Title:
TEXTURE IMPROVING AGENT FOR CONFECTIONERY AND METHOD FOR PRODUCING CONFECTIONERY
Document Type and Number:
WIPO Patent Application WO/2017/170810
Kind Code:
A1
Abstract:
The purpose of the present invention is to provide a texture improving agent that can improve the texture of relatively high-moisture-content confectionery that contains starchy materials including wheat flour. The present invention provides relatively high-moisture-content confectionery that contains starchy materials including wheat flour, wherein, by using a texture improving agent having a certain pregelatinized acetylated cross-linked tapioca starch that serves as an active constituent, moist texture and melting feeling are improved, the shape retention of a dough can be maintained even when the amount of water is increased, and deterioration due to aging is less likely to occur.
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Inventors:
KAGESHIMA FUMI (JP)
KAKINO AKEMI (JP)
MORIMOTO KAZUKI (JP)
TAKAGUCHI HITOSHI (JP)
YAMAMOTO TOSHIHIRO (JP)
KAKINO AKEMI (JP)
MORIMOTO KAZUKI (JP)
TAKAGUCHI HITOSHI (JP)
YAMAMOTO TOSHIHIRO (JP)
Application Number:
PCT/JP2017/013132
Publication Date:
October 05, 2017
Filing Date:
March 30, 2017
Export Citation:
Assignee:
JAPAN MAIZE PROD (JP)
International Classes:
A21D2/10; A21D2/36; A21D13/06; A21D13/80
Domestic Patent References:
| WO2012111199A1 | 2012-08-23 | |||
| WO2015132825A1 | 2015-09-11 |
Foreign References:
| JP2001252018A | 2001-09-18 | |||
| JP2011155854A | 2011-08-18 | |||
| JP2010154852A | 2010-07-15 | |||
| JP2010104236A | 2010-05-13 | |||
| JPH0491744A | 1992-03-25 | |||
| JP2007325526A | 2007-12-20 | |||
| JP2011092087A | 2011-05-12 | |||
| US20050008761A1 | 2005-01-13 |
Attorney, Agent or Firm:
MATSUI Shigeru et al. (JP)
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