| 摘要 |
PURPOSE:A food oil such as soft-type margarine is whipped, covered with a food binder and further with cacao butter or chocolate to produce the objective food oil that keeps its shape for a long period of time and is readily spread. CONSTITUTION:A food oil with an S.F.I. of lower than 15 at 10 deg.C such as soft-type margarine or high-linoleate content margarine is whipped so that the apparent density becomes 0.5-0.8 and the resultant cream is formed into a shape. Then, a solution of 0.1-10wt% food binder such as gelatin, agar, guar gum, pectin, caraggenan or locust bean gum is applied on the formed product to form a film. Further, the coated product is coated with cacao butter, chocolate or hard butter. |
