Title:
菓子用生地
Document Type and Number:
Japanese Patent JP6970517
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To provide a confectionery whose texture has no resilience after cooking and has a soft and moist texture as same level of a normal cooked confectionery and capable of keeping its texture even after a long-term storage.SOLUTION: Relative to 100 pts.wt. of grain flour derivation starch in a dough, the dough contains 32-198 pts.wt. of fat, 40-280 pts.wt. of water, 0.4-6.5 pts.wt. of emulsifier (A) whose main constituent fatty acid is saturation fatty acid and which is α crystal type glycerol mono fatty acid ester. In addition a confectionery is cooked by cooking the dough for confectionery which contains 0.4-50 units (U) of glucose tolerance α-amylase relative to 100 g of the grain flour derivation starch in the dough.SELECTED DRAWING: None
Inventors:
Nobuhiro Endo
Inaba Masayo
Inaba Masayo
Application Number:
JP2017056200A
Publication Date:
November 24, 2021
Filing Date:
March 22, 2017
Export Citation:
Assignee:
Kaneka Corporation
International Classes:
A21D8/04; A21D2/16; A21D13/80; A23D9/00; A23G3/34
Domestic Patent References:
| JP2014076005A | ||||
| JP1274830A | ||||
| JP4027341A | ||||
| JP2013027325A | ||||
| JP54070469A | ||||
| JP2012223125A | ||||
| JP62048336A | ||||
| JP2005520528A | ||||
| JP2007110927A | ||||
| JP54036305A |
Foreign References:
| WO2003061395A1 | ||||
| EP2910128A1 |
Other References:
日高徹,5.3.7 モノグリセリドの形態の影響,食品用乳化剤,第2版,日本,2010年04月19日,P152-P187
Attorney, Agent or Firm:
Patent business corporation Yuko patent office
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