Puffed food
AssigneeMeiji Co., Ltd.
InventorsTakefumi Ichimura, Megumi Tada
Life of this patent
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Abstract
This invention provides an expanded food containing a milk protein in a proportion of 75 mass % or more based on the total protein, wherein the expanded food has a pore structure as measured with an X-ray computed tomography scanner, the structure satisfying the following ranges: Specific Surface Areas: (1A) Specific surface area of solid region: 6 to 22/mm; and (1B) Specific surface area of void: 3 to 8/mm.
Claims20
An expanded food comprising a milk protein in a proportion of 75 mass % or more based on the total protein, wherein the expanded food has a structure as measured with an X-ray computed tomography scanner, the structure having specific surface areas within the following ranges:
- Specific Surface Areas:
- (1A) Specific surface area of solid region:
- 6 to 22/mm;
- and
- (1B) Specific surface area of void:
- 3 to 8/mm;
- wherein the expanded food is obtained by subjecting a dough composition comprising (a) a milk protein in a proportion of 75 mass % or more based on the total protein, (b) a starch, (c) yeast, and (d) water to a fermentation treatment and then to a heat treatment to cause the dough composition to expand and form a support matrix.
Dependencies are inferred from the claim text.