Title:
OIL AND FAT COMPOSITION FOR FOOD AND ITS USE
Document Type and Number:
Japanese Patent JPH0994052
Kind Code:
A
Abstract:
To obtain an edible oil and fat composition giving optimum dough structure, having excellent freeze-resistance, dough property and quality and suitable for a frozen dough for bread, etc., by compounding an edible oil and fat with a modified starch, a glycolytic enzyme and an edible antioxidation agent.
This composition is produced by compounding (A) 100 pts.wt. of an edible oil and fat such as beef tallow with (B) preferably 1-50 pts.wt. of a modified starch such as gelatinized crosslinked starch, (C) preferably 0.001-0.1 pts.wt. of a glycolytic enzyme such as amylase or cellulase and (D) preferably 0.001-0.1 pts.wt. of an edible antioxidation agent such as ascorbic acid.
Inventors:
SUGIMOTO TAKUYA
TOYODA KENGO
MATSUSUE TAKASHI
TOYODA KENGO
MATSUSUE TAKASHI
Application Number:
JP25224095A
Publication Date:
April 08, 1997
Filing Date:
September 29, 1995
Export Citation:
Assignee:
NIPPON OILS & FATS CO LTD
International Classes:
A23D7/00; A21D2/16; A21D6/00; (IPC1-7): A21D2/16; A21D6/00; A23D7/00