HYDROUS COMPOSITION FOR THE PRODUCTION OF OILY SWEET, METHOD FOR PRODUCING OILY SWEET, OILY SWEET DOUGH, AND OILY SWEET

To provide a technique that can reduce the curing time in the production of oily sweet having heat resistance.SOLUTION: The present invention provides a hydrous composition for the production of oily sweet, the hydrous composition containing water and ethanol, the mass ratio between the water and th...

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Bibliographic Details
Main Authors NAKAGAWA SHO, HACHIYA IWAO, ONISHI KIYOMI
Format Patent
LanguageEnglish
Japanese
Published 09.02.2023
Subjects
CHEWING GUM
COCOA
COCOA PRODUCTS, e.g. CHOCOLATE
CONFECTIONERY
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
ICE-CREAM
PREPARATION THEREOF
SUBSTITUTES FOR COCOA OR COCOA PRODUCTS
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Summary:To provide a technique that can reduce the curing time in the production of oily sweet having heat resistance.SOLUTION: The present invention provides a hydrous composition for the production of oily sweet, the hydrous composition containing water and ethanol, the mass ratio between the water and the ethanol being 10: 90-90: 10.SELECTED DRAWING: None 【課題】本発明の課題は、耐熱性を有する油性菓子の製造におけるキュアリング時間を短縮できる技術を提供することである。【解決手段】本発明は、油性菓子製造用の含水組成物であって、前記含水組成物が、水と、エタノールとを含み、前記水と、前記エタノールとの質量比が１０：９０～９０：１０である、含水組成物を提供する。【選択図】なし
Bibliography:Application Number: JP20210124467