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Title:
HOTCAKE-LIKE FOOD, PREMIX FOR HOTCAKE-LIKE FOOD, CAKE DONUT, AND PREMIX FOR CAKE DONUT
Document Type and Number:
WIPO Patent Application WO/2018/221634
Kind Code:
A1
Abstract:
Provided are: a hotcake-like food containing an emulsifier in which a sucrose fatty acid ester having a constituent fatty acid with a carbon number of 16 or less is included in an amount of 0.05-1.0 wt% with respect to wheat flour; and a premix for the hotcake-like food. The HLB of the sucrose fatty acid ester is preferably 11-20.

Inventors:
MATSUURA, Tsutashi
MUNEHISA, Ryoushirou
SAKAMOTO, Naoki
Application Number:
JP2018/020898
Publication Date:
December 06, 2018
Filing Date:
May 31, 2018
Export Citation:
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Assignee:
MITSUBISHI CHEMICAL FOODS CORPORATION (1-1 Marunouchi 1-chome, Chiyoda-ku Tokyo, 51, 〒1008251, JP)
International Classes:
A21D2/16; A21D2/18; A21D10/00
Foreign References:
JP2012115227A2012-06-21
JP2012115212A2012-06-21
JP2006055137A2006-03-02
JPH09149756A1997-06-10
JPS62158446A1987-07-14
JPH0515297A1993-01-26
JPH0463564A1992-02-28
JP2016063762A2016-04-28
Other References:
ANONYMOUS: "Product lists of Ryoto Sugar Ester", MITSUBISHI-CHEMICAL FOODS CORPORATION, 4 May 2017 (2017-05-04), XP055562571, Retrieved from the Internet [retrieved on 20170815]
SEGUCHI, M. ET AL.: "STUDIES ON PAN-CAKE BAKING I. EFFECT OF CHLORINATION OF FLOURON PAN-CAKE QUALITIES", CEREAL CHEM., vol. 54, no. 2, 1977, pages 287 - 299, XP055562574
Attorney, Agent or Firm:
SHIGENO, Tsuyoshi et al. (Nissin bldg, 9F 5-10, Shinjuku 2-chome, Shinjuku-k, Tokyo 22, 〒1600022, JP)
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