PREMIX POWDER FOR CONFECTIONERY, CONFECTIONERY, AND MANUFACTURING METHOD OF CONFECTIONERY

• Main Authors: YOSHIHARA TAKAO, MATSUNAGA KOTARO, NAKAGAMI MIHO, OKAYAMA TOMOKO
• Format: Patent
• Language: English; Japanese
• Published: 31.01.2019
• Subjects: BAKERY PRODUCTS; BAKING; EDIBLE DOUGHS; HUMAN NECESSITIES; PRESERVATION THEREOF; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

To provide a premix powder for confectionery or the like capable of easily cooking confectionery having volume and soft texture by a microwave oven without using 7 major allergens (egg, wheat, milk, prawn, crab, soba, peanut).SOLUTION: There is provided a premix powder for confectionery containing one or more kind of raw material powder selected from cereals powder, potatoes powder, starch and processed starch, saccharides, and an expansion agent, with raw material powder content in a range of 50 mass% to 70 mass%, and expansion agent content in a range of 3 mass% to 10 mass%, in which the raw material powder has difference between time (sec.) at gelatinization initiation point when a test solution prepared by inputting 25 mL of purified water into an aluminum cup for measurement and inputting 4 g of the raw material powder is treated by a prescribed temperature profile and viscosity becomes 20 RVU in an RVA test using a rapid visco analyzer, and time (sec.) spent before reaching maximum viscosity of 300 sec. or more, without containing 7 major allergens.SELECTED DRAWING: Figure 1 【課題】７大アレルゲン（卵、小麦、乳、えび、かに、そば、落花生）を用いず、ボリュームがあってソフトな食感の菓子を電子レンジで容易に調理可能な菓子用プレミックス粉等の提供。【解決手段】穀物類粉、芋類粉、でん粉及び加工でん粉から選ばれる１種又は２種以上の原料粉と、糖類と、膨張剤とを含有し、原料粉含有量が５０質量％以上７０質量％以下の範囲内であり、膨張剤含有量が３質量％以上１０質量％以下の範囲内であり、原料粉が、ラピッド・ビスコ・アナライザーを用いたＲＶＡ試験において、測定用アルミニウムカップに精製水２５ｍＬを入れ、原料粉４ｇを投入して調製した試験溶液を所定の温度プロファイルで処理し、粘度が２０ＲＶＵになった時を糊化開始点とした時間（秒）と最高粘度までにかかった時間（秒）との差が３００秒以上である、７大アレルゲンを含まない菓子用プレミックス粉。【選択図】図１