Title:
FAT COMPOSITION FOR BUTTER CAKE, BUTTER CAKE DOUGH, MANUFACTURING METHOD OF BUTTER CAKE DOUGH, BUTTER CAKE
Document Type and Number:
Japanese Patent JP2022152863
Kind Code:
A
Abstract:
To provide a fat composition for butter cake which has an improved volume, is excellent in appearance such as suppressing oil stain and can produce butter cake having excellent texture and flavor even passing a long time, and butter cake.SOLUTION: In order to solve above problems, a butter cake fat composition containing maltogenic α-amylase, hemicellulase and phospholipase is provided. According to the present invention, a fat composition for butter cake that can produce a butter cake that has an improved volume, an excellent appearance such as suppression of oil staining, and a good texture and flavor even after a long period of time, and butter cake can be provided.SELECTED DRAWING: None
Inventors:
TAYA DAISUKE
Application Number:
JP2021055794A
Publication Date:
October 12, 2022
Filing Date:
March 29, 2021
Export Citation:
Assignee:
NOF CORP
International Classes:
A23D7/00; A21D2/16; A21D8/04; A21D13/80; A23D7/005; A23D9/00; A23D9/007
Attorney, Agent or Firm:
Patent Attorney Corporation Yuyu
Previous Patent: torch
Next Patent: A replacement lead product comprising a colored pencil lead and a replacement lead case containing t...
Next Patent: A replacement lead product comprising a colored pencil lead and a replacement lead case containing t...