JPWO2022255323A1 - - Google Patents

Info

Publication number
JPWO2022255323A1
JPWO2022255323A1 JP2023525830A JP2023525830A JPWO2022255323A1 JP WO2022255323 A1 JPWO2022255323 A1 JP WO2022255323A1 JP 2023525830 A JP2023525830 A JP 2023525830A JP 2023525830 A JP2023525830 A JP 2023525830A JP WO2022255323 A1 JPWO2022255323 A1 JP WO2022255323A1
Authority
JP
Japan
Legal status (The legal status 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 status listed.)
Pending
Application number
JP2023525830A
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 filed Critical
Publication of JPWO2022255323A1 publication Critical patent/JPWO2022255323A1/ja
Pending legal-status Critical Current

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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
    • A21D13/066—Gluten-free products
    • 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
    • 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
    • A21D2/261—Animal proteins
    • A21D2/263—Animal proteins from dairy products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/30—Puffing or expanding

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Zoology (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
JP2023525830A 2021-05-31 2022-05-30 Pending JPWO2022255323A1 (ja)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2021091983 2021-05-31
PCT/JP2022/022014 WO2022255323A1 (ja) 2021-05-31 2022-05-30 膨化食品、及びその生地組成物

Publications (1)

Publication Number Publication Date
JPWO2022255323A1 true JPWO2022255323A1 (ja) 2022-12-08

Family

ID=84323201

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2023525830A Pending JPWO2022255323A1 (ja) 2021-05-31 2022-05-30

Country Status (5)

Country Link
US (1) US20240260590A1 (ja)
EP (1) EP4349176A1 (ja)
JP (1) JPWO2022255323A1 (ja)
CN (1) CN117729854A (ja)
WO (1) WO2022255323A1 (ja)

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP3386268B2 (ja) * 1995-01-05 2003-03-17 日本たばこ産業株式会社 パン粉
JP3678525B2 (ja) * 1997-01-17 2005-08-03 日本食品化工株式会社 膨化食品の生地及び膨化食品
US7595081B1 (en) 2003-10-17 2009-09-29 Bellar Willis F Non-flour containing baked and related food compositions
JP4698634B2 (ja) * 2007-05-10 2011-06-08 日清フーズ株式会社 ベーカリー類用ミックスおよびベーカリー類
GR1007003B (el) * 2009-07-29 2010-10-05 Δημητριος Στρατακης Κρακερ ελευθερο γλουτενης, με βαση το τυρι και το αμυλο, κυριως πατατας, και μεθοδος παραγωγης του
ES2370837B1 (es) 2010-06-02 2012-10-31 Imasdea, Innovaciones Y Desarrollos Alimentarios S.L.U. Galleta de bajo contenido calórico.
ES2637689T3 (es) 2013-12-20 2017-10-16 Generale Biscuit Relleno para galletas
JP2018064508A (ja) * 2016-10-20 2018-04-26 月島食品工業株式会社 パン様食品生地
WO2018180667A1 (ja) * 2017-03-28 2018-10-04 森永乳業株式会社 焼成食品の製造方法及び焼成食品
JP7357467B2 (ja) * 2019-05-30 2023-10-06 昭和産業株式会社 菓子類用小麦粉組成物、菓子類用ミックス、および菓子類の製造方法

Also Published As

Publication number Publication date
EP4349176A1 (en) 2024-04-10
US20240260590A1 (en) 2024-08-08
WO2022255323A1 (ja) 2022-12-08
CN117729854A (zh) 2024-03-19

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