LACTIC-FERMENTED OIL-IN-WATER TYPE EMULSION, AND METHOD FOR PRODUCING CONFECTIONERY AND BAKERY PRODUCT

Title:

LACTIC-FERMENTED OIL-IN-WATER TYPE EMULSION, AND METHOD FOR PRODUCING CONFECTIONERY AND BAKERY PRODUCT

Document Type and Number:

Japanese Patent JP2017176119

Kind Code:

A

Abstract:

PROBLEM TO BE SOLVED: To provide a modifier for a fired confectionery as an emulsion capable of improving a wet feeling and a loosening feeling, and a method for producing a fired confectionery using the modifier.SOLUTION: The fact that the use of an oil-in-water type emulsion obtained by being subjected to lactic fermentation with a vegetable oil-high heat skim milk-derived nonfat milk solid content for a confectionery or bakery product is effect for the improvement of a wet feeling and a loosening feeling is found, and a new confectionery or bakery product can be provided.SELECTED DRAWING: None

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Inventors:

MIZUNO HIROSHI
ONO YOSHIKO
TSUBURAYA KYOKO
KANAYA MIYUKI
UETSUKI TAKUMA

Application Number:

JP2016072027A

Publication Date:

October 05, 2017

Filing Date:

March 31, 2016

Export Citation:

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Assignee:

FUJI OIL CO LTD

International Classes:

A23D7/00; A21D2/14; A21D13/80; A23G3/00; A23G3/34; A23G3/50

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