http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2021048789-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8cb362333d908b0e0306ceaec8119b1d |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-34 |
| filingDate | 2019-09-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2f20752527dca82669e257ea9454ca44 |
| publicationDate | 2021-04-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2021048789-A |
| titleOfInvention | Baked confectionery and its manufacturing method |
| abstract | PROBLEM TO BE SOLVED: To provide a high protein food. SOLUTION: The main component is cereal, and it is characterized by containing 5% by weight or more of animal protein food powder derived from wild silkworm silk or cocoon as a raw material. Further, it is preferably characterized in that it contains 15% by weight or more of the first vegetable protein food powder derived from mulberry leaves as a raw material. More preferably, it is characterized by containing 5% by weight or more of a second vegetable protein food powder derived from guava leaves as a raw material. Further, the baked confectionery according to the present invention is characterized in that cereals are the main component and the content of branched-chain amino acids is 1 g or more in 100 g of the baked confectionery. In addition, another aspect of the baked confectionery according to the present invention is to use cereals as a main component, contain 10% or less of water, and use food additives (excluding natural additives) specified in Article 4, Paragraph 2 of the Food Sanitation Law. It is characterized by not including it. [Selection diagram] Fig. 6 |
| priorityDate | 2019-09-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 145.