Title:
RANGE-UP RESISTANCE IMPROVER FOR MICROWAVE REHEATED BAKERY PRODUCTS, RANGE-UP RESISTANCE IMPROVING METHOD FOR MICROWAVE REHEATED BAKERY PRODUCTS, COMPOSITION FOR MICROWAVE REHEATED BAKERY PRODUCTS, DOUGH FOR MICROWAVE REHEATED BAKERY PRODUCTS, MICROWAVE REHEATED BAKERY PRODUCTS AND METHOD FOR PRODUCING MICROWAVE REHEATED BAKERY PRODUCTS
Document Type and Number:
Japanese Patent JP2020130030
Kind Code:
A
Abstract:
To provide technology to improve range-up resistance in bakery products that are reheated in a microwave oven and eaten.SOLUTION: The present technology provides range-up resistance improver for microwave reheated bakery products and method for improving range-up resistance of microwave reheated bakery products, which contain rice flour with a damaged starch content of 15% by mass or more and 35% by mass or less as an active ingredient. In addition, the present technology provides composition for microwave reheated bakery products, which contain rice flour with a damaged starch content of 15% by mass or more and 35% by mass or less at 0.5 to 20% by mass. Further, the present technology provides microwave reheated bakery products and method for producing microwave reheated bakery products, using flours containing 0.5 to 20% by mass of rice flour with a damaged starch content of 15% by mass or more and 35% by mass or less.SELECTED DRAWING: None
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| WO/2013/094897 | METHOD FOR PRODUCING FOOD USING PRICKLY PEAR CACTUS FRUIT |
| JP2006020610 | BAUMKUCHEN AND METHOD FOR PRODUCING THE SAME |
Inventors:
FUTASE TETSURO
EGUCHI JUN
MATSUI DAIGO
EGUCHI JUN
MATSUI DAIGO
Application Number:
JP2019027041A
Publication Date:
August 31, 2020
Filing Date:
February 19, 2019
Export Citation:
Assignee:
SHOWA SANGYO CO
International Classes:
A21D2/36; A21D10/02; A21D13/00
Domestic Patent References:
| JPS6055090B2 | 1985-12-03 | |||
| JP2010104245A | 2010-05-13 | |||
| JP2016202031A | 2016-12-08 | |||
| JP2018153127A | 2018-10-04 | |||
| JPH0515298A | 1993-01-26 |
Attorney, Agent or Firm:
Kaoru Watanabe