| 摘要 |
<P>PROBLEM TO BE SOLVED: To obtain a snappy filled and baked confectionery having preservation stability, and having a casing of a snappy mass feeling for a long period of time and a moist soft mass filling by blending the casing having a high glass temperature (Tg) and a high water content in the case of being baked. <P>SOLUTION: By adding a gelatinized starch, it is possible to achieve the increase of the Tg by increasing the gelatinization degree of the starch during the baking. The baked casing having the high Tg enables to provide the preservation stability to the snappy filled and baked confectionery capable of being separated into two parts having a substantial mass feeling by using a large amount of the high water content-containing filler. The filled and baked confectionery shows a high resistance to the deformation or peak power of a high water content of the baked casing, out of prediction. The baked confectionery can be eaten directly after being taken out from its package, and it is not necessary to be toasted, microwave oven-treated, baked further, cooked or heated for its consumption or for obtaining snappy casing of the mass feeling. <P>COPYRIGHT: (C)2010,JPO&INPIT |
