Title:
耐熱保型性粒状油脂組成物
Document Type and Number:
Japanese Patent JP7137912
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To provide an inexpensive granular oil and fat composition for bread and confectionery, containing taste materials and coloring components, localized in dough of bread or confectionery even after heat cooking, good in mouth melting and capable of providing taste strongly even with a small amount.SOLUTION: There is provided a granular oil and fat composition for bread and confectionery containing taste materials and/or coloring components, containing 20 to 70 wt.% of oil and fat with non-fat cacao component of 2 wt.% or less, cacao butter of 15 wt.% or less, moisture content of 10 wt.% or less, and solid fat content of 10 to 95% at 10°C, 5 to 90% at 20°C, and 0 to 30% at 35°C, and 25 to 75 wt.% of at least one kind of water-soluble solid component selected from dextrin, lactose, maltose, dietary fiber and trehalose, and having water-soluble solid component/moisture content (weight ratio) of 5.0 or more. There is provided the granular oil and fat composition for bread and confectionery preferably containing a middle melting point part of palm-based oil and fat and/or extreme hardened oil of laurin-based oil and fat.SELECTED DRAWING: None
Inventors:
Ritsushi Tanaka
Application Number:
JP2017071906A
Publication Date:
September 15, 2022
Filing Date:
March 31, 2017
Export Citation:
Assignee:
Kaneka Corporation
International Classes:
A23D7/00; A21D2/14; A21D13/00; A23G1/00; A23G3/00
Domestic Patent References:
| JP5064547A | ||||
| JP2004222571A | ||||
| JP2003299442A |
Foreign References:
| WO2016114404A1 | ||||
| WO2000076328A1 |
Other References:
チョコレートの科学,2007年,pp.112-113
日本チョコレート・ココア協会 チョコレート類について, インターネット:
日本チョコレート・ココア協会 チョコレート類について, インターネット:
Attorney, Agent or Firm:
Aiko Patent Office, a patent business corporation
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