Title:
CONFECTIONERY QUALITY IMPROVER
Document Type and Number:
Japanese Patent JP2014079209
Kind Code:
A
Abstract:
To provide a confectionery quality improver made of water-in-oil type emulsion having improvement effect such as enhancing meltability in the mouth of confectionery, and confectionery using the confectionery quality improver.
The confectionery quality improver is made of water-in-oil type emulsion including a water solution which contains a casein degradation product hydrolyzed in the pH range of 5.2 to 6.2 and oil. The confectionery quality improver is added to a dough or the like, which is heated to make confectionery. Examples of the confectionery include a custard cream and a flour paste.
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Inventors:
KONDO RYOKO
SERIZAWA NOBUYUKI
IIOKA HIROYUKI
SERIZAWA NOBUYUKI
IIOKA HIROYUKI
Application Number:
JP2012230324A
Publication Date:
May 08, 2014
Filing Date:
October 17, 2012
Export Citation:
Assignee:
TSUKISHIMA FOODS INDUSTRY CO LTD
International Classes:
A23D7/00; A21D2/14; A21D13/08; A23C11/08; A23G3/00; A23G3/34; A23L9/20
Domestic Patent References:
| JP2007185177A | 2007-07-26 | |||
| JP2005333968A | 2005-12-08 |
Attorney, Agent or Firm:
Kunio Nakagawa