| 摘要 |
PROBLEM TO BE SOLVED: To obtain a fat product for lamination, having a continuous phase of a specific fat and an aqueous phase which is as desired dispersed, improved in temperature permissibility and useful for producing a laminated dough, e.g. a puff pastry or a croissant. SOLUTION: This fat product for lamination comprises a continuous fat phase of a fat, having <10wt.% content of a trans unsaturated fatty acid residue and 20-50wt.% solid fat content at 20 deg.C and <=25wt.% solid fat content at 35 deg.C, satisfying the relationship of the formula (N15 -N25 )/N20 <=0.40 (N15 , N20 and N25 are each the solid fat content at 15, 20 and 25 deg.C) and containing (A) 25-70wt.% of a liquid oil, (B) >=10wt.% of a >=16C fat, having >=60wt.% of a saturated fatty acid content and containing >=30wt.% of an H3 triglyceride (H is a 16C, an 18C, a 20C or a 22C acid), optionally (C) an H2 M fat (M is an 8C, a 10C, a 12C or a 14C acid) and (D) 0-20wt.% of other fat having >=38 deg.C slip melting point and an aqueous phase which is as desired dispersed. The components C and D are contained in an amount so as to provide >=0wt.% sum total thereof. |
