Title:
PROCESSED STARCH FOR HEATED-DOUGH FOOD PRODUCT, AND MIX FOR HEATED-DOUGH FOOD PRODUCT
Document Type and Number:
WIPO Patent Application WO/2023/162282
Kind Code:
A1
Abstract:
This processed starch for a heated-dough food product is subjected to hydroxypropylation treatment and is such that the increase in viscosity from 30 seconds after the start of gelatinization to one minute later is 2,000 cP or less according to the RVA analysis method set forth in the description of the present application. The gelatinization start temperature of this processed starch for a heated-dough food product is 54°C or lower. This processed starch for a heated-dough food product preferably has a tapioca starch as a main raw material. According to the present invention, there is obtained a heated-dough food product that has exceptional storage properties and can be stored for extended periods not only at normal temperature but also in a refrigeration temperature zone.
Inventors:
ISHIZAKI JUNICHI (JP)
YAGISHITA TAKAHIRO (JP)
ITO KOICHI (JP)
YAGISHITA TAKAHIRO (JP)
ITO KOICHI (JP)
Application Number:
PCT/JP2022/018357
Publication Date:
August 31, 2023
Filing Date:
April 21, 2022
Export Citation:
Assignee:
NISSHIN SEIFUN PREMIX INC (JP)
International Classes:
A23L29/219; A21D2/18; A21D13/00; A21D13/80
Domestic Patent References:
| WO2016111061A1 | 2016-07-14 | |||
| WO2019163965A1 | 2019-08-29 |
Foreign References:
| JP2021000060A | 2021-01-07 |
Attorney, Agent or Firm:
SHOWA INTERNATIONAL PATENT FIRM (JP)
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