Title:
OIL AND FAT COMPOSITION FOR BAKED CONFECTIONERY, DOUGH FOR BAKED CONFECTIONERY, AND BAKED CONFECTIONERY
Document Type and Number:
Japanese Patent JP2022168673
Kind Code:
A
Abstract:
To provide an oil and fat composition for a baked confectionery which is well plastic and can provide a dough for the baked confectionery with good extensibility and which can improve mouth digestion.SOLUTION: In the oil and fat composition for a baked confectionery, SFC (solid fat content) is 25 to 37% at 20°C; a content of lauric acid is 5 to 15% based on a whole mass of constituent fatty acid in the oil and fat composition; and a content of P2O (triglyceride obtained by bonding two molecules of palmitic acid and one molecule of oleic acid) is 16 mass% or less based on a whole mass of constituent triglyceride in the oil and fat composition.SELECTED DRAWING: None
Inventors:
HAYASHI MIHO
SASAKI MIO
SASAKI MIO
Application Number:
JP2021074298A
Publication Date:
November 08, 2022
Filing Date:
April 26, 2021
Export Citation:
Assignee:
TAIYO OIL & FAT MFG
International Classes:
A23D9/00; A21D2/14; A21D13/045; A21D13/80
Attorney, Agent or Firm:
Shinichiro Tanaka
Yoshi Kazuhiko Ta
Hiroyuki Suda
Kazuo Yamazaki
Satsuki Ichikawa
Hironobu Hattori
Naoki Yamazaki
Yoshi Kazuhiko Ta
Hiroyuki Suda
Kazuo Yamazaki
Satsuki Ichikawa
Hironobu Hattori
Naoki Yamazaki