Title:
METHOD OF PRODUCING BAKED CONFECTIONERY NOT CONTAINING ANIMAL INGREDIENT
Document Type and Number:
Japanese Patent JP2023071281
Kind Code:
A
Abstract:
To provide a method of producing good-quality baked confectionery, in particular butter cakes, in which animal ingredients such as milk or eggs are not used and that are excellent in volume and food texture.SOLUTION: A method of producing baked confectionery not containing animal ingredients, includes a step of preparing dough containing cereal flour, saccharide, fats and oils, plant protein, and 0.1 wt.% or more of polar lipids and baking the same. In the production method, the content of bean protein as the plant protein is 0.3-5 wt.% in the dough; the bean protein is soybean protein; LCI of the soybean protein is 50% or more; the content of polar lipids is 0.1-3 wt.% in the dough; the polar lipids are one or a combination of two or more materials selected from a group consisting of lecithin, lysolecithin, and monoglyceride; and the polar lipids are soybean-derived lecithin.SELECTED DRAWING: None
Inventors:
KANAYA HIROYUKI
UMEBAYASHI SHUHEI
SHEN TING
UMEBAYASHI SHUHEI
SHEN TING
Application Number:
JP2021183947A
Publication Date:
May 23, 2023
Filing Date:
November 11, 2021
Export Citation:
Assignee:
FUJI OIL CO LTD
International Classes:
A21D2/26; A21D2/14; A21D2/36; A21D13/80
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