QUALITY IMPROVER FOR BAKED CONFECTIONERY AND PRODUCTION METHOD OF BAKED CONFECTIONERY

To provide a quality improver for baked confectionery and a production method of the baked confectionery.SOLUTION: A quality improver applied to baked confectionery containing 50-200 pts.mass of saccharide relative to 100 pts.mass of a starch raw material, includes G4-amylase, xylanase, and phosphol...

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Hauptverfasser:	OGAWA NAOKO, TONO RYOTA, YOKOTA MASAE, HASEBE HIDENOBU, ITO YOHEI
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:	To provide a quality improver for baked confectionery and a production method of the baked confectionery.SOLUTION: A quality improver applied to baked confectionery containing 50-200 pts.mass of saccharide relative to 100 pts.mass of a starch raw material, includes G4-amylase, xylanase, and phospholipase. A production method of baked confectionery produces the baked confectionery by causing the baked confectionery dough that contains 50-200 pts.mass of saccharide relative to 100 pts.mass of a starch raw material to include G4-amylase, xylanase, and phospholipase. An optimum temperature for activity of the G4-amylase is preferably 45°C or higher.SELECTED DRAWING: None 【課題】焼菓子用品質改良剤及び焼菓子の製造方法を提供する。【解決手段】澱粉質原料１００質量部に対して糖類５０〜２００質量部含有する焼菓子に適用される品質改良剤であって、Ｇ４アミラーゼと、キシラナーゼと、ホスホリパーゼとを含有することを特徴とする焼菓子用品質改良剤である。また、Ｇ４アミラーゼと、キシラナーゼと、ホスホリパーゼとを、澱粉質原料１００質量部に対して糖類５０〜２００質量部含有する焼菓子生地に含有させて、焼菓子を製造することを特徴とする焼菓子の製造方法である。そのＧ４アミラーゼの活性の至適温度が４５℃以上であることが好ましい。【選択図】なし