ADDITIVE-FREE FLOUR PASTE FOR BAKING, METHOD FOR PRODUCING THE SAME, AND BREAD AND CONFECTIONERY USING FLOUR PASTE

Japanese Patent JP2016158613

A

PROBLEM TO BE SOLVED: To provide flour paste for baking, less likely to age even without using modified starch, a thickener, a preservative, a storable duration improver, and a pH adjuster as an additive on food hygiene, excellent in syneresis resistance, shape retention and heat resistance, having not too sweet and smooth texture and excellent filling adaptability, sanitary and excellent in storable duration, and enabling mass production.SOLUTION: Flour paste for baking is such that: there is included in the whole flour paste, 1.0-4.5 mass% in the total sum of (A) at least one kind selected from the group consisting of waxy corn starch, tapioca starch, nonglutinous starch and sweet potato starch, and (B) glutinous starch; a mixing ratio (A)/(B) of the (A) to the (B) is from 20/80 to 70/30 at a mass ratio; there are included 0.05-0.5 mass% of agar, 15-30 mass% of fat, 35-50 mass% of moisture, and 19-34 mass% of saccharide (dry mass); and there is not included an additive corresponding to a specified additive or an existing additive among modified starch, a thickener, a preservative, a storable duration improver and a pH adjuster.SELECTED DRAWING: None

SATO KAZUNARI

JP2015044082A

September 05, 2016

March 05, 2015

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KANEKA CORP

A23L9/20; A21D10/00; A23G3/00; A23G3/34

JP2005102617A	2005-04-21
JP2008228661A	2008-10-02
JP2013066490A	2013-04-18

Kyuichi Ueki
Hisahiko Ueki
Tadashi Sugakawa
Hiroaki Ito

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