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Title:
METHOD FOR MANUFACTURING BAKED CONFECTIONERY
Document Type and Number:
WIPO Patent Application WO/2016/039406
Kind Code:
A1
Abstract:
Disclosed is a method for manufacturing baked confectionery, said method being characterized by causing a baked confectionery having water activity of at most 0.4 to absorb moisture such that the water activity increases to between 0.6 and 0.8, inclusive, and also characterized in that the baked confectionery contains glucose, isomaltooligosaccharide, or a combination thereof.

Inventors:
WATABE Kouki (6-1-2, Fujimi, Tsurugashima-sh, Saitama 01, 〒3502201, JP)
IWANAMI Hiromitsu (2-10, Shinsuna 1-chome, Koto-k, Tokyo 08, 〒1368908, JP)
YAMAKAWA Tadanori (6-1-2, Fujimi, Tsurugashima-sh, Saitama 01, 〒3502201, JP)
Application Number:
JP2015/075687
Publication Date:
March 17, 2016
Filing Date:
September 10, 2015
Export Citation:
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Assignee:
MEIJI CO., LTD. (2-10, Shinsuna 1-chome Koto-k, Tokyo 08, 〒1368908, JP)
International Classes:
A23G3/50; A21D13/08
Domestic Patent References:
2011-04-28
Foreign References:
JPH09509321A1997-09-22
JP2015146750A2015-08-20
JP2012120494A2012-06-28
JP3168602U2011-06-23
Other References:
KIM S. S. ET AL.: "Moisture Sorption Characteristics of Composite Foods Filled with Strawberry Jam", LEBENSM.-WISS. U.-TECHNOL., vol. 31, 1998, pages 397 - 401
Attorney, Agent or Firm:
HASEGAWA Yoshiki et al. (SOEI PATENT AND LAW FIRM, Marunouchi MY PLAZA 9th fl. 1-1, Marunouchi 2-chome, Chiyoda-k, Tokyo 05, 〒1000005, JP)
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