The Nisshin Seifun Group. has filed a patent for a confectionary mix that includes a high percentage of brown rice flour and a processed starch. The processed starch can be a crosslinked starch, an etherified crosslinked starch, or an acetylated starch. The patent also includes a method for producing confectionaries using this mix. GlobalData’s report on Nisshin Seifun Group gives a 360-degree view of the company including its patenting strategy. Buy the report here.

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According to GlobalData’s company profile on Nisshin Seifun Group, Water gas shift catalysts was a key innovation area identified from patents. Nisshin Seifun Group's grant share as of September 2023 was 28%. Grant share is based on the ratio of number of grants to total number of patents.

A recently filed patent (Publication Number: US20230276812A1) describes a confectionary mix that can be used to produce various types of confectionary products. The mix consists of rice flour and processed starch, with specific compositions and characteristics.

The confectionary mix includes rice flour, which makes up 20 to 60% of the mass of the mix. The rice flour is primarily composed of brown rice flour, comprising 40% or more of the total rice flour content. Additionally, the mix contains processed starch, which makes up 10 to 50% of the mass. The processed starch can be a crosslinked starch, an etherified crosslinked starch, and/or an acetylated starch.

The patent also mentions that the rice flour can include a combination of brown rice flour and milled rice flour, with the brown rice flour making up at least 10% of the mix. The processed starch can be further specified as a phosphate crosslinked starch, a hydroxypropylated crosslinked starch, and/or an acetic acid starch.

The confectionary mix may also include alginic acid and/or cellulose ether, in a total mass ranging from 0.1 to 10%. The rice flour in the mix has an average particle diameter between 20 and 100 µm.

Importantly, the confectionary mix is suitable for producing baked confectionary products and does not contain wheat flour or gluten. This makes it a potential option for individuals with gluten sensitivities or dietary restrictions.

The patent also describes a method for producing confectionary using the confectionary mix. The method involves preparing a dough using the mix, with the dough consisting of 100 parts by mass of the confectionary mix and a liquid in the range of 30 to 300 parts by mass. The dough can then be baked or deep-fried to create the final confectionary product.

In summary, the patent presents a confectionary mix composed of rice flour and processed starch, with specific compositions and characteristics. The mix can be used to produce various confectionary products, particularly baked goods, without the use of wheat flour or gluten. The patent also outlines a method for utilizing the confectionary mix in the production process.

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GlobalData Patent Analytics tracks bibliographic data, legal events data, point in time patent ownerships, and backward and forward citations from global patenting offices. Textual analysis and official patent classifications are used to group patents into key thematic areas and link them to specific companies across the world’s largest industries.