发明名称 FATTY COMPOSITION
摘要 PROBLEM TO BE SOLVED: To produce a fatty composition useful for making confectionery such as a biscuit, a cookie or the like having a crispy feeling in eating and no powdery feeling, by dispersing specific α-starch in a swollen state with water into fat without emulsifying the composition. SOLUTION: This composition is produced by dispersing (pref, 1-30 wt.%) a starch containing amylopectin in a quantity of 80 wt.% or more (e.g. glutinous rice starch and/or a starch from waxy corn starch), in a swollen state with water, into fat (e.g. rapeseed oil) without emulsifying the composition. The fatty composition is suitable for kneaded dough and is pref. applied to the production of confectionery.
申请公布号 JPH11289980(A) 申请公布日期 1999.10.26
申请号 JP19980101184 申请日期 1998.04.13
申请人 ASAHI DENKA KOGYO KK 发明人 OKAI TETSUO;OGATA HIDENORI;ITAGAKI KAZUO
分类号 A23G3/00;A23D9/00;A23G3/34;C08L3/12;C08L91/00 主分类号 A23G3/00
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