首页>
外国专利>
STARCH COMPOSITION FOR RETORT BUTTER AND RETORT BUTTER
STARCH COMPOSITION FOR RETORT BUTTER AND RETORT BUTTER
展开▼
机译：蒸煮黄油和蒸煮黄油的淀粉组成
展开▼
页面导航
摘要
著录项
相似文献
摘要
PROBLEM TO BE SOLVED: To provide a butter having moderate flowability and viscosity without gelatinization to rice cake-like with a retort treatment, and to provide a retort butter capable of being gelatinized by a heat cooking (burning, frying or the like) and being utilized as a substrate of a porous structure for Western style snacks, an outer coat membrane or substrate of the porous structure for Japanese snacks, and a barrier substrate of cooked food materials (fried bar) for fried foods.SOLUTION: The above described problem is solved by retort butter containing a starch composition, which consists of a gelatinization inhibition starch and gelatinization promotion starch and contains the gelatinization inhibition starch of 15 to 85 mass% and gelatinization promotion starch of 85 to 15 mass% based on total amount of the starch composition, of 4.5 to 13.5 mass% based on total amount of butter and having viscosity at 24°C of 3,000 to 15,000 mPa s.SELECTED DRAWING: None
展开▼
