SHOE DOUGH, METHOD FOR PRODUCING THE SAME AND OIL/FAT COMPOSITION FOR SHOE, AS WELL AS METHOD FOR PRODUCING SHOE SHELL

摘要

PROBLEM TO BE SOLVED: To provide: a shoe dough that has little change in physical properties with time after making of the dough, and in which the baked product has a good appearance, has a good melting in the mouth, and has a moist and fluffy feeling; a method for producing the same; an oil/fat composition for shoe; and a method for producing shoe shell.;SOLUTION: The shoe dough of the present invention is characterized in containing: hydroxypropyl methylcellulose and an oil/fat having a content of oleic acid bonded to the 2-position of the triglyceride of 10 to 60 mass% with respect to the mass of the whole fatty acids bonded to the 2-position of the triglyceride.;SELECTED DRAWING: None;COPYRIGHT: (C)2018,JPO&INPIT