| 摘要 |
PURPOSE:To obtain the title product having a flavor and color based on the jelly and improved formability, packaging and preservation properties, due to the fats and oils, by combining a jelly with a fat and oil product. CONSTITUTION:Jelly pieces, which may be seasoned or comprise a dispersed velease agent, e.g. a fat and oil type, are dispersed in a fat and oil product (F), e.g. butter, shortening, margarine, or fresh cream, in a semifluid state to give a desired fat and oil product containing the jelly. Preferably, the melting point of F is 25-38 deg.C, and the release agent has a melting point of 25-38 deg.C and is of the same type as F. |
