Title:
タルト用油脂組成物
Document Type and Number:
Japanese Patent JP7007051
Kind Code:
B2
Abstract:
To provide a tart that shrinks little when baked.SOLUTION: A fat composition for tart of this invention contains 8.5 mass% or less of water. In this invention, a tart dough is obtained using the fat composition for tart; a tart is obtained by baking the tart dough; a tart product is obtained by combining the tart and ingredients; a method of producing a tart includes baking the tart dough obtained using the fat composition for tart; a method of restraining baking shrinkage of the tart includes using the fat composition for tart; and a baking shrinkage-restraining agent for tart is made of the fat composition containing 8.5 mass% or less of water.SELECTED DRAWING: None
Inventors:
Takuya Ozawa
▲羽▼染 芳宗
Miho Sakurada
Chisei Sakurazawa
Kumiko Suzuki
▲羽▼染 芳宗
Miho Sakurada
Chisei Sakurazawa
Kumiko Suzuki
Application Number:
JP2017135781A
Publication Date:
January 24, 2022
Filing Date:
July 11, 2017
Export Citation:
Assignee:
Nisshin Oillio Group Co., Ltd.
International Classes:
A23D7/00; A21D2/14; A21D13/80
Domestic Patent References:
| JP56092727A |
Other References:
サクサクタルト生地,2010年,pp.1-2,retrieved on 2021.10.04, retrieved from the internet
七訂食品成分表2016(本表編),2016年,pp.190、192
ショートニングの日本農林規格,2013年,pp.1-4
七訂食品成分表2016(本表編),2016年,pp.190、192
ショートニングの日本農林規格,2013年,pp.1-4