Powdered oil composition, stabilizer for cooked confectionery dough, cooked confectionery dough, and cooked confectionery
Patent Information
- Authority / Receiving Office
- JP · JP
- Patent Type
- Patents
- Current Assignee / Owner
- MIYOSHI OIL & FAT
- Filing Date
- 2021-08-18
- Publication Date
- 2026-06-09
AI Technical Summary
【0014】 本発明によれば、加熱調理された菓子用の生地の安定性を向上させる技術が提供される。
Smart Images
Figure 0007872130000001 
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Figure 0007872130000003
Abstract
Claims
1. A powdered oil composition, The powdered oil composition comprises a first oil and a first powdered oil containing a milk protein-containing component, The first oil and fat comprises coconut oil and / or palm kernel oil, Furthermore, the powdered oil composition includes a second powdered oil different from the first powdered oil, The aforementioned second powdered oil contains the second oil, The second oil is a liquid oil at 20°C. The aforementioned powdered oil composition is for use in heated confectionery. Powdered oil composition.
2. The powdered oil composition according to claim 1, wherein the mass ratio of the milk protein-containing component to the first oil is 0.12 or more.
3. Furthermore, the first powdered oil contains a monoglycerin organic acid fatty acid ester, The powdered oil composition according to claim 1 or 2, wherein the mass ratio of the monoglycerin organic acid fatty acid ester to the first oil is 0.025 or more.
4. Furthermore, the first powdered oil comprises a monoglycerin organic acid fatty acid ester, The powdered oil composition according to claim 1 or 2, wherein the mass ratio of the monoglycerin organic acid fatty acid ester to the first oil is 0.075 or less.
5. A stabilizer for cooked confectionery dough, comprising the powdered oil composition according to any one of claims 1 to 4.
6. A cooked pastry dough comprising the powdered oil composition according to any one of claims 1 to 4.
7. A cooked confection obtained from the dough described in claim 6.