Login| Sign Up| Help| Contact|

Patent Searching and Data


Title:
FROZEN BAKERY FOOD AND METHOD FOR MANUFACTURING SAME
Document Type and Number:
WIPO Patent Application WO/2019/189537
Kind Code:
A1
Abstract:
This frozen bakery food contains wheat flour, fermented cellulose, and an oil and fat, and preferably has a portion in which a three-dimensional network structure having the fermented cellulose as a skeleton thereof is formed, the oil and fat being incorporated into the three-dimensional network structure. This method for manufacturing a frozen bakery food has: a dough preparation step for mixing the fermented cellulose and a liquid to obtain a fermented-cellulose dispersion, and mixing the dispersion, the wheat flour, and the oil and fat to prepare a dough; and a step for baking the dough to obtain a bakery food, and freezing the bakery food.

Inventors:
EGUCHI, Yui (3-1 Tsurugaoka 5-chome, Fujimino-sh, Saitama 11, 〒3568511, JP)
TORII, Akira (3-1 Tsurugaoka 5-chome, Fujimino-sh, Saitama 11, 〒3568511, JP)
IRIE, Kentaro (3-1 Tsurugaoka 5-chome, Fujimino-sh, Saitama 11, 〒3568511, JP)
Application Number:
JP2019/013499
Publication Date:
October 03, 2019
Filing Date:
March 28, 2019
Export Citation:
Click for automatic bibliography generation   Help
Assignee:
NISSHIN FOODS INC. (25 Kanda-Nishiki-cho 1-chome, Chiyoda-ku Tokyo, 41, 〒1018441, JP)
International Classes:
A21D13/00; A21D2/14; A21D2/18; A21D15/02
Foreign References:
JP2010154800A2010-07-15
JP2013042745A2013-03-04
JP2012029682A2012-02-16
JPH09107939A1997-04-28
JP2018198545A2018-12-20
Attorney, Agent or Firm:
SHOWA INTERNATIONAL PATENT FIRM (NIKKEN AKASAKA BLDG, 7F. 5-7, Akasaka 2-chome, Minato-k, Tokyo 52, 〒1070052, JP)
Download PDF: