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Patent Searching and Data


Title:
MATERIAL FOR SWOLLEN FOOD OF LAYERED FLOUR AND SWOLLEN FOOD OF LAYERED FLOUR
Document Type and Number:
WIPO Patent Application WO/2015/083635
Kind Code:
A1
Abstract:
The problem addressed by the present invention is to provide a material for a swollen food of layered flour that, while having a crisp-baked mouthfeel, can be enjoyed with a mouthfeel that is soft with favorable melting in the mouth. Also provided is a swollen food of layered flour resulting from heating/baking the material. Further provided is a plastic oil/fat composition suited to the preparation of the material. The present invention is a material that is for a swollen food of layered flour and that contains 6-20 mass% of a triacylglycerol containing, as a constituent fatty acid, at least one fatty acid selected from caproic acid, caprylic acid, and capric acid.

Inventors:
SAKURADA, Miho (Yokosuka Administration Dept., 1, Shinmei-cho, Yokosuka-sh, Kanagawa 32, 〒2390832, JP)
OZAWA, Takuya (Yokosuka Administration Dept., 1, Shinmei-cho, Yokosuka-sh, Kanagawa 32, 〒2390832, JP)
HASOME, Yoshimune (Yokosuka Administration Dept., 1, Shinmei-cho, Yokosuka-sh, Kanagawa 32, 〒2390832, JP)
OGASA, Yuuma (Yokosuka Administration Dept., 1, Shinmei-cho, Yokosuka-sh, Kanagawa 32, 〒2390832, JP)
Application Number:
JP2014/081544
Publication Date:
June 11, 2015
Filing Date:
November 28, 2014
Export Citation:
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Assignee:
THE NISSHIN OILLIO GROUP, LTD. (23-1, Shinkawa 1-chome Chuo-k, Tokyo 85, 〒1048285, JP)
International Classes:
A21D2/14; A21D13/08; A23D9/00
Domestic Patent References:
2006-11-16
2007-03-08
Foreign References:
JP2009034089A2009-02-19
JP2013048577A2013-03-14
US6503546B12003-01-07
JP2011072271A2011-04-14
JP2002345394A2002-12-03
JP2000253816A2000-09-19
JP2002065160A2002-03-05
JP2013188205A2013-09-26
Other References:
JOURNAL OF AMERICA OIL CHEMISTS' SOCIETY, vol. 40, 1963, pages 242 - 247
Attorney, Agent or Firm:
HIROE AND ASSOCIATES, PATENT PROFESSIONAL CORPORATION (4-3 Usa 3-chome, Gifu-shi Gifu, 68, 〒5008368, JP)
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