OIL/FAT COMPOSITION FOR BUTTER CAKES AND GRAIN FLOUR DOUGH FOR BUTTER CAKES

To provide an oil/fat composition for butter cakes that can produce butter cakes that are soft, give a good melt in the mouth, have a good flavor, and effectively delay aging and have a good texture even 2 weeks after baking without using a frothing agent for confectionery.SOLUTION: An oil/fat compo...

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Bibliographische Detailangaben
1. Verfasser:	TAJIMA SACHIKO
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/fat composition for butter cakes that can produce butter cakes that are soft, give a good melt in the mouth, have a good flavor, and effectively delay aging and have a good texture even 2 weeks after baking without using a frothing agent for confectionery.SOLUTION: An oil/fat composition for butter cakes, containing, in 100 g of edible oil/fat, hemicellulase having an optimum temperature of 45°C or more and 60°C or less by 1 to 40u, maltose-forming α-amylase having an optimum temperature of 65°C or more and 85°C or less by 1 to 100u, and mono-glycerine fatty acid ester whose constituent fatty acids are saturated fatty acids by 0.3 to 3 g.SELECTED DRAWING: None 【課題】製菓用起泡剤を使用せずにソフトで口どけが良く、良好な風味を有し、老化を効果的に遅延して焼成後２週間経過しても良好な食感を有するバターケーキ類を製造することができるバターケーキ類用油脂組成物の提供。【解決手段】食用油脂１００ｇ中に至適温度が４５℃以上６０℃以下であるヘミセルラーゼを１〜４０u、至適温度が６５℃以上８５℃以下であるマルトース生成α−アミラーゼを１〜１００u、構成脂肪酸が飽和脂肪酸であるモノグリセリン脂肪酸エステルを０．３〜３ｇ含むバターケーキ類用油脂組成物。【選択図】なし