To provide an icing material having softness enough to be squeezed at room temperature or low temperature, slightly causing such change with age as to be transparentized (reduced in whiteness) or become sticky with age, and thereby hard to stick to a bag packaging the material.
The icing material comprises water, sugar and thickening polysaccharides, and the water content accounts for 6-20 mass% based on the whole mass of the icing material. The method for producing the icing material comprises the following process: preparing raw material comprising a water phase part and a powder part, where a mass ratio of the water phase part to the powder part is 18-35 : 60-80, the water phase part contains water, sugar and thickening polysaccharides, and the powder part comprises at least powder sugar; heating the materials comprising the water phase part to be dissolved; and mixing the heated and dissolved water-phase part with the material comprising the powder part into a homogeneously mixed condition.
HAMAOKA HARUMI
TAKAHASHI ISAMU
Nobuo Ogawa
Atsushi Hakoda
Kenji Asai
Koji Hirayama
Satsuki Ichikawa
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