INGREDIENT-CONTAINING CAKE COMPOSITION

To provide an ingredient-containing cake composition having improved melting in the mouth in which the ingredients are uniformly dispersed on the cake after heating or the cake after heating is topped with the ingredients without impairing workability of dough before heating.SOLUTION: In order to ov...

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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 ingredient-containing cake composition having improved melting in the mouth in which the ingredients are uniformly dispersed on the cake after heating or the cake after heating is topped with the ingredients without impairing workability of dough before heating.SOLUTION: In order to overcome the above problem, an ingredient-containing cake composition is provided, the composition containing, in water, (A) cellulose nanofiber, (B) heat-coagulable protein, and (C) oligosaccharide, and having viscosity at 20°C of 500 mPa S to 8,000 mPa S. According to this ingredient-containing cake composition, it is possible to provide an ingredient-containing cake composition having improved melting in the mouth in which the ingredients are uniformly dispersed on the cake after heating or the cake after heating is topped with the ingredients without impairing workability of dough before heating.SELECTED DRAWING: None 【課題】本発明の課題は、加熱前の生地の作業性を損なうことなく、加熱後のケーキにおいて具材が均一に分散もしくは上部に具材がトッピングされ、口どけが向上した具材入りケーキ用組成物を提供することである。【解決手段】上記課題を解決するために、水中に（Ａ）セルロースナノファイバー、（Ｂ）熱凝固性タンパク質、（Ｃ）少糖類を含有し、２０℃の粘度が５００ｍＰａ・ｓ～８０００ｍＰａ・ｓである具材入りケーキ用組成物を提供する。この具材入りケーキ用組成物によれば、加熱前の生地の作業性を損なうことなく、加熱後の具材入りケーキにおいて具材が均一に分散もしくは上部に具材がトッピングされ、さらには、口どけを向上する具材入りケーキを提供することができる。【選択図】なし