Title:
BARLEY-POWDER-CONTAINING BAKED SWEET
Document Type and Number:
WIPO Patent Application WO/2014/136873
Kind Code:
A1
Abstract:
[Problem] To provide a baked sweet that can be produced in large quantities and is obtained by baking a barley-powder-containing dough, wherein increases in the viscosity of said dough are reduced effectively. [Solution] This baked sweet is obtained by baking dough containing at least one ingredient selected from the group consisting of egg white, milk protein, collagen, and dextrin.
Inventors:
DAIMON TETSUSHI (JP)
KOMATSU ICHIRO (JP)
ETO KOJI (JP)
HORIUCHI YUDAI (JP)
KANEKO YOSHITSUGU (JP)
OHGUCHI YASUSHI (JP)
KOMATSU ICHIRO (JP)
ETO KOJI (JP)
HORIUCHI YUDAI (JP)
KANEKO YOSHITSUGU (JP)
OHGUCHI YASUSHI (JP)
Application Number:
PCT/JP2014/055771
Publication Date:
September 12, 2014
Filing Date:
March 06, 2014
Export Citation:
Assignee:
OTSUKA PHARMA CO LTD (JP)
OTSUKA FOOD CO LTD (JP)
OTSUKA FOOD CO LTD (JP)
International Classes:
A21D2/10; A21D13/08; A21D2/26; A23G3/50
Other References:
KIKUKO TAKEDA: "Omugiko no Seika eno Oyo", TOKYO TORITSU TANKI DAIGAKU KENKYU KIYO, 1998, pages 79 - 83
TOSHIE TSUDA ET AL.: "Utilization of Barley Flour in Sweets", ANNUAL BULLETIN, 2003, pages 11 - 19
FROST D.J. ET AL.: "Effect of barley flour on the physical and sensory characteristics of chocolate chip cookies.", J. FOOD SCI. TECHNOL., vol. 48, no. 5, 2011, pages 569 - 576
TOSHIE TSUDA ET AL.: "Utilization of Barley Flour in Sweets", ANNUAL BULLETIN, 2003, pages 11 - 19
FROST D.J. ET AL.: "Effect of barley flour on the physical and sensory characteristics of chocolate chip cookies.", J. FOOD SCI. TECHNOL., vol. 48, no. 5, 2011, pages 569 - 576
Attorney, Agent or Firm:
Yamada, Iichiro et al. (JP)
Yamada 威 1 郎 (JP)
Yamada 威 1 郎 (JP)
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