BURNT FOODS

PROBLEM TO BE SOLVED: To provide burnt foods capable of enhancing texture in burnt foods ate after cooling to a freezing temperature.SOLUTION: There is provided burnt foods aye after cooling to a freezing temperature, manufactured by adding processed starch having a hydroxypropyl group and degree of...

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Bibliographische Detailangaben
Hauptverfasser:	KAWAMOTO MASATO, NAKAYAMA YOSHIMITSU, MIZOTA TOSHINOBU
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	BAKERY PRODUCTS BAKING CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY EDIBLE DOUGHS FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide burnt foods capable of enhancing texture in burnt foods ate after cooling to a freezing temperature.SOLUTION: There is provided burnt foods aye after cooling to a freezing temperature, manufactured by adding processed starch having a hydroxypropyl group and degree of substitution (DS) of 0.08 to 0.20 and burning them and having moisture content of 5 to 50 mass%. There is also provided burnt foods having mass ratio of content of the processed starch having the hydroxypropyl group to the moisture content of 0.5 to 4.0.SELECTED DRAWING: None 【課題】冷凍温度まで冷却後に食する焼成食品において、食感を向上できる焼成食品の提供。【解決手段】冷凍温度まで冷却後に食する焼成食品において、ヒドロキシプロピル基を有する、置換度（ＤＳ）が、０．０８〜０．２０である加工澱粉、を加えて焼成した、水分含有量が５〜５０質量％である、焼成食品。又、前記焼成食品中における、水分の含有量に対する前記ヒドロキシプロピル基を有する加工澱粉の含有量の質量比は、０．５〜４．０である、焼成食品。【選択図】なし