Title:
CONFECTIONARY MIX
Document Type and Number:
WIPO Patent Application WO/2022/009650
Kind Code:
A1
Abstract:
Provided is a confectionary mix that contains 20-60 mass% of rice flour containing 40 mass% or more of brown rice flour and 10-50 mass% of modified starch, wherein the modified starch is at least one type selected from the group consisting of crosslinked starch, etherified crosslinked starch, and acetylated starch. Also provided is a confectionary production method including preparing dough by using the confectionary mix.
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Inventors:
YOSHIDA MASASHI (JP)
TAKAMATSU KENICHIRO (JP)
SAKAKIBARA MICHIHIRO (JP)
HIRAUCHI MARIKO (JP)
TAKAMATSU KENICHIRO (JP)
SAKAKIBARA MICHIHIRO (JP)
HIRAUCHI MARIKO (JP)
Application Number:
PCT/JP2021/023276
Publication Date:
January 13, 2022
Filing Date:
June 18, 2021
Export Citation:
Assignee:
NISSHIN FOODS INC (JP)
International Classes:
A21D10/00; A23G3/34; A23L33/00; A23L35/00
Domestic Patent References:
| WO2019013315A1 | 2019-01-17 |
Foreign References:
| JP2019013223A | 2019-01-31 | |||
| JP2013099294A | 2013-05-23 | |||
| JP2019071812A | 2019-05-16 | |||
| JP2020065509A | 2020-04-30 | |||
| JP2016123332A | 2016-07-11 |
Other References:
MAEDA, TOMOKO: "Proceedings of the 2012 Annual Meeting of Japan Society for Bioscience, Biotechnology, and Agrochemistry", ABOUT BREAD AND CONFECTIONERY CHARACTERISTICS OF VARIOUS RICE FLOUR, 5 March 2012 (2012-03-05), pages 583, ISSN: 2186-7976
OHIMAIN, E. I .: "Recent advances in the production of partially substituted wheat and wheatless bread", EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol. 240, no. 2, 29 October 2014 (2014-10-29), pages 257 - 271, XP035426509, DOI: 10.1007/S00217-014-2362-1
OHIMAIN, E. I .: "Recent advances in the production of partially substituted wheat and wheatless bread", EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol. 240, no. 2, 29 October 2014 (2014-10-29), pages 257 - 271, XP035426509, DOI: 10.1007/S00217-014-2362-1
Attorney, Agent or Firm:
THE PATENT CORPORATE BODY ARUGA PATENT OFFICE (JP)
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