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Document Type and Number:
WIPO Patent Application WO/2015/025688
Kind Code:
 A custard-flavored flour paste for baking having an R value (hardness) which is the maximum stress measured by rheometer at 20°C of 28-60 g weight and a shear stress of 70-300 Pa one minute after the start of measurement at a constant shear rate of 40/sec at 25°C is obtained by homogenizing, sterilizing, and cooling after pre-emulsifying a raw material mixture obtained by mixing 5-20 wt% of oil with an aqueous phase prepared by dissolving 1.0-5.0 wt% of phosphate-crosslinked starch, 0.01-0.15 wt% of a glucomannan/xanthan gum mixture having a weight ratio of 20/80-80/20, 1.5-3.0 wt% (dry weight) of egg yolk, and 0.1-0.4 wt% (dry weight) of egg white (relative to the raw material mixture as a whole) in water and heating. This flour paste does not lower the pre-baking shape retention due to the demulsifying action of the lecithin in egg yolk even though the flour paste contains a large amount of egg yolk, has good heat-resistant shape retention, melts in the mouth well, and is creamy and smooth.

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:
Publication Date:
February 26, 2015
Filing Date:
July 30, 2014
Export Citation:
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KANEKA CORPORATION (2-3-18, Nakanoshima Kita-ku, Osaka-sh, Osaka 88, 〒5308288, JP)
International Classes:
A23L9/20; A21D13/08; A23G3/00; A23G3/34; A23L7/10
Foreign References:
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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