HARDENING INHIBITOR UPON REFRIGERATION PRESERVATION OF BUTTER CAKE, PREMIX FOR BUTTER CAKE CONTAINING THE SAME, AND METHOD FOR PRODUCING BUTTER CAKE INHIBITED IN HARDENING UPON REFRIGERATION PRESERVATION USING THE SAME

PROBLEM TO BE SOLVED: To provide a hardening inhibitor upon the refrigeration preservation of a butter cake for producing a butter cake hard to be hardened even if being subjected to refrigeration preservation and capable of maintaining excellent texture over a long period, and its application.SOLUT...

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Bibliographische Detailangaben
Hauptverfasser:	IKEGAMI SHOJI, MUKAI RIE, YASUMOTO AYANO
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS HUMAN NECESSITIES PRESERVATION THEREOF TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a hardening inhibitor upon the refrigeration preservation of a butter cake for producing a butter cake hard to be hardened even if being subjected to refrigeration preservation and capable of maintaining excellent texture over a long period, and its application.SOLUTION: There are provided a hardening inhibitor upon the refrigeration preservation of a butter cake using water-soluble polysaccharide having the weight average molecular weight of 3,000 to 12,000 as an effective component, premix powder using the same, and a method for producing a butter cake using them.SELECTED DRAWING: None 【課題】冷蔵保存しても硬化し難く、優れた食感を長期間にわたって維持できるバターケーキを製造するための、バターケーキの冷蔵保存時の硬化抑制剤とその用途を提供することを課題とする。【解決手段】重量平均分子量が３,０００以上１２，０００以下の水溶性多糖を有効成分とするバターケーキの冷蔵保存時の硬化抑制剤、及び、これを用いたプレミックス粉、並びにこれらを用いたバターケーキの製造方法を提供することによって、上記課題を解決する。【選択図】なし