| 摘要 |
PROBLEM TO BE SOLVED: To provide chocolates capable of being simultaneously baked with baked confectionery dough, and having not only softness, melting feeling in the mouth, and smoothness after burning but also thick and moderate pulling feeling and luster, and composite confectionery using the same.SOLUTION: Chocolates are mixed with 0.3-1.0 wt.% of acetylation sucrose fatty acid ester, cane sugar mixed fatty acid ester with HLB0-3, sucrose erucic acid ester with HLB0-3, and sorbitan monofilament fatty acid ester with HLB5-10 respectively. Modified starch derived from rice, and cellulose ester are further mixed so as to impart thick pulling feeling, smoothness and luster to center chocolates after burning.SELECTED DRAWING: None |
