Title:
METHOD FOR PRODUCING HOLLOW PUFFED FOOD
Document Type and Number:
Japanese Patent JP2017079657
Kind Code:
A
Abstract:
PROBLEM TO BE SOLVED: To provide a production method capable of providing in a stable volume and shape, a hollow puffed food having a hollow cavity in the inside and an even coating sheet shape in the outside, by using a soybean protein-containing raw material without using casein or casein Na.SOLUTION: A method for producing a hollow puffed food includes foaming and burning a composition which contains 8-14 wt.% of low fat soybean milk-derived soybean protein, and 10-25 wt.% of a starch raw material. The method for producing the hollow puffed food by burning from dough is such that: a lipid content of low fat soybean milk is 40 wt.% or less based on a protein content in the low fat soybean milk; the soybean protein is derived either from low fat soybean milk powder or concentrated low fat soybean milk with a solid content of 20 wt.% or more; and the starch raw material is at least one kind selected from starch hydrolysate, pregelatinized starch, indigestible dextrin, and polydextrose.SELECTED DRAWING: None
Inventors:
SHISHIDO YUSUKE
OI MASAO
OI MASAO
Application Number:
JP2015212525A
Publication Date:
May 18, 2017
Filing Date:
October 29, 2015
Export Citation:
Assignee:
FUJI OIL CO LTD
International Classes:
A21D2/38; A21D2/18; A21D2/26; A21D13/80
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