Fruit starch decomposition products

JP7880208B2Active Publication Date: 2026-06-25SHOWA SANGYO CO LTD
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Patent Information

Authority / Receiving Office
JP · JP
Patent Type
Patents
Current Assignee / Owner
SHOWA SANGYO CO LTD
Filing Date
2021-10-19
Publication Date
2026-06-25

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Abstract

To provide a technique for improving degradation feeling when confectioneries are eaten.SOLUTION: There is provided a starch decomposition product for confectionery in which the content of glucose polymerization degrees (DP) 8-19 is 32% or more, the content of glucose polymerization degrees (DP) 20 or more is 30% or more, and an iodine coloring value is 0.15 or more. The starch decomposition product for confectionery according to the technique is suitably usable in a composition for confectionery, a dough for confectionery, and confectionery. In the technique, there is provided a method for producing a dough for confectionery or confectionery which includes an addition step of adding a starch decomposition product for confectionery in which the content of glucose polymerization degrees (DP) 8-19 is 32% or more, the content of glucose polymerization degrees (DP) 20 or more is 30% or more, and an iodine coloring value is 0.15 or more.SELECTED DRAWING: None
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Claims

1. The content of glucose with a degree of polymerization (DP) of 8 to 19 is 32% or more. The content of glucose with a degree of polymerization (DP) of 20 or higher is 30% or less. A starch hydrolysate for improving the crumbling properties of baked and / or fried confectionery, having an iodine color value of 0.15 or higher.

2. A composition for improving the crumbling properties of baked and / or fried confectionery, comprising a starch hydrolysate for improving the crumbling properties of baked and / or fried confectionery as described in claim 1.

3. A dough for baked and / or fried confectionery containing the starch hydrolysate for improving the crumbling properties of baked and / or fried confectionery as described in claim 1, or the composition for improving the crumbling properties of baked and / or fried confectionery as described in claim 2.

4. The dough for baked and / or fried confectionery according to claim 3, wherein the content of the starch hydrolysate for improving the crumbling properties of the baked and / or fried confectionery is 1.0 to 30% by mass.

5. A baked and / or fried confection using the starch hydrolysate for improving the crumbling properties of baked and / or fried confection according to claim 1, the composition for improving the crumbling properties of baked and / or fried confection according to claim 2, or the dough for baked and / or fried confection according to claim 3 or 4.

6. The content of glucose with a degree of polymerization (DP) of 8 to 19 is 32% or more. The content of glucose with a degree of polymerization (DP) of 20 or higher is 30% or less. A method for producing dough for baked and / or fried confectionery or baked and / or fried confectionery, comprising an addition step of adding a starch hydrolysate for improving the crumbling properties of baked and / or fried confectionery, wherein the iodine color value is 0.15 or higher.

7. The content of glucose with a degree of polymerization (DP) of 8 to 19 is 32% or more. The content of glucose with a degree of polymerization (DP) of 20 or higher is 30% or less. A method for imparting a crumbling texture to baked and / or fried confectionery, comprising an addition step of adding a starch hydrolysate for baked and / or fried confectionery having an iodine color value of 0.15 or higher.