EXPANSION AGENT

• Main Authors: TOCHIO TAKUMI, KOBAYASHI ERIKO, AKUSAWA KYOKO
• Format: Patent
• Language: English; Japanese
• Published: 15.06.2017
• Subjects: 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

PROBLEM TO BE SOLVED: To provide an expansion agent which does not cause flavor reduction of a food product due to bitterness, and which has no anxiety to safety to a human body, and a production method of confectionery using the same.SOLUTION: There are provided an expansion agent which is used for production of confectionery produced by heating a dough comprising wheat flour, egg and sweetener (except for cookie), and contains as an active ingredient, 1-kestose, and a production method of confectionery (except for cookie) using the same. According to the invention, without flavor reduction of a food product due to bitterness, and anxiety to safety to a human body, confectionery comprising preferable expansion, taste quality and texture can be produced.SELECTED DRAWING: Figure 2 【課題】 苦味による食品の風味低下を生じず、人体に対する安全性への懸念もない膨張剤およびこれを用いた菓子の製造方法を提供する。【解決手段】 小麦粉、卵および甘味料を含む生地を加熱してなる菓子（ただし、クッキーを除く）の製造に用いられる、１−ケストースを有効成分とする膨張剤およびこれを用いた菓子（ただし、クッキーを除く）の製造方法。本発明によれば、苦味による食品の風味低下や人体に対する安全性への懸念を生じることなく、良好な膨らみ、味質および食感を有する菓子を製造することができる。【選択図】 図２