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Title:
DOUGHNUTS AND METHOD FOR PRODUCING SAME
Document Type and Number:
WIPO Patent Application WO/2016/046866
Kind Code:
A1
Abstract:
The present invention addresses the problem of reducing oil absorption in a frying step during the production of doughnuts and thus providing doughnuts that retain the original taste and flavor of doughnuts, have a soft and waxy texture imparted thereto, and show a reduced content of the absorbed oil and an excellent palatability with favorable taste and texture. To solve this problem, doughnuts, which show reduced oil absorption and a waxy texture imparted thereto, are produced by, in the production of doughnuts comprising wheat flour and starch, using 5-90 parts by weight inclusive of a starch and/or a processed starch having a gelatinization starting temperature of 30-63°C inclusive relative to 100 parts by weight of the total amount of the wheat flour and starch.

Inventors:
ARAI, Masahiro (MATSUTANI CHEMICAL INDUSTRY CO. LTD., 5-3, Kitaitami, Itami-sh, Hyogo 08, 〒6648508, JP)
SUGANO, Shozo (MATSUTANI CHEMICAL INDUSTRY CO. LTD., 5-3, Kitaitami, Itami-sh, Hyogo 08, 〒6648508, JP)
SUMATE, Srivarakiat (38/6 Moo 11, Pathumthani-Ladlumkaew Rd, Ladlumkae, Pathumthani ., 12140, TH)
AKAMOL, Klaikherd (38/6 Moo 11, Pathumthani-Ladlumkaew Rd, Ladlumkae, Pathumthani ., 12140, TH)
Application Number:
JP2014/004957
Publication Date:
March 31, 2016
Filing Date:
September 26, 2014
Export Citation:
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Assignee:
MATSUTANI CHEMICAL INDUSTRY CO., LTD. (5-3 Kitaitami, Itami-shi Hyogo, 08, 〒6648508, JP)
SIAM MODIFIED STARCH CO., LTD.
SIAM QUALITY STARCH CO., LTD.
International Classes:
A21D2/18; A23G3/34
Domestic Patent References:
WO2014128873A12014-08-28
Foreign References:
JP2004254520A2004-09-16
JPH10295253A1998-11-10
JPH10313787A1998-12-02
JP2008211995A2008-09-18
Other References:
F.F.SHIH ET AL., FOOD ENGINEERING AND PHYSICAL PROPERTIES, vol. 66, no. 1, 2001, pages 141 - 144
Attorney, Agent or Firm:
HIROTA, Masanori et al. (6th Fl. Address Bldg, 2-2-19 Akasaka, Minato-k, Tokyo 52, 〒1070052, JP)
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