| abstract |
The present invention relates to a creamy food composition comprising a herbal substance as a main constituent and a mouthfeel component. The creamy food contains up to 78% by weight of plant material, 1-15% oil and 0-5% starch. Among the plants, feed pumpkin is preferred due to its non-granular texture and neutral taste, in addition to which other desired flavors can be developed. Due to the texture of the product, the mouthfeel and stability it provides, it can be widely used. According to a preferred method for producing the above products, the ingredients are added in a specific order and processed in such a way as to release water from the plant material, which serves to hydrate the other components. SHE |