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WO2008096720A1 - Améliorant de pâte - Google Patents

Améliorant de pâte 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
English (en)
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/zh
Priority to JP2008557107A priority patent/JP5349057B2/ja
Priority to HK10101003.1A priority patent/HK1137298B/xx
Publication of WO2008096720A1 publication Critical patent/WO2008096720A1/fr
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

L'invention concerne un améliorant de pâte de poudre de grains comprenant 0,5 à 50 % en poids d'un acide gras linéaire et 0,5 à 50 % en poids d'un monoglycéride ; un prémélange comprenant 100 parties en poids d'une poudre de grains, 0,05 à 1,0 partie en poids d'un acide gras linéaire et 0,05 à 1,0 partie en poids d'un monoglycéride ; un procédé de préparation d'une pâte de poudre de grains, caractérisé par l'addition d'un acide gras linéaire et d'un monoglycéride aux ingrédients de la pâte de poudre de grains, de telle sorte que la teneur en acide gras linéaire et en monoglycéride est respectivement de 0,05 à 1,0 partie en poids et de 0,05 à1,0 partie en poids pour 100 parties en poids d'une poudre de grains ; et autres ingrédients.
PCT/JP2008/051800 2007-02-05 2008-02-05 Améliorant de pâte Ceased WO2008096720A1 (fr)

Priority Applications (3)

Application Number Priority Date Filing Date Title
CN2008800041659A CN101616593B (zh) 2007-02-05 2008-02-05 坯料改良剂
JP2008557107A JP5349057B2 (ja) 2007-02-05 2008-02-05 生地改良剤
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 (fr) 2008-08-14

Family

ID=39681629

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2008/051800 Ceased WO2008096720A1 (fr) 2007-02-05 2008-02-05 Améliorant de pâte

Country Status (4)

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

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2019062892A (ja) * 2017-10-04 2019-04-25 株式会社Adeka 食感改良材
JP2020174588A (ja) * 2019-04-18 2020-10-29 株式会社Adeka 油脂分解物
JP2022175885A (ja) * 2021-05-14 2022-11-25 株式会社Adeka 製パン練り込み用油脂組成物
CN116490071A (zh) * 2020-11-18 2023-07-25 日清制粉预拌粉株式会社 可丽饼用面团和可丽饼皮的制造方法以及可丽饼用混合料

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111134163A (zh) * 2020-01-07 2020-05-12 青岛丹香投资管理有限公司 一种面包制作的短时可醒发面团及其制作方法
CN113854467B (zh) * 2020-12-24 2025-04-25 丰益(上海)生物技术研发中心有限公司 煎炸专用粉及煎炸食品

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH05271685A (ja) * 1991-12-26 1993-10-19 Shokuhin Sangyo High Separeeshiyon Syst Gijutsu Kenkyu Kumiai 高度不飽和脂肪酸含有油脂組成物及び高度不飽和脂肪酸を含有するグリセリド油の製造方法
JPH09241673A (ja) * 1996-03-05 1997-09-16 Fuji Oil Co Ltd ハードストック及びハードストック含有可塑性油脂組成物の製造法
JPH10165093A (ja) * 1996-12-13 1998-06-23 Nisshin Oil Mills Ltd:The 改質マーガリン・ショートニングおよび焼菓子類
JPH11169073A (ja) * 1997-12-15 1999-06-29 Nisshin Oil Mills Ltd:The フライ用油脂
JP2000270770A (ja) * 1999-03-25 2000-10-03 Nisshin Oil Mills Ltd:The フライ用油脂およびフライ食品
JP2004504859A (ja) * 2000-08-03 2004-02-19 ダニスコ　エイ／エス 固相グリセロリシス

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1409977A (zh) * 2002-09-25 2003-04-16 不二制油（张家港）有限公司 用于点心和面包制作的油脂混合物
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 (ja) * 1991-12-26 1993-10-19 Shokuhin Sangyo High Separeeshiyon Syst Gijutsu Kenkyu Kumiai 高度不飽和脂肪酸含有油脂組成物及び高度不飽和脂肪酸を含有するグリセリド油の製造方法
JPH09241673A (ja) * 1996-03-05 1997-09-16 Fuji Oil Co Ltd ハードストック及びハードストック含有可塑性油脂組成物の製造法
JPH10165093A (ja) * 1996-12-13 1998-06-23 Nisshin Oil Mills Ltd:The 改質マーガリン・ショートニングおよび焼菓子類
JPH11169073A (ja) * 1997-12-15 1999-06-29 Nisshin Oil Mills Ltd:The フライ用油脂
JP2000270770A (ja) * 1999-03-25 2000-10-03 Nisshin Oil Mills Ltd:The フライ用油脂およびフライ食品
JP2004504859A (ja) * 2000-08-03 2004-02-19 ダニスコ　エイ／エス 固相グリセロリシス

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2019062892A (ja) * 2017-10-04 2019-04-25 株式会社Adeka 食感改良材
JP7140620B2 (ja) 2017-10-04 2022-09-21 株式会社Adeka 食感改良材
JP2020174588A (ja) * 2019-04-18 2020-10-29 株式会社Adeka 油脂分解物
JP7358067B2 (ja) 2019-04-18 2023-10-10 株式会社Adeka 油脂分解物
CN116490071A (zh) * 2020-11-18 2023-07-25 日清制粉预拌粉株式会社 可丽饼用面团和可丽饼皮的制造方法以及可丽饼用混合料
JP2022175885A (ja) * 2021-05-14 2022-11-25 株式会社Adeka 製パン練り込み用油脂組成物

Also Published As

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

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