| 摘要 |
Microbiologically stable foods which remain soft and ready for use at freezer temperatures and which can be maintained at room temperature and refrigerator temperature for an extended period of time are prepared by controlling their sugar/fat content. These foods are of intermediate-moisture content and have sufficient sugar solutes to provide a bacteriostatic effect. The sugars used are predominantly of low molecular weight to additionally provide for a significant freezing point depression. A substantial amount of fructose is preferred for its resistance to crystallization which would cause apparent hardness at low temperatures. Finally, the product can more readily be maintained soft at freezer and room temperature if its fat content is at least in part unsaturated. An example of a composition of this invention is a butter cream containing: 36% water, 13% fructose, 21% dextrose, 19.5% hydrogenated palm kernel oil, 5% partially hydrogenated soy bean oil, and minor amounts of salt, emulsifier, stabilizer, protein concentrate and flavoring. This product remains soft at freezer temperatures and may be used directly from the freezer without being defrosted; since it is also microbiologically stable it can remain at room temperature for an extended period without spoilage. |
