METHOD FOR PRODUCING COMBINED CONFECTIONERY OR COMBINED BREAD

PROBLEM TO BE SOLVED: To provide a method for producing combined confectionery or combined bread for suppressing deterioration of palate feeling and flavor caused by shift of liquid oil and fat in confectionery dough or bread dough to chocolate and the like and shift of water in auxiliary material d...

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Bibliographic Details
Main Authors YAMAMOTO SAEKO, KOMATSU TAKEHIDE, SATO YUKI, SUZUKI KESATOSHI, ONO TERUMI
Format Patent
LanguageEnglish
Published 06.01.2005
Edition7
Subjects
BAKERY PRODUCTS
BAKING
CHEWING GUM
COCOA
COCOA PRODUCTS, e.g. CHOCOLATE
CONFECTIONERY
EDIBLE DOUGHS
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
ICE-CREAM
PREPARATION THEREOF
PRESERVATION THEREOF
SUBSTITUTES FOR COCOA OR COCOA PRODUCTS
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Summary:PROBLEM TO BE SOLVED: To provide a method for producing combined confectionery or combined bread for suppressing deterioration of palate feeling and flavor caused by shift of liquid oil and fat in confectionery dough or bread dough to chocolate and the like and shift of water in auxiliary material dough to the confectionery dough or the bread dough. SOLUTION: This method for producing the combined confectionery or the combined bread comprises connecting the confectionery dough or the bread dough to an auxiliary raw material rich in water or oil. The method comprises formulating 0.05-30 mass % in total of a pH4-8 food material having W/O type emulsion containing an alkaline aqueous solution in the inner phase and uniformly dispersed in a glucomannan-containing aqueous solution with at least either one of the confectionery dough or the bread dough and the auxiliary raw material. COPYRIGHT: (C)2005,JPO&NCIPI
Bibliography:Application Number: JP20030169741