TOPPING LIQUID FOR BAKERY FOOD

• Main Authors: KATANO MASAAKI, MURATA TADATOSHI
• Format: Patent
• Language: English; Japanese
• Published: 01.09.2016
• Subjects: BAKERY PRODUCTS; BAKING; CHEWING GUM; COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; CONFECTIONERY; EDIBLE DOUGHS; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; ICE-CREAM; PREPARATION THEREOF; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVATION THEREOF; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

PROBLEM TO BE SOLVED: To provide a topping liquid for bakery food that makes it possible to produce a topping for bakery food which has a good mouth-feel and goodly melts in the mouth.SOLUTION: A topping liquid for bakery food contains saccharides of 40-55 mass%, oils and fats of 12-48 mass%, and soybean milk of 12-33 mass%.SELECTED DRAWING: None 【課題】口当たりが滑らかで口溶けの良好なベーカリー食品用の上掛けを製造することのできる、ベーカリー食品用の上掛け液の提供。【解決手段】糖類４０〜５５質量％、油脂１２〜４８質量％、および豆乳１２〜３３質量％を含有するベーカリー食品用上掛け液。【選択図】なし