Loading patent…
AssigneeKanegafuchi Kagaku Kogyo Kabushiki Kaisha
InventorsTamotsu Hirakawa, Kozo Oya, Minoru Ueda, Hiroaki Yamauchi
Estimating the term…
A fat composition suitable for use in bakery or in confectionery, comprising (a) an aqueous phase containing a disrupted yeast cells suspension or a wheat flour suspension treated with either a disrupted yeast cells suspension or a mixture of a disrupted yeast cells suspension and an yeast (b) a fat component and (c) an emulsifier, a bakery or confectionary product produced by using the fat composition and processes for preparing them. The composition can be prepared in large quantities and has a good preservation stability, and thereby becomes more excellent for producing in industrial scale the bakery and confectionary product, which has a good color and nature of crust, grain of crum, aroma and taste, and in accordance with the process, it can prepare the product easily and simply.
A fat composition suitable for use in bakery or in confectionery, comprising
A fat composition in the form of powder, which is obtained by drying an fat composition comprising
A process for preparing a fat composition, which comprises reacting an yeast cells suspension with a wheat flour to give an aqueous phase containing a wheat flour suspension treated with either a disrupted yeast cells suspension or a mixture of a disrupted yeast cells suspension and an yeast, emulsifying said aqueous phase into a fat component by mixing and stirring together with an emulsifier to form a preliminary emulsion, rapidly chilling and kneading said preliminary emulsion for plasticization.
Dependencies are inferred from the claim text.