CONFECTIONERY QUALITY IMPROVER

摘要

PROBLEM TO BE SOLVED: To provide a confectionery quality improver made of water-in-oil type emulsion having improvement effect such as enhancing meltability in the mouth of confectionery, and confectionery using the confectionery quality improver.SOLUTION: The confectionery quality improver is made of water-in-oil type emulsion including a water solution which contains a casein degradation product hydrolyzed in the pH range of 5.2 to 6.2 and oil. The confectionery quality improver is added to a dough or the like, which is heated to make confectionery. Examples of the confectionery include a custard cream and a flour paste.