Title:
BAKED CONFECTIONERY
Document Type and Number:
Japanese Patent JP2013198411
Kind Code:
A
Abstract:
To provide baked confectionery having a moist and soft texture crumbling when chewed, easy to chew in the mouth, and baked confectionery dough excelling in work efficiency in producing the baked confectionery.
Baked confectionery dough includes a plastic oil-and-fat composition whose continuous phase is oil and fat, and an oil-in-water type emulsion, whererin, the total amount of the plastic oil-and-fat composition whose continuous phase is oil and fat, and the oil-in-water type emulsion, is 100-200 pts.mass to 100 pts.mass of grain flour.
Inventors:
HAZOME YOSHIMUNE
SAKURADA MIHO
SAKURADA MIHO
Application Number:
JP2012067257A
Publication Date:
October 03, 2013
Filing Date:
March 23, 2012
Export Citation:
Assignee:
NISSHIN OILLIO GROUP LTD
International Classes:
A21D6/00; A21D13/08; A23D7/00; A23D9/00
Domestic Patent References:
| JP2002119216A | 2002-04-23 | |||
| JP2005102684A | 2005-04-21 | |||
| JP2009201470A | 2009-09-10 | |||
| JPS6423841A | 1989-01-26 | |||
| JP2002119216A | 2002-04-23 |
Other References:
JPN6016002606; 'サブレ・オ・セザム' 焼き菓子 第２巻パート・シュクレ パート・サブレ パート・ブリゼ , 19971215, ｐ．１０３, 株式会社ニチブン
JPN6016002607; 四訂 食品成分表 , 1988, ｐ．１３３, 女子栄養大学出版部
JPN6016002607; 四訂 食品成分表 , 1988, ｐ．１３３, 女子栄養大学出版部
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