COMPOSITION FOR INCREASE IN TEXTURE AND/OR SUPPRESSION OF DECREASE IN TEXTURE, PRODUCTION METHOD OF REDUCED STARCH SYRUP-ADDED OIL AND FAT, AND PRODUCTION METHOD OF OIL AND FAT-CONTAINING DOUGH HEATED FOOD

• Main Authors: KASHIWAKURA YUICHI, YASUI SHINOBU
• Format: Patent
• Language: English; Japanese
• Published: 04.11.2022
• Subjects: BAKERY PRODUCTS; BAKING; EDIBLE DOUGHS; EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; PRESERVATION THEREOF; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

To provide a technique for increasing texture of an oil and fat-containing dough heated food or suppressing decrease in the texture.SOLUTION: A composition for increasing texture of an oil and fat-containing dough heated food and/or suppressing decrease in the texture includes as an active ingredient a reduced starch syrup-added oil and fat obtained by adding reduced starch syrup selected from the following (a) to (c) to an oil and fat: (a) reduced starch syrup having sugar composition including less than 30 mass% of a monosaccharide and less than 50 mass% of penta- and higher-saccharides; (b) reduced starch syrup having sugar composition including 50 mass% or more of penta- and higher-saccharides; and (c) reduced starch syrup obtained by reducing starch syrup having a dextrose equivalent of 10 or more and 45 or less.SELECTED DRAWING: Figure 2 【課題】 油脂含有ドウ加熱食品のサクミを向上し、あるいはサクミの低下を抑制する技術を提供することを目的とする。【解決手段】 下記（ａ）～（ｃ）から選択される還元水飴を油脂に添加してなる還元水飴添加油脂を有効成分とする、油脂含有ドウ加熱食品のサクミ向上および／またはサクミ低下抑制用組成物；（ａ）単糖を３０質量％未満および五糖以上を５０質量％未満含有する糖組成である、還元水飴、（ｂ）五糖以上を５０質量％以上含有する糖組成である、還元水飴、（ｃ）デキストロース当量が１０以上４５以下の水飴を還元してなる、還元水飴。【選択図】 図２