| 摘要 |
PURPOSE:To produce a raw material for confectionery having excellent flavor, preservable in cold storage and at normal temperature, having high preservability, comprising cream, egg yolk and sucrose. CONSTITUTION:Egg yolk and sucrose are dissolved in a raw material for confectionery comprising >=4.7% and <=32.5 (solid content weight) cream, >=2.2% and <=28.9% (solid content weight) egg yolk, >=40.8 and <=48.3% (solid content weight) sucrose and >=23.0% and <=29.0% (weight) water, the egg yolk and sucrose are dissolved into cream, blended, heated at 70-90 deg.C for 20-30 minutes, homogenized under >=100kg/cm<2> pressure and sterilized to produce a raw material for confectionery. The raw material for confectionery preservable in cold storage and at normal temperature, having high preservability, excellent flavor, easy handleability during production of confectionery, not separating during dilution and use can be obtained. |
