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WO2008096720A1 - Dough improver - Google Patents

Dough improver Download PDF

Info

Publication number
WO2008096720A1
WO2008096720A1 PCT/JP2008/051800 JP2008051800W WO2008096720A1 WO 2008096720 A1 WO2008096720 A1 WO 2008096720A1 JP 2008051800 W JP2008051800 W JP 2008051800W WO 2008096720 A1 WO2008096720 A1 WO 2008096720A1
Authority
WO
WIPO (PCT)
Prior art keywords
weight
grain powder
monoglyceride
fatty acid
linear fatty
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2008/051800
Other languages
French (fr)
Japanese (ja)
Inventor
Takayuki Itoh
Kayoko Shimizu
Toshiaki Imura
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
MC Food Specialties Inc
Original Assignee
Kyowa Hakko Foods Specialties Co Ltd
Kirin Kyowa Foods Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Kyowa Hakko Foods Specialties Co Ltd, Kirin Kyowa Foods Co Ltd filed Critical Kyowa Hakko Foods Specialties Co Ltd
Priority to CN2008800041659A priority Critical patent/CN101616593B/en
Priority to JP2008557107A priority patent/JP5349057B2/en
Priority to HK10101003.1A priority patent/HK1137298B/en
Publication of WO2008096720A1 publication Critical patent/WO2008096720A1/en
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/02—Ready-for-oven doughs
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/34—Animal material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/06—Baking processes

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)

Abstract

Disclosed are: a grain powder dough improver comprising 0.5 to 50 wt% of a linear fatty acid and 0.5 to 50 wt% of a monoglyceride; a premix comprising 100 parts by weight of a grain powder, 0.05 to 1.0 part by weight of a linear fatty acid and 0.05 to 1.0 part by weight of a monoglyceride; a method for producing a grain powder dough, which is characterized by adding a linear fatty acid and a monoglyceride to a raw material for the grain powder dough so that the contents of the linear fatty acid and the monoglyceride are 0.05 to 1.0 part by weight and 0.05 to 1.0 part by weight, respectively, relative to 100 parts by weight of a grain powder;and others.
PCT/JP2008/051800 2007-02-05 2008-02-05 Dough improver Ceased WO2008096720A1 (en)

Priority Applications (3)

Application Number Priority Date Filing Date Title
CN2008800041659A CN101616593B (en) 2007-02-05 2008-02-05 Dough improver
JP2008557107A JP5349057B2 (en) 2007-02-05 2008-02-05 Dough improver
HK10101003.1A HK1137298B (en) 2007-02-05 2008-02-05 Dough improver

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
JP2007025280 2007-02-05
JP2007-025280 2007-02-05
JP2007-105570 2007-04-13
JP2007105570 2007-04-13

Publications (1)

Publication Number Publication Date
WO2008096720A1 true WO2008096720A1 (en) 2008-08-14

Family

ID=39681629

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2008/051800 Ceased WO2008096720A1 (en) 2007-02-05 2008-02-05 Dough improver

Country Status (4)

Country Link
JP (1) JP5349057B2 (en)
KR (1) KR20090115865A (en)
CN (1) CN101616593B (en)
WO (1) WO2008096720A1 (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2019062892A (en) * 2017-10-04 2019-04-25 株式会社Adeka Food texture improver
JP2020174588A (en) * 2019-04-18 2020-10-29 株式会社Adeka Lipolysis product
JP2022175885A (en) * 2021-05-14 2022-11-25 株式会社Adeka Oil/fat composition to be kneaded in bread dough
CN116490071A (en) * 2020-11-18 2023-07-25 日清制粉预拌粉株式会社 Dough for colander and method for producing colander skin, and colander mix

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111134163A (en) * 2020-01-07 2020-05-12 青岛丹香投资管理有限公司 Short-time leavening dough made from bread and making method thereof
CN113854467B (en) * 2020-12-24 2025-04-25 丰益(上海)生物技术研发中心有限公司 Special frying flour and fried food

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH05271685A (en) * 1991-12-26 1993-10-19 Shokuhin Sangyo High Separeeshiyon Syst Gijutsu Kenkyu Kumiai Oil or fat composition containing highly unsaturated fatty acid and production of glyceride oil containing highly unsaturated fatty acid
JPH09241673A (en) * 1996-03-05 1997-09-16 Fuji Oil Co Ltd Method for producing hard stock and plastic oil composition containing hard stock
JPH10165093A (en) * 1996-12-13 1998-06-23 Nisshin Oil Mills Ltd:The Improved margarine shortening and baked confectionery
JPH11169073A (en) * 1997-12-15 1999-06-29 Nisshin Oil Mills Ltd:The Oil and fat for fraying
JP2000270770A (en) * 1999-03-25 2000-10-03 Nisshin Oil Mills Ltd:The Oil and fat for fry and fried food
JP2004504859A (en) * 2000-08-03 2004-02-19 ダニスコ　エイ／エス Solid phase glycerolysis

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1409977A (en) * 2002-09-25 2003-04-16 不二制油（张家港）有限公司 Oil and fat mixture for making pastry and bread
US20070141220A1 (en) * 2003-11-28 2007-06-21 Onbio Corporation Composition enriched in diglyceride with conjugated linoleic acid

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH05271685A (en) * 1991-12-26 1993-10-19 Shokuhin Sangyo High Separeeshiyon Syst Gijutsu Kenkyu Kumiai Oil or fat composition containing highly unsaturated fatty acid and production of glyceride oil containing highly unsaturated fatty acid
JPH09241673A (en) * 1996-03-05 1997-09-16 Fuji Oil Co Ltd Method for producing hard stock and plastic oil composition containing hard stock
JPH10165093A (en) * 1996-12-13 1998-06-23 Nisshin Oil Mills Ltd:The Improved margarine shortening and baked confectionery
JPH11169073A (en) * 1997-12-15 1999-06-29 Nisshin Oil Mills Ltd:The Oil and fat for fraying
JP2000270770A (en) * 1999-03-25 2000-10-03 Nisshin Oil Mills Ltd:The Oil and fat for fry and fried food
JP2004504859A (en) * 2000-08-03 2004-02-19 ダニスコ　エイ／エス Solid phase glycerolysis

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2019062892A (en) * 2017-10-04 2019-04-25 株式会社Adeka Food texture improver
JP7140620B2 (en) 2017-10-04 2022-09-21 株式会社Adeka texture improver
JP2020174588A (en) * 2019-04-18 2020-10-29 株式会社Adeka Lipolysis product
JP7358067B2 (en) 2019-04-18 2023-10-10 株式会社Adeka fat and oil decomposition product
CN116490071A (en) * 2020-11-18 2023-07-25 日清制粉预拌粉株式会社 Dough for colander and method for producing colander skin, and colander mix
JP2022175885A (en) * 2021-05-14 2022-11-25 株式会社Adeka Oil/fat composition to be kneaded in bread dough

Also Published As

Publication number Publication date
HK1137298A1 (en) 2010-07-30
CN101616593B (en) 2013-11-13
KR20090115865A (en) 2009-11-09
JPWO2008096720A1 (en) 2010-05-20
CN101616593A (en) 2009-12-30
JP5349057B2 (en) 2013-11-20

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