| 摘要 |
PURPOSE:To obtain the titled composition having a dried food material and a food having low water content homogeneously dispersed in fats and oils, showing plasticity in a wide temperature range, by blending the fats and oils with the dried food ingredient and the food having low water content, grinding into ultrafine particles, quenching and kneading. CONSTITUTION:Preferably 25-99 wt% fats and oils (preferably one having 25-40 deg.C melting point) is blended with preferably 1-75 wt% dried food material and/or food having low water content (e.g. cheese, ham, egg, etc.), ground into ultrafines, quenched and kneaded to give the aimed composition having the dried food material and/or the food with low water content, having 154n20 muaverage particle diameter, dispersed in the fats and oils. |
