| 摘要 |
PURPOSE: To obtain an emulsified food, having high resistance to microorganisms and capable of suppressing the sweetness in spite of the use of sugars at a high concentration by emulsifying and dispersing edible oils and fats in water and further adding a specific amount of an extract separated from a leaf of Zizyphus jujuba Mill. var. inermis Rehd. with an aqueous medium thereto. CONSTITUTION: This food is obtained by emulsifying and dispersing edible oils and fats in water, further adding 0.01-10wt.%, preferably 0.05-2.0wt.% extract separated from a leaf of Zizyphus jujuba Mill. var. inermis Rehd. with an aqueous medium and regulating the sugar concentration to >=50 deg., preferably 62-68 deg. Brix. The food is preferably a whipping cream. Furthermore, glucose, galactose, sucrose, maltose, malttriose, etc., are cited as the sugars. |
