Title:
スティック状焼菓子及びその製造方法
Document Type and Number:
Japanese Patent JP6650433
Kind Code:
B2
Abstract:
The present invention provides a stick-shaped baked confectionery resulting from molding of a dough containing 15 to 80 parts by mass of a taste material, 5 to 45 parts by mass of vital gluten, and 0.15 to 1.7 parts by mass of an emulsifier, per 100 parts by mass of at least one member selected from the group consisting of starch and wheat flour into sticks, and baking the dough, wherein the taste material is at least one member selected from the group consisting of cocoa powder, potato granules, nut powder, wheat bran, coffee, powdered green tea, black tea, rice flour, corn powder, whole wheat flour, foxtail millet, barnyard millet, Panicum miliaceum, amaranth and fruit materials, and the emulsifier comprises at least one member selected from the group consisting of sucrose fatty acid esters having an HLB of 11 to 20 and polyglyceryl fatty acid esters having an HLB of 11 to 20.
Inventors:
Hiroaki Nakamura
Seiji Hosokawa
Shinsuke Kise
Ryoichi Irie
Seiji Hosokawa
Shinsuke Kise
Ryoichi Irie
Application Number:
JP2017500715A
Publication Date:
February 19, 2020
Filing Date:
February 17, 2016
Export Citation:
Assignee:
Ezaki Glico Co., Ltd.
International Classes:
A21D13/40; A21D2/16; A21D2/26; A21D2/36; A21D13/00; A23G1/30; A23G3/34; A23G3/44; A23G3/50
Domestic Patent References:
| JP2013021941A | ||||
| JP2004298179A |
Attorney, Agent or Firm:
Patent Business Corporation Saegusa International Patent Office