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Title:
COMPOSITION FOR PRODUCING CREAM CHEESE FILLING FOR BAKED GOODS CONTAINING ALLULOSE AND USE THEREOF
Document Type and Number:
WIPO Patent Application WO/2019/117621
Kind Code:
A1
Abstract:
The present application relates to a composition for producing a cream cheese filling for baked goods which contains cream cheese and sugars containing allulose; a cream cheese filling for baked goods including same and baked goods containing same; a method for producing baked goods using the cream cheese filling for baked goods; a method for enhancing the soft texture of the cream cheese filling for baked goods; and a method for inhibiting expansion and contraction of the cream cheese filling for baked goods. The composition for producing a cream cheese filling for baked goods of the present application involves addition of the naturally derived sweet material allulose, thereby imbuing the excellent characteristics of inhibiting expansion and contraction of the cream cheese filling for baked goods and enhancing the soft texture thereof.

Inventors:
OH, Chi Sung (102-702, 281-25 Dongsuwon-ro 146beon-gil, Gwonseon-gu,,Suwon-si, Gyeonggi-do, 16670, KR)
BYUN, Sung Bae (104-1308, 70 Yongpo 2-gil,,Geumnam-myeon, Sejong, 30083, KR)
CHOI, Jongmin (103-404, 26 Gwonseon-ro 694beon-gil, Gwonseon-gu,,Suwon-si, Gyeonggi-do, 16567, KR)
Application Number:
KR2018/015762
Publication Date:
June 20, 2019
Filing Date:
December 12, 2018
Export Citation:
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Assignee:
CJ CHEILJEDANG CORPORATION (330 Dongho-ro, Jung-gu, Seoul, 04560, KR)
International Classes:
A23C19/076; A21D13/38
Attorney, Agent or Firm:
SON, Min (Hanol Intellectual Property&Law, 6th Floor 135, Beobwon-ro,,Songpa-gu, Seoul, 05836, KR)
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