| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide an oil-in-water type emulsified liquid for cake easily produced, easily kneaded into cake dough and improving the palate feeling of cake. <P>SOLUTION: The oil-in-water type emulsified liquid for cake comprises 5-40 pts.mass of an oil-phase part and 60-95 pts.mass of a water-phase part, wherein the concentration of sugars in the water phase is 55-85 mass%, and 5-50 pts.mass of powdery processed starch is dispersed in 100 pts.mass of the water phase part, the viscosity at 20°C is 15-300 dPa s, and 200 pts.mass of water is added to 100 pts.mass of the oil-in-water type emulsified liquid, and is characterized by gelating by heating the mixture to ≥65°C. <P>COPYRIGHT: (C)2008,JPO&INPIT |
