MOLD RELEASE IMPROVER COMPOSITION OF LEAF-COVERED FOOD, OIL AND FAT COMPOSITION AND LEAF-COVERED FOOD TREATED WITH IMPROVER

摘要

PROBLEM TO BE SOLVED: To improve mold release property between an edible part and an outer wrapping material without inupairing taste and appearance of a food covered with leaves, e.g. Japanese-style confections by treating an edible part and/or outer wrapping material with a water dispersion of a diglycerol monofatty acid ester composition or an oil and fat composition obtained by adding oil and fat to the diglycerol monofatty acid ester. ;SOLUTION: Japanese-style confection such as rice cake wrapped in an oak leaf, bean paste rice-cake wrapped in a cherry leaf or dumpling wrapped in a bamboo leaf is treated by a method applying or spraying a water dispersion of a diglycerol monofatty acid ester composition or an oil and fat composition obtained by adding oil and fat to the diglycerol monofatty acid ester to an edible part and/or an outer wrapping material (natural leaves such as oak leaf, cherry leaf and bamboo leaf).;COPYRIGHT: (C)1997,JPO