Title:
OIL AND FAT COMPOSITION FOR BAKED CONFECTIONERY, BAKED CONFECTIONERY DOUGH, BAKED CONFECTIONERY, AGENT FOR IMPROVING TEXTURE OF BAKED CONFECTIONERY, METHOD FOR PRODUCING BAKED CONFECTIONERY, AND METHOD FOR IMPROVING TEXTURE OF BAKED CONFECTIONERY
Document Type and Number:
WIPO Patent Application WO/2023/140140
Kind Code:
A1
Abstract:
Disclosed is an oil and fat composition for baked confectionery, which does not contain partially hydrogenated oil and fat, and from which baked confectionery dough having high water absorbability and good texture is obtained. The oil and fat composition for baked confectionery contains an edible oil-and-fat, a monoglycerin fatty acid ester, and a sucrose fatty acid ester, wherein the content of the edible oil-and-fat is at least 70 mass%, the solid fat content in the edible oil-and-fat at 10 °C is 35-44 mass%, and the ratio of the content of the sucrose fatty acid ester to the content of the monoglycerin fatty acid ester is 0.4-1.3. A baked confectionery contains said oil and fat composition for baked confectionery. An agent for improving the texture of baked confectionery is composed of said oil and fat composition for baked confectionery. A method for producing baked confectionery includes a step for baking baked confectionery dough containing said oil and fat composition for baked confectionery. A method for improving the texture of baked confectionery includes a step for using said oil and fat composition for baked confectionery as a raw material.
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Inventors:
TERAO MAI (JP)
SHINODA KEISUKE (JP)
SHIMURA SATOSHI (JP)
SHINODA KEISUKE (JP)
SHIMURA SATOSHI (JP)
Application Number:
PCT/JP2023/000275
Publication Date:
July 27, 2023
Filing Date:
January 10, 2023
Export Citation:
Assignee:
J OIL MILLS INC (JP)
International Classes:
A23D7/01; A21D2/16; A21D13/80; A23D9/00; A23D9/013
Foreign References:
| JP2019071852A | 2019-05-16 | |||
| JP2019198319A | 2019-11-21 |
Attorney, Agent or Firm:
SATO & ASSOCIATES (JP)
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