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Title:
FLOUR PASTE AND PRODUCTION METHOD THEREFOR
Document Type and Number:
WIPO Patent Application WO/2014/157697
Kind Code:
A1
Abstract:
A flour paste obtained by mixing 5-25 wt% fats and oils into an aqueous phase, performing preliminary emulsification, then homogenizing and heat-treating same, said aqueous phase being prepared by dissolving in water and heating: 1-5 wt% starch containing, out of the total starch, at least 50 wt% of a starch chemically modified then enzymatically modified; 0.01-0.15 wt% glucomannan/xanthan gum having a weight ratio of 20/80-80/20; 0.1-1.0 wt% albumen (dry weight); and no more than 0.3 wt% tamarind gum. The flour paste melts in the mouth, has a smooth texture, does not feel slimy, has shape-holding and heat-resistant properties, has no water separation even when refrigerated for long periods, and has physical properties desired for fillings used in normal bread or pastry.

Inventors:
MIYAKE Yasufumi (38-2 Chikumazawa, Miyoshi-machi, Iruma-gu, Saitama 43, 〒3540043, JP)
YAMAMOTO Takeshi (38-2 Chikumazawa, Miyoshi-machi, Iruma-gu, Saitama 43, 〒3540043, JP)
SATO Kazunari (38-2 Chikumazawa, Miyoshi-machi, Iruma-gu, Saitama 43, 〒3540043, JP)
Application Number:
JP2014/059342
Publication Date:
October 02, 2014
Filing Date:
March 28, 2014
Export Citation:
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Assignee:
KANEKA CORPORATION (2-3-18, Nakanoshima Kita-ku, Osaka-sh, Osaka 88, 〒5308288, JP)
International Classes:
A23L9/20; A21D13/08; A23G3/00; A23G3/34
Domestic Patent References:
2011-02-24
Foreign References:
JPH10191891A1998-07-28
JP2010259356A2010-11-18
Other References:
MIKI YOSHIMURA, JOURNAL OF COOKERY SCIENCE OF JAPAN, vol. 34, no. 4, 2001, pages 424 - 431
GAIO PARADOSSI ET AL., BIOMACROMOLECULES, vol. 3, 2002, pages 498 - 504
Attorney, Agent or Firm:
YANAGINO Takao et al. (Noskmard Building, 1-15-1 Miyahara, Yodogawa-ku, Osaka-sh, Osaka 03, 〒5320003, JP)
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