Confectionery bread ingredients for bread and its production method

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专利权人:

ミヨシ油脂株式会社

发明人:

太 田 晶,小 川 優 子,東 杏 子,横 山 和 明

申请号：

JP2016251589

公开号：

JP6258463B2

申请日:

2016.12.26

申请国别(地区):

JP

年份:

2018

代理人:

摘要：

PROBLEM TO BE SOLVED: To provide a fat composition having excellent dispersibility into a dough even when containing much liquid oil, being easily kneadable into the dough, having stable physical properties without oozing of oil even when being preserved for an extended period, and capable of obtaining a soft food product with excellent in-mouth meltability.SOLUTION: A fat composition for confectionery and breadmaking includes: a fat containing SUS type triglyceride and SSU type triglyceride, in which the mass ratio between the SUS type triglyceride and the SSU type triglyceride is 0.1:1 to 1:1； a sorbitan fatty acid ester in which 80% or more of constituent fatty acid is palmitic acid； and lecitin.SELECTED DRAWING: Figure 1

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中国工程科技知识中心

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