Login| Sign Up| Help| Contact|

Patent Searching and Data


Title:
菓子用プレミックス粉及び菓子の製造方法
Document Type and Number:
Japanese Patent JP6759180
Kind Code:
B2
Abstract:
To provide a premix powder for confectionery or the like capable of easily cooking confectionery having volume and soft texture by a microwave oven without using 7 major allergens (egg, wheat, milk, prawn, crab, soba, peanut).SOLUTION: There is provided a premix powder for confectionery containing one or more kind of raw material powder selected from cereals powder, potatoes powder, starch and processed starch, saccharides, and an expansion agent, with raw material powder content in a range of 50 mass% to 70 mass%, and expansion agent content in a range of 3 mass% to 10 mass%, in which the raw material powder has difference between time (sec.) at gelatinization initiation point when a test solution prepared by inputting 25 mL of purified water into an aluminum cup for measurement and inputting 4 g of the raw material powder is treated by a prescribed temperature profile and viscosity becomes 20 RVU in an RVA test using a rapid visco analyzer, and time (sec.) spent before reaching maximum viscosity of 300 sec. or more, without containing 7 major allergens.SELECTED DRAWING: Figure 1

More Like This:
JPH07236409PRODUCTION OF PASTE BREAD
WO/2009/148023KNEADING DEVICE
Inventors:
Miho Nakagami
Takao Yoshihara
Tomoko Okayama
Kotaro Matsunaga
Application Number:
JP2017226941A
Publication Date:
September 23, 2020
Filing Date:
November 27, 2017
Export Citation:
Click for automatic bibliography generation   Help
Assignee:
Kumamoto Flour Milling Co., Ltd.
International Classes:
A21D6/00; A21D2/14; A21D2/36; A23G3/00
Domestic Patent References:
JP200777118A
Other References:
「パパでもできるもん!グルテンフリーケーキ」、[online]、2017年6月26日公開、[2018年1月10日検索]、インターネット
日本食品科学工学会誌、2009年7月、第56巻、第7号、394頁~402頁
化学と生物、2014年、Vol.52、No.12、796頁~798頁
「話題の米粉、「ミズホチカラ」とは何者か??」、[online]、2016年7月26日公開、[2019年3月1日検索]、インターネット
Attorney, Agent or Firm:
Shunichi Yoshimura