PROBLEM TO BE SOLVED: To provide a fruit dessert containing air bubbles which inhibits syneresis occurring in fruit, has good texture, and provides an integrated flavor of fruit and dessert sauce.SOLUTION: The fruit dessert containing air bubbles employs a processed food product containing air bubbles which contains albumen, whey, and hydrogenated starch, and has a viscosity (20°C) of 40 to 100 Pa s.COPYRIGHT: (C)2013,JPO&INPIT【課題】フルーツからの離水が抑えられ、口溶けに優れ、フルーツとデザートソースの食味の一体感が得られる気泡入りフルーツデザートを提供する。【解決手段】卵白、乳清、還元澱粉糖化物を含有する粘度(20℃)が40~100Pa・sである気泡入り加工食品を用いた気泡入りフルーツデザート。【選択図】なし
