SG11202004958RA - Starch for baked confectionery - Google Patents

Starch for baked confectionery

Info

Publication number
SG11202004958RA
SG11202004958RA SG11202004958RA SG11202004958RA SG11202004958RA SG 11202004958R A SG11202004958R A SG 11202004958RA SG 11202004958R A SG11202004958R A SG 11202004958RA SG 11202004958R A SG11202004958R A SG 11202004958RA SG 11202004958R A SG11202004958R A SG 11202004958RA
Authority
SG
Singapore
Prior art keywords
starch
baked confectionery
confectionery
baked
Prior art date
Application number
SG11202004958RA
Other languages
English (en)
Inventor
Taketoshi BITO
Yuya Nagahata
Kenichi Watanabe
Original Assignee
J Oil Mills Inc
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 J Oil Mills Inc filed Critical J Oil Mills Inc
Publication of SG11202004958RA publication Critical patent/SG11202004958RA/en

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
    • A21D2/36—Vegetable material
    • 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
    • A21D10/00—Batters, dough or mixtures before baking
    • 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
    • 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
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • 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)
  • Inorganic Chemistry (AREA)
  • Botany (AREA)
  • Dispersion Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)
  • Grain Derivatives (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)
SG11202004958RA 2017-12-08 2018-11-27 Starch for baked confectionery SG11202004958RA (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2017235760 2017-12-08
PCT/JP2018/043497 WO2019111749A1 (ja) 2017-12-08 2018-11-27 焼き菓子用澱粉

Publications (1)

Publication Number Publication Date
SG11202004958RA true SG11202004958RA (en) 2020-06-29

Family

ID=66750989

Family Applications (1)

Application Number Title Priority Date Filing Date
SG11202004958RA SG11202004958RA (en) 2017-12-08 2018-11-27 Starch for baked confectionery

Country Status (7)

Country Link
JP (1) JP7357544B2 (ko)
KR (1) KR20200092961A (ko)
CN (1) CN111372458A (ko)
PH (1) PH12020550769A1 (ko)
SG (1) SG11202004958RA (ko)
TW (1) TW201927165A (ko)
WO (1) WO2019111749A1 (ko)

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP3488935B2 (ja) * 1995-03-08 2004-01-19 松谷化学工業株式会社 菓子類の製造法
JP5196940B2 (ja) * 2007-10-02 2013-05-15 三菱化学株式会社 ケーキ類製造用澱粉組成物およびケーキ類
SG189237A1 (en) * 2010-10-19 2013-06-28 Otsuka Pharma Co Ltd Hollow confectionery and method for producing the same
JP5189713B2 (ja) * 2011-06-14 2013-04-24 株式会社上野忠 餅入りベーカリー食品用餅プレミックス及び餅入りベーカリー食品の製造方法
JP6054206B2 (ja) * 2012-03-05 2016-12-27 日清フーズ株式会社 焼き菓子用ミックス
JP6324748B2 (ja) * 2014-02-05 2018-05-16 江崎グリコ株式会社 焼菓子及びその製造方法
SG11201702342WA (en) * 2014-09-26 2017-05-30 Matsutani Kagaku Kogyo Kk Bakery product with excellent slicability and method for producing same

Also Published As

Publication number Publication date
JP7357544B2 (ja) 2023-10-06
TW201927165A (zh) 2019-07-16
PH12020550769A1 (en) 2021-04-26
WO2019111749A1 (ja) 2019-06-13
JPWO2019111749A1 (ja) 2020-11-26
CN111372458A (zh) 2020-07-03
KR20200092961A (ko) 2020-08-04

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