OIL AND FAT COMPOSITION FOR BAKERY

To provide an oil and fat composition for adding good butter flavor to a bakery product.SOLUTION: There is provided an oil and fat composition for bakery containing sulfur-containing amino acid of 0.0001 to 0.005 mass% and saccharide of 0.01 to 0.5 mass% as a solid component. It is preferable that h...

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Bibliographische Detailangaben
Hauptverfasser:	HIROKAWA TOSHIYUKI, KAWAHARA AYUMU, SATOUCHI KANAKO
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:	To provide an oil and fat composition for adding good butter flavor to a bakery product.SOLUTION: There is provided an oil and fat composition for bakery containing sulfur-containing amino acid of 0.0001 to 0.005 mass% and saccharide of 0.01 to 0.5 mass% as a solid component. It is preferable that hydrophobic branched amino acid content in the free amino acid is 5 mass% or more. The oil and fat composition for bakery preferably contains further a milk product, and also preferably contains a milk flavor perfume.SELECTED DRAWING: None 【課題】ベーカリー製品に良好なバター風味を付与するための油脂組成物を提供すること。【解決手段】含硫アミノ酸を０．０００１〜０．００５質量％及び糖類を固形分として０．０１〜０．５質量％含有することを特徴とするベーカリー用油脂組成物。前記遊離アミノ酸中の疎水性分岐アミノ酸含量が５質量％以上であることが好ましい。前記ベーカリー用油脂組成物は、さらに乳製品を含有することが好ましく、乳風味香料を含有することも好ましい。【選択図】なし