PROBLEM TO BE SOLVED: To provide a confectionery in which flavor specific to catechin is emphasize even though yolk is included and heating treatment is performed.SOLUTION: In the confectionery, the yolk containing 8 ppm or less of xanthophylls and at least one from green tea and black tea are blended, and heating treatment is performed. The compounding ratio of the yolk is 80% or more in terms of solid content of the whole yolk.COPYRIGHT: (C)2012,JPO&INPIT【課題】卵黄を含有し加熱処理を施しているにも拘わらず、カテキン特有の香味が引き立つ菓子を提供する。【解決手段】キサントフィル類を8ppm以下含有する卵黄、並びに緑茶及び紅茶の少なくとも1種以上を配合し、加熱処理を施してなる菓子であって、前記卵黄の配合比率が卵黄全体の80%以上(固形分換算)であることを特徴とする菓子。【選択図】なし
