Title:
冷凍焼菓子用油脂組成物
Document Type and Number:
Japanese Patent JP7411372
Kind Code:
B2
Abstract:
To provide an oil/fat composition for frozen baked confectionery that makes a texture of biting when eaten frozen or at a low temperature as frozen baked confectionery sufficiently soft, and that eliminates exudation of oil from a dough and gives satisfactory workability suitability of the dough.SOLUTION: There is provided an oil/fat composition for frozen baked confectionery that contains liquid oil and extremely hardened oil, and in which a mass ratio of oleic acid to a total mass of constituent fatty acids of the oil/fat composition is 50 mass% or less. Preferably, a mass ratio of linoleic acid to the total mass of constituent fatty acids of the oil/fat composition is 40 mass% or more, and, in addition, preferably, SFC of the oil/fat composition at -20°C is 5 to 50% and the SFC of the oil/fat composition at 20°C is 3% or more.SELECTED DRAWING: None
Inventors:
Miho Hayashi
Mio Sasaki
Mio Sasaki
Application Number:
JP2019182774A
Publication Date:
January 11, 2024
Filing Date:
October 03, 2019
Export Citation:
Assignee:
Taiyo Yushi Co., Ltd.
International Classes:
A23D9/00; A21D2/14; A21D13/80; A21D15/02
Domestic Patent References:
| JP2019122343A | ||||
| JP2018130037A | ||||
| JP2018075001A |
Attorney, Agent or Firm:
Shinichiro Tanaka
▲吉▼田 和彦
Hiroyuki Suda
Kazuo Yamazaki
Satsuki Ichikawa
Hironobu Hattori
▲吉▼田 和彦
Hiroyuki Suda
Kazuo Yamazaki
Satsuki Ichikawa
Hironobu Hattori