Title:
CONFECTIONERY CONTAINING PROTEASE AND CONFECTIONERY DOUGH
Document Type and Number:
Japanese Patent JP2016214159
Kind Code:
A
Abstract:
PROBLEM TO BE SOLVED: To provide a confectionery having unconventionally remarkably enhanced crispy clear-cut and mouth digestion, dough for the confectionery and a confectionery manufacturing method with removed complexity of production processes without needs for extremely shortening operative time of a used enzyme or extremely lowering operative temperature.SOLUTION: There are provided dough for confectionery containing 6 to 11 pts.wt. of protein derived from cereal and 6 to 25 pts.wt. of oil and fat based on 100 pts.wt. of grain flour in the dough, protease derived from plants and/or derived from bacteria of total 1750 to 16500 U per 100 g of the grain flour and having moisture content in the whole dough of 18 to 32 wt.% and a confectionery made by heat cooking the dough. There is provided dough for confectionery having total content of oleic acid, linoleic acid and linolenic acid in the whole constituent fatty acid in the oil and fat of 25 to 95 wt.% and containing oil and fat with SFC of 3 to 40% after thawing at 60°C and then storing at 30°C for 24 hours of 10 to 90 wt.% in the whole oil and fat.SELECTED DRAWING: None
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Inventors:
MORIZUMI MINORU
Application Number:
JP2015103142A
Publication Date:
December 22, 2016
Filing Date:
May 20, 2015
Export Citation:
Assignee:
KANEKA CORP
International Classes:
A21D8/04; A21D13/00