PUFFED FOOD

A puffed food according to the present invention contains milk protein at a proportion of 75 mass% or more with respect to the total protein, and is characterized in that the pore structure thereof measured using an X-ray μCT imaging device satisfies the following ranges: [Specific surface area] (1A...

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Hauptverfasser:	ICHIMURA, Takefumi, TADA, Megumi
Format:	Patent
Sprache:	eng ; fre ; jpn
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS HUMAN NECESSITIES PRESERVATION THEREOF TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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creator	ICHIMURA, Takefumi TADA, Megumi
description	A puffed food according to the present invention contains milk protein at a proportion of 75 mass% or more with respect to the total protein, and is characterized in that the pore structure thereof measured using an X-ray μCT imaging device satisfies the following ranges: [Specific surface area] (1A) Specific surface area of solid regions: 6-22/mm (1B) Specific surface area of voids: 3-8/mm Un aliment soufflé selon la présente invention contient une protéine de lait à une proportion de 75 % en masse ou plus par rapport à la protéine totale, et est caractérisé en ce que sa structure de pores mesurée à l'aide d'un dispositif d'imagerie à rayons X μCT satisfait les plages suivantes : [Surface spécifique] (1A) Surface spécifique de régions solides : 6-22/mm (1B) surface spécifique de vides : 3-8/mm 本発明は、全たんぱく質の７５質量％以上を占める割合で乳たんぱく質を含有する膨化食品であって、Ｘ線μＣＴ撮影装置を用いて測定される気泡構造が、下記範囲にあることを特徴とする、膨化食品である：［比表面積］（１Ａ）固体領域の比表面積：６～２２/ｍｍ（１Ｂ）空隙の比表面積：３～８/ｍｍ。
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TADA, Megumi</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_WO2022255324A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre ; jpn</language><creationdate>2022</creationdate><topic>BAKERY PRODUCTS</topic><topic>BAKING</topic><topic>EDIBLE DOUGHS</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION THEREOF</topic><topic>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</topic><toplevel>online_resources</toplevel><creatorcontrib>ICHIMURA, Takefumi</creatorcontrib><creatorcontrib>TADA, Megumi</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>ICHIMURA, Takefumi</au><au>TADA, Megumi</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>PUFFED FOOD</title><date>2022-12-08</date><risdate>2022</risdate><abstract>A puffed food according to the present invention contains milk protein at a proportion of 75 mass% or more with respect to the total protein, and is characterized in that the pore structure thereof measured using an X-ray μCT imaging device satisfies the following ranges: [Specific surface area] (1A) Specific surface area of solid regions: 6-22/mm (1B) Specific surface area of voids: 3-8/mm Un aliment soufflé selon la présente invention contient une protéine de lait à une proportion de 75 % en masse ou plus par rapport à la protéine totale, et est caractérisé en ce que sa structure de pores mesurée à l'aide d'un dispositif d'imagerie à rayons X μCT satisfait les plages suivantes : [Surface spécifique] (1A) Surface spécifique de régions solides : 6-22/mm (1B) surface spécifique de vides : 3-8/mm 本発明は、全たんぱく質の７５質量％以上を占める割合で乳たんぱく質を含有する膨化食品であって、Ｘ線μＣＴ撮影装置を用いて測定される気泡構造が、下記範囲にあることを特徴とする、膨化食品である：［比表面積］（１Ａ）固体領域の比表面積：６～２２/ｍｍ（１Ｂ）空隙の比表面積：３～８/ｍｍ。</abstract><oa>free_for_read</oa></addata></record>
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subjects	BAKERY PRODUCTS BAKING EDIBLE DOUGHS HUMAN NECESSITIES PRESERVATION THEREOF TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
title	PUFFED FOOD
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