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Patent Searching and Data


Title:
SOFT COOKIE
Document Type and Number:
WIPO Patent Application WO/2014/156552
Kind Code:
A1
Abstract:
[Problem] The purpose of the present invention is to obtain a soft cookie which exhibits a soft mouthfeel and an unsticky texture. [Solution] A soft cookie which contains Vigna radiata seed protein and a sugar alcohol and in which the content of Vigna radiata seed protein is 8 to 29wt% relative to the total solids.

Inventors:
SAKAMOTO, Mai (Limited Tsukuba R&D Center, 4-3, Kinunodai, Tsukubamirai-sh, Ibaraki 36, 〒3002436, JP)
KIYAMA, Tsukasa (Limited Tsukuba R&D Center, 4-3, Kinunodai, Tsukubamirai-sh, Ibaraki 36, 〒3002436, JP)
Application Number:
JP2014/055929
Publication Date:
October 02, 2014
Filing Date:
March 07, 2014
Export Citation:
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Assignee:
FUJI OIL COMPANY LIMITED (1 Sumiyoshi-cho, Izumisano-shi Osaka, 40, 〒5988540, JP)
International Classes:
A21D13/08
Foreign References:
US20070160728A1
US4111927A
JP2004033109A
JP2009148253A
JP2010088374A
Other References:
RAJIV JYOTSNA ET AL.: 'INFLUENCE OF GREEN GRAM FLOUR (PHASEOLUS AUREUS) ON THE RHEOLOGY, MICROSTRUCTURE AND QUALITY OF COOKIES' JOURNAL OF TEXTURE STUDIES vol. 43, 2012, pages 350 - 360
ZUCCO FRANCINE ET AL.: 'Physical and nutritional evaluation of wheat cookies supplemented with pulse flours of different particle sizes' LWT-FOOD SCIENCE AND TECHNOLOGY vol. 44, 2011, pages 2070 - 2076
PATEL M. M. ET AL.: 'Effect of Untreated, Roasted and Germinated Black Gram (Phaseolus mungo) Flours on the Physicochemical and Biscuit (Cookie) Making Characteristics of Soft Wheat Flour' JOURNAL OF CEREAL SCIENCE vol. 22, 1995, pages 285 - 291
ADAIR MELISSA ET AL.: 'Acceptability of Peanut Butter Cookies Prepared Using Mungbean Paste as a Fat Ingredient Substitute' JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION vol. 101, no. 4, 2001, pages 467 - 469
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