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Patent Searching and Data


Title:
OIL/FAT COMPOSITION
Document Type and Number:
WIPO Patent Application WO/2020/066862
Kind Code:
A1
Abstract:
The present invention pertains to an oil/fat composition which, when mixed with a dough raw material, can improve the workability while suppressing the stickiness of the dough. This oil/fat composition contains pregelatinized starch and an edible oil/fat, and is characterized in that the pregelatinized starch content is within a range of 22 to less than 50% by mass relative to the total mass of the oil/fat composition, the edible oil/fat content is within a range of more than 50 to 78% by mass relative to the total mass of the oil/fat composition, and the upper limit of the content of water in the oil/fat composition (excluding water contained in the pregelatinized starch) is 1% by mass.

Inventors:
MITAMURA RIHO (JP)
BITO TAKETOSHI (JP)
IKENOUE MASAHIRO (JP)
SHIMURA SATOSHI (JP)
NOGAMI HIROFUMI (JP)
Application Number:
PCT/JP2019/036866
Publication Date:
April 02, 2020
Filing Date:
September 20, 2019
Export Citation:
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Assignee:
J OIL MILLS INC (JP)
International Classes:
A23D9/007; A21D8/02; A21D13/00; A23D9/00; A23L29/219
Domestic Patent References:
WO2016046867A12016-03-31
Foreign References:
JP2001120195A2001-05-08
JP2012157342A2012-08-23
JP2014073079A2014-04-24
Other References:
HIRAOKA, KAORI ET AL.: "Bread with starch, Improvement in quality of confectionery", A TECHNICAL JOURNAL ON FOOD CHEMISTRY & CHEMICALS, vol. 17, no. 10, 1 October 2001 (2001-10-01), pages 30 - 34
KOBAYASHI, ISAO: "New possibility of food starch", A TECHNICAL JOURNAL ON FOOD CHEMISTRY & CHEMICALS, vol. 30, no. 5, 1 May 2014 (2014-05-01), pages 31 - 34
Attorney, Agent or Firm:
KOBAYASHI Hiroshi et al. (JP)
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