Title:
製菓用生地改良剤
Document Type and Number:
Japanese Patent JP7407557
Kind Code:
B2
Abstract:
To provide a confectionary dough improver having good crispy texture at the beginning of biting and good collapsing texture at the end of biting in confectionary, increasing the volume, and in the case of soft confectionary, capable of controlling aging for a long period and maintaining the softness, confectionary dough using the same, and a method of manufacturing confectionary.SOLUTION: A confectionary dough improver of the present invention contains enzyme A and enzyme B shown below, and in the enzyme activity at 40°C by the BPNPG7 colorimetric method in enzyme A, the relative proportion of the enzyme activity in an aqueous solution having sugar concentration of 10 mass% relative to the enzyme activity in an aqueous solution having sugar concentration of 0 mass% is 20% or more. Enzyme A is at least one material selected from maltogenic α-amylase and maltotetraose forming α-amylase. Enzyme B is hemicellulose.SELECTED DRAWING: None
Inventors:
Shuyo Mitsuhashi
Sae Fujinami
Kengo Nakanishi
Ai Ushijima
Sae Fujinami
Kengo Nakanishi
Ai Ushijima
Application Number:
JP2019193029A
Publication Date:
January 04, 2024
Filing Date:
October 23, 2019
Export Citation:
Assignee:
Miyoshi Oil & Fat Co., Ltd.
International Classes:
A23D7/005; A21D2/16; A21D2/26; A21D13/80; A23D7/00; A23D9/00; A23D9/007
Domestic Patent References:
| JP2014076005A | ||||
| JP2018068138A | ||||
| JP2018201457A |
Foreign References:
| CN108157425A |
Attorney, Agent or Firm:
Yuki Ono
Toshio Nishizawa
Toshio Nishizawa