PURPOSE: To obtain an oil and fat composition effective to suppress the whitening of a composite cake composed of a combination of chocolate, etc., and a baked cake such as biscuit during preservation by compounding an emulsifier capable of adsorbing wheat starch.
CONSTITUTION: A baked cake prepared by using wheat flour, sugar, oil and fat and water as main raw materials is embedded or inserted into chocolate, cream, etc., to obtain a composite cake. In the above process, an emulsifier capable of adsorbing wheat starch is added to the dough for the baked cake in an amount of ≥0.03wt.%. The emulsifier capable of adsorbing wheat starch is selected from glycerol fatty acid ester, sorbitan fatty acid ester, polyglycerol fatty acid ester, sucrose fatty acid ester, organic acid stearyl ester or their salt, etc. The oil phase in the oil and fat composition has an SFC of ≥15% measured by NMR process after completely melting the specimen at 60°C cooling to 30°C and leaving at the temperature for 24hr. The SFC measured by leaving for 60min after cooling to 30°C is ≥70% of the SFC measured after leaving for 24hr.
FUJIMURA MASAKI
HIKOSAKA HIDETOSHI
ISEZAKI TETSUO
OYA KOZO
KATO SHOICHI
HIRAKAWA KAN
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