selected from tocopherol and rutin. The method for producing the puff shell comprises adding and mixing the water-in-oil type emulsion for the puff to and with a raw material for puff, or adding and mixing one or more kinds selected from the tocopherol and the rutin to and with the raw material for the puff batter, and heating the resultant puff batter. COPYRIGHT: (C)2006,JPO&NCIPI
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