NEW FINISHING MATERIAL FOR CAKE PREPARATION

PURPOSE:To obtain the subject finishing material deliciously and beautifully finishing the surface of cakes usable at a high temperature in summertime having excellent melting in mouth and shape-keeping property containing mass kit having water-containing beta-crystal of maltose and oils and fats ha...

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Bibliographische Detailangaben
Hauptverfasser:	KONISHI YOSHIKI, YOSHINO ZENICHI
Format:	Patent
Sprache:	eng
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PURPOSE:To obtain the subject finishing material deliciously and beautifully finishing the surface of cakes usable at a high temperature in summertime having excellent melting in mouth and shape-keeping property containing mass kit having water-containing beta-crystal of maltose and oils and fats having a specific melting point in a specific ratio. CONSTITUTION:The aimed finishing material is composed of 40-95wt.% mass kit containing 35-90wt.% water-containing beta-crystal of maltose and 5-60wt.% oils and fats having 20-55 deg.C melting point.