IMPROVING AGENT IN CONFECTIONARY-MAKING AND BREAD- MAKING AND MANUFACTURING METHOD

Title:

IMPROVING AGENT IN CONFECTIONARY-MAKING AND BREAD- MAKING AND MANUFACTURING METHOD

Document Type and Number:

Japanese Patent JP3683834

Kind Code:

B2

Abstract:

PROBLEM TO BE SOLVED: To provide an improving agent for confectionaries and breads, excellent in fluidity and powder mixing fitness, giving no damage to tastes, giving soft palatability and good taste and mouth meltability in the case of steamed products, giving crispy firm texture outside but soft feeling and good mouth meltability inside in the case of baked confectionaries, giving puffy moist texture without giving dryness in the case of cakes, and giving a short crisp surface, soft feeling and good mouth meltability inside, and excellent appearance such as voluminous feeling in the case of breads.
SOLUTION: The above purposes are achieved by adding a powder in which fine powder is attached to a core powder.

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Inventors:

Keiichi Miyamoto
Takanori Kawai
Yokota Yuri
Keiichi Kondo
Takashi Hagi
Shobo Kawai
Nagahiro Yamazaki

Application Number:

JP2001212461A

Publication Date:

August 17, 2005

Filing Date:

July 12, 2001

Export Citation:

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Assignee:

Taiyo Kagaku Co., Ltd.

International Classes:

A23G3/50; A21D2/16; A21D2/18; A21D2/26; A21D13/00; A21D13/08; A23G3/00; (IPC1-7): A21D2/26; A21D2/16; A21D2/18; A21D13/00; A21D13/08; A23G3/00

Domestic Patent References:

JP9125087A
JP9065850A
JP7313092A
JP7203953A
JP7274808A

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