Title:
BAKERY FOOD AND BAKERY FOOD PRODUCTION METHOD
Document Type and Number:
WIPO Patent Application WO/2023/162895
Kind Code:
A1
Abstract:
The present invention is a bakery food that is a heated product of dough containing (A) resistant starch, (B) at least one component selected from cereal flour, non-resistant starch derived from cereal flour, and a protein material derived from cereal flour, and (C) an egg component, wherein the content of (A) is 20-60% by mass in dry raw materials, the total mass of (A) and (B) is 35-80% by mass in the dry raw materials, and the content of (C) is 150-400% by mass based on the total mass of (A) and (B).
Inventors:
TAKEMOTO KANAKO (JP)
YAGISHITA TAKAHIRO (JP)
UCHIKURA MITSUHIRO (JP)
YAGISHITA TAKAHIRO (JP)
UCHIKURA MITSUHIRO (JP)
Application Number:
PCT/JP2023/005838
Publication Date:
August 31, 2023
Filing Date:
February 17, 2023
Export Citation:
Assignee:
NISSHIN SEIFUN PREMIX INC (JP)
International Classes:
A21D2/18; A21D13/00; A21D13/44; A21D13/80; A23L35/00
Domestic Patent References:
| WO2019013315A1 | 2019-01-17 |
Foreign References:
| JP2020178645A | 2020-11-05 | |||
| JP2020171200A | 2020-10-22 | |||
| JP2018068224A | 2018-05-10 | |||
| JP2019017275A | 2019-02-07 | |||
| JP7041309B1 | 2022-03-23 |
Attorney, Agent or Firm:
SHOWA INTERNATIONAL PATENT FIRM (JP)
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