JPS6324842A - Production oils and fats composition for confectionary such as shoe crust - Google Patents
Production oils and fats composition for confectionary such as shoe crustInfo
- Publication number
- JPS6324842A JPS6324842A JP61168092A JP16809286A JPS6324842A JP S6324842 A JPS6324842 A JP S6324842A JP 61168092 A JP61168092 A JP 61168092A JP 16809286 A JP16809286 A JP 16809286A JP S6324842 A JPS6324842 A JP S6324842A
- Authority
- JP
- Japan
- Prior art keywords
- oil
- fat composition
- amount
- aqueous phase
- cyclodextrin
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 239000000203 mixture Substances 0.000 title claims description 28
- 238000004519 manufacturing process Methods 0.000 title claims description 7
- 235000014593 oils and fats Nutrition 0.000 title description 2
- 239000003921 oil Substances 0.000 claims description 21
- 239000005018 casein Substances 0.000 claims description 14
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 14
- 235000021240 caseins Nutrition 0.000 claims description 14
- 235000014594 pastries Nutrition 0.000 claims description 13
- 229920000858 Cyclodextrin Polymers 0.000 claims description 12
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 claims description 12
- 239000008346 aqueous phase Substances 0.000 claims description 10
- 235000009508 confectionery Nutrition 0.000 claims description 4
- 239000012071 phase Substances 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 2
- 239000003995 emulsifying agent Substances 0.000 claims description 2
- 230000001804 emulsifying effect Effects 0.000 claims description 2
- 239000008157 edible vegetable oil Substances 0.000 claims 1
- 239000003925 fat Substances 0.000 description 17
- 235000019198 oils Nutrition 0.000 description 16
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 5
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 4
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 4
- 235000013312 flour Nutrition 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 3
- 239000000194 fatty acid Substances 0.000 description 3
- 229910052708 sodium Inorganic materials 0.000 description 3
- 239000011734 sodium Substances 0.000 description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- 239000001099 ammonium carbonate Substances 0.000 description 2
- 235000012501 ammonium carbonate Nutrition 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 235000011187 glycerol Nutrition 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- -1 propylene glycol fatty acid esters Chemical class 0.000 description 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 2
- 235000017557 sodium bicarbonate Nutrition 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 229920001450 Alpha-Cyclodextrin Polymers 0.000 description 1
- 241000239290 Araneae Species 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- HFHDHCJBZVLPGP-RWMJIURBSA-N alpha-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO HFHDHCJBZVLPGP-RWMJIURBSA-N 0.000 description 1
- 229940043377 alpha-cyclodextrin Drugs 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 229940083466 soybean lecithin Drugs 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 239000010913 used oil Substances 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
- Edible Oils And Fats (AREA)
Abstract
(57)【要約】本公報は電子出願前の出願データであるた
め要約のデータは記録されません。(57) [Abstract] This bulletin contains application data before electronic filing, so abstract data is not recorded.
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は、シュークリームとして知られる製菓の皮の部
分の製造用に好適な乳化油脂組成物の製造方法に関する
ものである。DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a method for producing an emulsified oil and fat composition suitable for producing the shell of confectionery known as cream puffs.
（従来の技術）
従来、一般にシュー皮等製菓用皮の製造は高度な職人的
技術を要求されているが、反面これらの製造に用いられ
る油脂または乳化油脂組成物に例えばアルカリカゼイン
を加えることにより誰でも簡単にシュー皮が製造できる
ことも知られている。(Prior Art) Conventionally, the production of confectionery shells such as choux shells has generally required highly skilled craftsmanship. It is also known that anyone can easily produce choux pastry.
しかしながら、前記アルカリカゼインの添加による弊害
、すなわちシュー皮の口溶けが悪くなる欠点があり、か
かる欠点に対する対策は未だ有効なものが見出されてい
ない。However, the addition of alkaline casein has a disadvantage, namely that the choux pastry does not melt in the mouth, and no effective countermeasure for this disadvantage has yet been found.
（発明が解決しようとする問題点）
上記欠点を解決するために、−例として乳化油脂組成物
にグルコースやマルトースを添加する方法もある。しか
しこれらいずれの場合も得られるシュー皮の形状や焼色
に対して良い影響を与えない。(Problems to be Solved by the Invention) In order to solve the above-mentioned drawbacks, there is also a method of adding glucose or maltose to the emulsified oil/fat composition, for example. However, in none of these cases does it have a positive effect on the shape and color of the resulting choux pastry.
（１！ｌＪ題点を解決するための手段）本発明者等はか
かる問題を解決すべく検討を重ねた結果、上記水相中に
アルカリカゼインの存在下でサイクロデキストリンを併
用添加することにより上述したシュー皮の形状、焼色を
損なうことなく前記口溶けの改善がなし得ることを見出
しこの発明に到った。(Means for solving the 1!lJ problem) As a result of repeated studies in order to solve this problem, the present inventors decided to add cyclodextrin to the aqueous phase in the presence of alkaline casein. The inventors have discovered that the above-mentioned melting in the mouth can be improved without impairing the shape and browning of the choux pastry, leading to the present invention.
即ち本発明＋、１加熱溶融した食用油脂からなる油脂及
び適量の水相をしシ化剤の存在下で混合乳化し、さらに
急冷混和して乳化油脂組成物を製造するに際し、前記水
相中に所望量のアルカリカゼインの存在下でサイクロデ
キストリンを乳化油脂組成物全量に対して０．１〜４．
０重量％含む溶液を使用し、かつ該水相旦が乳化油脂組
成物全体に対して１０〜３０重量％の範囲の量で混合す
ることを特徴とするシュー皮等製菓用油脂組成物の製造
方法である。That is, in the present invention +, 1, when producing an emulsified fat composition by mixing and emulsifying a heat-melted edible fat and an appropriate amount of an aqueous phase in the presence of a curing agent, and then rapidly cooling and mixing, in the aqueous phase. In the presence of a desired amount of alkaline casein, cyclodextrin is added in an amount of 0.1 to 4.0% based on the total amount of the emulsified oil composition.
Production of an oil and fat composition for confectionery such as choux pastry, using a solution containing 0% by weight, and mixing the water phase in an amount ranging from 10 to 30% by weight based on the entire emulsified oil and fat composition. It's a method.
本発明に使用される油脂としては概ね常用されろものが
使用されるが特に２５〜４５℃の融点を持つものが適当
である。As the fats and oils used in the present invention, most commonly used oils and fats are used, but those having a melting point of 25 to 45°C are particularly suitable.
乳化剤としては、グリセリンモノ又はジ脂肪酸エステル
、プロピレングリコール脂肪酸エステル、ソルビタン脂
肪酸エステル、レシチン等が例示され、これらの１厘又
は２種以上を前記油脂に対して０．０５〜２．５％（重
量％、以下同じ）添加することが好ましい。Examples of emulsifiers include glycerin mono- or di-fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, and lecithin. %, hereinafter the same) is preferably added.
水相に加えられろアルカリカゼインはナトリウムカゼイ
ンに代表されこれらは一般的な使用量、即ち乳化油脂組
成物全量に対して３〜５重量％が不知される。さらに使
用されろサイクロデキストリンは特に純度５０％息上の
ものが好適であって、その使用量は同様に乳化油脂組成
物全量に対して０．１〜４．０重量％である。The alkaline casein added to the aqueous phase is typified by sodium casein, and is generally used in an amount of 3 to 5% by weight based on the total amount of the emulsified oil composition. Furthermore, the cyclodextrin used is preferably one with a purity of 50% or higher, and the amount used is similarly 0.1 to 4.0% by weight based on the total amount of the emulsified fat composition.
（作 用）
本発明においては、乳化油脂組成物中にアルカリカゼイ
ン及びサイクロデキストリンが共存することになり、そ
の結果それらの相乗効果により得られるシュー皮はその
色調、形状を損することなく、その体積、空洞を好適化
し更にその食感を向上させるものである。(Function) In the present invention, alkaline casein and cyclodextrin coexist in the emulsified oil and fat composition, and as a result, the choux pastry obtained by their synergistic effect maintains its volume without impairing its color tone or shape. , which optimizes the cavity and further improves its texture.
（実 施 例） 以下実施例により本発明を具体的に説明する。(Example) The present invention will be specifically explained below using Examples.
実施例１．比較例１〜３
加熱溶融した油脂（牛脂３０％、ナタネ油１０％、パー
ム油６０％）８２．２％、グリセリンモノエステル０．
５％、プロピレングリコールモノエステル０．０５％、
大豆レシチン０．１％からなる油相に対して、水１５．
０％、ナトリウムカゼイン１．０％、サイクロデキスト
リン（塩水港製糖社ＭＫ−５０、α−サイクロデキスト
リン純度５０％）１．０％からなる水相を混合乳化し、
急冷して練り合わせ本発明乳化油脂組成物（※）を得た
。Example 1. Comparative Examples 1 to 3 Heat-melted fats and oils (beef tallow 30%, rapeseed oil 10%, palm oil 60%) 82.2%, glycerin monoester 0.
5%, propylene glycol monoester 0.05%,
For an oil phase consisting of 0.1% soybean lecithin, 15% water was added.
0% sodium casein, 1.0% sodium casein, and 1.0% cyclodextrin (Shinsuiko Sugar Co., Ltd. MK-50, α-cyclodextrin purity 50%) were mixed and emulsified.
The mixture was rapidly cooled and kneaded to obtain an emulsified oil and fat composition (*) of the present invention.
得られた乳化油脂組成物を用い、下記組成配合及び製造
法にて種生地を作成しシュー皮を製造した。Using the obtained emulsified oil and fat composition, a starter dough was prepared and a choux pastry was produced according to the following composition and manufacturing method.
（Ｉ）生地配合（組成）
薄力粉 １５０ｇ
強力粉 １５０ｇ
水 ３・９０ｇ全卵（
正味） ６３０ｇ
乳化油脂組成物（※） ４５０ｇ
炭酸アンモニウム ３ｇ
炭酸水素ナトリウム １．５ｇ
（ＩＩ）製造法
（１）上記水と下表１のサイクロデキストリン及びアル
カリカゼイン量の乳化油脂組成物（※）を合わせて煮沸
した後、薄力粉、強力粉を加え５コートミキサーにて１
分間高速でミキシングした。(I) Dough mixture (composition) Weak flour 150g Strong flour 150g Water 3.90g Whole egg (
Net) 630g Emulsified fat composition (*) 450g Ammonium carbonate 3g Sodium hydrogen carbonate 1.5g (II) Production method (1) Add the above water and the emulsified fat composition (*) with the amounts of cyclodextrin and alkaline casein in Table 1 below. After boiling them together, add soft flour and strong flour and mix with a 5-coat mixer.
Mixed at high speed for 1 minute.
（ｉｉｌ卵を約６００ｇを２〜３回に分けて加え、高速
で３分間ミキシングした後、炭酸アンモニウムと炭酸水
素ナトリウムを加えてさらに１分間高速でミキシングし
た。残りの卵で生地の硬さを調節した。(iii) Add about 600 g of eggs in 2 to 3 parts and mix at high speed for 3 minutes, then add ammonium carbonate and sodium bicarbonate and mix at high speed for another minute. Adjusted.
むω上記の生地を約１０ｇずつ絞り取り２１０℃にて焼
成した。About 10 g of the above dough was squeezed out and baked at 210°C.
得られた生地について１０人のパネルにより焼色、歯触
り等について：ｆ価を行い結果を同表に示した。The obtained dough was evaluated by a panel of 10 people for browning color, texture, etc.: f value, and the results are shown in the same table.
上表中（１）焼色、歯触り、形状については、０：１０
人中８Å以上が良好と判定した。For (1) browning color, texture, and shape in the table above, 0:10
A value of 8 Å or more in the human body was judged to be good.
Ｑ： ／ｌ ５〜７人が良好であると判定した。Q: /l 5 to 7 people judged it to be good.
△： １ ２〜４人が良好であると判定した。△: 1 2 to 4 people judged it to be good.
（２）一般的にシュー皮は本来球形に近いものが良好で
あるとされて居り、上表の高さ／直径は１．０に近いも
のほどよい。(2) Generally, it is said that the choux pastry is good if it is close to spherical in nature, and the closer the height/diameter in the above table is to 1.0, the better.
（３）シュー皮の内部にクモの巣状に糸を引くことがあ
り （通常巣と呼んでいる）シュー皮のために良好では
なく従って空洞の項はこの巣の有無を示した。(3) Threads may be drawn inside the choux skin in the form of a spider's web (usually called a web), which is not good for the choux skin, so the hollow item indicates the presence or absence of this web.
０：巣が全くない。0: There is no nest at all.
Ｏ：巣が１〜２個でほとんどない。O: There are only 1 or 2 nests.
Δ：巣が５以上でかなりある。Δ: There are 5 or more nests, which is quite large.
Ｘ：中に穴がおいていない。X: There is no hole inside.
上表１の結果によればサイクロデキストリンとアルカリ
カゼインの共存は必要不可欠であることが判る。According to the results shown in Table 1 above, it can be seen that the coexistence of cyclodextrin and alkaline casein is essential.
実施例２〜５．比較例３〜６
実施例１に準じ、水相量、アルカリカゼイン量、サイク
ロデキストリン量を表２の如く総量を油脂にて１００％
とした外は同様に行いシュー皮を得た。上記と同様にし
て得られたシュー皮の評価を行い結果を同表に示した。Examples 2-5. Comparative Examples 3 to 6 According to Example 1, the amount of aqueous phase, the amount of alkaline casein, and the amount of cyclodextrin were as shown in Table 2, and the total amount was 100% with oil and fat.
The outside was treated in the same manner to obtain a choux pastry. The choux pastry obtained in the same manner as above was evaluated and the results are shown in the same table.
上表の結果によれば、サイクロデキストリン量が０．１
％未満及び水相量が３０％を８又る場合及びグルコース
、マルトース添加等がいづれも良好な結果を与えないこ
とが明らかであった。尚サイクロデキストリンの添加量
は４．０％までしか行わなかったが４．０％を超えると
従来の方法では乳化油脂組成物を作り難い。また、水相
部が１０％未満であるとアルカリカゼインの溶解が困難
であり、３０％を超えると乳化油脂組成物を作るのは困
難である。According to the results in the table above, the amount of cyclodextrin is 0.1
%, when the aqueous phase amount exceeds 30%, and when adding glucose or maltose, etc., it was clear that none of the cases gave good results. The amount of cyclodextrin added was only up to 4.0%, but if it exceeds 4.0%, it is difficult to make an emulsified oil composition using the conventional method. Further, if the aqueous phase portion is less than 10%, it is difficult to dissolve alkaline casein, and if it exceeds 30%, it is difficult to prepare an emulsified oil or fat composition.
（発明の効果）
本発明のシュー皮用油脂組成物は、アルカリカゼイン及
びサイクロデキストリンの共存によるそれらの相乗効果
でシュー皮焼色及び形状等を損うことなく特に口溶は等
を改善し得るのであり上記問題を解決し得る。(Effects of the Invention) The oil and fat composition for choux pastry of the present invention can improve especially the mouth meltability without impairing the color and shape of the choux pastry due to the synergistic effect of the coexistence of alkaline casein and cyclodextrin. Therefore, the above problem can be solved.
手続補正書（方式） 昭和６１年ＩＯ月−８日Procedural amendment (formality) IO month-8, 1985
Claims (1)
乳化剤の存在下で混合乳化し、さらに急冷混和して乳化
油脂組成物を製造するに際し、前記水相中に所望量のア
ルカリカゼインの存在下でサイクロデキストリンを乳化
油脂組成物全量に対して０．１〜４．０重量％含む溶液
を使用し、かつ該水相量が乳化油脂組成物全量に対して
１０〜３０重量％の範囲の量で混合することを特徴とす
るシュー皮等製菓用油脂組成物の製造方法。When producing an emulsified oil and fat composition by mixing and emulsifying an oil phase consisting of heated and melted edible oil and an appropriate amount of aqueous phase in the presence of an emulsifier, and then rapidly cooling and mixing, the presence of a desired amount of alkaline casein in the aqueous phase. Below, a solution containing 0.1 to 4.0% by weight of cyclodextrin based on the total amount of the emulsified oil/fat composition is used, and the amount of the aqueous phase is in the range of 10 to 30% by weight based on the total amount of the emulsified oil/fat composition. A method for producing an oil and fat composition for confectionery such as choux pastry, which comprises mixing in different amounts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61168092A JPS6324842A (en) | 1986-07-18 | 1986-07-18 | Production oils and fats composition for confectionary such as shoe crust |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61168092A JPS6324842A (en) | 1986-07-18 | 1986-07-18 | Production oils and fats composition for confectionary such as shoe crust |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6324842A true JPS6324842A (en) | 1988-02-02 |
| JPH0113812B2 JPH0113812B2 (en) | 1989-03-08 |
Family
ID=15861695
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61168092A Granted JPS6324842A (en) | 1986-07-18 | 1986-07-18 | Production oils and fats composition for confectionary such as shoe crust |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6324842A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2019201585A (en) * | 2018-05-23 | 2019-11-28 | 株式会社Adeka | Oil and fat composition for cream puff |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5141472A (en) * | 1974-09-30 | 1976-04-07 | Fuji Oil Co Ltd | |
| JPS5493686A (en) * | 1978-01-05 | 1979-07-24 | Dai Ichi Kogyo Seiyaku Co Ltd | Powder emulsifying-foaming agent |
| JPS57177642A (en) * | 1981-04-27 | 1982-11-01 | Nippon Kayaku Kk | Shortening suspension type composition |
-
1986
- 1986-07-18 JP JP61168092A patent/JPS6324842A/en active Granted
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5141472A (en) * | 1974-09-30 | 1976-04-07 | Fuji Oil Co Ltd | |
| JPS5493686A (en) * | 1978-01-05 | 1979-07-24 | Dai Ichi Kogyo Seiyaku Co Ltd | Powder emulsifying-foaming agent |
| JPS57177642A (en) * | 1981-04-27 | 1982-11-01 | Nippon Kayaku Kk | Shortening suspension type composition |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2019201585A (en) * | 2018-05-23 | 2019-11-28 | 株式会社Adeka | Oil and fat composition for cream puff |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0113812B2 (en) | 1989-03-08 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP4215368B2 (en) | Emulsified oil and fat composition for shoe and shoe case using the same | |
| JPH1088184A (en) | Foamable emulsified oil and fat composition | |
| JPS6324842A (en) | Production oils and fats composition for confectionary such as shoe crust | |
| JPS5959145A (en) | Emulsified oil or fat composition for cake | |
| JPH03187340A (en) | Production of foaming emulsified fats and oils and sponge cakes | |
| JPH0677501B2 (en) | Cake dough | |
| JPH06339340A (en) | Foaming emulsified composition of fats and oils | |
| JPH11155482A (en) | Oil-in-water type emulsified oil and fat composition and production of confectionary using the same emulsified oil and fat composition | |
| JP2004215594A (en) | Sponge cake in which edible bird egg such as hen's egg is not contained and method for producing the sponge cake | |
| JP3693757B2 (en) | Emulsified oil and fat composition for shoe and shoe case using the same | |
| JP7204035B1 (en) | Cream croquette, its manufacturing method, and ingredients for cream croquette | |
| JPS594094B2 (en) | Foaming oil and fat composition for cakes | |
| JPS6240976B2 (en) | ||
| JP2843642B2 (en) | Oil composition for cakes | |
| JP3108185B2 (en) | Emulsifier composition for soft candy | |
| JP2802660B2 (en) | Whipping cream powder having good mouth melting structure and method for producing the same | |
| JPS62134055A (en) | Creamy bean paste | |
| JPS58848B2 (en) | Western-style baked sweets | |
| JPH03259032A (en) | Production of emulsified fats and oils composition for crust of custard cream puff | |
| JPH06284853A (en) | Emulsified fat and oil composition and bread using the same | |
| JPH0576270A (en) | Foamable emulsified fat or oil composition | |
| JPH0649A (en) | Premix for sponge cake and production of sponge cake | |
| JPH02261334A (en) | Water-in-oil type fat and oil composition for cake and preparation of cakes using the same composition | |
| JPS5982036A (en) | Cream puff crust, crust mix and production of cream puff crust | |
| JPS63141546A (en) | Water-in-oil type emulsified fat or oil |