Title:
MOUTHFEEL IMPROVER AND MOUTHFEEL IMPROVEMENT METHOD FOR BAKED FOOD
Document Type and Number:
WIPO Patent Application WO/2023/008384
Kind Code:
A1
Abstract:
[Problem] The purpose of the present invention is to provide a mouthfeel improver and mouthfeel improvement method for improving a mouthfeel of baked food such as pizza and naan. [Solution] This mouthfeel improver for baked food comprises, as an active ingredient, a starch composition that is for food, that contains a starch-lipid complex, and that is obtained by subjecting a raw material mixture containing a polyglycerol fatty acid ester and at least one selected from the group consisting of raw potato starch and starch obtained by processing the raw potato starch, to a heat application treatment under a pressure condition of at least 0 MPa but lower than 100 MPa.
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| JP2001238605 | BAKED CONFECTIONARY WITH HEATED DRIED AND COOKED VEGETABLE |
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Inventors:
EZAKI GO (JP)
KANBAYASHI SHINGO (JP)
ISHIKAWA CHIHIRO (JP)
KANBAYASHI SHINGO (JP)
ISHIKAWA CHIHIRO (JP)
Application Number:
PCT/JP2022/028657
Publication Date:
February 02, 2023
Filing Date:
July 25, 2022
Export Citation:
Assignee:
J OIL MILLS INC (JP)
International Classes:
A21D2/36; A21D2/16; A21D2/18; A21D13/41; A21D13/43
Domestic Patent References:
| WO2022075176A1 | 2022-04-14 |
Foreign References:
| JPH08140612A | 1996-06-04 | |||
| JPS6147162A | 1986-03-07 |
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