BREAD-LIKE FUNCTIONAL FOOD, FROZEN DOUGH AND MANUFACTURE OF BREAD-LIKE FUNCTIONAL FOOD

Japanese Patent JP3677693

B2

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.

Takehiro Sakaki
Ueno Yoshinori
Naka Architects Inc.
Bunichiro Yasui

JP2026997A

August 03, 2005

February 03, 1997

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Como Co., Ltd.
Sanwa Chemical Laboratory Co., Ltd.

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

JP5007448A
JP63146741A
JP62236436A
JP4346746A

Teruo Akimoto

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