To provide a palate feeling and quality improving agent for confectionery improving quality at the time of preparing, preventing quality deterioration at the time of preserving and improving palate feeling for baked confectionery and steamed confectionery, to provide confectionery dough containing the palate feeling and quality improving agent for confectionery, and to provide a method for producing the baked confectionery and the steamed confectionery each improved in palate feeling and quality.
This palate feeling and quality improving agent for confectionery as an oil-in-water emulsified product comprises 35-65 mass% of a component A, 30-60 mass % of a component B, 0.1-10 mass% of a component C, 0.1-10 mass %of a component D, and contains neither a synthetic emulsifier nor a synthetic surface active agent. The components are the following; A: oil and fat component, B: sugar component hardly assimilated by yeast or lactic acid bacterium, C: starch and/or cellulose component, D: protein.
| JPS57115141 | CAKE |
| JP2009183268 | PERSIMMON PROCESSING METHOD |
| JP2577855 | FIBER-RICH FOOD BASE |
TSUCHIYA KINYA
NAGAYA YORIICHI
NAGASAWA NATSUE
