Title:
WATER-IN-OIL EMULSION COMPOSITION FOR BAKERY FOOD
Document Type and Number:
Japanese Patent JP2023046134
Kind Code:
A
Abstract:
To provide a baked and frozen bread that excels in texture after thawing, particularly "moist feeling".SOLUTION: A water-in-oil emulsion composition contains soybean extract which is extract from whole-fat soybeans using water, with the weight ratio of protein to carbohydrate of 100-200%, the solid content of the soybean extract being 3 wt.% or more and 20 wt.% or less in an aqueous phase. The content of the water-in-oil emulsion composition is preferably 2-20 pts.wt. relative to 100 pts.wt. of grain flour. Thus, it is possible to improve the "moist feeling" which is often lost in the bread that is baked and frozen, and then thawed for eating.SELECTED DRAWING: None
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Inventors:
MAEDA TAKUMA
MAMADA MOTOI
MAMADA MOTOI
Application Number:
JP2021154874A
Publication Date:
April 03, 2023
Filing Date:
September 22, 2021
Export Citation:
Assignee:
FUJI OIL CO LTD
International Classes:
A23D7/00; A21D2/36; A21D13/00