PLASTIC OIL AND FAT COMPOSITION AND BREADS AND CONFECTIONERIES USING THE SAME

PROBLEM TO BE SOLVED: To obtain an oil-in-water type oil and fat composition for a roll-in having plasticity capable of providing breads and confectioneries excellent in texture by including a specific amount of a specified compound such as cysteine or glutathione and/or a specific amount of a carbo...

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Bibliographic Details
Main Authors KANEKO SABURO, KANESHIGE HIROSHI, AINO TOMOYUKI, ISHII SHIGENOBU
Format Patent
LanguageEnglish
Published 20.02.2001
Edition7
Subjects
BAKERY PRODUCTS
BAKING
CHEWING GUM
COCOA
COCOA PRODUCTS, e.g. CHOCOLATE
CONFECTIONERY
EDIBLE DOUGHS
EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
ICE-CREAM
PREPARATION THEREOF
PRESERVATION THEREOF
SUBSTITUTES FOR COCOA OR COCOA PRODUCTS
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Summary:PROBLEM TO BE SOLVED: To obtain an oil-in-water type oil and fat composition for a roll-in having plasticity capable of providing breads and confectioneries excellent in texture by including a specific amount of a specified compound such as cysteine or glutathione and/or a specific amount of a carboxylic acid. SOLUTION: This composition is obtained by including 0.0001-0.1 wt.%, preferably 0.0002-0.01 wt.% of one or more kinds of compounds selected from the group consisting of cysteine, cysteine hydrochloride, cystine, glutathione and sodium sulfite and/or 0.01-2 wt.% of a carboxylic acid (preferably lactic acid, acetic acid, malic acid, citric acid, gluconic acid, fumaric acid, tartaric acid, phytic acid or ascorbic acid). Furthermore, the moisture content is 0.1-20 wt.%, preferably 5.0-15 wt.%.
Bibliography:Application Number: JP19990218465