FAT COMPOSITION FOR CHOU DOUGH FOR IMPARTING NEW TEXTURE, AND PRODUCTION METHOD OF CHOU CASE USING THE SAME

• Main Author: UETSUKI TAKUMA
• Format: Patent
• Language: English; Japanese
• Published: 07.10.2021
• 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

To provide a fat composition for chou dough, excellent in crispness and in-mouth meltability, capable of imparting new texture to a chou case, without adding a new process; and to provide a production method of the chou case using the fat composition for chou dough.SOLUTION: A fat composition for chou dough has a weight per piece of 0.05-1 g, and contains fat having a melting point of 30°C-45°C as much as 50-100 pts.wt.. In a production method of a chou case, the fat composition for chou dough is added before firing without going through a heating process other than firing. In the production method of the chou case, the fat composition for chou dough is blended as much as 5-40 wt.% based on an anti-powder standard.SELECTED DRAWING: None 【課題】新しい工程を付加する事なく、歯切れ良く、良好な口どけの新規な食感をシューケースに付与することができるシュー生地用油脂組成物、及び該シュー生地用油脂組成物を用いたシューケースの製造方法の提供。【解決手段】融点が３０℃〜４５℃である油脂を５０〜１００重量％含み、１個あたり重量が０．０５〜１ｇであるシュー生地用油脂組成物。該シュー生地用油脂組成物を焼成以外の加熱工程を経ることなく焼成前に添加する、シューケースの製造法。該シュー生地用油脂組成物を対粉基準で５〜４０重量％配合する、シューケースの製造法。【選択図】なし