Title:
METHOD OF MANUFACTURING LIQUID FAT AND OIL COOLING BREAD DOUGH USING RICE OIL
Document Type and Number:
Japanese Patent JP2018148869
Kind Code:
A
Abstract:
PROBLEM TO BE SOLVED: To provide liquid fat and oil cooling bread dough which solves a problem in which it has been pointed out that shortening conventionally used for bread dough contains a large amount of trans fatty acid and is unhealthy, and also many of oil considered to be healthy is liquid, but when liquid oil is put into the bread dough directly, the dough slips, making it difficult to be put thereinto, and the bread dough tends to be hard.SOLUTION: When liquid fat and oil is cooled, there is a temperature zone where it becomes semisolid such as shortening depending on temperature at which the fat and oil coagulates. Therefore, the fat and oil is cooled and kneaded into bread dough. For bread to enjoy the taste of flour and enjoy delicate aroma like liquor, it is preferable to use tasteless and odorless fat and oil which does not interfere with the aroma. However, there has been no choice but to use shortening, considered to be unhealthy. A manufacturing method of cooling liquid oil and fat is used, and further rice oil, considered to be rich in vitamin E, be heat-resistant, and having high antioxidative activity, is used and cooled, and put into dough, so that healthy and soft bread dough can be made without the use of shortening.
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Inventors:
KONOSU KUNIHARU
Application Number:
JP2017063857A
Publication Date:
September 27, 2018
Filing Date:
March 09, 2017
Export Citation:
Assignee:
KONOSU KUNIHARU
International Classes:
A21D2/14; A21D2/36; A21D8/02