| 摘要 |
PURPOSE: To obtain a Japanese style confection which mainly comprises thick malt syrup and shows excellent moisture retention and stability by admixing a partially heat-denatured whey protein and salts thereto. CONSTITUTION: (A) A heat-denatured whey protein powder which is prepared by heating a solution obtained by dissolving desalted whey protein is a concentration of less than 15wt.% in water at 55-120 deg.C and drying the aqueous solution is used in amount of more than 1wt.%, preferably more than 5wt.% and (B) a monovalent or divalent salt (preferably calcium chloride, calcium lactate, magnesium chloride, sodium chloride, potassium chloride, sodium ascorbate and the like) is added thereto and, the partially heated whey protein is gelled to give the objective Japanese style confection whose water retention and stability are improved. |
