Title:
METHOD FOR PRODUCING DOUGH FOOD PRODUCT AND METHOD FOR REDUCING GRAININESS OF DOUGH FOOD PRODUCT
Document Type and Number:
WIPO Patent Application WO/2022/097313
Kind Code:
A1
Abstract:
The present invention provides a dough food product which, despite containing resistant starch, has improved texture with regard to graininess. This method for producing a resistant starch-containing dough food product comprises first mixing a resistant starch with at least one type of substance selected from aqueous liquids and oils/fats, and then mixing the same with other ingredients.
Inventors:
NAKAGAWA NANA (JP)
YOSHIDA MASASHI (JP)
TAKAMATSU KENICHIRO (JP)
SAKAKIBARA MICHIHIRO (JP)
HIRAUCHI TORU (JP)
ONOZAKI HIROSHI (JP)
YOSHIDA MASASHI (JP)
TAKAMATSU KENICHIRO (JP)
SAKAKIBARA MICHIHIRO (JP)
HIRAUCHI TORU (JP)
ONOZAKI HIROSHI (JP)
Application Number:
PCT/JP2021/011976
Publication Date:
May 12, 2022
Filing Date:
March 23, 2021
Export Citation:
Assignee:
NISSHIN SEIFUN WELNA INC (JP)
International Classes:
A23L7/109; A21D2/14; A21D2/18; A21D13/00; A21D13/06; A23L33/21
Domestic Patent References:
| WO2019059145A1 | 2019-03-28 |
Foreign References:
| JP5710057B1 | 2015-04-30 | |||
| JP2020014434A | 2020-01-30 | |||
| JP2019162071A | 2019-09-26 | |||
| JP2019092474A | 2019-06-20 | |||
| JP2017055662A | 2017-03-23 | |||
| JP2017023048A | 2017-02-02 | |||
| JP2016158607A | 2016-09-05 |
Attorney, Agent or Firm:
THE PATENT CORPORATE BODY ARUGA PATENT OFFICE (JP)
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