Title:
健康的ビスケット
Document Type and Number:
Japanese Patent JP2014516585
Kind Code:
A
Abstract:
The disclosure concerns a method for producing a layered cookie comprising at least one biscuit and a filling, the layered cookie containing 10 wt % to 25 wt % fat and 15 wt % to 40 wt % sugar, wherein the slowly-digestible-starch-over-total-available-starch ratio of the layered cookie is at least 31 wt %, the method including: forming a dough comprising a cereal flour, fat, sugar and at most 8 wt % added water relative to the total weight of the dough; molding the dough into the shape of a biscuit; baking the biscuit; and assembling the biscuit with a filling to form a layered cookie; wherein the cereal flour comprises refined cereal flour, in an amount of at least 21 wt % over the total weight of the dough, with a water absorption under 55% as measured by Brabender® Farinograph®.
Inventors:
Juliet Fortz
Ariette Verrell
Sophie Vinoy
Ariette Verrell
Sophie Vinoy
Application Number:
JP2014516327A
Publication Date:
July 17, 2014
Filing Date:
June 20, 2012
Export Citation:
Assignee:
General biscuis
International Classes:
A21D13/08; A23L7/10
Domestic Patent References:
| JPH06503228A | 1994-04-14 | |||
| JPS5611741A | 1981-02-05 | |||
| JPH0690654A | 1994-04-05 | |||
| JP2010502235A | 2010-01-28 | |||
| JP2008011858A | 2008-01-24 | |||
| JP2000333614A | 2000-12-05 | |||
| JP2010263793A | 2010-11-25 |
Foreign References:
| US20060073240A1 | 2006-04-06 | |||
| US20070178204A1 | 2007-08-02 |
Other References:
"オートミールのザクザクビスケット", COOKPAD, vol. レシピID：1360938, JPN6015026572, 16 February 2011 (2011-02-16), ISSN: 0003107549
"わが家の受け継ぐANZACビスケット", COOKPAD, JPN6016009527, 11 August 2009 (2009-08-11), pages 343189, ISSN: 0003276629
柴田茂久、中江利昭: "４．１小麦粉の種類", 小麦粉製品の知識, vol. 改訂増補第２刷, JPN6016009530, 2000, pages 67 - 72, ISSN: 0003276630
山木一史他: "北海道産小麦のスポンジケーキへの利用", 北海道立食品加工研究センター報告, JPN6016009528, 1996, pages 5 - 10, ISSN: 0003276631
"わが家の受け継ぐANZACビスケット", COOKPAD, JPN6016009527, 11 August 2009 (2009-08-11), pages 343189, ISSN: 0003276629
柴田茂久、中江利昭: "４．１小麦粉の種類", 小麦粉製品の知識, vol. 改訂増補第２刷, JPN6016009530, 2000, pages 67 - 72, ISSN: 0003276630
山木一史他: "北海道産小麦のスポンジケーキへの利用", 北海道立食品加工研究センター報告, JPN6016009528, 1996, pages 5 - 10, ISSN: 0003276631
Attorney, Agent or Firm:
Patent Business Corporation Tani/Abe Patent Office