| 摘要 |
PROBLEM TO BE SOLVED: To obtain a soft cream cheese like food without using starch, having a good melting property in the mouth and resistance to baking in a state of being wrapped up. SOLUTION: This method for producing a cream cheese like food is provided by mixing and emulsifying 2-15 wt.% protein, 15-70 wt.% oil and fat, and 83-15 wt.% water, and adjusting the pH of the emulsion at 3.0-6.5 and 1.15-10.10 μm particle diameter in >=80 wt.% oil droplets. A bakery product is produced by wrapping the cream cheese like food in a dough and baking. |
