Title:
AGENT FOR IMPROVING TEXTURE OF SOFT PUFFED FOOD HAVING INNER LAYER AND OUTER LAYER, TEXTURE HOLDING AGENT, AND METHOD FOR PRODUCING SOFT PUFFED FOOD
Document Type and Number:
Japanese Patent JP2023041535
Kind Code:
A
Abstract:
To provide a technique for a soft puffed food having an inner layer and an outer layer whereby it is possible to improve the soft and moist texture of the inner layer or it is possible to inhibit a degradation in the soft and moist texture of the inner layer over time, holding the favorable texture.SOLUTION: An agent for a soft puffed food having an inner layer and an outer layer whereby it is possible to improve the softness and/or moistness of the inner layer, comprises one or more reduced starch syrup selected from the following (a)-(d) as an active ingredient and is blended in the outer layer for use: (a) a reduced starch syrup having a saccharide composition consisting of monosaccharides of 30-50 mass%, disaccharides of 20-55 mass% and tri- or higher saccharides of 40 mass% or less, (b) reduced starch syrup having a saccharide composition consisting of monosaccharides of less than 30 mass% and penta- or higher saccharides of less than 50 mass%, (c) reduced starch syrup having a saccharide composition consisting of penta- or higher saccharides of 50 mass% or more, and (d) reduced starch syrup obtained by reducing a starch syrup with a dextrose equivalent of 10 or more to less than 100.SELECTED DRAWING: Figure 3
Inventors:
YASUI SHINOBU
KASHIWAKURA YUICHI
KASHIWAKURA YUICHI
Application Number:
JP2021148959A
Publication Date:
March 24, 2023
Filing Date:
September 13, 2021
Export Citation:
Assignee:
BUSSAN FOOD SCIENCE KK
International Classes:
A21D2/18
Attorney, Agent or Firm:
Shingo Sagawa
Kiyoko Ota
Yosuke Kawano
Yoko Ebe
Tomoyuki Okubo
Kiyoko Ota
Yosuke Kawano
Yoko Ebe
Tomoyuki Okubo