ATE323413T1 - Verwendung von natrium- und kaliumgluconaten für backwaren - Google Patents
Verwendung von natrium- und kaliumgluconaten für backwarenInfo
- Publication number
- ATE323413T1 ATE323413T1 AT95937195T AT95937195T ATE323413T1 AT E323413 T1 ATE323413 T1 AT E323413T1 AT 95937195 T AT95937195 T AT 95937195T AT 95937195 T AT95937195 T AT 95937195T AT E323413 T1 ATE323413 T1 AT E323413T1
- Authority
- AT
- Austria
- Prior art keywords
- sodium
- baked products
- bread
- baked goods
- gluconates
- Prior art date
Links
- OCUCCJIRFHNWBP-IYEMJOQQSA-L Copper gluconate Chemical compound [Cu+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O OCUCCJIRFHNWBP-IYEMJOQQSA-L 0.000 title 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 title 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 title 1
- 229910052700 potassium Inorganic materials 0.000 title 1
- 239000011591 potassium Substances 0.000 title 1
- 229910052708 sodium Inorganic materials 0.000 title 1
- 239000011734 sodium Substances 0.000 title 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 4
- 235000015173 baked goods and baking mixes Nutrition 0.000 abstract 3
- 235000008429 bread Nutrition 0.000 abstract 3
- 239000011780 sodium chloride Substances 0.000 abstract 2
- RGHNJXZEOKUKBD-SQOUGZDYSA-M D-gluconate Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O RGHNJXZEOKUKBD-SQOUGZDYSA-M 0.000 abstract 1
- 229910052783 alkali metal Inorganic materials 0.000 abstract 1
- -1 alkali metal gluconates Chemical class 0.000 abstract 1
- 229940050410 gluconate Drugs 0.000 abstract 1
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
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- 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
- A21D13/00—Finished or partly finished bakery products
-
- 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
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
- A21D6/001—Cooling
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP30338194 | 1994-12-07 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| ATE323413T1 true ATE323413T1 (de) | 2006-05-15 |
Family
ID=17920335
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AT95937195T ATE323413T1 (de) | 1994-12-07 | 1995-11-28 | Verwendung von natrium- und kaliumgluconaten für backwaren |
Country Status (9)
| Country | Link |
|---|---|
| US (1) | US6013298A (enExample) |
| EP (1) | EP0796558B1 (enExample) |
| JP (1) | JP3081900B2 (enExample) |
| KR (1) | KR980700007A (enExample) |
| AT (1) | ATE323413T1 (enExample) |
| AU (1) | AU3937195A (enExample) |
| DE (1) | DE69534947T2 (enExample) |
| TW (1) | TW287090B (enExample) |
| WO (1) | WO1996017521A1 (enExample) |
Families Citing this family (24)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2206730T3 (es) * | 1996-07-15 | 2004-05-16 | Fujisawa Pharmaceutical Co., Ltd. | Composiciones funcionales de cloruro de sodio. |
| WO2000059306A1 (fr) * | 1999-03-30 | 2000-10-12 | Fujisawa Pharmaceutical Co., Ltd. | Procede de production de pains a faible teneur en proteine |
| JP2004208682A (ja) * | 2002-11-13 | 2004-07-29 | Toyo Suisan Kaisha Ltd | アクリルアミドを低減化した即席油揚げ麺 |
| JP2005021150A (ja) * | 2002-12-03 | 2005-01-27 | Toyo Suisan Kaisha Ltd | アクリルアミドを低減化し得る加熱調理食品の製造方法 |
| JP2005021152A (ja) * | 2002-12-16 | 2005-01-27 | Toyo Suisan Kaisha Ltd | アクリルアミドを低減化し得る加熱調理食品の製造方法 |
| JP2005021153A (ja) * | 2002-12-26 | 2005-01-27 | Toyo Suisan Kaisha Ltd | アクリルアミドを低減化し得る加熱調理食品の製造方法 |
| US20070059428A1 (en) | 2005-09-14 | 2007-03-15 | Chigurupati Sambasiva R | Low-sodium salt composition |
| US9629384B2 (en) | 2005-09-14 | 2017-04-25 | S & P Ingredient Development, Llc | Low sodium salt composition |
| EP2007226B1 (de) * | 2006-04-11 | 2010-07-07 | Jungbunzlauer Austria AG | Salzersatzmischung mit vermindertem nacl-gehalt |
| US8802181B2 (en) | 2006-10-05 | 2014-08-12 | S & P Ingredient Development, Llc | Low sodium salt composition |
| FR2908602B1 (fr) * | 2006-11-17 | 2009-07-17 | Sante R | Substitut du sel et composition par exemple alimentaire le comprenant |
| IL180308A0 (en) | 2006-12-25 | 2007-06-03 | Gan Shmuel Foods Ltd | Natural salt substitute |
| JP4308316B2 (ja) | 2007-04-09 | 2009-08-05 | 日本たばこ産業株式会社 | 飲食品の塩味様呈味増強方法及び塩味様呈味増強剤 |
| TWI505780B (zh) * | 2008-07-18 | 2015-11-01 | Rich Products Corp | 用於製造不含麩質之烘焙產品之方法及調配物 |
| FR2951053B1 (fr) * | 2009-10-08 | 2012-08-31 | Puratos | Composition pour la substitution du chlorure de sodium |
| FR3001364B1 (fr) | 2013-01-25 | 2015-11-27 | Green Technologies | Utilisation de la farine resultant d'un traitement des grains a l'ozone pour la preparation de produits panifies a sel reduit |
| US9247762B1 (en) | 2014-09-09 | 2016-02-02 | S & P Ingredient Development, Llc | Salt substitute with plant tissue carrier |
| EP3206501B1 (en) * | 2014-10-17 | 2020-11-25 | Société des Produits Nestlé S.A. | Process for the manufacture of a low sodium bakery product |
| BE1023801B1 (fr) * | 2016-06-24 | 2017-07-26 | Croc'in | Composition et procede pour la fabrication de buns ou analogues |
| EP3684196B1 (en) | 2017-09-18 | 2024-09-04 | S & P Ingredient Development, LLC | Low sodium salt substitute with potassium chloride |
| JP7293773B2 (ja) * | 2019-03-20 | 2023-06-20 | 味の素株式会社 | 減塩パンまたは無塩パンの製造方法および製造用添加剤、ならびに減塩パンまたは無塩パン |
| JP7570938B2 (ja) * | 2021-02-05 | 2024-10-22 | 日清食品ホールディングス株式会社 | 即席麺の製造方法 |
| CN120344151A (zh) * | 2022-10-31 | 2025-07-18 | 本食福多股份有限公司 | 面包、面包用混合粉及面包的制造方法 |
| JP7261521B1 (ja) | 2022-10-31 | 2023-04-20 | ベースフード株式会社 | パン、パン用ミックス粉およびパンの製造方法 |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE3544576A1 (de) * | 1984-12-17 | 1986-06-26 | Asahi Kasei Kogyo K.K., Osaka | Frischer teig und verfahren zu seiner herstellung |
| JPH04200341A (ja) * | 1990-11-30 | 1992-07-21 | Kao Corp | ホットケーキ用プレミックス及びホットケーキ |
| JPH0523096A (ja) * | 1991-07-22 | 1993-02-02 | Kao Corp | プレミツクスおよびプレミツクスを用いた食品 |
| JPH0662723A (ja) * | 1992-08-19 | 1994-03-08 | Kao Corp | 冷凍用ケーキ |
| WO1994009650A1 (fr) * | 1992-10-27 | 1994-05-11 | Fujisawa Pharmaceutical Co., Ltd. | Promoteur de croissance de bifidus |
-
1995
- 1995-11-27 TW TW084112612A patent/TW287090B/zh active
- 1995-11-28 AU AU39371/95A patent/AU3937195A/en not_active Abandoned
- 1995-11-28 KR KR1019970703687A patent/KR980700007A/ko not_active Ceased
- 1995-11-28 WO PCT/JP1995/002414 patent/WO1996017521A1/ja not_active Ceased
- 1995-11-28 JP JP08517474A patent/JP3081900B2/ja not_active Expired - Lifetime
- 1995-11-28 EP EP95937195A patent/EP0796558B1/en not_active Expired - Lifetime
- 1995-11-28 DE DE69534947T patent/DE69534947T2/de not_active Expired - Fee Related
- 1995-11-28 US US08/849,137 patent/US6013298A/en not_active Expired - Fee Related
- 1995-11-28 AT AT95937195T patent/ATE323413T1/de not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| EP0796558A4 (en) | 1999-07-14 |
| KR980700007A (ko) | 1998-03-30 |
| US6013298A (en) | 2000-01-11 |
| WO1996017521A1 (en) | 1996-06-13 |
| DE69534947D1 (de) | 2006-05-24 |
| EP0796558B1 (en) | 2006-04-19 |
| AU3937195A (en) | 1996-06-26 |
| TW287090B (enExample) | 1996-10-01 |
| EP0796558A1 (en) | 1997-09-24 |
| DE69534947T2 (de) | 2006-08-31 |
| JP3081900B2 (ja) | 2000-08-28 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| RER | Ceased as to paragraph 5 lit. 3 law introducing patent treaties |