JPH03187340A - Production of foaming emulsified fats and oils and sponge cakes - Google Patents
Production of foaming emulsified fats and oils and sponge cakesInfo
- Publication number
- JPH03187340A JPH03187340A JP1323810A JP32381089A JPH03187340A JP H03187340 A JPH03187340 A JP H03187340A JP 1323810 A JP1323810 A JP 1323810A JP 32381089 A JP32381089 A JP 32381089A JP H03187340 A JPH03187340 A JP H03187340A
- Authority
- JP
- Japan
- Prior art keywords
- oils
- fats
- fat
- emulsified
- weight
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000003925 fat Substances 0.000 title claims abstract description 32
- 239000003921 oil Substances 0.000 title claims abstract description 26
- 238000005187 foaming Methods 0.000 title claims description 11
- 238000004519 manufacturing process Methods 0.000 title claims description 6
- ZORQXIQZAOLNGE-UHFFFAOYSA-N 1,1-difluorocyclohexane Chemical compound FC1(F)CCCCC1 ZORQXIQZAOLNGE-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000001593 sorbitan monooleate Substances 0.000 claims abstract description 10
- 235000011069 sorbitan monooleate Nutrition 0.000 claims abstract description 10
- 229940035049 sorbitan monooleate Drugs 0.000 claims abstract description 10
- -1 glycerol ester Chemical class 0.000 claims abstract description 8
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims abstract description 7
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims abstract description 7
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 7
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 7
- 239000000194 fatty acid Substances 0.000 claims abstract description 7
- 229930195729 fatty acid Natural products 0.000 claims abstract description 7
- 229960002920 sorbitol Drugs 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 229920000858 Cyclodextrin Polymers 0.000 claims abstract description 5
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 5
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 5
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 5
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 235000000346 sugar Nutrition 0.000 claims description 6
- 235000014593 oils and fats Nutrition 0.000 claims description 3
- 235000011187 glycerol Nutrition 0.000 claims description 2
- 150000008163 sugars Chemical class 0.000 claims 1
- 235000013601 eggs Nutrition 0.000 abstract description 13
- 239000000203 mixture Substances 0.000 abstract description 10
- 150000001720 carbohydrates Chemical class 0.000 abstract description 5
- 150000004665 fatty acids Chemical class 0.000 abstract 2
- 238000003756 stirring Methods 0.000 description 7
- 150000002148 esters Chemical class 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 238000009472 formulation Methods 0.000 description 5
- 230000005484 gravity Effects 0.000 description 5
- 235000013312 flour Nutrition 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 2
- 239000012071 phase Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 240000008415 Lactuca sativa Species 0.000 description 1
- HVUMOYIDDBPOLL-XWVZOOPGSA-N Sorbitan monostearate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O HVUMOYIDDBPOLL-XWVZOOPGSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000008346 aqueous phase Substances 0.000 description 1
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000004088 foaming agent Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000007764 o/w emulsion Substances 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000020374 simple syrup Nutrition 0.000 description 1
- 239000001587 sorbitan monostearate Substances 0.000 description 1
- 235000011076 sorbitan monostearate Nutrition 0.000 description 1
- 229940035048 sorbitan monostearate Drugs 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
Landscapes
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
- Confectionery (AREA)
- Grain Derivatives (AREA)
- Edible Oils And Fats (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は、主としてスポンジケーキ類の製造に用いる起
泡性乳化油脂及びスポンジケーキ類の製造法に関するも
のである。DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a foamable emulsified oil and fat mainly used for producing sponge cakes and a method for producing sponge cakes.
（従来の技術及び発明が解決しようとする：＊ｇ＞スポ
ンジケーキ類とは、小麦粉（薄刃）、卵、砂糖を主原料
とし、必要に応じて油脂を添加し、卵の起泡性を利用し
て、海綿状の組織に焼成するものである。(To be solved by conventional technology and invention: *g> Sponge cakes are made from wheat flour (thin blades), eggs, and sugar as main ingredients, and oil and fat are added as necessary to take advantage of the foaming properties of eggs. It is then fired into a spongy structure.
従来は、これらの原料を加えるタイミングが製品の良否
を決めると言われていたが、ケーキ用起泡剤が登場しく
例えばリョートーエステルＳＰ、三菱化成食品）、経験
や勘によらなくてもオールインミックス法により大量に
スポンジケーキが製造できるようになった。また、ショ
糖脂肪酸エステル（以下シュガーエステルと略す〉、プ
ロピレングリコール脂肪酸エステル（以下ＰＧエステル
と略す〉、ソルビタン脂肪酸エステル（以下ソルビタン
エステルと略す）、Ｄ−ソルビット液、油脂からなる水
中油型エマルジヲンの起泡性乳化油脂が蓬生じた。前者
は、風味、スポンジケーキの滑らかさで後者に劣り、ま
た後者は、卵の多い配合における起泡性が前者に比べて
劣っている。In the past, it was said that the timing of adding these raw materials determined the quality of the product, but with the advent of foaming agents for cakes (for example, Ryoto Ester SP, Mitsubishi Kasei Foods), all-in mixes can be made without relying on experience or intuition. The law made it possible to produce sponge cake in large quantities. In addition, an oil-in-water emulsion consisting of sucrose fatty acid ester (hereinafter abbreviated as sugar ester), propylene glycol fatty acid ester (hereinafter abbreviated as PG ester), sorbitan fatty acid ester (hereinafter abbreviated as sorbitan ester), D-sorbitol liquid, and oil and fat. A foaming emulsified oil and fat was produced.The former is inferior to the latter in terms of flavor and sponge cake smoothness, and the latter is inferior to the former in foaming properties in egg-rich formulations.
本発明は、この両者の欠点を克服することを目的とし、
卵の多い配合でも安定してスポンジケーキの製造が可能
な起泡性乳化油脂を得ることにある。The present invention aims to overcome both of these drawbacks,
To obtain a foaming emulsified oil and fat capable of stably producing a sponge cake even in a formulation containing a large amount of eggs.
（課題を解決するための手段）
本発明は、油脂類２５〜８０重１％（以下％と略す）、
水１５〜７５％、ソルビタンモノオレエ−）０．３〜３
．０％、その化グリセリン脂肪酸ニスデル（以下モノグ
リセリドと略す〉等の乳化剤５〜４０％、Ｄ−ソルビッ
ト液を含む糖類１０〜４０％を主成分とする起泡性乳化
油脂により課題を解決することができた。また、この起
泡性乳化油脂に更にサイクロデキストリン１〜５％及び
／又はモルトデキストリン１〜５％を加えることも効果
がある。(Means for Solving the Problems) The present invention provides oils and fats of 25 to 80% by weight (hereinafter abbreviated as %),
Water 15-75%, sorbitan monooleate) 0.3-3
．． The problem can be solved by foaming emulsified fats and oils whose main components are 0% glycerol fatty acid Nisdel (hereinafter abbreviated as monoglyceride) and other emulsifiers, and 10-40% saccharides including D-sorbitol liquid. It is also effective to add 1 to 5% of cyclodextrin and/or 1 to 5% of maltodextrin to this foamable emulsified fat.
本発明に用いる油脂類は、主として液状の油脂類である
。ソルビタンモノオレエート、モノグリセリド以外に用
いられる乳化剤としては、ソルビタンモノステアレート
、シュガーエステル、ＰＧエステル等がある。糖類とし
ては、Ｄ−ソルビ・ｙト液のほかに、還元水飴、異性化
糖等が用いられる。The fats and oils used in the present invention are mainly liquid fats and oils. Examples of emulsifiers used in addition to sorbitan monooleate and monoglyceride include sorbitan monostearate, sugar ester, and PG ester. As the saccharide, in addition to D-sorbitol, reduced starch syrup, isomerized sugar syrup, etc. are used.
起泡性乳化油脂を製造するには、油脂類とソルビタンモ
ノオレエート、その他のシュガーエステルを除く乳化剤
とを約７０℃で溶解する。Ｎ類、水とシュガーエステル
（ＨＬＢＩＩ〜１５）を常温で混合してから約７０℃ま
で加熱する。この両者を小規模の場合には、ホモミキサ
ー（特殊機化製）を用いて混合乳化して、急冷混和して
起泡性乳化油脂とする。サイクロデキストリン、モルト
デキストリンは、水相に加える。To produce foamable emulsified fats and oils, fats and oils and emulsifiers other than sorbitan monooleate and other sugar esters are dissolved at about 70°C. N class, water and sugar ester (HLBII~15) are mixed at room temperature and then heated to about 70°C. In the case of a small scale, both are mixed and emulsified using a homo mixer (manufactured by Tokushu Kika), and then rapidly cooled and mixed to form a foamable emulsified fat. Cyclodextrin, maltodextrin are added to the aqueous phase.
このようにして得られた起泡性乳化油脂を用いてスポン
ジケーキを製造することができる。A sponge cake can be manufactured using the foamable emulsified fat obtained in this way.
（実施例） 本発明を具体的な実施例により説明する。(Example) The present invention will be explained by specific examples.
実施例１
第１表に示した配合Ｎ００１〜７で上述した製法により
起泡性乳化油脂を得た。Example 1 Foaming emulsified fats and oils were obtained using the above-mentioned manufacturing method for formulations Nos. 001 to 7 shown in Table 1.
これらの乳化油脂を用いて、次の配合、製法によりスポ
ンジケーキを作製した。Using these emulsified oils and fats, a sponge cake was produced according to the following formulation and manufacturing method.
薄力粉 １００部
上白糖 １１０
全卵（正味） １４０
水 ２０
サラダ油 ３０
乳化油脂 １５
スポンジケーキの標準配合では、小麦粉１００部に対し
卵１００〜１５０部であり、この配合の１４０部は高含
量に属する。Weak flour 100 parts White sugar 110 Whole egg (net) 140 Water 20 Salad oil 30 Emulsified fat 15 The standard composition for sponge cake is 100 to 150 parts of eggs to 100 parts of wheat flour, and 140 parts of this composition belongs to the high content.
この全原料を１０コートのミキサー（カント−製、Ｃ３
−１０型）に投入し低速３０秒で攪拌した後、高速で比
重０．５０になるまで起泡させ、その攪拌時間を測定し
た。All of these raw materials were mixed into a 10-coat mixer (manufactured by Kanto, C3).
-10 type) and stirred at low speed for 30 seconds, then foamed at high speed until the specific gravity reached 0.50, and the stirring time was measured.
起泡したケーキバッターを直径１８センチの丸焼型に流
し込み、オーブンで１８０℃、３０分焼成し、スポンジ
ケーキを得た。これらの外観、内相、風味を比較した。The foamed cake batter was poured into a round baking mold with a diameter of 18 cm, and baked in an oven at 180°C for 30 minutes to obtain a sponge cake. Their appearance, internal appearance, and flavor were compared.
乳化油脂の状態は、ソルビグンモノオレエート４％添力
ａで分離し、その他は無添加を含め、はとんど差がなか
った。３％添加のやや分離というのも微差であって問題
はなく、３％添加にサイクロデキストリン（塩水港精糖
、Ｋ−５０）、モルトデキストリン（マイクロボアバッ
ツ１００７、光洋商会扱い）を添加したＮｏ、６では、
その分離しそうな傾向が好転した。The state of the emulsified fats and oils was separated by adding 4% sorbignum monooleate (a), and there was almost no difference in other conditions, including no addition. The slight separation due to 3% addition is a slight difference and is not a problem. , 6,
The tendency to separate has changed for the better.
比重０．５０までに要する攪拌時間は、無添加、０．１
％添加が長く、ソルビタンモノオレエートを増量するに
つれて短くなる傾向が見られた。スポンジケーキの外観
、内相、風味は、いずれも良好で、はとんど差がなかっ
た。The stirring time required to reach a specific gravity of 0.50 is 0.1 without additives.
% addition was long and tended to become shorter as the amount of sorbitan monooleate was increased. The appearance, internal appearance, and flavor of the sponge cakes were all good, with almost no difference.
（以下余白）
実施例２
実施例１の起泡性乳化油脂の中からソルビタンモノオレ
エート無添加（Ｎｏ、１＞、３％添加（Ｎｏ。(Left below) Example 2 From the foaming emulsified fats and oils of Example 1, sorbitan monooleate was not added (No, 1>, and 3% was added (No).
５）、これにサイクロデキストリン、モルトデキストリ
ンを添加（Ｎｏ、、６）を１５部（小支部１００部に対
し）用い（比較にリョートーエステルＳＰ５部）、実施
例１と同様にスポンジケーキを作製した。卵の使用量は
、２００部、２５０部、３００部である。配合及びその
結果を第２表に示す。5), to which cyclodextrin and maltodextrin were added (No. 6) was used in 15 parts (per 100 parts of the small branch) (5 parts of Ryoto Ester SP for comparison), and a sponge cake was produced in the same manner as in Example 1. The amounts of eggs used are 200 parts, 250 parts, and 300 parts. The formulations and results are shown in Table 2.
最終比重と攪拌時間の関係では、卵２００部を用いソル
ビタンモノオレエート無添加を用いたＮｏ。Regarding the relationship between final specific gravity and stirring time, No. 200 parts of eggs were used and no sorbitan monooleate was added.
８では目標の比重の０．５０までホイップせず、０．５
５までで１０分を要した。Ｎｏ、１１のリョート−３Ｐ
も攪拌時間が長く、しかも風味も劣っていた。Ｎｏ、５
及び６の乳化油脂を用いたＮ０９９．１０では、第１表
の卵１４０部よりも攪拌ｖｆ間は長くなっているが、Ｎ
ｏ、８．１１よりも短く、目標の品質のスポンジケーキ
が得られた。At 8, do not whip until the target specific gravity is 0.50, and use 0.5
It took 10 minutes to complete 5. No. 11 Ryoto-3P
Also, the stirring time was long and the flavor was inferior. No, 5
In N099.10 using emulsified oil and fat of No. 6 and 6, the stirring VF interval is longer than that of 140 parts of eggs in Table 1, but N
o, 8.11, and a sponge cake of the target quality was obtained.
卵２５０部に増量したＮｏ、１２でも、はぼ同様の結果
が得られ、同じ配合で更に攪拌時間を延長したところ、
比重０．４０までホイップすることができ、スポンジケ
ーキの外観、内相、風味とも良好であった（Ｎｏ、１３
）、３００部としたＮｏ。Similar results were obtained with No. 12, in which the amount of eggs was increased to 250 parts, and when the stirring time was further extended with the same composition,
It was possible to whip the sponge cake to a specific gravity of 0.40, and the appearance, internal phase, and flavor of the sponge cake were good (No. 13).
), No. 300 copies.
】４では、２５０部と同様にホイップすることはできた
が、焼成後つぶれてスポンジケーキの外観、内相とも不
良であった。] 4 could be whipped in the same way as 250 parts, but the sponge cake collapsed after baking and had poor appearance and internal texture.
（以下余１′１）
（発明の効果）
本発明は、油脂Ｍ２５〜８０％、水１５〜７５％、ソル
ビタンモノオレエート０．３〜３．０％、その他モノグ
リセリド等の乳化剤５〜４０％、Ｄソルビット液を含む
糖類１０〜４０％からなる起泡性乳化油脂に関するもの
で、またこの乳化油脂を用いるスポンジケーキ類の製造
法を含むものである。(Remains 1'1 below) (Effects of the Invention) The present invention provides 25 to 80% fat and oil, 15 to 75% water, 0.3 to 3.0% sorbitan monooleate, and 5 to 40% emulsifiers such as other monoglycerides. The present invention relates to a foamable emulsified fat and oil containing 10 to 40% saccharide containing a D sorbitol solution, and also includes a method for producing sponge cakes using this emulsified fat and oil.
この起泡性乳化油脂を用いることにより、卵の多い配合
でも安定したスポンジケーキの製造が可能になった。ま
た、卵の使用量の多少にかかわらず攪拌時間の短縮が可
能となった。By using this foaming emulsified fat, it has become possible to produce stable sponge cakes even with a mixture containing a large amount of eggs. Furthermore, the stirring time can be shortened regardless of the amount of eggs used.
得られるスポンジケーキの内相の組織は良好で滑らかで
あり、風味、外瓶等も優れていた。これらの特徴は、本
発明の起泡性乳化油脂に起因するものである。The structure of the internal phase of the resulting sponge cake was good and smooth, and the flavor and outer texture were also excellent. These characteristics are due to the foamable emulsified fat and oil of the present invention.
Claims (1)
ルビタンモノオレイン酸エステル０．３〜３．０重量％
、その他グリセリン脂肪酸エステル等の乳化剤５〜４０
重量％、Ｄ−ソルビット液を含む糖類１０〜４０重量％
からなる起泡性乳化油脂。 ２、請求項１記載の起泡性乳化油脂にサイクロデキスト
リン１〜５重量％及び／又はモルトデキストリン１〜５
重量％を添加した起泡性乳化油脂。 ３、請求項１又は２記載の起泡性乳化油脂を使用するス
ポンジケーキ類の製造法。[Claims] 1. Oils and fats 25-80% by weight, water 15-75% by weight, sorbitan monooleate 0.3-3.0% by weight
, and other emulsifiers such as glycerin fatty acid esters 5 to 40
% by weight, 10-40% by weight of sugars including D-sorbitol
Foaming emulsified oil and fat consisting of. 2. Adding 1 to 5% by weight of cyclodextrin and/or 1 to 5% of maltodextrin to the foamable emulsified oil and fat according to claim 1.
Foaming emulsified fat with added wt%. 3. A method for producing sponge cakes using the foamable emulsified fat according to claim 1 or 2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1323810A JPH03187340A (en) | 1989-12-15 | 1989-12-15 | Production of foaming emulsified fats and oils and sponge cakes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1323810A JPH03187340A (en) | 1989-12-15 | 1989-12-15 | Production of foaming emulsified fats and oils and sponge cakes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH03187340A true JPH03187340A (en) | 1991-08-15 |
Family
ID=18158861
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1323810A Pending JPH03187340A (en) | 1989-12-15 | 1989-12-15 | Production of foaming emulsified fats and oils and sponge cakes |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH03187340A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2005029967A1 (en) * | 2003-09-26 | 2005-04-07 | National Starch And Chemical Investment Holding Corporation | Bulking agents for baked goods |
| JP2007529478A (en) * | 2004-03-15 | 2007-10-25 | ビオフェルメ オサケ ユキチュア | Compositions, use of compositions and methods for treating obesity |
| JP2008136430A (en) * | 2006-12-04 | 2008-06-19 | Fuji Oil Co Ltd | Production method of bending-resistant sponge cake |
| JP2012029576A (en) * | 2010-07-28 | 2012-02-16 | Nisshin Oillio Group Ltd | Baked confectionery dough and method for making the same |
| JP2013243990A (en) * | 2012-05-29 | 2013-12-09 | Tsukishima Foods Industry Co Ltd | Foaming composition not containing egg white, meringue-like foamed product, and food |
| EP3056089A1 (en) * | 2015-02-11 | 2016-08-17 | CSM Bakery Solutions Europe Holding B.V. | Highly stable aerated oil-in-water emulsion |
| JP2017112944A (en) * | 2015-12-25 | 2017-06-29 | 不二製油株式会社 | Sponge confectionery and composite confectionery using the same |
| WO2018024823A1 (en) * | 2016-08-05 | 2018-02-08 | Csm Bakery Solutions Europe Holding B.V. | Base emulsion for the preparation of icings, fillings and toppings |
| JP2023081669A (en) * | 2021-12-01 | 2023-06-13 | 物産フードサイエンス株式会社 | Agent for improving flavor of heated dough food, agent for suppressing fermented odor, stuffy odor and/or yeast odor, and method for producing dough and heated dough food using them |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01240133A (en) * | 1988-03-18 | 1989-09-25 | Fuji Oil Co Ltd | Emulsion oils and fats composition and bakery product using said composition |
-
1989
- 1989-12-15 JP JP1323810A patent/JPH03187340A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01240133A (en) * | 1988-03-18 | 1989-09-25 | Fuji Oil Co Ltd | Emulsion oils and fats composition and bakery product using said composition |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2005029967A1 (en) * | 2003-09-26 | 2005-04-07 | National Starch And Chemical Investment Holding Corporation | Bulking agents for baked goods |
| JP2007506436A (en) * | 2003-09-26 | 2007-03-22 | ナショナル スターチ アンド ケミカル インベストメント ホールディング コーポレイション | Bulking agent for baked products |
| JP2007529478A (en) * | 2004-03-15 | 2007-10-25 | ビオフェルメ オサケ ユキチュア | Compositions, use of compositions and methods for treating obesity |
| JP2008136430A (en) * | 2006-12-04 | 2008-06-19 | Fuji Oil Co Ltd | Production method of bending-resistant sponge cake |
| JP2012029576A (en) * | 2010-07-28 | 2012-02-16 | Nisshin Oillio Group Ltd | Baked confectionery dough and method for making the same |
| JP2013243990A (en) * | 2012-05-29 | 2013-12-09 | Tsukishima Foods Industry Co Ltd | Foaming composition not containing egg white, meringue-like foamed product, and food |
| EP3056089A1 (en) * | 2015-02-11 | 2016-08-17 | CSM Bakery Solutions Europe Holding B.V. | Highly stable aerated oil-in-water emulsion |
| JP2017112944A (en) * | 2015-12-25 | 2017-06-29 | 不二製油株式会社 | Sponge confectionery and composite confectionery using the same |
| WO2018024823A1 (en) * | 2016-08-05 | 2018-02-08 | Csm Bakery Solutions Europe Holding B.V. | Base emulsion for the preparation of icings, fillings and toppings |
| US11291216B2 (en) | 2016-08-05 | 2022-04-05 | Brill, Inc. | Base emulsion for the preparation of icings, fillings and toppings |
| JP2023081669A (en) * | 2021-12-01 | 2023-06-13 | 物産フードサイエンス株式会社 | Agent for improving flavor of heated dough food, agent for suppressing fermented odor, stuffy odor and/or yeast odor, and method for producing dough and heated dough food using them |
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