OIL AND FAT COMPOSITION FOR ROLL-IN, AND PASTRY USING THE SAME

PROBLEM TO BE SOLVED: To obtain an oil and fat composition comprising an oily phase containing a specific amount of a monoglyceride organic acid ester and having a solid fat content(SFC) within a specified range and capable of providing a pastry which is crispy even just after the baking and capable...

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Bibliographische Detailangaben
Hauptverfasser:	SHISHIDO YASUSHI, KANEKO KENTARO, OKUTOMI YASUO, KAJIMURA TORU
Format:	Patent
Sprache:	eng
Schlagworte:	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
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To obtain an oil and fat composition comprising an oily phase containing a specific amount of a monoglyceride organic acid ester and having a solid fat content(SFC) within a specified range and capable of providing a pastry which is crispy even just after the baking and capable of sustaining a crispy texture even when the moisture is returned with time. SOLUTION: This composition comprises an oily phase containing 0.05-10 wt.% of a monoglyceride organic acid ester such as preferably an acetic acid monoglyceride, a lactic acid monoglyceride, a citric acid monoglyceride, a succinic acid monoglyceride or a diacetyltartaric acid monoglyceride and having 2-40 wt.%, preferably 3-20 wt.%, more preferably 4-8 wt.% SFC at 40 deg.C. Furthermore, the tri-saturated fatty acid triglyceride is preferably contained in an amount of 2-50 wt.% in the oily phase.