Title:
ケーキ類用組成物及び該ケーキ類用組成物を用いたケーキ類、並びにケーキ類の日持ち向上方法
Document Type and Number:
Japanese Patent JP7317564
Kind Code:
B2
Abstract:
To provide a cake composition to obtain cake which keeps for a long time despite its chewy texture.SOLUTION: There is provided a cake composition comprising, in 100 pts.mass of grain flour, (1) 10 pts.mass or more of one or more kinds of grain flour selected from etherified starch, ester starch, α starch, waxy starch, and waxy grain flour, and (2) 10-60 pts.mass of processed starch in which maximum viscosity from the beginning of temperature rising until the beginning of temperature dropping is 30 cp or less in the RVA (Rapid Visco Analyzer) analysis method.SELECTED DRAWING: None
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Inventors:
Akiko Tamaki
Makiko Shiratori
Makiko Shiratori
Application Number:
JP2019085231A
Publication Date:
July 31, 2023
Filing Date:
April 26, 2019
Export Citation:
Assignee:
Showa Sangyo Co., Ltd.
International Classes:
A21D2/18; A21D13/043; A21D13/047; A21D13/80; A21D15/00
Domestic Patent References:
| JP8242752A | ||||
| JP2019017275A |
Foreign References:
| WO2019013315A1 |
Attorney, Agent or Firm:
Kaoru Watanabe
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