EMULSIFIED OIL-AND-FAT COMPOSITION FOR CREAM PUFF AND CREAM PUFF CASE USING THE SAME

摘要

PROBLEM TO BE SOLVED: To obtain an emulsified oil-and-fat composition for a cream puff capable of producing a cream puff case good in flavor and having a stabilized shape even without using synthesized sodium caseinate which is a food additive. SOLUTION: This emulsified oil-and-fat composition for the cream puff is obtained by including a milk protein in (3:7) to (5:5) weight ratio of whey protein to casein protein in an amount of 0.5-4.5 wt.% expressed in terms of solids.