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1. WO2022009650 - CONFECTIONARY MIX

Publication Number WO/2022/009650
Publication Date 13.01.2022
International Application No. PCT/JP2021/023276
International Filing Date 18.06.2021
IPC
A21D 10/00 2006.1
AHUMAN NECESSITIES
21BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
10Batters, dough or mixtures before baking
A23L 33/00 2016.1
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
33Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
A23L 35/00 2016.1
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
35Food or foodstuffs not provided for in groups A23L5/-A23L33/98; Preparation or treatment thereof
A23G 3/34 2006.1
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
3Sweetmeats; Confectionery; Marzipan; Coated or filled products
34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
Applicants
  • 日清フーズ株式会社 NISSHIN FOODS INC. [JP]/[JP]
Inventors
  • 吉田 匡 YOSHIDA, Masashi
  • 高松 研一郎 TAKAMATSU, Kenichiro
  • 榊原 通宏 SAKAKIBARA, Michihiro
  • 平内 麻理子 HIRAUCHI, Mariko
Agents
  • 特許業務法人アルガ特許事務所 THE PATENT CORPORATE BODY ARUGA PATENT OFFICE
Priority Data
2020-11648806.07.2020JP
Publication Language Japanese (ja)
Filing Language Japanese (JA)
Designated States
Title
(EN) CONFECTIONARY MIX
(FR) MÉLANGE DE CONFISERIE
(JA) 菓子用ミックス
Abstract
(EN) Provided is a confectionary mix that contains 20-60 mass% of rice flour containing 40 mass% or more of brown rice flour and 10-50 mass% of modified starch, wherein the modified starch is at least one type selected from the group consisting of crosslinked starch, etherified crosslinked starch, and acetylated starch. Also provided is a confectionary production method including preparing dough by using the confectionary mix.
(FR) L'invention concerne un mélange de confiserie qui contient 20 à 60 % en masse de farine de riz comportant 40 % en masse ou plus de farine de riz brun et 10 à 50 % en masse d'amidon modifié, l'amidon modifié étant d'au moins un type choisi dans le groupe constitué par l'amidon réticulé, l'amidon réticulé éthérifié et l'amidon acétylé. L'invention concerne également un procédé de production de confiserie comprenant la préparation d'une pâte à partir du mélange de confiserie.
(JA) 玄米粉を40質量%以上含む米粉20~60質量%と、加工澱粉10~50質量%とを含有し、該加工澱粉が架橋澱粉、エーテル化架橋澱粉及びアセチル化澱粉からなる群より選択される1種以上である、菓子用ミックス。該菓子用ミックスを用いて生地を調製することを含む、菓子の製造方法。
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