MANUFACTURING METHOD OF BAKED CONFECTIONERY PRODUCT

Title:

MANUFACTURING METHOD OF BAKED CONFECTIONERY PRODUCT

Document Type and Number:

Japanese Patent JP2016158600

Kind Code:

A

Abstract:

PROBLEM TO BE SOLVED: To provide a manufacturing method of a baked confectionery product by contacting a liquid oil and fat with a burnt confectionery such as hard biscuit, pretzel or cracker, enhancing permeability of the liquid oil and fat and suppressing tackiness of a surface of the baked confectionery for making dumpling-like aggregate due to less oil component, loosening property and mouth melting and having high productivity.SOLUTION: There is provided a manufacturing method of a baked confectionery product for enhancing permeability of a liquid oil and fat to a burnt confectionery by adding 0.1 to 10 wt.% of powder oil and fat having the melting point of 41°C to 75°C to a grain flour mainly containing wheat flour.SELECTED DRAWING: None

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Inventors:

OTA MASAAKI
OKOCHI MASAKO

Application Number:

JP2015042757A

Publication Date:

September 05, 2016

Filing Date:

March 04, 2015

Export Citation:

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Assignee:

FUJI OIL CO LTD

International Classes:

A21D13/00; A21D2/14; A23D9/00; A23G3/50

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