TOPPING MATERIAL FOR BAKING AND TOPPED CONFECTIONERY OR BREAD
PROBLEM TO BE SOLVED: To provide a topping material for baking capable of producing topped confectionery or bread which maintains hard palate feeling in the topping part, is free from sticking to a wrapping material when wrapping and has excellent flavor, and to provide the topped confectionery or b...
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| creator | OKADA TSUNEAKI |
| description | PROBLEM TO BE SOLVED: To provide a topping material for baking capable of producing topped confectionery or bread which maintains hard palate feeling in the topping part, is free from sticking to a wrapping material when wrapping and has excellent flavor, and to provide the topped confectionery or bread produced using the topping material. SOLUTION: This topping material for baking contains oil and fat and saccharide, and has SFC (solid fat content) of 10-50 wt.% at 25°C and 3-25 wt.% at 35°C. The topped confectionery or bread is obtained by putting the topping material in a mold, and putting confectionery or baking dough thereon followed by baking. Alternatively, the topped confectionery or bread is obtained by putting in a mold saccharide and an oil and fat composition which has SFC (solid fat content) of 10-50 wt.% at 25°C and 3-25 wt.% at 35°C, and putting confectionery or baking dough thereon followed by baking. COPYRIGHT: (C)2007,JPO&INPIT |
| format | Patent |
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SOLUTION: This topping material for baking contains oil and fat and saccharide, and has SFC (solid fat content) of 10-50 wt.% at 25°C and 3-25 wt.% at 35°C. The topped confectionery or bread is obtained by putting the topping material in a mold, and putting confectionery or baking dough thereon followed by baking. Alternatively, the topped confectionery or bread is obtained by putting in a mold saccharide and an oil and fat composition which has SFC (solid fat content) of 10-50 wt.% at 25°C and 3-25 wt.% at 35°C, and putting confectionery or baking dough thereon followed by baking. 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SOLUTION: This topping material for baking contains oil and fat and saccharide, and has SFC (solid fat content) of 10-50 wt.% at 25°C and 3-25 wt.% at 35°C. The topped confectionery or bread is obtained by putting the topping material in a mold, and putting confectionery or baking dough thereon followed by baking. Alternatively, the topped confectionery or bread is obtained by putting in a mold saccharide and an oil and fat composition which has SFC (solid fat content) of 10-50 wt.% at 25°C and 3-25 wt.% at 35°C, and putting confectionery or baking dough thereon followed by baking. 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SOLUTION: This topping material for baking contains oil and fat and saccharide, and has SFC (solid fat content) of 10-50 wt.% at 25°C and 3-25 wt.% at 35°C. The topped confectionery or bread is obtained by putting the topping material in a mold, and putting confectionery or baking dough thereon followed by baking. Alternatively, the topped confectionery or bread is obtained by putting in a mold saccharide and an oil and fat composition which has SFC (solid fat content) of 10-50 wt.% at 25°C and 3-25 wt.% at 35°C, and putting confectionery or baking dough thereon followed by baking. COPYRIGHT: (C)2007,JPO&INPIT</abstract><oa>free_for_read</oa></addata></record> |
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| source | esp@cenet |
| subjects | BAKERY PRODUCTS BAKING CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY EDIBLE DOUGHS 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 |
| title | TOPPING MATERIAL FOR BAKING AND TOPPED CONFECTIONERY OR BREAD |
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