Title:
PREMIX POWDER FOR CONFECTIONERY, CONFECTIONERY, AND MANUFACTURING METHOD OF CONFECTIONERY
Document Type and Number:
Japanese Patent JP2019013223
Kind Code:
A
Abstract:
To provide a premix powder for confectionery or the like capable of easily cooking confectionery having volume and soft texture by a microwave oven without using 7 major allergens (egg, wheat, milk, prawn, crab, soba, peanut).SOLUTION: There is provided a premix powder for confectionery containing one or more kind of raw material powder selected from cereals powder, potatoes powder, starch and processed starch, saccharides, and an expansion agent, with raw material powder content in a range of 50 mass% to 70 mass%, and expansion agent content in a range of 3 mass% to 10 mass%, in which the raw material powder has difference between time (sec.) at gelatinization initiation point when a test solution prepared by inputting 25 mL of purified water into an aluminum cup for measurement and inputting 4 g of the raw material powder is treated by a prescribed temperature profile and viscosity becomes 20 RVU in an RVA test using a rapid visco analyzer, and time (sec.) spent before reaching maximum viscosity of 300 sec. or more, without containing 7 major allergens.SELECTED DRAWING: Figure 1
Inventors:
NAKAGAMI MIHO
YOSHIHARA TAKAO
OKAYAMA TOMOKO
MATSUNAGA KOTARO
YOSHIHARA TAKAO
OKAYAMA TOMOKO
MATSUNAGA KOTARO
Application Number:
JP2018126557A
Publication Date:
January 31, 2019
Filing Date:
July 03, 2018
Export Citation:
Assignee:
KUMAMOTO SEIFUN KK
International Classes:
A21D10/00; A21D13/00; A21D13/04
Attorney, Agent or Firm:
Shunichi Yoshimura