BR112013009384A2 - confeito oco e método para sua produção - Google Patents

confeito oco e método para sua produção

Info

Publication number
BR112013009384A2
BR112013009384A2 BR112013009384A BR112013009384A BR112013009384A2 BR 112013009384 A2 BR112013009384 A2 BR 112013009384A2 BR 112013009384 A BR112013009384 A BR 112013009384A BR 112013009384 A BR112013009384 A BR 112013009384A BR 112013009384 A2 BR112013009384 A2 BR 112013009384A2
Authority
BR
Brazil
Prior art keywords
production
hollow
confection
soybeans
starch
Prior art date
Application number
BR112013009384A
Other languages
English (en)
Inventor
Kaoru Yamada
Original Assignee
Otsuka Pharma Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Otsuka Pharma Co Ltd filed Critical Otsuka Pharma Co Ltd
Publication of BR112013009384A2 publication Critical patent/BR112013009384A2/pt

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled
    • A23G3/545—Composite products, e.g. layered, coated, filled hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dispersion Chemistry (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Molecular Biology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Noodles (AREA)

Abstract

confeito oco e método para sua produção. a presente invenção refere-se a um produto alimentar que permite a ingestão de todos os componentes nutricionais da soja, não tem cheiro de soja crua, tem bom sabor, é fácil de comer, pode aumentar o teor de soja e pode ser comido por crianças e adultos. a presenta-se um confeito oco obtido por cozimento de uma massa compreendendo soja, um amido e um amido pré-gelatinizado.
BR112013009384A 2010-10-19 2011-10-19 confeito oco e método para sua produção BR112013009384A2 (pt)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2010234488 2010-10-19
PCT/JP2011/074014 WO2012053536A1 (ja) 2010-10-19 2011-10-19 中空菓子及びその製造方法

Publications (1)

Publication Number Publication Date
BR112013009384A2 true BR112013009384A2 (pt) 2016-07-19

Family

ID=45975247

Family Applications (1)

Application Number Title Priority Date Filing Date
BR112013009384A BR112013009384A2 (pt) 2010-10-19 2011-10-19 confeito oco e método para sua produção

Country Status (14)

Country Link
US (1) US20130216680A1 (pt)
EP (1) EP2630871A1 (pt)
JP (1) JP5959437B2 (pt)
KR (1) KR20130129202A (pt)
CN (1) CN103167804B (pt)
AU (1) AU2011319045B2 (pt)
BR (1) BR112013009384A2 (pt)
CA (1) CA2814087A1 (pt)
MX (1) MX2013004378A (pt)
RU (1) RU2565725C2 (pt)
SG (1) SG189237A1 (pt)
TW (1) TW201223453A (pt)
WO (1) WO2012053536A1 (pt)
ZA (1) ZA201302433B (pt)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP5633000B2 (ja) * 2012-06-01 2014-12-03 株式会社Ｌｏｔｕｓｗｅｅｔｓ レンコン焼菓子、蓮粉を用いた固形食品及びそれらの製造方法
JP2014131505A (ja) * 2012-12-08 2014-07-17 Nisshin Kako Kk チョコレートを含んでなる菓子及びその製造方法
SG11201610266RA (en) * 2015-08-31 2017-04-27 Matsutani Kagaku Kogyo Kk Choux pastry and method for producing the same
CN106072624A (zh) * 2016-08-05 2016-11-09 湖南蜜蜂哥哥蜂业有限公司 一种蜂蜜糕点及其制作工艺
RU2631684C1 (ru) * 2017-02-02 2017-09-26 Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный технологический университет" (ФГБОУ ВО "КубГТУ") Песочное печенье профилактического назначения
JP7357544B2 (ja) * 2017-12-08 2023-10-06 株式会社Ｊ－オイルミルズ 焼き菓子用澱粉
JP6947679B2 (ja) * 2018-03-30 2021-10-13 ヤンマーパワーテクノロジー株式会社 冷凍食品及びその製造方法並びに冷凍焼け防止剤
AU2019423857B2 (en) * 2019-01-23 2021-05-20 Mizkan Holdings Co., Ltd. Dried powder of edible plant, food and beverage, and production method therefor
CA3153387C (en) * 2019-09-06 2024-02-20 Roquette Freres Pregelatinized pea starch for batter and coating

Family Cites Families (19)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2954296A (en) * 1959-02-13 1960-09-27 Gen Foods Corp Process for preparing puffed cereal product
JPS5851845A (ja) 1981-08-26 1983-03-26 Meiji Seika Kaisha Ltd 膨化中空菓子の製造方法
JPS62100248A (ja) 1985-10-24 1987-05-09 Ezaki Glyco Kk 中空菓子の製造方法
JPS62236445A (ja) * 1986-04-07 1987-10-16 Yamazaki Nabisuko Kk スナツク菓子およびその製造方法
JPS63177757A (ja) * 1987-01-19 1988-07-21 Morinaga & Co Ltd 多重球状中空焼菓子の製造法
JPH025828A (ja) 1988-06-20 1990-01-10 Shichiro Niwano 膨化食品及びその生地
JPH04131046A (ja) * 1990-09-21 1992-05-01 Kanebo Ltd 中空焼菓子の製造法
JP2909332B2 (ja) * 1992-12-15 1999-06-23 明治製菓株式会社 膨化中空菓子の製造方法
JPH0723739A (ja) 1993-07-07 1995-01-27 Shichiro Niwano 膨化食品の製造方法及び膨化食品生地
JP3455961B2 (ja) 1995-10-13 2003-10-14 株式会社ホーネンコーポレーション 膨化食品の製造方法及び膨化食品生地
JP2000032903A (ja) * 1998-07-17 2000-02-02 Fuji Oil Co Ltd 大豆食品素材を用いたクッキー様食品
US6291009B1 (en) * 2000-05-16 2001-09-18 Deborah W. Cohen Method of producing a soy-based dough and products made from the dough
AU2002247923A1 (en) * 2002-03-26 2003-10-08 Council Of Scientific And Industrial Research A process for the preparation of soy based low-fat and high protein snack
JP3885196B2 (ja) 2002-09-30 2007-02-21 大塚食品株式会社 加工大豆粉末素材、大豆飲料および豆腐様食品
JP3683567B2 (ja) * 2002-12-27 2005-08-17 日本ケンタッキー・フライド・チキン株式会社 ナン様の外観を有するパンの製造方法、及び該パンを用いた調理パン
JP4272912B2 (ja) * 2003-04-10 2009-06-03 松谷化学工業株式会社 中空状焼菓子の製造法
US7235276B2 (en) * 2003-09-24 2007-06-26 General Mills Ip Holdings Ii, Llc High protein puffed food product and method of preparation
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JP2008206471A (ja) * 2007-02-27 2008-09-11 Yamamoto Co Ltd 孔質構造の空隙を有する食品

Also Published As

Publication number Publication date
SG189237A1 (en) 2013-06-28
JPWO2012053536A1 (ja) 2014-02-24
JP5959437B2 (ja) 2016-08-02
EP2630871A1 (en) 2013-08-28
RU2013122742A (ru) 2014-11-27
MX2013004378A (es) 2013-06-28
CN103167804A (zh) 2013-06-19
RU2565725C2 (ru) 2015-10-20
AU2011319045B2 (en) 2015-02-12
TW201223453A (en) 2012-06-16
AU2011319045A1 (en) 2013-05-02
WO2012053536A1 (ja) 2012-04-26
CN103167804B (zh) 2015-10-14
US20130216680A1 (en) 2013-08-22
ZA201302433B (en) 2014-06-25
CA2814087A1 (en) 2012-04-26
KR20130129202A (ko) 2013-11-27

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Legal Events

Date Code Title Description
B08F Application dismissed because of non-payment of annual fees [chapter 8.6 patent gazette]

Free format text: REFERENTE A 5A ANUIDADE.

B08K Patent lapsed as no evidence of payment of the annual fee has been furnished to inpi [chapter 8.11 patent gazette]

Free format text: EM VIRTUDE DO ARQUIVAMENTO PUBLICADO NA RPI 2383 DE 06-09-2016 E CONSIDERANDO AUSENCIA DE MANIFESTACAO DENTRO DOS PRAZOS LEGAIS, INFORMO QUE CABE SER MANTIDO O ARQUIVAMENTO DO PEDIDO DE PATENTE, CONFORME O DISPOSTO NO ARTIGO 12, DA RESOLUCAO 113/2013.