Title:
PUFF-COLLAPSE INHIBITOR AND INHIBITION METHOD FOR BAKED CONFECTIONERY
Document Type and Number:
WIPO Patent Application WO/2023/008535
Kind Code:
A1
Abstract:
The present invention pertains to an inhibitor for inhibiting puff-collapse of baked confectionery, and a method for inhibiting puff-collapse using the inhibitor. The puff-collapse inhibitor for water-added baked confectionery according to the present invention contains at least one of components (A) and (B) as an active ingredient. Components: (A) raw potato starch; and (B) a starch composition for food containing a starch-lipid complex obtained by subjecting a raw material mixture containing a polyglycerol fatty acid ester and at least one selected from the group consisting of raw potato starch and starch obtained by processing the raw potato starch, to a heat application treatment under a pressure condition of at least 0 MPa but lower than 100 MPa.
Inventors:
SATO SAIKA (JP)
SHINODA KEISUKE (JP)
SHINODA KEISUKE (JP)
Application Number:
PCT/JP2022/029183
Publication Date:
February 02, 2023
Filing Date:
July 28, 2022
Export Citation:
Assignee:
J OIL MILLS INC (JP)
International Classes:
A21D2/18; A21D2/16; A21D2/36; A21D13/80; A23L29/212
Domestic Patent References:
| WO2022075176A1 | 2022-04-14 |
Foreign References:
| JPH10191877A | 1998-07-28 | |||
| JPH08140612A | 1996-06-04 | |||
| JP2019017307A | 2019-02-07 | |||
| JP2007166916A | 2007-07-05 | |||
| JP2013179841A | 2013-09-12 | |||
| JPS6147162A | 1986-03-07 | |||
| JP2007043980A | 2007-02-22 |
Attorney, Agent or Firm:
KOBAYASHI Hiroshi et al. (JP)
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