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1. (WO2019049242) DOUGH AND METHOD FOR PRODUCING DOUGH
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Pub. No.: WO/2019/049242 International Application No.: PCT/JP2017/032133
Publication Date: 14.03.2019 International Filing Date: 06.09.2017
IPC:
A21D 2/16 (2006.01) ,A21D 2/36 (2006.01) ,A23L 7/10 (2016.01) ,A21D 13/41 (2017.01)
A HUMAN NECESSITIES
21
BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
D
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
2
Treatment of flour or dough by adding materials thereto before or during baking
08
by adding organic substances
14
Organic oxygen compounds
16
Fatty acid esters
A HUMAN NECESSITIES
21
BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
D
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
2
Treatment of flour or dough by adding materials thereto before or during baking
08
by adding organic substances
36
Vegetable material
[IPC code unknown for A23L 7/10][IPC code unknown for A21D 13/41]
Applicants:
株式会社Asaostyle ASAOSTYLE CO., LTD. [JP/JP]; 東京都渋谷区神宮前二丁目33番8号原宿ビューバレー504号室 504, Harajyuku View Valley, 2-33-8, Jingumae, Shibuya-ku, Tokyo 1500001, JP
Inventors:
岩橋 麻男 IWAHASHI, Asao; JP
Agent:
江部 武史 EBE, Takeshi; JP
朝比 一夫 ASAHI, Kazuo; JP
Priority Data:
Title (EN) DOUGH AND METHOD FOR PRODUCING DOUGH
(FR) PÂTE ET PROCÉDÉ DE PRODUCTION DE PÂTE
(JA) 生地および生地の製造方法
Abstract:
(EN) The dough according to the present invention is usable as doughs of pizzas, crepes, wrap rice papers, etc., doughs of soft cream cones and the like. The dough is characterized by containing cooked rice and a fat or oil but not containing wheat flour. Preferably, the content of the cooked rice in the dough is 70-95 mass% and the content of the fat or oil in the dough is 0.5-10 mass%. To improve the formability, the dough preferably contains rice flour too.
(FR) La pâte selon la présente invention peut être utilisée comme pâte à pizzas, pâte à crêpes, pâte de papier de riz pour produits enveloppés, etc., pâte pour cône de crème glacée et analogues. La pâte est caractérisée en ce qu'elle contient du riz cuit ainsi qu'une graisse ou une huile, mais en ce qu'elle ne contient pas de farine de blé. De préférence, la teneur en riz cuit de la pâte est de 70 à 95 % en masse et la teneur en graisse ou en huile de la pâte est de 0,5 à 10 % en masse. Pour améliorer l'aptitude au formage, la pâte contient de préférence également une farine de riz.
(JA) 本発明の生地は、ピザ、クレープ、ラップライス等の生地や、ソフトクリームのコーン部分の生地等に用いられる。係る生地は、炊飯米と油脂とを含有し、小麦粉を含まないことを特徴とする。また、生地中の炊飯米の含有率は、70~95質量%であるとともに、生地中の油脂の含有率は、0.5~10質量%であることが好ましい。また、生地は、成形性を向上させるために、米粉をさらに含んでいることが好ましい。
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Designated States: AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DJ, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IR, IS, JO, JP, KE, KG, KH, KN, KP, KR, KW, KZ, LA, LC, LK, LR, LS, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SA, SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW
African Regional Intellectual Property Organization (ARIPO) (BW, GH, GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, ST, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Office (AM, AZ, BY, KG, KZ, RU, TJ, TM)
European Patent Office (EPO) (AL, AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, SM, TR)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, KM, ML, MR, NE, SN, TD, TG)
Publication Language: Japanese (JA)
Filing Language: Japanese (JA)