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Title:
BAKED CONFECTIONERY MIXTURE
Document Type and Number:
Japanese Patent JP2018121554
Kind Code:
A
Abstract:
PROBLEM TO BE SOLVED: To provide a baked confectionery mixture which is able to make a baked confectionery with high quality, good melting in your mouth, and a good moist feeling while using Japanese wheat.SOLUTION: A baked confectionery mixture according to the present invention includes 45-65 mass% of Japanese wheat and 10-25 mass% of rice flour. The water content of the wheat flour is preferably 10 mass% or less. The amylose content of the rice flour is preferably 17 to 20 mass%. The present invention encompasses a method for producing baked confectionery having a step of preparing dough from the baked confectionery mix of the present invention and firing the dough.SELECTED DRAWING: None

Inventors:
FUKUDA MASATO
SAKAKIBARA MICHIHIRO
Application Number:
JP2017015041A
Publication Date:
August 09, 2018
Filing Date:
January 31, 2017
Export Citation:
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Assignee:
NISSHIN FOODS KK
International Classes:
A21D2/36; A21D10/02; A21D13/44
Domestic Patent References:
JP2012039936A2012-03-01
JP2012179026A2012-09-20
JPS465019B1
JP2009213379A2009-09-24
Other References:
"米粉でもちもちホットケーキ!", COOKPAD, JPN6020010786, 26 January 2009 (2009-01-26), ISSN: 0004398659
"横山製粉株式会社 レラピリカ商品ラインアップ", 横山製粉株式会社WEBサイト, JPN6020010787, 1 April 2013 (2013-04-01), ISSN: 0004236608
上野 光雄 ほか著: "国産小麦主要品種の菓子適性とその利用(1)", PAIN6, vol. 59, JPN6020010788, 2012, pages 11 - 15, ISSN: 0004236609
上野 光雄 ほか著: "国産小麦主要品種の菓子適性とその利用(2)", PAIN7, vol. 59, JPN6020010789, 2012, pages 6 - 11, ISSN: 0004236610
"ボルボローネ", COOKPAD, JPN6020010791, 4 March 2009 (2009-03-04), ISSN: 0004398665
斎藤 寛子、松本 時子: "米粉がスポンジケーキの性状に及ぼす影響", 山形県立米沢女子短期大学紀要, vol. 第42号, JPN6020010793, 31 January 2007 (2007-01-31), pages 93 - 99, ISSN: 0004236612
"お米の成分とおいしさの関係", 株式会社アスクWEBサイト, JPN6020010794, 30 July 2013 (2013-07-30), ISSN: 0004236613
Attorney, Agent or Firm:
Showa International Patent Office