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Title:
WATER-IN OIL TYPE EMULSIFIED OIL AND FAT COMPOSITION FOR CONFECTIONERY AND METHOD FOR PRODUCING THE SAME
Document Type and Number:
Japanese Patent JP2001346514
Kind Code:
A
Abstract:

To provide baked confectionery good when passing through fire in baking, prevented from crack after individually packaged, and excellent in crunchy palate feeling.

The water-in oil type emulsified oil and fat composition for confectionery is obtained by heating a water-in-oil type emulsion followed by dissolution, and cooling and kneading the resultant emulsion by using a scraping type continuous cooling-kneading apparatus at an average cooling rate of 5°C/min to 20°C/min, and by baking the above composition, the objective baked confectionery is obtained.


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Inventors:
SHIMIZU RYUSUKE
AINO TOMOYUKI
OTA ERIKO
Application Number:
JP2000173424A
Publication Date:
December 18, 2001
Filing Date:
June 09, 2000
Export Citation:
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Assignee:
KANEGAFUCHI CHEMICAL IND
International Classes:
A23D7/00; A21D2/14; A21D2/16; A23D7/02; (IPC1-7): A23D7/00; A21D2/14; A21D2/16; A23D7/02
Domestic Patent References:
JPS61158748A1986-07-18
JP2000004787A2000-01-11
JPS63133942A1988-06-06
JPH0358731A1991-03-13
JPH08173034A1996-07-09
JPS602143A1985-01-08
JPS60105453A1985-06-10



 
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