BAKED GOODS

• US 20090169698A1
• Filed: 11/21/2005
• Published: 07/02/2009
• Est. Priority Date: 11/22/2004
• Status: Abandoned Application

• Current Assignee: KAO Corporation
• Original Assignee: KAO Corporation
• Inventors: Ogiwara, Shinichi, Kameo, Yoji
• Application Number:
  US11/719,896
• Publication Number:
  US 20090169698A1
• Time in Patent Office: Days
• US Class Current: 426/556
• CPC Class Codes: A21D 10/00 Batters, dough or mixtures before baking
• CPC Class Codes: A21D 13/80 Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies

Abstract

Baked confectionery are obtained by blending 5.5 to 72 parts by weight of (A) fat and oil, 0.001 to 2 parts by weight of (B) a humectant, 0.1 to 7 parts by weight (C) of an emulsifier, and 5 to 90 parts by weight (D) of sugars to form a mixture, mixing air into the mixture to form a creamy composition and further mixing additional ingredients and 100 parts by weight of wheat flour in the creamy composition to provide a dough, molding and baking the dough.

Claims

1. Baked confectionery, obtained by blending

5.5 to 72 parts by weight of (A) fat and oil,

0.001 to 2 parts by weight of (B) a humectant,

0.1 to 7 parts by weight (C) of an emulsifier, and

5 to 90 parts by weight (D) of sugars to form a mixture;

mixing air into the mixture to form a creamy composition;

further mixing additional ingredients and 100 parts by weight of wheat flour in the creamy composition to obtain a dough;

molding and baking the dough.

2. The baked confectionery according to claim 1, wherein the fat and oil (A) is obtained by blending 5 to 55 parts by weight of (A1) fat and oil having a melting point of 25 to 50°

C. with 0.5 to 17 parts by weight of (A2) liquid oil having a melting point of 20°

C. or less.

3. The baked confectionery according to claim 1 or 2, which is obtained by preparing (E) a fat and oil composition comprising 50 to 85 parts by weight of (A2) liquid oil having a melting point 20°

C. or less, 0.1 to 10 parts by weight of (B) a humectant and 10 to 35 parts by weight of (C) an emulsifier wherein the (A2)/(C) ratio is 6.5 or less, then blending

5 to 55 parts by weight of (A1) fat and oil having a melting point of 25 to 50°

C.,

5 to 90 parts by weight of (D) sugars, and

1 to 20 parts by weight of the fat and oil composition (E) to form a mixture;

mixing air into the mixture to form a creamy composition;

further mixing additional ingredients and 100 parts by weight of wheat flour in the creamy composition to obtain a dough;

molding and baking the dough.

4. The baked confectionery according to any of claims 1 to 3, wherein the baked confectionery is a cookie or biscuit.