Title:
FAT COMPOSITION FOR CONFECTIONERY AND BREADMAKING, AND PRODUCTION METHOD THEREOF
Document Type and Number:
Japanese Patent JP2017074069
Kind Code:
A
Abstract:
PROBLEM TO BE SOLVED: To provide a fat composition having excellent dispersibility into a dough even when containing much liquid oil, being easily kneadable into the dough, having stable physical properties without oozing of oil even when being preserved for an extended period, and capable of obtaining a soft food product with excellent in-mouth meltability.SOLUTION: A fat composition for confectionery and breadmaking includes: a fat containing SUS type triglyceride and SSU type triglyceride, in which the mass ratio between the SUS type triglyceride and the SSU type triglyceride is 0.1:1 to 1:1; a sorbitan fatty acid ester in which 80% or more of constituent fatty acid is palmitic acid; and lecitin.SELECTED DRAWING: Figure 1
More Like This:
Inventors:
OTA AKIRA
OGAWA YUKO
AZUMA KYOKO
YOKOYAMA KAZUAKI
OGAWA YUKO
AZUMA KYOKO
YOKOYAMA KAZUAKI
Application Number:
JP2016251589A
Publication Date:
April 20, 2017
Filing Date:
December 26, 2016
Export Citation:
Assignee:
MIYOSHI YUSHI KK
International Classes:
A23D9/00; A21D2/14; A21D2/16; A21D8/00; A21D13/00; A21D13/80
Domestic Patent References:
| JP2007097419A | 2007-04-19 | |||
| JP2012055268A | 2012-03-22 | |||
| JPH03259032A | 1991-11-19 |
Other References:
無類井建夫: "植物油のトリアシルグリセリン組成の分析と油脂の配合推定への応用", 日本油化学会誌, vol. ４５巻，１号, JPN6016041942, 1996, JP, pages 29 - 36, ISSN: 0003673301
Attorney, Agent or Firm:
Hiroyuki Nagai
Yukitaka Nakamura
Yasukazu Sato
Satoru Asakura
Kazuma Kojima
Yukitaka Nakamura
Yasukazu Sato
Satoru Asakura
Kazuma Kojima
Previous Patent: Combine
Next Patent: Enzyme which has alpha amylase activity, and directions for use for the same
Next Patent: Enzyme which has alpha amylase activity, and directions for use for the same