Title:
ALLERGEN-FREE CREAM PUFF DOUGH AND METHOD OF PRODUCING CREAM PUFF
Document Type and Number:
Japanese Patent JP2014193137
Kind Code:
A
Abstract:
PROBLEM TO BE SOLVED: To provide a cream puff dough free of the five major allergens, egg, milk, wheat flour, peanut and buckwheat, and ingredients originated from them, and a method of producing an allergen-free cream puff by using the cream puff dough.SOLUTION: A cream puff dough contains 60-120 pts.wt. of starch other than wheat and 10-40 pts.wt. of bean protein relative to 100 pts.wt. of oil and fat and is prepared by adding starch other than wheat to oil and fat boiled with water and mixing to paste the starch and adding bean protein and mixing. Preferably, the cream puff dough contains 0.1-5.0 wt.% of sodium stearoyl lactate relative to the total weight of the oil and fat, starch other than wheat and bean protein. The cream puff dough is baked to produce a cream puff free of five major allergens and ingredients originated from them.
Inventors:
OTOMO NAOYA
ARAKI YURI
ARAKI YURI
Application Number:
JP2013071043A
Publication Date:
October 09, 2014
Filing Date:
March 29, 2013
Export Citation:
Assignee:
KYOKUTO KAGAKU SANGYO KK
International Classes:
A21D2/18; A21D2/26; A21D8/00; A21D13/08
Attorney, Agent or Firm:
Yamamoto Right clue
Tsujikawa 典範
Tsujikawa 典範