Login| Sign Up| Help| Contact|

Patent Searching and Data


Title:
SWOLLEN FOOD PRODUCT DOUGH AND SWOLLEN FOOD PRODUCT
Document Type and Number:
Japanese Patent JP2014187990
Kind Code:
A
Abstract:
PROBLEM TO BE SOLVED: To provide swollen food product dough for obtaining an excellent swelling action, free from the need of the addition of a thickening polysaccharide, and having as the main raw material, rice powder without gluten added.SOLUTION: Swollen food product dough is obtained by mixing a soybean protein-containing liquid, albumen protein and yeast with rice powder as the main raw material. Soybean protein molecules form coating by orienting themselves around air bubbles of carbon dioxide generated by fermentation, which continues during fermentation, and a lot of nuclei necessary for swelling when burning exist in the dough. When burning, break of air bubbles and unification of a plurality of air bubbles are likely to occur by an influence of heat, but owing to the invention containing albumen protein, heat-denatured protein forms a bridge between starch particles, and protects air bubbles by increasing viscosity of the dough from before a start of gelatinization of starch; thereby, a fine swollen food product can be produced.

Inventors:
ARAI EIKO
NOZAWA MASAAKI
Application Number:
JP2013069224A
Publication Date:
October 06, 2014
Filing Date:
March 28, 2013
Export Citation:
Click for automatic bibliography generation   Help
Assignee:
SHIZUOKAKEN KORITSU DAIGAKU HOJIN
International Classes:
A21D13/04; A21D13/06; A23J3/16; A23L1/18; A23L7/104
Domestic Patent References:
JP2003189786A2003-07-08
JP2007202524A2007-08-16
JPH09107887A1997-04-28
Foreign References:
US20100015279A12010-01-21
US20100119652A12010-05-13
Other References:
食品成分表2014資料編, JPN6016042703, 10 February 2014 (2014-02-10), pages 196, ISSN: 0003433569
野澤聖明、新井映子: "グルテンフリー米粉パンの膨化に与える大豆タンパク質の影響", 社団法人日本家政学会大会研究発表要旨集, vol. 64回大会(2012年), JPN6016042706, 13 May 2012 (2012-05-13), pages 3 - 9, ISSN: 0003433570
Attorney, Agent or Firm:
Takashi Mugishima