| 摘要 |
PROBLEM TO BE SOLVED: To provide a cream kind with excellent freeze resistance for not degrading quality at all even when freezing and defrosting are repeated, especially the cream kind having an excellent flavor for melting extremely well in the mouth with resistance at a normal temperature for which overrun and an artificial flower property, etc., after being whipped are excellent without the need of selecting and using emulsifier for a large amount even when an oil content is low. SOLUTION: For this manufacture of the cream kind provided with foamability, 4-15 pts.wt. trehalose are used for 100 pts.wt. cream kind, the total amount of the trehalose and other sugars is more than 10 pts.wt. and the weight ratio to the other sugars of the trehalose is within the range of 2.5-0.25. |
