OIL AND FAT COMPOSITION FOR BAKED CONFECTIONERY PRODUCT AND METHOD FOR PRODUCING BAKED CONFECTIONERY PRODUCT

摘要

PROBLEM TO BE SOLVED: To provide a baked confectionery product having oil and fat which penetrate into the inside of baked confectionery through spraying oil and fat excellent in penetration properties to the baked confectionery, having excellent flavor without changing the water activity, composition and structure of the confectionery, excellent in unloosening feeling while chewing the baked confectionery or sponge, and having unconventional palate feeling with excellent melting feeling in the mouth and feeling passing through the throat.;SOLUTION: An oil and fat composition for the baked confectionery is obtained by adding an emulsifier of HLB3-13 to oil and fat containing ≥30 wt.% of symmetrical-type triglyceride (saturated fatty acid residue on the first and third positions and unsaturated fatty acid residue on the second positions). The oil and fat composition contains preferably an emulsifier of HLB5-10 and 55 wt.%-95 wt.% of symmetrical-type triglyceride. The method for producing the baked confectionery product comprises bringing the oil and fat composition into contact with the surface of the confectionery product.;COPYRIGHT: (C)2007,JPO&INPIT