CAKE DOUGHNUT OIL ABSORPTION INHIBITOR, CAKE DOUGHNUT DOUGH, CAKE DOUGHNUT AND PRODUCTION METHOD THEREFOR

Title:

CAKE DOUGHNUT OIL ABSORPTION INHIBITOR, CAKE DOUGHNUT DOUGH, CAKE DOUGHNUT AND PRODUCTION METHOD THEREFOR

Document Type and Number:

Japanese Patent JP2016214230

Kind Code:

A

Abstract:

PROBLEM TO BE SOLVED: To provide a cake doughnut that has a low oil content and is low calorie, and that has a light eat-texture, and an oil absorption inhibitor that makes a production of such cake doughnut easy.SOLUTION: Provided are: a cake doughnut dough in which, per 100 pts.wt. of grain flour, a content of bread yeast is less than 0.15 pts.wt. by dry weight, and containing xanthan gum and guar gum by 0.18 to 0.5 pts.wt. as total dry weight, vitamin C by 0.0015 to 0.012 pts.wt., and sodium bicarbonate by 0.3 to 1 pts.wt., and in which the dry weight ratio of the xanthan gum/guar gum is from 85/15 to 40/60; and a cake doughnut oil absorption inhibitor in which the dry weight ratio of the xanthan gum/guar gum/vitamin C is (34 to 85)/(14 to 65)/(0.2 to 8) with respect to the total dry weight 100 of these three components.SELECTED DRAWING: None

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Inventors:

KATSUMI TOSHIAKI
IWABUCHI TATSUYA

Application Number:

JP2015174493A

Publication Date:

December 22, 2016

Filing Date:

September 04, 2015

Export Citation:

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Assignee:

KANEKA CORP
SHINKA SHOKUHIN KK

International Classes:

A21D2/18; A21D2/22; A21D2/26; A21D2/36; A21D8/00; A21D13/08

Domestic Patent References:

JPH05328914A	1993-12-14
JP2005058082A	2005-03-10
JPH0956323A	1997-03-04
JPH05219877A	1993-08-31

Foreign References:

WO2005009142A1

2005-02-03

Other References:

油っぽくないドーナツを実現　株式会社カネカ　ニュースリリース、[ONLINE]、2015年3月25日、[2019年5月27, JPN6019020298, ISSN: 0004046712
月刊フードケミカル, 2015.11.01, VOL. 31, NO. 11, PP. 32-36, JPN6019020300, ISSN: 0004046713

Attorney, Agent or Firm:

Patent business corporation Yuko patent office

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