Title:
製パン・製菓用油脂組成物及びその製法
Document Type and Number:
Japanese Patent JP2528674
Kind Code:
B2
Abstract:
A fat composition suitable for use in bakery or in confectionery, comprising (a) an aqueous phase containing a disrupted yeast cells suspension or a wheat flour suspension treated with either a disrupted yeast cells suspension or a mixture of a disrupted yeast cells suspension and an yeast (b) a fat component and (c) an emulsifier, a bakery or confectionary product produced by using the fat composition and processes for preparing them. The composition can be prepared in large quantities and has a good preservation stability, and thereby becomes more excellent for producing in industrial scale the bakery and confectionary product, which has a good color and nature of crust, grain of crum, aroma and taste, and in accordance with the process, it can prepare the product easily and simply.
More Like This:
Inventors:
上田 実
大宅 甲三
山内 宏昭
平川 完
大宅 甲三
山内 宏昭
平川 完
Application Number:
JP24957187A
Publication Date:
August 28, 1996
Filing Date:
October 02, 1987
Export Citation:
Assignee:
鐘淵化学工業株式会社
International Classes:
A23D7/00; A21D2/16; A21D8/04; (IPC1-7): A21D2/16; A21D8/04; A23D7/00
Attorney, Agent or Firm:
浅野 真一