| 摘要 |
A creamy food comprising vegetable matter as the main texture and mouthfeel imparting component. The creamy food comprises up to 78 percent vegetable matter, 1 - 15 % oil, and 0 - 5 % starch. Pumpkin is the preferred vegetable due to its non-gritty texture and bland flavor capable of assuming other desired flavors. The product has a wide range of applications due to its texture, mouthfeel, and stability. It can be flavored and colored as desired, and provides a rich-tasting product of superior texture while being low in fat and/or calories and nutritionally rich. According to a preferred aspect of the process, components are added in a special order and processed using means for allowing water to be released from the vegetable matter. |
