Title:
冷凍されたパイ用生地およびその製造方法、揚げパイおよびその製造方法、ならびにパイの食感低下抑制剤
Document Type and Number:
Japanese Patent JP7124547
Kind Code:
B2
Abstract:
To provide a frozen pie dough suitable for manufacturing a pie having a volume and capable of retaining an excellent texture even after being preserved in a heat retainer, in particular, fried pie, and a manufacturing method thereof, and provide an inhibitor capable of preventing deterioration of the texture due to the preservation of the pie, in particular, the fried pie.SOLUTION: Frozen pie dough is prepared by causing the dough to contain one or more selected from a group consisting of alginate ester, whey, casein, and inulin. Also, a pie texture deterioration inhibitor is made that contains one or more selected from the group consisting of alginate ester, whey, casein, and inulin.SELECTED DRAWING: None
Inventors:
Junji Konishi
Shunsuke Suzuki
Shunsuke Suzuki
Application Number:
JP2018150689A
Publication Date:
August 24, 2022
Filing Date:
August 09, 2018
Export Citation:
Assignee:
AJINOMOTO CO.,LTD.
International Classes:
A21D10/00; A21D2/18; A21D2/26; A21D13/10; A21D13/31; A21D13/60
Domestic Patent References:
| JP2003219793A | ||||
| JP1235537A | ||||
| JP10004863A | ||||
| JP2013085483A | ||||
| JP2000236821A | ||||
| JP3280857A |
Attorney, Agent or Firm:
Takashima Hajime
Kyoko Doi
Mitsuyoshi Kamada
Yaeko Tamura
Hirofumi Taima
Atsuko Akai
Tomiya Tosaki
Takei Masumi
Kyoko Doi
Mitsuyoshi Kamada
Yaeko Tamura
Hirofumi Taima
Atsuko Akai
Tomiya Tosaki
Takei Masumi
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