Title:
シュー皮用油脂組成物
Document Type and Number:
Japanese Patent JP7486956
Kind Code:
B2
Abstract:
To provide a choux pastry which is easy to manufacture, is excellent in food texture, flavor, color tone, etc., is voluminous, and has a good shape, and a method of manufacturing the same, and in particular, to provide a choux pastry which is soft and has a sufficiently large volume of cavity, and a method of manufacturing the same.SOLUTION: An oil and fat composition comprising an aqueous solution which contains milk protein and/or milk peptide is used in the manufacturing of a choux pastry dough. However, it is necessary that viscosity of the aqueous solution at 20°C when concentration of the milk protein and/or milk peptide is 20 mass% is 50 mPa s or less, and the milk protein and milk peptide comprise casein-derived substances.SELECTED DRAWING: Figure 2
Inventors:
Noyori Shioda
Miho Sakurada
Yuta Suzuki
Miho Morita
Miho Sakurada
Yuta Suzuki
Miho Morita
Application Number:
JP2020003551A
Publication Date:
May 20, 2024
Filing Date:
January 14, 2020
Export Citation:
Assignee:
Nisshin OilliO Group Co., Ltd.
International Classes:
A21D2/16; A21D13/80; A23D7/00; A23D7/015; A23D9/00
Domestic Patent References:
| JP2001224308A | ||||
| JP2019201585A | ||||
| JP2007185177A | ||||
| JP6315338A |
Foreign References:
| WO2013017958A1 |