Title:
BAKED CONFECTIONERY
Document Type and Number:
Japanese Patent JP2021193998
Kind Code:
A
Abstract:
To develop a method for easily enhancing flavor of baked confectionery containing a cacao raw material, such as a chocolate flavor.SOLUTION: A baked confectionery dough (excluding a dough of baked confectionery to be eaten in a state of having a product temperature of 0°C or less) contains grain flour, a cacao raw material, and a polyglycerol condensation ricinoleic acid ester. The baked confectionery dough contains 0.1-20 mass% of the cacao raw material, and 0.05-18 mass% of a nonfat cacao raw material. In the baked confectionery dough, the cacao raw material exists in the dough in a state of being uneven, and at least a part of the cacao raw material is in a kneaded state.SELECTED DRAWING: None
Inventors:
MURAYAMA NORIKO
Application Number:
JP2021014403A
Publication Date:
December 27, 2021
Filing Date:
February 01, 2021
Export Citation:
Assignee:
NISSHIN OILLIO GROUP LTD
International Classes:
A21D6/00; A21D2/14; A21D2/36; A21D13/80; A23G1/32; A23G3/34; A23G3/48