Title:
焼菓子及び複合菓子
Document Type and Number:
Japanese Patent JP7158170
Kind Code:
B2
Abstract:
To provide a baked confectionery and a composite confectionery, having no need to be a backed confectionery form mainly containing wheat flour or a form depending on binding strength of a binder consisting of a sugar syrup, and exhibiting good texture even when content of protein component is increased.SOLUTION: The baked confectionery contains oil and fat, water and protein, the protein contains first protein raw material and second protein raw material, content of the oil and fat is 10 to 50 mass%, content of water is 3 to 20 mass%, content of the protein is 21 to 50 mass%, the first protein raw material consists of one or more kinds selected from a group consisting of a whey protein raw material and a collagen protein raw material, the second protein raw material consists of one or more kinds selected from a group consisting of a casein protein raw material and a soybean protein raw material, and the first protein raw material and the second protein raw material are contained at a mass ratio of 9:1 to 3:7.SELECTED DRAWING: None
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Inventors:
Naoki Shinoda
Seiko Ishiguro
Toshihiko Takano
Naoki Iemoto
Seiko Ishiguro
Toshihiko Takano
Naoki Iemoto
Application Number:
JP2018087128A
Publication Date:
October 21, 2022
Filing Date:
April 27, 2018
Export Citation:
Assignee:
Morinaga Confectionery Co., Ltd.
International Classes:
A23G3/34; A23G1/32; A23G1/54
Domestic Patent References:
| JP2014140364A | ||||
| JP2002354980A | ||||
| JP2013102739A | ||||
| JP2002142680A | ||||
| JP2015142542A | ||||
| JP59021349A | ||||
| JP2001245594A | ||||
| JP2007006787A |
Foreign References:
| CN102511602A |
Other References:
糖質制限☆プチカリ食感プロテインバー2,Cookpad,2016年,https://cookpad.com/recipe/3744534,[online]検索日:2022/02/22
糖質制限☆しっとり激美味プロテインバー3,Cookpad,2016年,https://cookpad.com/recipe/3747293,[online]検索日:2022/02/22
低糖質 ソイジョイ風~アーモンドとカカオニブの大豆粉バー作ってみた♪, Experiment in kitchen,2014年,http://blog.livedoor.jp/kitchen_e/archives/39037779.html,[online]検索日:2022/02/22
A. Franck,Technological functionality of inulin and oligofructose,British Journal of Nutrition,Vol.87, Suppl. 2,2002年,s287-s291
仁木 良哉,牛乳カゼイン-その構造的特徴を中心として,化学と生物,1984年,22巻, 4号,p.219-227,https://www.jstage.jst.go.jp/article/kagakutoseibutsu1962/22/4/22_4_219/_pdf/-char/ja
プロテインバー★砂糖小麦粉不使用,Cookpad,2017年,https://cookpad.com/recipe/4680345,[online]検索日:2022/02/22
糖質制限☆しっとり激美味プロテインバー3,Cookpad,2016年,https://cookpad.com/recipe/3747293,[online]検索日:2022/02/22
低糖質 ソイジョイ風~アーモンドとカカオニブの大豆粉バー作ってみた♪, Experiment in kitchen,2014年,http://blog.livedoor.jp/kitchen_e/archives/39037779.html,[online]検索日:2022/02/22
A. Franck,Technological functionality of inulin and oligofructose,British Journal of Nutrition,Vol.87, Suppl. 2,2002年,s287-s291
仁木 良哉,牛乳カゼイン-その構造的特徴を中心として,化学と生物,1984年,22巻, 4号,p.219-227,https://www.jstage.jst.go.jp/article/kagakutoseibutsu1962/22/4/22_4_219/_pdf/-char/ja
プロテインバー★砂糖小麦粉不使用,Cookpad,2017年,https://cookpad.com/recipe/4680345,[online]検索日:2022/02/22
Attorney, Agent or Firm:
Creation International Patent Office
Shigeru Matsui
Taketaka Miyao
Shigeru Matsui
Taketaka Miyao
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