EMULSIFIED OIL AND FAT COMPOSITION FOR BUTTER CAKE AND BUTTER CAKE USING THE SAME

摘要

PROBLEM TO BE SOLVED: To obtain butter cake having soft and moist palate feeling through a traditional blending and producing method without using any special technique. SOLUTION: The subject emulsified oil and fat composition for butter cake is such as to contain oil and fat wherein the solid fat content after melting the oil and fat at 60 deg.C and then keeping it at 20 deg.C for 30 min is <=72 wt.% based on the reference solid fat content at 20 deg.C, and also the solid fat content after keeping the oil and fat for 1 h is <=80 wt.%. Using the above oil and fat composition results in obtaining the other objective soft and moist butter cake.