To obtain a filling or a topping material having filling characteristics in a dough, excellent in meltability in a mouth, good in texture, slightly changing with time and useful for confectionery, breadmaking, etc.
Both albumen and lactalbumin are used in each small mount and a thickening agent can further be used in combination to suppress the deterioration of texture and taste. Thereby, a large amount of oils and fats can be added while controlling the amount of starch used. As a result, a high- viscosity oil-in-water type emulsified composition improved in smoothness of texture and meltability in a mouth due to the added oils and fats, slightly changing with time and excellent in filling characteristics and shape retaining properties can be obtained.
SATO KAZUNARI
ARAI YOSHIMI
SHIKATANI AKIRA
