Fat composition and baked food using the same

An oil and fat composition and oil technology, which are applied in the field of oil and fat compositions of baked foods, can solve the problems of inability to achieve lightness, softness and crispiness, and achieve the effects of inhibiting whitening and crispness and disintegration.

Active Publication Date: 2018-01-30
THE NISSHIN OILLIO GRP LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, in order to make the mouthfeel crispy, for example, even if a large amount of the oil and fat composition of the above-mentioned Patent Documents 1 and 2 is mixed in the form of liquid oil, the mouthfeel becomes brittle and hard because the brittleness is not enough, and the soft and crispy mouthfeel cannot be realized.

Method used

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  • Fat composition and baked food using the same
  • Fat composition and baked food using the same
  • Fat composition and baked food using the same

Examples

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preparation example Construction

[0090] If the oil and fat used in the preparation of the oil composition of the present invention meets the conditions of the above-mentioned (a), (b), (c) and (d), then there is no special restriction, and common edible oils and fats (soybean oil, rapeseed oil, etc.) can be used. Seed oil, corn oil, sunflower oil, safflower oil, sesame oil, cottonseed oil, rice bran oil, olive oil, peanut oil, linseed oil, palm oil, palm kernel oil, coconut oil, cocoa butter, milk fat and / or these oils mixed oils, processed oils of these oils or mixed oils (ester exchanged oils, fractionated oils, hydrogenated oils, etc.).

[0091] As a preferable example of the fats and oils used in the preparation of the oil-fat composition of this invention, the low-melting-point part containing the non-lauric-acid-based fats and oils obtained by the fractionation process (hereinafter, sometimes abbreviated as the fats and oils containing HX2) and the fats and oils containing A blended grease of H2L grease...

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Abstract

The purpose of the present invention is to provide an oil / fat composition suitable for producing baked goods having a light and tender-crisp texture. The oil / fat in the oil / fat composition satisfies conditions (a), (b), (c), and (d) described below. (a) The content of H2X oil / fat in the oil / fat composition is 15-45 wt%; (b) the content of HX2 oil / fat in the oil / fat composition is 30-60 wt%; (c) the weight ratio of H2X and HX2 (H2X / HX2) in the oil / fat composition is 0.3 - 1; and (d) the weight ratio of HO2 and HX2 (HO2 / HX2) in the oil / fat composition is no more than 0.63.

Description

technical field [0001] The invention relates to a fat composition suitable for producing light, soft and crispy baked food. Background technique [0002] Baked foods such as cookies and biscuits are produced by baking a dough obtained by kneading a fat composition such as shortening into grain flour such as wheat flour. The oil and fat of the oil and fat composition kneaded into the dough wraps the gluten of the dough and weakens the gluten film, thereby having the property of imparting a crisp texture (brittleness) to baked confectionery. In general, it is preferable that baked goods have a crispy texture (synonymous with crispy texture), so an oil and fat composition that imparts a crispy texture to baked foods has been developed. For example, there is a kind of fat composition for kneading baked cakes, which is characterized in that it contains more than 35% by weight of SLOSL (SL: palmitic acid residues and / or stearic acid residues, O: oleic acid residues) in the oil ph...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23D9/00A21D2/14A21D13/00
CPCA21D2/16A23D9/00A23D9/02
Inventor 小泽拓也樱田美穗髙场雅人
Owner THE NISSHIN OILLIO GRP LTD
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