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Title:
PUFFED FOOD WITH FORMULATED β-CONGLYCININ
Document Type and Number:
Japanese Patent JP2005040083
Kind Code:
A
Abstract:

To effectively prevent the reduction of β-conglycinin even by microwave heating in a puffed food containing the β-conglycinin which is one component of a soybean protein.

This puffed food with the β-conglycinin, obtained by preparing a food dough by formulating the β-conglycinin and a puffing agent and puffing the food dough by heating by microwave is obtained by formulating an oligosaccharide excluding sucrose with the food dough. The reduction of the content of the β-conglycinin at the microwave heating is smoothly prevented by formulating the oligosaccharide excluding the sucrose with the food dough. The similar reduction-preventing effects are provided by substituting the oligosaccharide with a sugar alcohol.


Inventors:
NAKAJIMA MAKOTO
ISHIDA HAJIME
NAKAJIMA KOSAKU
TAKATSUJI MASAO
NAKAI YASUMATSU
Application Number:
JP2003278891A
Publication Date:
February 17, 2005
Filing Date:
July 24, 2003
Export Citation:
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Assignee:
TAJIMAYA SHOKUHIN KK
International Classes:
A21D2/18; A21D2/02; A21D2/26; (IPC1-7): A21D2/18; A21D2/02; A21D2/26
Attorney, Agent or Firm:
Hirotaka Toyonaga