EMULSIFIED OIL OR FAT COMPOSITION FOR PUFF AND PUFF SKIN USING THE SAME

PROBLEM TO BE SOLVED: To provide an emulsified oil or fat composition for puff, from which stable puff skins having good flavors, good textures and large shapes can be produced without using synthetic casein Na and an emulsifier as food additives. SOLUTION: This emulsified oil or fat composition for...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	KATO HIROBUMI, TSURUMI KOICHI
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
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide an emulsified oil or fat composition for puff, from which stable puff skins having good flavors, good textures and large shapes can be produced without using synthetic casein Na and an emulsifier as food additives. SOLUTION: This emulsified oil or fat composition for puff is characterized by containing milk proteins subjected to a lactic acid fermentation and a protease treatment. The emulsified oil or fat composition for the puff is preferably characterized by containing milk proteins subjected to a lactic acid fermentation and a protease treatment, and maltose. The puff skins can be obtained from the emulsified oil or fat composition. COPYRIGHT: (C)2007,JPO&INPIT