MIX FOR DOUGH HEATED FOOD PRODUCT, DOUGH AND FOOD PRODUCT USING THE MIX FOR DOUGH HEATED FOOD PRODUCT, AND PRODUCTION METHODS FOR DOUGH AND FOOD PRODUCT

Title:

MIX FOR DOUGH HEATED FOOD PRODUCT, DOUGH AND FOOD PRODUCT USING THE MIX FOR DOUGH HEATED FOOD PRODUCT, AND PRODUCTION METHODS FOR DOUGH AND FOOD PRODUCT

Document Type and Number:

Japanese Patent JP2022184523

Kind Code:

A

Abstract:

To provide a technique for a dough heated food product, the technique being capable, in a batter dough heated food product, of imparting both a sticky, moist, and soft texture and shape retainability and, in a dough heated food product, of imparting both a moist and soft texture and shape retainability.SOLUTION: This technique provides a mix for dough heated food product, the mix being for batter dough having a viscosity of 10,000 mPa s or lower or being for dough containing 55-80 pts.mass of moisture relative to 100 pts.mass of grain flour and including transglutaminase. An amount of the transglutaminase in the mix for dough heated food product according to the technique can be 0.5-110 units as enzyme activity per 100 g of the grain flour.SELECTED DRAWING: None

Inventors:

KISHINO SATOSHI
SAKAGUCHI RYUTA

Application Number:

JP2021092428A

Publication Date:

December 13, 2022

Filing Date:

June 01, 2021

Export Citation:

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Assignee:

SHOWA SANGYO CO

International Classes:

A21D2/08; A21D8/04; A21D10/00

Attorney, Agent or Firm:

Kaoru Watanabe

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