Title:
BEAN JAM-LIKE CAKE AND ITS PRODUCTION
Document Type and Number:
Japanese Patent JP3251494
Kind Code:
B
Abstract:
PROBLEM TO BE SOLVED: To obtain a bean jam-like cake maintaining the texture of bean jam and having the same physical properties and preservability as those of chocolate.
SOLUTION: This bean jam-like cake is obtained by dispersing a dehydrated powder material, such as dehydrated bean jam not finely ground, in an oil phase which is obtained by dispersing a finely ground saccharide in edible oils and fats and which has such a taste as that of the succharide dissolved in the oils and fats. The saccharide includes sweet monosaccharides such as sugar, palatinose and maltose and non-sweet saccharides such as oligo saccharides and lactose. The edible oils and fats are oils and fats which are used for chocolates and which have a melting point of 25-36°C. The dehydrated powdery material such as bean jam, the saccharide and the edible oils and fats are compounded in amounts of 15-60wt.%, 20-60wt.% and 23-50wt.%, respectively, based on the whole weight of the composition, and the particle size of the finely ground saccharide is preferably a particle size (not giving a rough touch, concretely 20-50μm) generally applied to chocolates.
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Inventors:
Yamamoto, Kazuya
Application Number:
JP1996000083163
Publication Date:
November 16, 2001
Filing Date:
March 11, 1996
Export Citation:
Assignee:
EZAKI GLICO CO LTD
International Classes:
A23G3/34; A23G3/00; A23G3/48; A23G3/34; A23G3/00; (IPC1-7): A23G3/00
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