| Abstract |
: |
PROBLEM TO BE SOLVED: To provide a method for easily and economically improving fruit aroma of confectionery, and to provide confectionery members having improved fruit aroma and confectionery having improved fruit aroma using the members. ; SOLUTION: The method for improving fruit aroma of confectionery includes adding 0.2-11.0% (w/w) of a liquor distilled from sweet potatoes to confectionery members (such as cream, moose, fruit soaked in syrup, dry fruit, fresh fruit, juice, syrup, jelly and jam) having fruit aromas such as citrus fruit, pineapple |