| 摘要 |
PURPOSE: To obtain the subject center material capable of easily including in bread dough before baking and having resistance to baking by adding a flavor material such as soybean flour or powdered tea to an oil and fat such as hard butter, then subjecting to rolling, conte treatment and shaping. CONSTITUTION: (A) Oil and fat such as hand butter in an amount of 28-45wt.% is mixed with (B) a flavor material capable of imparting a flavor other than chocolate flavor, further with sugar, milk sugar, milk product powder, coloring matter, etc., as necessary, and subjected to rolling and conte treatment to obtain an easily processed oil and fat composition having 50-350 poise viscosity and the composition is shaped to obtain the objective center material for shaping. |
