| 摘要 |
PURPOSE:To suppress migration of fat and oil components and to obtain roasted cakes having texture, flavor and appearance to be stably kept for a long period and excellent blood resistance, by adding fats and oils having a specific composition and containing a triglyceride of mixed acid residue of disaturated monounsaturated type to main raw materials for roasted cakes. CONSTITUTION:(A) Fats and oils containing >=10% triglyceride (e.g. fats and oils obtained by subjecting fats and oils having high content of 20-24C saturated fatty acid and an unsaturated fatty acid to ester exchange by the use of lipase) of mixed acid residue of disaturated monounsaturated type wherein one or more fatty acid residues are 20-24C saturated fatty acid are added to (B) raw materials for roased cakes comprising wheat flour, sugar, water, etc., as main raw materials to give roasted cakes, which are coated with chocolate, etc., to give the aimed complex roasted cakes. |
