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Patent Searching and Data


Title:
CREAM PUFF AND PRODUCTION METHOD THEREOF
Document Type and Number:
WIPO Patent Application WO/2017/037756
Kind Code:
A1
Abstract:
According to the present invention, a starchy raw material to be contained in cream puffs contains, with respect to 100 parts by mass of the starchy raw material: (A) 70-92 parts by mass of a starch having an amylopectin content of 80 mass% or higher, and (B) 8-20 parts by mass of a pregelatinized starch so as to satisfy A+B≤100 parts by mass; or (A) 70-92 parts by mass of the starch having an amylopectin content of 80 mass% or higher, and (B) 8-20 parts by mass of the pregelatinized starch so as to satisfy A+B<100 parts by mass, wherein, as the remaining portion of the starchy raw material, (C) 22 parts by mass or less of a grain flour is blended, and at least 8 parts by mass of the starch having an amylopectin content of 80 mass% or higher is a glutinous tapioca starch. Cream puff dough is prepared by using this starchy raw material as the starchy raw material for cream puff production, and cream puffs having an excellent rice-cake texture, a large volume, and a thin puff shell are produced by using the dough and are provided.

Inventors:
URAKAMI JUNICHI (JP)
SUGANO SHOZO (JP)
WERAWAT LERTWANAWATANA (TH)
AKAMOL KLAIKHERD (TH)
Application Number:
PCT/JP2015/004405
Publication Date:
March 09, 2017
Filing Date:
August 31, 2015
Export Citation:
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Assignee:
MATSUTANI KAGAKU KOGYO KK (JP)
SIAM MODIFIED STARCH CO LTD
SIAM QUALITY STARCH CO LTD
International Classes:
A21D13/08
Domestic Patent References:
WO2005032261A12005-04-14
WO2015132825A12015-09-11
Foreign References:
JP2013123382A2013-06-24
JPH10191877A1998-07-28
JPH02273148A1990-11-07
Attorney, Agent or Firm:
HIROTA, Masanori et al. (JP)
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