焼菓子の割れ防止方法 - Mitsubishi Corporation Life Science Co., Ltd.

Title:

焼菓子の割れ防止方法

Document Type and Number:

Japanese Patent JP7157544

Kind Code:

B2

Abstract:

To provide a method capable of preventing a crack of a baked confectionery such as a cookie; and to provide an agent usable for the method.SOLUTION: A dough of a baked confectionery is allowed to contain sugar alcohol of monosaccharide or disaccharide as much as 6 wt.pts. or more to 100 wt.pts. grain flour. As the baked confectionery, a cookie is preferable, and as the sugar alcohol of monosaccharide or disaccharide, maltitol or the like is preferable.

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Inventors:

Fuyuki Shimoda
Maiko Motonaga
Sakimoto Regular

Application Number:

JP2018078737A

Publication Date:

October 20, 2022

Filing Date:

March 30, 2018

Export Citation:

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Assignee:

Mitsubishi Corporation Life Science Co., Ltd.

International Classes:

A21D2/18; A21D13/047; A21D13/062; A21D13/80; A23G3/34; A23G3/42

Domestic Patent References:

JP2015092859A
JP47013699B1
JP2013099268A
JP2016086810A
JP2006050926A
JP2011517928A

Foreign References:

WO2016196101A1

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