OIL AND FAT COMPOSITION FOR BAKERY

PROBLEM TO BE SOLVED: To provide an oil and fat composition for bakery that can add a nut-like body taste and sweetness or enhance it when used for a bakery product, particularly a baked confectionery, and a bakery product having a feeling of nut-like body taste and sweetness.SOLUTION: The present i...

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Bibliographische Detailangaben
Hauptverfasser:	OKAMOTO CHIE, OMURA YASUKO
Format:	Patent
Sprache:	eng ; jpn
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 provide an oil and fat composition for bakery that can add a nut-like body taste and sweetness or enhance it when used for a bakery product, particularly a baked confectionery, and a bakery product having a feeling of nut-like body taste and sweetness.SOLUTION: The present invention provides an oil and fat composition for bakery containing 1 to 15% by mass of deodorized and roasted sesame oil, and a bakery product prepared by using the oil and fat composition for bakery. A deodorization temperature of the deodorized and roasted sesame oil is preferably lower than 200°C. The deodorization temperature of the deodorized and roasted sesame oil is preferably 250°C or lower.SELECTED DRAWING: None 【課題】ベーカリー製品、特に焼菓子に使用した際にナッツ様のコク味と甘味を付与又は増強することのできるベーカリー用油脂組成物、更にはナッツ様のコク味と甘味が感じられるベーカリー製品を提供すること。【解決手段】脱臭焙煎胡麻油を１〜１５質量％含有するベーカリー用油脂組成物、及び、該ベーカリー用油脂組成物を使用したベーカリー製品。上記脱臭焙煎胡麻油の脱臭温度は２００℃未満であることが好ましい。脱臭焙煎胡麻油の焙煎温度が２５０℃以下であることも好ましい。【選択図】なし