Title:
HOTCAKE-LIKE FOOD, PREMIX FOR HOTCAKE-LIKE FOOD, CAKE DONUT, AND PREMIX FOR CAKE DONUT
Document Type and Number:
WIPO Patent Application WO/2018/221634
Kind Code:
A1
Abstract:
Provided are: a hotcake-like food containing an emulsifier in which a sucrose fatty acid ester having a constituent fatty acid with a carbon number of 16 or less is included in an amount of 0.05-1.0 wt% with respect to wheat flour; and a premix for the hotcake-like food. The HLB of the sucrose fatty acid ester is preferably 11-20.
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Inventors:
MATSUURA TSUTASHI
MUNEHISA RYOUSHIROU
SAKAMOTO NAOKI
MUNEHISA RYOUSHIROU
SAKAMOTO NAOKI
Application Number:
PCT/JP2018/020898
Publication Date:
December 06, 2018
Filing Date:
May 31, 2018
Export Citation:
Assignee:
MITSUBISHI CHEMICAL FOODS CORP (JP)
International Classes:
A21D2/16; A21D2/18; A21D10/00
Foreign References:
| JP2012115227A | 2012-06-21 | |||
| JP2012115212A | 2012-06-21 | |||
| JP2006055137A | 2006-03-02 | |||
| JPH09149756A | 1997-06-10 | |||
| JPS62158446A | 1987-07-14 | |||
| JPH0515297A | 1993-01-26 | |||
| JPH0463564A | 1992-02-28 | |||
| JP2016063762A | 2016-04-28 |
Other References:
ANONYMOUS: "Product lists of Ryoto Sugar Ester", MITSUBISHI-CHEMICAL FOODS CORPORATION, 4 May 2017 (2017-05-04), XP055562571, Retrieved from the Internet [retrieved on 20170815]
SEGUCHI, M. ET AL.: "STUDIES ON PAN-CAKE BAKING I. EFFECT OF CHLORINATION OF FLOURON PAN-CAKE QUALITIES", CEREAL CHEM., vol. 54, no. 2, 1977, pages 287 - 299, XP055562574
SEGUCHI, M. ET AL.: "STUDIES ON PAN-CAKE BAKING I. EFFECT OF CHLORINATION OF FLOURON PAN-CAKE QUALITIES", CEREAL CHEM., vol. 54, no. 2, 1977, pages 287 - 299, XP055562574
Attorney, Agent or Firm:
SHIGENO, Tsuyoshi et al. (JP)
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