菓子用ペースト

JP7891800B2Inactive Publication Date: 2026-07-17KANEKA CORP
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Patent Information

Authority / Receiving Office
JP · JP
Patent Type
Patents
Current Assignee / Owner
KANEKA CORP
Filing Date
2021-08-31
Publication Date
2026-07-17
Estimated Expiration
Not applicable · inactive patent

AI Technical Summary

Benefits of technology

【0010】 本発明に従えば、良好な絞り出し成形性と保形性を有する菓子用ペースト、その製造方法、及び、該菓子用ペーストの製造に使用される水中油型乳化油脂組成物を提供することができる。 本発明によれば、前記水中油型乳化油脂組成物に対し、様々なペースト状風味素材を添加することによって、様々な菓子用ペーストを製造できるので、消費者が求める多種類の菓子用ペーストを容易に製造することが可能となる。

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Abstract

To provide confectionery paste having excellent squeezability and shape retention.SOLUTION: Confectionery paste contains an oil-in-water emulsified fat composition and a paste-like flavor material. The oil-in-water emulsified fat composition contains 5 to 35 wt.% of fat with an SFC (solid fat content) of 50 to 60% at 10°C and 8.5 to 21.5% at 30°C, 3 to 6 wt.% of starch, 20 to 40 wt.% of sugar, and 25 to 60 wt.% of water in the total composition. The paste-like flavor material has viscosity of 90 to 150 Pa s at 20°C. In the entire confectionery paste, the content of the oil-in-water emulsified oil composition is 30-70 wt.%, and the content of the paste-like flavor material is 70-30 wt.%.SELECTED DRAWING: None
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