JP3902782B2 - 含泡食品用粉体組成物 - Google Patents
含泡食品用粉体組成物 Download PDFInfo
- Publication number
- JP3902782B2 JP3902782B2 JP2005227271A JP2005227271A JP3902782B2 JP 3902782 B2 JP3902782 B2 JP 3902782B2 JP 2005227271 A JP2005227271 A JP 2005227271A JP 2005227271 A JP2005227271 A JP 2005227271A JP 3902782 B2 JP3902782 B2 JP 3902782B2
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- Prior art keywords
- powder
- rice
- flour
- rice flour
- weight
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
表Iに示す配合(重量部)の配合成分のうち、水、又は水及び卵、を除く粉体成分を常温で混合攪拌した。得られた混合粉末100重量部に対して水135重量部を添加した生地としたとき、せん断速度0.01(/s)での粘度は1×102〜4×104(Pa・s)の範囲内であった。
上新粉:株式会社波里製上新粉
上粉:東光株式会社製上粉
強力粉:日清製粉製カメリヤ
脱脂粉乳:よつ葉乳業株式会社製スキムミルク
増粘剤:大日本製薬製グリロイド3S
上白糖:新三井製糖株式会社製スプーン印 上白糖
粉体油脂:ミヨシ油脂製マジカルソフト
酵母:日仏商事株式会社製インスタントドライイースト
塩:マルニ株式会社製エンリッチ
卵:山田鶏卵(米沢市)製卵
Claims (3)
- うるち米から製粉された米粉100重量部、酵母0.5〜3.5重量部及び水溶性食物繊維粉末0.5〜2.5重量部を含んでなり、小麦粉グルテンを含まない、スポンジ状含泡食品用粉体組成物。
- 前記米粉が上新粉又は上粉である請求項1に記載のスポンジ状含泡食品用粉体組成物。
- 前記粉体組成物100重量部に水分135重量部を添加して生地としたときの粘度(常温)がせん断速度0.01(/s)で1×102〜4×104(Pa・s)である請求項1又は2に記載のスポンジ状含泡食品用粉体組成物。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2005227271A JP3902782B2 (ja) | 2005-08-04 | 2005-08-04 | 含泡食品用粉体組成物 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2005227271A JP3902782B2 (ja) | 2005-08-04 | 2005-08-04 | 含泡食品用粉体組成物 |
Related Parent Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2003183066A Division JP2005013110A (ja) | 2003-06-26 | 2003-06-26 | 含泡食品用粉体組成物及びそれから得られる含泡食品 |
Related Child Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2006188277A Division JP3902787B2 (ja) | 2006-07-07 | 2006-07-07 | 含泡食品用粉体組成物 |
Publications (2)
Publication Number | Publication Date |
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JP2005323616A JP2005323616A (ja) | 2005-11-24 |
JP3902782B2 true JP3902782B2 (ja) | 2007-04-11 |
Family
ID=35470440
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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JP2005227271A Expired - Fee Related JP3902782B2 (ja) | 2005-08-04 | 2005-08-04 | 含泡食品用粉体組成物 |
Country Status (1)
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JP (1) | JP3902782B2 (ja) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP2153724A1 (en) | 2008-07-23 | 2010-02-17 | Shin-Etsu Chemical Co., Ltd. | Gluten-Free Dough Composition |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN100446672C (zh) * | 2006-02-23 | 2008-12-31 | 江南大学 | 一种采用米粉制作的面包及其生产方法 |
-
2005
- 2005-08-04 JP JP2005227271A patent/JP3902782B2/ja not_active Expired - Fee Related
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP2153724A1 (en) | 2008-07-23 | 2010-02-17 | Shin-Etsu Chemical Co., Ltd. | Gluten-Free Dough Composition |
Also Published As
Publication number | Publication date |
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JP2005323616A (ja) | 2005-11-24 |
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