POWDER OIL AND FAT COMPOSITION, STABILIZER FOR DOUGH FOR COOKED CONFECTIONERY, DOUGH FOR COOKED CONFECTIONERY, AND COOKED CONFECTIONERY

• Main Author: KANEKO SHO
• Format: Patent
• Language: English; Japanese
• Published: 03.03.2023
• 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 technique which increases stability of dough for cooked confectionery.SOLUTION: The present invention relates to a powder oil and fat composition. The powder oil and fat composition includes a first powder oil and fat including: a first oil and fat; and a milk protein-containing component. The first oil and fat includes coconut oil and/or palm kernel oil. The powder oil and fat composition is for cooked confectionery.SELECTED DRAWING: None 【課題】本発明の課題は、加熱調理された菓子用の生地の安定性を向上させる技術を提供することである。【解決手段】本発明は、粉末油脂組成物であって、前記粉末油脂組成物が、第１の油脂と、乳蛋白質含有成分とを含む第１の粉末油脂を含み、前記第１の油脂が、ヤシ油及び／又はパーム核油を含み、前記粉末油脂組成物が、加熱調理された菓子用である、粉末油脂組成物を提供する。【選択図】なし