Title:
CAKE DONUTS, METHOD FOR PRODUCING SAME, AND POWDER MIX FOR CAKE DONUTS
Document Type and Number:
WIPO Patent Application WO/2023/171141
Kind Code:
A1
Abstract:
Cake donuts that are a fried product of donut dough obtained by mixing ingredients including digestion-resistant starch, a flour, and a leavening agent, the cake donuts being such that the donut dough contains 0.6-1.5 mass% inclusive of the leavening agent, and being obtained by setting T/W to 0.22-0.35 sec/g inclusive, where W (unit: grams) is the weight of the donut dough, and T (unit: seconds) is the time required from when the dough is introduced into oil until the dough floats to the surface of the oil. The proportion of the digestion-resistant starch is preferably 25-60 parts by mass inclusive per 100 total parts by mass of the digestion-resistant starch and the flour.
Inventors:
TAGAWA YUMA (JP)
Application Number:
PCT/JP2023/001402
Publication Date:
September 14, 2023
Filing Date:
January 18, 2023
Export Citation:
Assignee:
NISSHIN SEIFUN PREMIX INC (JP)
International Classes:
A21D13/60; A21D10/00; A21D13/062; A23L33/21
Foreign References:
| JP7019136B1 | 2022-02-15 | |||
| JP2018023317A | 2018-02-15 | |||
| JP2020039276A | 2020-03-19 | |||
| JP2020202773A | 2020-12-24 |
Attorney, Agent or Firm:
SHOWA INTERNATIONAL PATENT FIRM (JP)
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