| 摘要 |
PURPOSE:To obtain the subject cream, excellent in meltability in the mouth and shape retaining properties and useful as foods, etc., by adding fats and oils to an aqueous phase part composed of saccharides, proteins, etc., emulsifying the aforementioned part into an O/W type, then adding plastic fats and oils thereto, mixing and emulsifying the mixture into a semisolid form. CONSTITUTION:The objective cream obtained by adding fats and oils (e.g. rice oil) to an aqueous phase part composed of saccharides (e.g. sucrose), proteins (e.g. albumen) and/or an emulsifying agent, etc., emulsifying the resultant mixture into an O/W type, providing a primarily emulsified substance, mixing separately prepared plastic fats and oils (e.g. margarine) according to a conventional method with the aforementioned primarily emulsified substance in a semisolid form [at preferably (40/60)-(60/40) mixing ratio] and emulsifying the mixture. |
