Title:
CEREAL FOOD COMPOSITION
Document Type and Number:
Japanese Patent JP3761675
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To obtain the subject composition, capable of solving a hard texture of a cereal processed food and having a soft texture and a texture good in meltability in a mouth by formulating a sugar alcohol in place of saccharides.
SOLUTION: This composition is obtained by solidifying (A) 100 pts.wt. cereals with (B) a sugar alcohol in an amount of 60-120 pts.wt., preferably 70-110 pts.wt. expressed in terms of a dry material. For example, a saccharified reducing starch, reducing maltose, sorbitol and mannitol are cited as the component B. Further, a protein such as a milk protein may be formulated. A peptide such as an albumen protein may be added together with the protein. In the former case, the protein in an amount of 30-100 pts.wt. based on 100 pts.wt. component A is preferably formulated therewith. In the latter case, the protein in an amount of 25-60 pts.wt. based on 100 pts.wt. component A and the peptide in amount of 20-60 pts.wt. based on 100 pts.wt. component A are preferably added thereto. Slices of grains, dried fruits, cocoa powder, etc., can be added to respond to the palatability.
Inventors:
Tomioka Rikako
Norihiro Shigematsu
Kenichi Ishiwatari
Norihiro Shigematsu
Kenichi Ishiwatari
Application Number:
JP18456597A
Publication Date:
March 29, 2006
Filing Date:
June 24, 1997
Export Citation:
Assignee:
FANCL CORPORATION
International Classes:
A23L1/164; A23L1/18; (IPC1-7): A23L1/164
Domestic Patent References:
| JP5284913A | ||||
| JP7241174A |
Attorney, Agent or Firm:
Kozo Sasa