QUALITY IMPROVER FOR RICE CAKE DOUGH

To provide a quality improver for rice cake dough that reduces the stickiness of rice cake dough and can retain its extensibility.SOLUTION: A quality improver for rice cake dough contains sorbitan oleate as an active ingredient.SELECTED DRAWING: Figure 1 【課題】餅生地の付着性を低減すると共にその伸展性を保持し得る餅生地用品質改良剤を提供する。...

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Bibliographische Detailangaben
1. Verfasser:	YAMANE SHINYA
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	To provide a quality improver for rice cake dough that reduces the stickiness of rice cake dough and can retain its extensibility.SOLUTION: A quality improver for rice cake dough contains sorbitan oleate as an active ingredient.SELECTED DRAWING: Figure 1 【課題】餅生地の付着性を低減すると共にその伸展性を保持し得る餅生地用品質改良剤を提供する。【解決手段】ソルビタンオレイン酸エステルを有効成分とする、餅生地用品質改良剤。【選択図】図１