Emulsified oil constituent and shoe puff null for shoe puff

摘要

PURPOSE:To obtain an emulsified composition for chou puff capable of stably manufacturing high-quality chou puff having excellent roasted color, volume, state of inner phase, texture, flavor, etc., of product, containing curdlan in an emulsified composition. CONSTITUTION:Curdlan is added to an emulsified composition useful as a raw material for chou puff (outer patty of cream puff) and sodium caseinate in a ratio of 0.05-1.0 pt.wt. curdlan and =4.0 pts.wt. sodium caseinate based on the curdlan-containing composition to give the objective emulsified composition capable of producing a product having excellent roasted color, volume, state of inner phase, texture such as crispness or hardness and flavor of chou puff (also called chou patty).