Title:
焼成層状食品用バター
Document Type and Number:
Japanese Patent JP7088716
Kind Code:
B2
Abstract:
To provide a novel butter that has a moderate hardness, a ductility, an elasticity and a shape retention property, and a process for producing the same.SOLUTION: The present invention provides a butter for baked layered-state food characterized in that the hardness at 13°C is 50 kPa or more and 150 kPa or less, the elasticity at 13°C is 0.7 MPa or more and 2.0 MPa or less, and the loss tangent Tan(δ) at 20°C is 0.45 or more and 0.6 or less. Further, the present invention provides a process for producing butter for baked layered-state food, including a step of standing a butter at a low temperature and a step of standing the butter at a temperature higher than the temperature of the low temperature step, and in which, characterized, the low temperature standing step and the high temperature standing step are repeated alternately one or more times.SELECTED DRAWING: None
Inventors:
Kotaro Matsui
Kiyotaka Okamoto
Kiyotaka Okamoto
Application Number:
JP2018066853A
Publication Date:
June 21, 2022
Filing Date:
March 30, 2018
Export Citation:
Assignee:
Snow Brand Megmilk Co., Ltd.
International Classes:
A23D7/00; A21D2/34; A21D13/16
Domestic Patent References:
| JP2004267112A | ||||
| JP2015512271A | ||||
| JP2001238598A | ||||
| JP2001252015A | ||||
| JP2005210957A | ||||
| JP2013531479A | ||||
| JP64063032A |
Foreign References:
| WO2014050488A1 |
Attorney, Agent or Firm:
Moegi Patent Office, a patent business corporation
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