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    BAKED CONFECTIONERY THAT SUBSTANTIALLY INCLUDES NO FLOUR
    2.
    发明公开
    BAKED CONFECTIONERY THAT SUBSTANTIALLY INCLUDES NO FLOUR 审中-公开

    公开(公告)号：EP3170399A4

    公开(公告)日：2017-12-27

    申请号：EP15822200

    申请日：2015-07-16

    申请人： NISSHIN OILLIO GROUP LTD

    发明人： SAKURADA MIHO

    IPC分类号： A23G3/50 ,  A21D13/80 ,  A23G3/34 ,  A23G3/40 ,  A23G3/44

    CPC分类号： A23G3/40 ,  A21D13/80 ,  A23G3/34 ,  A23G3/44 ,  A23G3/50 ,  A23V2002/00

    摘要： The present invention addresses the problem of providing a baked confectionery that substantially includes no flour, said confectionery not being oily even when a high oil content is used, having a moist texture and a melt-in-the-mouth quality free from roughness, and allowing the original flavour of the raw material to be better tasted. The present invention provides a baked confectionery that substantially includes no flour, said confectionery including 40-80 mass% of lipids, 1-10 mass% of proteins, and 5-25 mass% of saccharides, said lipids including, as a constituent fatty acid, triacylglycerol having a C6-12 medium-chain fatty acid, the content of said triacylglycerol being at least 50 mass% of the oils and fats.

    MATERIAL FOR SWOLLEN FOOD OF LAYERED FLOUR AND SWOLLEN FOOD OF LAYERED FLOUR
    5.
    发明公开
    MATERIAL FOR SWOLLEN FOOD OF LAYERED FLOUR AND SWOLLEN FOOD OF LAYERED FLOUR 审中-公开
    材料FÜRGEQUOLLENE SPEISE AUS GESCHICHTETEM MEHL SOWIE GEQUOLLENE SPEISE AUS GESCHICHTETEM MEHL

    公开(公告)号：EP3078271A4

    公开(公告)日：2017-07-19

    申请号：EP14868608

    申请日：2014-11-28

    申请人： NISSHIN OILLIO GROUP LTD

    发明人： SAKURADA MIHO ,  OZAWA TAKUYA ,  HASOME YOSHIMUNE ,  OGASA YUUMA

    IPC分类号： A21D2/14 ,  A21D2/16 ,  A23D9/00

    CPC分类号： A21D2/165 ,  A21D2/16 ,  A21D13/16 ,  A23D9/00

    摘要： An object of the present invention is to provide dough for a layered cereal flour puffed food having the soft texture and the good melting mouthfeel while having the crispy texture after the baking, provide a layered cereal flour puffed food obtained by heating and baking the dough, and moreover provide a plastic oil and fat composition suitable in the preparation of the dough. According to the present invention, dough for a layered cereal flour puffed food, including 6 to 20 mass% of triacylglycerol containing one or more kinds of fatty acids selected from caproic acid, caprylic acid, and capric acid as a constituent fatty acid is provided.

    摘要翻译： 本发明的目的是提供一种具有柔软质感和良好熔化口感的层状谷物粉膨化食品的面团，同时具有烘烤后的松脆质地，提供通过加热和烘烤面团而获得的层状谷物粉膨化食品， 并且还提供适用于制备面团的塑性油脂组合物。 根据本发明，提供层状谷物粉膨化食品用面团，其包含6至20质量％的三酰甘油，其包含选自己酸，辛酸和癸酸中的一种或多种脂肪酸作为构成脂肪酸。

    DOUGH FOR BREAD/BAKED CONFECTIONERY, AND BREAD/BAKED CONFECTIONERY
    6.
    发明公开
    DOUGH FOR BREAD/BAKED CONFECTIONERY, AND BREAD/BAKED CONFECTIONERY 审中-公开
    TEIGFÜRBROT / GEBACKENESÜSSWARESOWIE BROT / GEBACKENESÜSSWARE

    公开(公告)号：EP3069614A4

    公开(公告)日：2017-04-05

    申请号：EP14861602

    申请日：2014-11-13

    申请人： NISSHIN OILLIO GROUP LTD

    发明人： SAKURADA MIHO ,  ITAGAKI HIROYUKI

    IPC分类号： A21D2/16 ,  A21D2/36 ,  A21D13/04 ,  A23D7/00 ,  C11C3/08

    CPC分类号： A21D2/36 ,  A21D2/165 ,  A21D2/266 ,  A21D13/04 ,  A21D13/045 ,  A21D13/40 ,  A23D7/003 ,  C11C3/08

    摘要： An object of the present invention is to provide dough which can provide bread and baked confectionery with the good appearance and the suppressed dry texture, even though the dough includes the cereal flour containing a large amount of dietary fiber. Another object of the present invention is to provide bread and baked confectionery obtained by baking the dough. According to the present invention, bakery dough including: 10 to 60 mass% of cereal flour containing 4 mass% or more of dietary fiber; and 1 to 35 mass% of medium-chain fatty acid containing triacylglycerol (MTG), and bakery products obtained by heating and baking the bakery dough are provided.

    摘要翻译： 本发明的目的是提供即使面团包含含有大量膳食纤维的谷物粉末，也可以提供具有良好外观和抑制干燥质地的面包和烘焙糖果的面团。 本发明的另一个目的是提供通过烘焙面团获得的面包和烘焙糖果。 根据本发明，面包店面包含：10〜60质量％的含有4质量％以上膳食纤维的谷物粉; 和1〜35质量％的含有三酰基甘油（MTG）的中链脂肪酸，以及通过对烘焙面团进行加热烘烤得到的烘焙制品。