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Patent Searching and Data


Title:
WATER-IN-OIL TYPE EMULSION COMPOSITION FOR KNEADING INTO BREADS
Document Type and Number:
WIPO Patent Application WO/2021/177067
Kind Code:
A1
Abstract:
The present invention addresses the problem of producing breads with excellent softness, melt-in-the-mouth feeling, and moistness through a simple process. A water-in-oil type emulsion composition is produced containing a total of 0.05-8.0 wt.% of one or more ingredients selected from a group consisting of yolk lecithin, soybean lysolecithin, and yolk lysolecithin, and in particular, containing 0.01-5.0 wt.% of soybean lysolecithin and/or yolk lysolecithin, and further containing nitrogen gas. Bread with an excellent food texture can be produced by blending this water-in-oil type emulsion composition as a fat for kneading into the bread.

Inventors:
SUZUKI YUTA (JP)
HOKAO RYUTA (JP)
HIGASHIMURA ITARU (JP)
Application Number:
PCT/JP2021/006573
Publication Date:
September 10, 2021
Filing Date:
February 22, 2021
Export Citation:
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Assignee:
FUJI OIL HOLDINGS INC (JP)
FUJI OIL CO LTD (JP)
International Classes:
A23D7/00; A21D2/14; A21D2/16; A21D2/32; A21D13/00; C07F9/10
Foreign References:
JPH05227873A1993-09-07
JPH01225438A1989-09-08
JPH01112942A1989-05-01
JP2000270759A2000-10-03
JP2015082981A2015-04-30
JP2018143120A2018-09-20
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