Title:
METHOD FOR PRODUCING BAKED CONFECTIONERY, COATING AGENT FOR SUPPRESSING BLOOMING IN BAKED CONFECTIONERY, BAKED CONFECTIONERY IN WHICH BLOOMING IS SUPPRESSED, AND METHOD FOR SUPPRESSING BLOOMING IN BAKED CONFECTIONERY
Document Type and Number:
WIPO Patent Application WO/2024/053622
Kind Code:
A1
Abstract:
Provided is a method for producing baked confectionery, the method including a step for applying a bloom-suppressing oil and fat to the surface of a fired baked confectionery, and the bloom-suppressing oil and fat being such that one or more selected from the group consisting of triglycerides having behenic acid in positions 1 and 3 and oleic acid in position 2 and triglycerides having stearic acid in positions 1 and 3 and oleic acid in position 2 are dispersed into one or more selected from the group consisting of melted cacao butter and melted cacao butter substitutes.
Inventors:
KAWABATA SYOTA (JP)
TSUCHIDATE KYOKO (JP)
TSUCHIDATE KYOKO (JP)
Application Number:
PCT/JP2023/032303
Publication Date:
March 14, 2024
Filing Date:
September 05, 2023
Export Citation:
Assignee:
MEIJI CO LTD (JP)
International Classes:
A23G1/54; A21D13/17
Domestic Patent References:
| WO2022045952A1 | 2022-03-03 | |||
| WO2008143223A1 | 2008-11-27 |
Foreign References:
| JP2017136013A | 2017-08-10 | |||
| JP2008245577A | 2008-10-16 |
Attorney, Agent or Firm:
HEIWA INTERNATIONAL PATENT OFFICE (JP)
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