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 (JP)
TORII AKIRA (JP)
IRIE KENTARO (JP)
TORII AKIRA (JP)
IRIE KENTARO (JP)
Application Number:
PCT/JP2019/013499
Publication Date:
October 03, 2019
Filing Date:
March 28, 2019
Export Citation:
Assignee:
NISSHIN FOODS INC (JP)
International Classes:
A21D13/00; A21D2/14; A21D2/18; A21D15/02
Foreign References:
| JP2010154800A | 2010-07-15 | |||
| JP2013042745A | 2013-03-04 | |||
| JP2012029682A | 2012-02-16 | |||
| JPH09107939A | 1997-04-28 | |||
| JP2018198545A | 2018-12-20 |
Attorney, Agent or Firm:
SHOWA INTERNATIONAL PATENT FIRM (JP)
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