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Title:
BAKED-GOOD-RESEMBLING LOW-PROTEIN FOOD PRODUCT, AND METHOD FOR IMPROVING TEXTURE, FLUFFINESS, AND APPEARANCE THEREOF
Document Type and Number:
WIPO Patent Application WO/2019/146629
Kind Code:
A1
Abstract:
[Problem] To provide a dough and a premix for producing a baked-good-resembling food product that has an extremely low protein content despite having a texture, fluffiness, and appearance closer to a baked good using ordinary wheat flour; and a baked-good-resembling low-protein food product. [Solution] A method for improving the texture, fluffiness, and appearance of a baked-good-resembling low-protein food product, the method being characterized in that 0.04–6.0% gelatinized starch, inclusive, and 0.004–6.0% thickening polysaccharide, inclusive, are contained in a dough for producing a baked-good-resembling low-protein food product.

Inventors:
USAMI Yoshimi (10-3, Chikumazawahigashi Miyoshi-machi, Iruma-gu, Saitama 46, 〒3540046, JP)
KANEHIRA Keisuke (10-3, Chikumazawahigashi Miyoshi-machi, Iruma-gu, Saitama 46, 〒3540046, JP)
Application Number:
JP2019/002038
Publication Date:
August 01, 2019
Filing Date:
January 23, 2019
Export Citation:
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Assignee:
MITSUBISHI SHOJI FOODTECH CO., LTD. (1-1-3, Yurakucho Chiyoda-k, Tokyo 06, 〒1000006, JP)
International Classes:
A21D2/18; A21D10/00; A21D13/00; A21D13/44
Attorney, Agent or Firm:
OTA, Keiichi (2-4-2, Nishi-shimbashi Minato-k, Tokyo 03, 〒1050003, JP)
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