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Title:
IMPROVEMENT OF BREAD AND CONFECTIONERY
Document Type and Number:
Japanese Patent JP2013005728
Kind Code:
A
Abstract:

To improve the dietary habit of a person with afflictions such that he/she feels fatiguable with delayed recovery from fatigue and is not heartened due to nutrient shortage or the like among persons with weak constitution and elderly poor eaters.

Bread dough and bread including high amino acid are produced through a bread production process including mixing brewed natural amino acid followed by kneading in a bread preparation step, or applying the brewed natural amino acid onto the surface of bread dough followed by drying in a bread seasoning step. Confectionery dough and confectionery including high amino acid are produced through a confectionery production process including mixing brewed natural amino acid followed by kneading in a confectionery preparation step, or applying the brewed natural amino acid onto the surface of confectionery dough followed by drying in a confectionery seasoning step.


Inventors:
SAKAMOTO HIROAKI
JINNAI KAZUHIKO
TOSHI KIYOSHI
Application Number:
JP2011138565A
Publication Date:
January 10, 2013
Filing Date:
June 22, 2011
Export Citation:
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Assignee:
SAKAMOTO HIROAKI
JINNAI KAZUHIKO
TOSHI KIYOSHI
International Classes:
A21D2/24; A21D13/00; A23G3/00; A23G3/34



 
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