| 摘要 |
PROBLEM TO BE SOLVED: To provide a dry fruit-containing bread/cake/steamed cake in which color spread from the dry fruit to the bread/cake/steamed cake, texture deterioration (ageing) of the bread/cake/steamed cake, and the flavor deterioration of the dry fruit are prevented to keep the fresh texture state of the bread/cake/steamed cake, and to provide a method for producing the same. SOLUTION: The dry fruit is immersed in a calcium solution and then immersed in a pectin solution. Thereby, the solutions are permeated in the dry fruit, and further coat the surface of the dry fruit (hereinafter referred to "treated dry fruit"). Thus, color spread to bread/cake/steamed cake and the ageing of the bread/cake/steamed cake can be prevented. Additionally, the concomitant use of a highly sweetness sweetener controls the flavor deterioration of the dry fruit in this process. COPYRIGHT: (C)2006,JPO&NCIPI
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