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Patent Searching and Data


Title:
BAKED CONFECTION
Document Type and Number:
WIPO Patent Application WO/2015/093310
Kind Code:
A1
Abstract:
The problem addressed by the present invention is to provide a baked confection that has secure shape retention despite a high oil content, has a crisp sensation, does not break easily, and has favorable fragrance. The baked confection, which uses grain flour, oil/fat, and a saccharide as the primary starting materials, contains 60-120 mass% of oil/fat with respect to the grain flour, and at least 50 mass% of the oil/fat is a triacylglycerol having a medium chain fatty acid having 6-10 carbon atoms as a constituent fatty acid.

Inventors:
SAKURADA, Miho (Yokosuka Administration Dept., 1, Shinmei-cho, Yokosuka-sh, Kanagawa 32, 〒2390832, JP)
OZAWA, Takuya (Yokosuka Administration Dept., 1, Shinmei-cho, Yokosuka-sh, Kanagawa 32, 〒2390832, JP)
Application Number:
JP2014/082203
Publication Date:
June 25, 2015
Filing Date:
December 05, 2014
Export Citation:
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Assignee:
THE NISSHIN OILLIO GROUP, LTD. (23-1, Shinkawa 1-chome Chuo-k, Tokyo 85, 〒1048285, JP)
International Classes:
A21D13/08; A23D7/00; A23D9/00
Foreign References:
US20050287265A12005-12-29
JP2009107954A2009-05-21
JP2004156046A2004-06-03
JP2002262757A2002-09-17
JPS6371153A1988-03-31
JP2006129755A2006-05-25
JP2010004806A2010-01-14
JP2012200241A2012-10-22
Other References:
THE BULLETIN OF MUKOGAWA WOMEN'S UNIVERSITY KASEIGAKUBU HEN, vol. 36, 31 March 1989 (1989-03-31), pages 139 - 143, XP008184050
JOURNAL OF COOKERY SCIENCE OF JAPAN, vol. 44, no. 3, 2011, pages 206 - 213, XP055357618
EIYOGAKU ZASSHI, vol. 66, no. 6, 2008, pages 287 - 294, XP055357570
Attorney, Agent or Firm:
HIROE AND ASSOCIATES, PATENT PROFESSIONAL CORPORATION (4-3 Usa 3-chome, Gifu-shi Gifu, 68, 〒5008368, JP)
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