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Title:
BREAD-LIKE FUNCTIONAL FOOD, FROZEN DOUGH AND MANUFACTURE OF BREAD-LIKE FUNCTIONAL FOOD
Document Type and Number:
Japanese Patent JP3677693
Kind Code:
B2
Abstract:

PROBLEM TO BE SOLVED: To provide the delicious sponge-like food having high calories distributable at a normal temperature and suitable for staple food for kidney disease patients for which a moisture content is less than a specified value and a protein content is low.
SOLUTION: For instance, this bread-like functional food contains moisture 15-25 (weight) %, protein 2.5-5.0%, lipid 15-25% and saccharides 44-67% and using raw materials are flour, fat and oil, sugar, lactic acid bacteria, yeast, wheat starch, maltose, common salt, emulsifier, thickening polysaccharide and a perfume, etc. The kind of the flour is not specially limited, however, the strong flour or weak flour of a high viscosity type is desirable. For the saccharides, the respective kinds of starch and the sugar, etc., are combined and used, however, it is desirable to combine and use the wheat starch, dextrin and trehalose. Also, as low-protein food components, the starch for the food or the like for which polydextlose, corn starch and the starch are extracted is preferably used.


Inventors:
Sakaki, Takehiro
Iwata, Akiyuki
Ueno, Yoshinori
Yasui, Fumiichiro
Application Number:
JP1997000020269
Publication Date:
May 20, 2005
Filing Date:
February 03, 1997
Export Citation:
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Assignee:
KOMO:KK
SANWA KAGAKU KENKYUSHO CO LTD
International Classes:
A23L1/30; A21D2/02; A21D2/16; A21D2/18; A21D6/00; A21D8/04; A21D10/02; A21D13/00; (IPC1-7): A21D13/00; A21D2/02; A21D2/16; A21D2/18; A21D6/00; A21D8/04; A21D10/02; A23L1/30
Attorney, Agent or Firm:
秋元 輝雄