Low-fat lamination cloth and low-fat lamination confectionery

Title:

Low-fat lamination cloth and low-fat lamination confectionery

Document Type and Number:

Japanese Patent JP6126301

Kind Code:

B2

Abstract:

An article contains layers of dough and a roll-in composition, the roll-in composition contains at least two weight-percent based on total roll-in composition weight of an oleogel comprising ethyl cellulose and a triacylglycerol. A process for preparing the article includes (a) providing dough and a roll-in composition, the roll-in composition containing a mixture of ethyl cellulose and a triacylglycerol; (b) disposing the roll-in composition on the dough so as to form a layered composition containing a layer of roll-in composition on a layer of dough; and (c) folding the layered composition on itself one or more than one time to form the article. Bake the article to form a baked layered pastry.

Inventors:

Roja Elgun
Bradley S. Thomson
Britta Huebner-Kese

Application Number:

JP2016507593A

Publication Date:

May 10, 2017

Filing Date:

April 08, 2014

Export Citation:

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Assignee:

Dow Global Technologies LLC

International Classes:

A21D10/00; A21D13/00

Domestic Patent References:

JP2010514748A

Foreign References:

US5194270
WO2011143566A1
US20120183651
US5258190
US4098913
WO2010143066A1

Other References:

STORTZ, Terri A. et al.,"Edible oleogels in food products to help maximize health benefits and improve nutritional profiles",Lipid Technology,2012年,Vol. 24,pp. 151-154
ZETZL, Alexander K. et al.,"Mechanical properties of ethylcellulose oleogels and their potential for saturated fat reduction in frankfurters",Food Funct.,2012年,Vol. 3,pp. 327-337

Attorney, Agent or Firm:

Atsushi Aoki
Takashi Ishida
Tetsuji Koga
Satoshi Deno
Naori Kota
Toko Saito

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