Title:
PLASTIC FAT COMPOSITION FOR BAKERY AND ITS MANUFACTURING METHOD
Document Type and Number:
Japanese Patent JP2022012611
Kind Code:
A
Abstract:
To provide a plastic fat composition for bakery which is favorable in plasticity and excellent in temperature stability in a wide temperature range, has a reduced content of saturated fatty acid, and can impart excellent texture to the bakery product.SOLUTION: A plastic fat composition for bakery manufactured according to the following manner, to 70 mass% or larger of fat that is a liquid at 20°C, (A) a specific emulsifier of 5 to 30 mass%, or (B) a specific emulsifier of 3 to 12 mass% and an extremely hydrogenated oil of 2 to 10 mass%, in which a total of a specific emulsifier and extremely hydrogenated oil is 6 mass% or more, are blended, the mixture is added and mixed with a quality improver for bakery, followed by rapidly cooling and kneading to produce.EFFECT: It is possible to impart moist feeling and soft feeling to the texture of the bakery product, and to improve the workability.SELECTED DRAWING: Figure 1
Inventors:
KISHINO SATOSHI
SUGIYAMA REO
SUGIYAMA REO
Application Number:
JP2020114561A
Publication Date:
January 17, 2022
Filing Date:
July 02, 2020
Export Citation:
Assignee:
SHOWA SANGYO CO
International Classes:
A23D9/00; A21D2/14; A21D2/16; A21D13/00; A21D13/40; A23D7/00
Attorney, Agent or Firm:
Akinobu Sudo
Asuko Sudo
Takahiro Hariba
Eriko Suzuki
Asuko Sudo
Takahiro Hariba
Eriko Suzuki
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