| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a sheet-shaped water-in-oil emulsified oil-and-fat composition having much moisture content in the mix proportion, and to provide a laminated expanded food such as croissant or Danish pastry having good workability and floating properties, and excellent in palatability without adding any food additives such as an emulsifier and a thickening stabilizer. <P>SOLUTION: The sheet-shaped water-in-oil emulsified oil-and-fat composition is obtained by the following process: heating predetermined oil phase and water phase under an appropriate condition, regulating the temperature of the heated oil phase and water phase, stirring the oil phase and the water phase using a propeller mixer to mix them together, pressuring the molten emulsion to crystallize it, and molding the resultant emulsion into a sheet-shaped one. This process makes it possible to obtain the composition added no emulsifier and thickening stabilizer while containing much moisture content in the mix proportion. The method for producing the composition comprises the above process. The laminated expanded food can be obtained by using the sheet-shaped water- in-oil emulsified oil-and-fat composition. <P>COPYRIGHT: (C)2004,JPO |
