PURPOSE: To obtain oil and fat composition for skin of cream puff capable of preparing dough of cream puff skin excellent in the stability of emulsion and stably producing cream puff skin excellent in expansion degree, color, form, internal phase, taste, etc.
CONSTITUTION: The oil and fat composition is a water-in-oil type emulsion produced by adding a water phase part to an oil phase part obtained by adding an emulsifier to a heat-melted edible oil and fat to emulsify the water phase part and then cooling the resultant emulsion. In this composition, a vegetable protein containing globulin and/or albumin in an amount of 50wt.% or more based on total amount of globulin and/or albumin is added to the water phase part so as to contain 0.3-3wt.% vegetable protein based on total composition and contain 3-7wt.% casein sodium based on total composition.
YAMANAKA MASAO
KITAYAMA TETSUSHI
