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Title:
HARDENING INHIBITOR FOR BAKED GOODS, METHOD FOR INHIBITING HARDENING OF BAKED GOODS, METHOD FOR MANUFACTURING BAKED GOODS, MIX FLOUR FOR BAKED GOODS, AND BAKED GOODS
Document Type and Number:
WIPO Patent Application WO/2015/011813
Kind Code:
A1
Abstract:
 Provided are a hardening inhibitor for baked goods in order to obtain baked goods in which hardening is inhibited, a method for inhibiting hardening of baked goods, a method for manufacturing baked goods, and a mix flour for baked goods; also provided are baked goods in which hardening is effectively inhibited using said inihibitor, methods, and flour. The present technique provides: a hardening inhibitor for baked goods containing starch having a damage degree of 15% or more as an active ingredient; a method for inhibiting hardening of baked goods in which starch having a damage degree of 15% or more is blended to manufacture bread; a method for manufacturing baked goods into which rice starch with a damage degree of 15% or more is blended; a mix flour for goods containing at least 0.2% by mass of starch having a damage degree of 15% or more to 100% by mass of the total weight of flour and the starch having a damage degree of 15% or more; and baked goods into which starch having a damage degree of 15% or more is blended.

Inventors:
WATANABE Gen (Ltd. 2-1 Uchikanda 2-chome, Chiyoda-k, Tokyo 21, 〒1018521, JP)
Application Number:
JP2013/070139
Publication Date:
January 29, 2015
Filing Date:
July 25, 2013
Export Citation:
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Assignee:
SHOWA SANGYO CO., LTD. (2-1 Uchikanda 2-chome Chiyoda-ku, Tokyo, 21, 〒1018521, JP)
International Classes:
A21D2/36; A21D10/00; A21D13/00
Foreign References:
JP2012185038A
JP2013090585A
JP2012090581A
JP2011229478A
Other References:
YASUO TANAKA ET AL., SEIPAN NO KAGAKU SEIPAN PROCESS NO KAGAKU, 2ND ED., 30 October 1997 (1997-10-30), pages 195 - 197
Attorney, Agent or Firm:
WATANABE Kaoru (KUNPU INTELLECTUAL PROPERTY AGENTS, SUCCESS-SENGAKUJI BLDG. 3F 2-20-29, Takanawa, Minato-k, Tokyo 74, 〒1080074, JP)
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