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菓子類の製造方法
专利权人:
株式会社アンデルセン・パン生活文化研究所
发明人:
庄林 愛
申请号:
JP20140247984
公开号:
JP6425338(B2)
申请日:
2014.12.08
申请国别(地区):
日本
年份:
2018
代理人:
摘要:
PROBLEM TO BE SOLVED: To provide a method of producing confectionery which is stably producible in a normal mass production step, has the same quality/freezing resistance as those of normal confectionery, and is decreased in an energy value and blood glucose level rise, by solving defects/failures of a quality, a process stability and a freezing resistance of confectionery decreased in an energy value and blood glucose level rise, found when comparing to normal confectionery using a starch raw material such as saccharide/wheat flour.SOLUTION: Confectionery which has the same quality, process stability and freezing resistance as those of normal confectionery, and is decreased in an energy value and blood glucose level rise is produced by substituting the whole of saccharide to be used for confectionery with sugar alcohol and a sweetener with high sweetness, and using soluble dietary fiber so as to solve defects/failures of a quality, a process stability and a freezing resistance found when substituting a starc
来源网站:
中国工程科技知识中心
来源网址:
http://www.ckcest.cn/home/

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