Title:
COMPOSITION FOR BAKERY FOOD PRODUCT
Document Type and Number:
Japanese Patent JP2016214157
Kind Code:
A
Abstract:
PROBLEM TO BE SOLVED: To provide a composition capable of producing a bakery food product having excellent workability when being used as a dough, and having deliciousness and texture of barley.SOLUTION: A composition for a bakery food product contains one or more kinds of emulsifiers selected from a group comprising grain flours containing glutinous barley powder and/or barley powder and wheat gluten, and stearoyl sodium lactate and stearoyl calcium lactate.SELECTED DRAWING: None
Inventors:
WATANABE TAKESHI
YAMAMOTO EIJI
OSADA SADAO
YAMAMOTO EIJI
OSADA SADAO
Application Number:
JP2015103104A
Publication Date:
December 22, 2016
Filing Date:
May 20, 2015
Export Citation:
Assignee:
NISSHIN FLOUR MILLING INC
International Classes:
A21D2/36; A21D2/16; A21D13/00; A21D13/04
Domestic Patent References:
| JP2014039477A | 2014-03-06 | |||
| JPH01157348A | 1989-06-20 | |||
| JP2012090581A | 2012-05-17 | |||
| JP2012249613A | 2012-12-20 | |||
| JP2005151880A | 2005-06-16 |
Foreign References:
| WO2006027975A1 | 2006-03-16 |
Other References:
もっちり大麦食パン，クックパッド, [ONLINE]，２０１５年３月１８日，レシピID 3074472，[2018年8月7日検, JPN6018031697, ISSN: 0003863293
"食品用乳化剤の市場動向", 食品と開発 ９月号, vol. 第40巻，第9号, JPN6018031699, 1 September 2005 (2005-09-01), pages 43 - 47, ISSN: 0003863294
竹内枝穂、外１名: "品種の異なる大麦粉の食パンへの利用", 日本調理科学会誌, vol. 36, no. 1, JPN6012021582, 2003, pages 23 - 31, ISSN: 0003863295
"食品用乳化剤の市場動向", 食品と開発 ９月号, vol. 第40巻，第9号, JPN6018031699, 1 September 2005 (2005-09-01), pages 43 - 47, ISSN: 0003863294
竹内枝穂、外１名: "品種の異なる大麦粉の食パンへの利用", 日本調理科学会誌, vol. 36, no. 1, JPN6012021582, 2003, pages 23 - 31, ISSN: 0003863295
Attorney, Agent or Firm:
Alga Patent Office, a patent business corporation
Toshio Takano
Toshio Nakajima
Masaki Murata
Hiroto Yamamoto
Toshio Takano
Toshio Nakajima
Masaki Murata
Hiroto Yamamoto