Title:
TASTE ENHANCEMENT METHOD OF BAKED CONFECTIONERY
Document Type and Number:
Japanese Patent JP2019092418
Kind Code:
A
Abstract:
To provide a method of enhancing its taste in baked confectionery.SOLUTION: In a baked confectionery using an egg, it was found that the egg is a factor of weakening taste. By using a raw material derived from soy beans having a predetermined composition in place of the egg, it was found that while maintaining a volume and texture the same as those when the egg is used, the taste is enhanced, and the present invention was completed thereby. When powdered tea or coffee is used as a taste raw material, it was found these tastes are found to be preferably enhanced.SELECTED DRAWING: None
Inventors:
KIYOHARA YUKO
Application Number:
JP2017223812A
Publication Date:
June 20, 2019
Filing Date:
November 21, 2017
Export Citation:
Assignee:
FUJI OIL CO LTD
International Classes:
A23L5/00; A21D2/36; A21D13/80; A23G3/34