Title:
The model collapse reduction agent after calcination of cakes, and the viscosity fall agent of the materials cloth of cakes
Document Type and Number:
Japanese Patent JP6203032
Kind Code:
B2
Abstract:
An object of the present invention is to provide cake with the moist texture, the soft melting mouthfeel, and the good aroma, whose shape is not largely broken after the baking, and a method of manufacturing the same. According to the present invention, the cake obtained by thermal coagulation and a method of manufacturing the same is provided, the cake containing 10 to 40 mass% of oils and fats in batter. The oils and fats contain triacylglycerol including a medium-chain fatty acid with 6 to 10 carbons as a constituent fatty acid by 50 mass% or more relative to the oils and fats.
Inventors:
Miho Sakurada
Yasuo Ebisawa
Yasuo Ebisawa
Application Number:
JP2013259722A
Publication Date:
September 27, 2017
Filing Date:
December 17, 2013
Export Citation:
Assignee:
Nisshin Oillio Group Co., Ltd.
International Classes:
A21D2/16
Domestic Patent References:
| JP63071153A | ||||
| JP9023807A | ||||
| JP11113478A | ||||
| JP2008125445A | ||||
| JP2009148225A | ||||
| JP2009148226A | ||||
| JP2009142185A | ||||
| JP2006149298A | ||||
| JP2009201380A | ||||
| JP9047216A |
Other References:
Journal of Food Quality,1996年,Vol. 19,p. 295-302
簡単&ヘルシー☆甘さ控えめガトーショコラ,クックパッド, [online],2012年10月 2日,[平成28年9月30日検索], インターネット
ヘルシーなマフィン☆パレオダイエット,クックパッド, [online],2013年 3月28日,[平成28年9月30日検索], インターネット
簡単&ヘルシー☆甘さ控えめガトーショコラ,クックパッド, [online],2012年10月 2日,[平成28年9月30日検索], インターネット
ヘルシーなマフィン☆パレオダイエット,クックパッド, [online],2013年 3月28日,[平成28年9月30日検索], インターネット