PURPOSE: To prevent ageing of a Japanese-style confection, by blending oleic acid with oleyl alcohol and amylase as main ingredients, and, if necessary, saccharide, polysaccharide, and vegetable protein.
CONSTITUTION: Raw ingredients for a Japanese-style confection are blended with oleic acid or oleyl alcohol (preferably powdered one) and amylase (α-amylase, β- amylase, glucoamylase, germ powder, etc.). And, if necessary, the raw ingredients are blended with a saccharide (glucose, sucrose, lactose, sorbitol, etc.) or gum (carrageenan, guar gum, locust bean gum, etc.), starch, protein (casein, soybaen protein, gluten, gelatin, etc.). Consequently, a Japanese-style confection containing this antioxidant can keep a soft and viscous taste for a longer time than one obained without adding it.
AKAHA YOSHIAKI
SAWADA GENDOU
