| 摘要 |
PURPOSE:To obtain the subject custard creams excellent in keeping quality at ordinary temperature and suitable for a filling material of a Japanese style confectionery by mixing mono-, diesterified starch, decaglycerin monomyristate and a hydrolyzed starches in a raw material and controlling the water content and hardness within a specified range. CONSTITUTION:Mono- and di-esterified starches are at least partially used as the raw starches and decaglycerin monomyristate and hydrolyzed starch are used in combination therewith so as to adjust the water content and hardness to 42.0-48.0wt.% and 15000-25000 dyne/cm<2> in term of curd tension, respectively. |
