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Title:
OIL AND FAT COMPOSITION FOR BAKED CAKE OR SUCH AND PREPARATION OF COMPOSITE CAKE
Document Type and Number:
Japanese Patent JPH04173046
Kind Code:
A
Abstract:

PURPOSE: To obtain an oil and fat composition effective to suppress the whitening of a composite cake composed of a combination of chocolate, etc., and a baked cake such as biscuit during preservation by compounding an emulsifier capable of adsorbing wheat starch.

CONSTITUTION: A baked cake prepared by using wheat flour, sugar, oil and fat and water as main raw materials is embedded or inserted into chocolate, cream, etc., to obtain a composite cake. In the above process, an emulsifier capable of adsorbing wheat starch is added to the dough for the baked cake in an amount of ≥0.03wt.%. The emulsifier capable of adsorbing wheat starch is selected from glycerol fatty acid ester, sorbitan fatty acid ester, polyglycerol fatty acid ester, sucrose fatty acid ester, organic acid stearyl ester or their salt, etc. The oil phase in the oil and fat composition has an SFC of ≥15% measured by NMR process after completely melting the specimen at 60°C cooling to 30°C and leaving at the temperature for 24hr. The SFC measured by leaving for 60min after cooling to 30°C is ≥70% of the SFC measured after leaving for 24hr.


Inventors:
Yamauchi, Hiroaki
Fujimura, Masaki
Hikosaka, Hidetoshi
Isezaki, Tetsuo
Oya, Kozo
Kato, Shoichi
Hirakawa, Kan
Application Number:
JP1990000305320
Publication Date:
June 19, 1992
Filing Date:
November 08, 1990
Export Citation:
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Assignee:
KANEGAFUCHI CHEM IND CO LTD
International Classes:
A23G3/50; A21D2/16; A21D15/08; A23D9/00; A23G3/00; (IPC1-7): A21D2/16; A21D15/08; A23D9/00; A23G3/00