LACTIC-FERMENTED OIL-IN-WATER TYPE EMULSION, AND METHOD FOR PRODUCING CONFECTIONERY AND BAKERY PRODUCT

• Main Authors: ONO YOSHIKO, UETSUKI TAKUMA, TSUBURAYA KYOKO, KANAYA MIYUKI, MIZUNO HIROSHI
• Format: Patent
• Language: English; Japanese
• Published: 05.10.2017
• 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

PROBLEM TO BE SOLVED: To provide a modifier for a fired confectionery as an emulsion capable of improving a wet feeling and a loosening feeling, and a method for producing a fired confectionery using the modifier.SOLUTION: The fact that the use of an oil-in-water type emulsion obtained by being subjected to lactic fermentation with a vegetable oil-high heat skim milk-derived nonfat milk solid content for a confectionery or bakery product is effect for the improvement of a wet feeling and a loosening feeling is found, and a new confectionery or bakery product can be provided.SELECTED DRAWING: None 【課題】本発明は、焼成菓子に用いることで、しとり感とほぐれ感を向上できる乳化物である焼成菓子の改質材及び該改質材を用いた焼成菓子の製造法を提供することを目的とするものである。【解決手段】本発明は、植物性油脂・ハイヒート脱脂粉乳由来の無脂乳固形分を乳酸発酵された水中油型乳化物を菓子又はベーカリー製品に用いることが、しとり感とほぐれ感を向上させることに有効であることを見出し、新たな菓子又はベーカリー製品を提供することができる。【選択図】 なし