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)
HOKAO RYUTA (JP)
HIGASHIMURA ITARU (JP)
Application Number:
PCT/JP2021/006573
Publication Date:
September 10, 2021
Filing Date:
February 22, 2021
Export Citation:
Assignee:
FUJI OIL HOLDINGS INC (JP)
FUJI OIL CO LTD (JP)
FUJI OIL CO LTD (JP)
International Classes:
A23D7/00; A21D2/14; A21D2/16; A21D2/32; A21D13/00; C07F9/10
Foreign References:
| JPH05227873A | 1993-09-07 | |||
| JPH01225438A | 1989-09-08 | |||
| JPH01112942A | 1989-05-01 | |||
| JP2000270759A | 2000-10-03 | |||
| JP2015082981A | 2015-04-30 | |||
| JP2018143120A | 2018-09-20 |
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