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Patent Searching and Data


Title:
SNACK AND METHOD FOR PRODUCING SAME
Document Type and Number:
WIPO Patent Application WO/2017/057484
Kind Code:
A1
Abstract:
The present invention relates to a snack comprising ingredients (i) to (iii), the ingredient (i) being grain flour and/or starch, the ingredient (ii) being a hard-to-digest starch, and the ingredient (iii) being hard-to-digest dextrin and/or inulin having an average molecular weight of 1000 or more, wherein the mass proportion of the ingredient (ii) to the ingredient (iii) (the mass of ingredient (ii)/the mass of ingredient (iii)) is 0.05 to 5.

Inventors:
FUKUDA, Shinichi (6-5, Utajima 4-chome, Nishiyodogawa-ku, Osaka-sh, Osaka 02, 〒5558502, JP)
KAWABATA, Hiroshi (6-5, Utajima 4-chome, Nishiyodogawa-ku, Osaka-sh, Osaka 02, 〒5558502, JP)
Application Number:
JP2016/078666
Publication Date:
April 06, 2017
Filing Date:
September 28, 2016
Export Citation:
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Assignee:
EZAKI GLICO CO., LTD. (6-5 Utajima 4-chome, Nishiyodogawa-ku Osaka-sh, Osaka 02, 〒5558502, JP)
International Classes:
A23G3/34; A21D2/10; A21D2/14; A21D2/36
Foreign References:
JP2008506393A2008-03-06
JP2010279352A2010-12-16
Other References:
BRENNAN C.S. ET AL.: "Evaluation of starch degradation and textural characteristics of dietary fiber enriched biscuits", INTERNATIONAL JOURNAL OF FOOD PROPERTIES, vol. 7, 2004, pages 647 - 657, XP008083458
FOSCHIA MARTINA. ET AL.: "The effects of dietary fibre addition on the quality of common cereal products", JOURNAL OF CEREAL SCIENCE, vol. 58, 2013, pages 216 - 227, XP055371724
Attorney, Agent or Firm:
SAEGUSA & PARTNERS (Kitahama TNK Building, 1-7-1 Doshomachi, Chuo-ku, Osaka-sh, Osaka 45, 〒5410045, JP)
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