Edible viscoelastic material, rice cake, coated frozen dessert, and method for producing edible viscoelastic material
A mixed heating product of starch, sugars, and rice hydrolysate in mochi prevents gel texture formation during long-term frozen storage, ensuring chewy texture and elasticity.
WO2026116448A1PCT designated stage Publication Date: 2026-06-04LOTTE CO LTD
Patent Information
- Application Number
- PCT/JP2025/041477
- Authority / Receiving Office
- WO · WO
- Patent Type
- Applications
- Current Assignee / Owner
- Priority Date
- 2024-11-29
- Filing Date
- 2025-11-27
- Publication Date
- 2026-06-04
AI Technical Summary
Technical Problem
Coated confectionery, such as mochi, deteriorates to a hard and crumbly gel texture during long-term storage due to temperature changes and moisture issues, losing elasticity and chewy texture.
Method used
A mixed heating product containing starch, sugars, and rice hydrolysate, particularly with non-glutinous or glutinous rice hydrolysate, is used to maintain elasticity and prevent gel-like texture in mochi during long-term frozen storage.
Benefits of technology
The edible viscoelastic substance effectively suppresses the formation of a gel-like texture in mochi, maintaining chewy texture and elasticity even after prolonged freezing.
✦ Generated by Eureka AI based on patent content.
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Abstract
Provided is an edible viscoelastic material, which is a mixed heated product containing starch, a saccharide, a rice hydrolysate, and water.
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Citation Information
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