| 发明名称 |
CAKE AND METHOD OF MANUFACTURING THE SAME |
| 摘要 |
An object of the present invention is to provide cake with the moist texture, the soft melting mouthfeel, and the good aroma, whose shape is not largely broken after the baking, and a method of manufacturing the same. According to the present invention, the cake obtained by thermal coagulation and a method of manufacturing the same is provided, the cake containing 10 to 40 mass % of oils and fats in batter. The oils and fats contain triacylglycerol including a medium-chain fatty acid with 6 to 10 carbons as a constituent fatty acid by 50 mass % or more relative to the oils and fats. |
| 申请公布号 |
US2016330981(A1) |
申请公布日期 |
2016.11.17 |
| 申请号 |
US201415102176 |
申请日期 |
2014.12.05 |
| 申请人 |
THE NISSHIN OILLIO GROUP, LTD. |
发明人 |
SAKURADA Miho;EBISAWA Yasuo |
| 分类号 |
A21D13/06;A21D13/08;A21D2/16 |
主分类号 |
A21D13/06 |
| 代理机构 |
|
代理人 |
|
| 主权项 |
1. Cake obtained by thermal coagulation, containing 10 to 40 mass % of oils and fats in batter, wherein the oils and fats contain triacylglycerol including a medium-chain fatty acid with 6 to 10 carbons as a constituent fatty acid by 50 mass % or more relative to the oils and fats. |
| 地址 |
Tokyo JP |
