CONFECTIONERY CONTAINING PROTEASE AND CONFECTIONERY DOUGH

Title:

CONFECTIONERY CONTAINING PROTEASE AND CONFECTIONERY DOUGH

Document Type and Number:

Japanese Patent JP2016214160

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 production method therefor without needs for extremely shortening operative time of a used enzyme or extremely lowering operative temperature and to shorten manufacturing time without complexity of production processes.SOLUTION: A confectionery is made by heat cooking 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 mold of 2000 to 26000 U per 100 g of the grain flour and containing moisture content of 18 to 32 wt.% in the whole dough.SELECTED DRAWING: None

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Inventors:

MORIZUMI MINORU

Application Number:

JP2015103143A

Publication Date:

December 22, 2016

Filing Date:

May 20, 2015

Export Citation:

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Assignee:

KANEKA CORP

International Classes:

A21D2/26; A21D2/14; A21D2/36; A21D13/00; A23G3/50

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