WATER-IN-OIL TYPE EMULSIFIED FAT COMPOSITION, MARGARINES USING THE SAME AND BAKERY PRODUCT

• Main Authors: MIHARA KEIAKI, IZUMI HIDEAKI, TSUDA SHINJI, YODA MINORU, HAMAMOTO KAZUHIRO, MUKOHARA TAKESHI, MIHASHI NAGAYO
• Format: Patent
• Language: English; Japanese
• Published: 03.09.2015
• Subjects: BAKERY PRODUCTS; BAKING; EDIBLE DOUGHS; EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; PRESERVATION THEREOF; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

PROBLEM TO BE SOLVED: To provide a water-in-oil type emulsified fat composition capable of obtaining margarines having a rich butter taste, and having an excellent taste of baked remains of a bakery product; and to provide margarines using the same and a bakery product.SOLUTION: A water-in-oil type emulsified fat composition contains protein-concentrated whey containing a 25-30 mass% protein and 15-20 mass% ash, as much as 0.2-21 mass% with respect to the moisture. 【課題】コクのあるバター風味を有するマーガリン類が得られ、ベーカリー製品の焼き残りの風味も良好な油中水型乳化油脂組成物とそれを用いたマーガリン類及びベーカリー製品を提供する。【解決手段】タンパク質を２５〜３０質量％、灰分を１５〜２０質量％含有するタンパク質濃縮ホエイを水分に対して０．２〜２１質量％含有することを特徴としている。【選択図】なし