| 摘要 |
PURPOSE:To obtain a Japanese style confectionery stable in its quality unlike before and excellent in shelf life by inhibiting aging such as hardening of its dough. CONSTITUTION:In place of a saccharide used for its antibacterial effect and its aging-inhibitory effect in the conventional production of dough for a Japanese style confectionery, lactose and/or reducing lactose is used. An anti-aging agent containing beta-amylase as the main active component is used in place of the conventional anti-aging agent used for inhibition of aging. |
