| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide baked sweets having a feeling of coldness and coolness, easily melting in the mouth, and having a new texture. Ž<P>SOLUTION: The baked sweets is made by baking baked sweets dough containing saccharide accounting for 10 to 60 wt.%, and containing a sugar alcohol proving high endothermy during melting in the mouth which accounts for 50% or higher by weight of the saccharide in the baked sweet dough. Furthermore, the baked sweets contains the sugar alcohol selected from among an erythritol and a xylitol, and fats and oils accounting for 2 to 35 wt.%, whose solid fat content stands at 40% or higher at 20°C and 5% or lower at 35°C. Ž<P>COPYRIGHT: (C)2010,JPO&INPIT Ž
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