| 摘要 |
<p>A conventional water-in-oil type emulsifying fats and oils food is extruded from a nozzle at a particular shear rate to provide therein split section layers composed of thin water film layers and the like. Accordingly, the food can be readily split even when it is taken out from a refrigerator immediately before use, and prevention of deterioration in quality and improvement of productivity are attained.</p> |
