Title:
WATER IN OIL TYPE EMULSIFIED FAT COMPOSITION FOR BEING KNEADED INTO BREAD
Document Type and Number:
Japanese Patent JP2023104797
Kind Code:
A
Abstract:
To provide a water in oil type emulsified fat composition for being kneaded into bread, capable of achieving high dough dispersion ability even when a thickening stabilization agent addition amount is increased, producing bread stably, without causing thickening in production of the fat composition, and producing bread which achieves soft and moist food feeling and preferable melt in the mouth feeling.SOLUTION: There is provided a water in oil type emulsified fat composition for being kneaded into bread in which thickening stabilization agent concentration to water is 1-10 mass%, and a median of a grain diameter of a water phase is 5 μm or smaller. The water in oil type emulsified fat composition preferably includes a polyglycerol condensed ricinoleic acid ester, and preferably includes a glycolytic enzyme. In the water in oil type emulsified fat composition, relative density is less than 0.9 preferably.SELECTED DRAWING: None
Inventors:
SATOUCHI KANAKO
Application Number:
JP2022005999A
Publication Date:
July 28, 2023
Filing Date:
January 18, 2022
Export Citation:
Assignee:
ADEKA CORP
International Classes:
A21D2/14; A23D7/00; A21D2/16; A21D10/00; A21D13/00
Attorney, Agent or Firm:
Patent Attorney Showa International Patent Office