ATE552728T1 - Brotverbesserungsmittel und damit hergestellte brotprodukte - Google Patents

Brotverbesserungsmittel und damit hergestellte brotprodukte

Info

Publication number
ATE552728T1
ATE552728T1 AT05816918T AT05816918T ATE552728T1 AT E552728 T1 ATE552728 T1 AT E552728T1 AT 05816918 T AT05816918 T AT 05816918T AT 05816918 T AT05816918 T AT 05816918T AT E552728 T1 ATE552728 T1 AT E552728T1
Authority
AT
Austria
Prior art keywords
bread
effect
bread products
growth
taste
Prior art date
Application number
AT05816918T
Other languages
English (en)
Inventor
Hitoshi Yokoyama
Takaya Koseki
Original Assignee
Fuji Oil 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 Fuji Oil Co Ltd filed Critical Fuji Oil Co Ltd
Application granted granted Critical
Publication of ATE552728T1 publication Critical patent/ATE552728T1/de

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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
    • A21D2/36—Vegetable material
    • A21D2/368—Fermentation by-products, e.g. grapes, hops
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/267—Microbial proteins
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/268—Hydrolysates from proteins
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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
    • A21D2/36—Vegetable material
    • A21D2/362—Leguminous plants
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/16—Vegetable proteins from soybean

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • General Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Botany (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Edible Oils And Fats (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
AT05816918T 2004-12-17 2005-12-16 Brotverbesserungsmittel und damit hergestellte brotprodukte ATE552728T1 (de)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP2004366085 2004-12-17
JP2005223724 2005-08-02
PCT/JP2005/023147 WO2006064910A1 (ja) 2004-12-17 2005-12-16 パン類改良材及びこれを使用したパン類

Publications (1)

Publication Number Publication Date
ATE552728T1 true ATE552728T1 (de) 2012-04-15

Family

ID=36587959

Family Applications (1)

Application Number Title Priority Date Filing Date
AT05816918T ATE552728T1 (de) 2004-12-17 2005-12-16 Brotverbesserungsmittel und damit hergestellte brotprodukte

Country Status (8)

Country Link
US (1) US20080206400A1 (de)
EP (1) EP1839487B1 (de)
JP (1) JP4946443B2 (de)
KR (1) KR101262403B1 (de)
CN (1) CN101119635B (de)
AT (1) ATE552728T1 (de)
RU (1) RU2356230C2 (de)
WO (1) WO2006064910A1 (de)

Families Citing this family (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2008105352A1 (ja) * 2007-02-27 2008-09-04 Fuji Oil Company, Limited 大豆蛋白質含有液状組成物及びその製造法
JP4798064B2 (ja) * 2007-03-28 2011-10-19 不二製油株式会社 菓子生地及び菓子の製造法
JP5056535B2 (ja) * 2008-03-29 2012-10-24 不二製油株式会社 シュー皮の製造方法及びこれに用いる油中水型乳化物
JP5089644B2 (ja) * 2009-05-08 2012-12-05 キユーピー株式会社 パン生地又はパン
JP5824198B2 (ja) * 2009-08-05 2015-11-25 Ｍｃフードスペシャリティーズ株式会社 パン生地改良剤
JP2011172513A (ja) * 2010-02-24 2011-09-08 Okuno Chemical Industries Co Ltd 食品用防カビ剤
CN104363764A (zh) * 2012-07-25 2015-02-18 不二制油株式会社 丹麦面团的制造方法
DE112013005858T5 (de) * 2012-12-06 2015-08-20 Fuji Oil Company Limited Pizzateig und Verfahren zu seiner Herstellung
JP6201308B2 (ja) * 2012-12-10 2017-09-27 不二製油株式会社 製パン改良剤、製パン用乳化油脂組成物およびパン
CN104054764B (zh) * 2014-06-30 2016-06-15 三峡大学 一种面粉改良剂及其应用
JP7169552B2 (ja) * 2017-12-20 2022-11-11 不二製油株式会社 パン発酵種調製用素材
JP7326022B2 (ja) * 2019-05-17 2023-08-15 ユニ・チャーム株式会社 ペットフード

Family Cites Families (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3679430A (en) * 1969-10-30 1972-07-25 Caravan Prod Co Inc Conditioner for baked goods
JPS63317055A (ja) * 1987-06-18 1988-12-26 Seinosuke Ueda 食品素材の製造法
FI92498C (fi) * 1992-06-10 1994-11-25 Valio Meijerien Uusi mikro-organismikanta, sitä sisältävät bakteerivalmisteet ja näiden käyttö hiivojen ja homeiden torjuntaan
JP3359827B2 (ja) 1996-10-29 2002-12-24 株式会社ヤクルト本社 脂質代謝改善剤及びそれを含有する食品
JP3117129B2 (ja) * 1997-02-28 2000-12-11 日清製油株式会社 食感の改良されたパンおよび饅頭類およびその製造方法
JP3261075B2 (ja) * 1997-07-04 2002-02-25 有限会社ソーイ 抗酸化力のある発酵胡麻およびこれを用いた食品
JP4046389B2 (ja) * 1997-09-04 2008-02-13 株式会社ヤクルト本社 ビフィドバクテリウム・ブレーベ及びこれを用いた発酵豆乳
JPH11113513A (ja) 1997-10-21 1999-04-27 Sooi:Kk 玄米発酵物
JP3414270B2 (ja) * 1998-08-12 2003-06-09 不二製油株式会社 豆乳の製造方法
DE60019298T2 (de) * 1999-08-17 2006-03-09 Dsm Ip Assets B.V. Flüssiges brotverbesserungsmittel
JP4582859B2 (ja) 2000-04-26 2010-11-17 不二製油株式会社 パン改良剤及びパン類の製造方法
JP2002272357A (ja) * 2001-03-21 2002-09-24 Kanegafuchi Chem Ind Co Ltd パン生地改良用組成物およびそれを用いる製パン法
JP2004154122A (ja) 2002-06-04 2004-06-03 Select:Kk 乳酸発酵オカラおよびそれを含有する食品並びに乳酸発酵オカラの製造法
JP4482292B2 (ja) 2002-07-05 2010-06-16 キリン協和フーズ株式会社 パン生地

Also Published As

Publication number Publication date
CN101119635A (zh) 2008-02-06
EP1839487B1 (de) 2012-04-11
US20080206400A1 (en) 2008-08-28
EP1839487A4 (de) 2011-01-12
JP4946443B2 (ja) 2012-06-06
KR101262403B1 (ko) 2013-05-08
EP1839487A1 (de) 2007-10-03
RU2356230C2 (ru) 2009-05-27
CN101119635B (zh) 2013-02-06
JPWO2006064910A1 (ja) 2008-06-12
KR20070092260A (ko) 2007-09-12
WO2006064910A1 (ja) 2006-06-22
RU2007127316A (ru) 2009-01-27

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