| 摘要 |
PURPOSE:To facilitate injection with a machine and improve heat resistance and meltability in the mouth by quick-cooling and kneading a specific solid-in-oil dispersion while introducing an inert gas thereinto and homogeneously dispersing air bubbles therein. CONSTITUTION:A solid substance such as sccharides, proteins or starches with <=5% moisture content and <=40mum average grain diameter is added and mixed with completely melted fats and oils so as to provide (3:7)-(7:3) weight ratio of the fats and oils to the solid substance to afford a solid-in-oil dispersion having <=20% solid fat content(SFC) at 10 deg.C in a state wherein >=3% fats and oils is completely melted at 40 deg.C. The resultant dispersion is then heated to about 60 deg.C and a flavor and/or nuts having 3-10mm diameter, as necessary, are added thereto. The obtained mixture is subsequently fed to a kneader such as Onrator or Kombinator, quick-cooled and kneaded while introducing 10-40% insert gas under a pressure higher than that in the kneading system by 0.5-2.5kg/cm<2> so as to provide 8-15 deg.C material temperature at the outlet of the kneader. Thereby, air bubbles are homogeneously dispersed therein. |
