BR112017004501A2 - melhorador de massa de pão congelada - Google Patents

melhorador de massa de pão congelada

Info

Publication number
BR112017004501A2
BR112017004501A2 BR112017004501A BR112017004501A BR112017004501A2 BR 112017004501 A2 BR112017004501 A2 BR 112017004501A2 BR 112017004501 A BR112017004501 A BR 112017004501A BR 112017004501 A BR112017004501 A BR 112017004501A BR 112017004501 A2 BR112017004501 A2 BR 112017004501A2
Authority
BR
Brazil
Prior art keywords
frozen dough
cell body
dietary fiber
low
yeast extract
Prior art date
Application number
BR112017004501A
Other languages
English (en)
Inventor
Nakao Eiji
Kawahara Hidehisa
Ason Kenichi
Ikeda Sakiko
Original Assignee
Kohjin Life Sciences Co Ltd
The School Corporation Kansai Univ
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 Kohjin Life Sciences Co Ltd, The School Corporation Kansai Univ filed Critical Kohjin Life Sciences Co Ltd
Publication of BR112017004501A2 publication Critical patent/BR112017004501A2/pt

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
    • 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, 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
    • 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
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • A21D10/007—Liquids or pumpable materials
    • 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
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • A21D6/001—Cooling
    • 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
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

[problema] produzir um melhorador de massa de pão congelada que tenha um efeito de melhorar o crescimento da massa de pão congelada, seja altamente seguro, e isento de sabor, usando um método que seja de custo baixo e baixo em impacto ambiental. também, usar eficazmente o resíduo do corpo celular da levedura produzido como um subproduto do extrato de levedura. [meios para resolver o problema] o resíduo do corpo celular da levedura que permanece depois da extração do extrato útil de levedura é colocado em suspensão em água e aquecido, depois do que a suspensão é submetida à separação centrífuga e um sobrenadante é obtido. esta fração contém, por conteúdo de sólido, pelo menos 45% em peso de rna, pelo menos 5% em peso de fibra dietética, e pelo menos 10% em peso de proteína, e o conteúdo de manana na fibra dietética é de pelo menos 60% em peso. este pode ser usado para melhorar o crescimento da massa de pão congelada.
BR112017004501A 2014-09-08 2015-08-28 melhorador de massa de pão congelada BR112017004501A2 (pt)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2014181878 2014-09-08
PCT/JP2015/074486 WO2016039186A1 (ja) 2014-09-08 2015-08-28 冷凍パン生地改良剤

Publications (1)

Publication Number Publication Date
BR112017004501A2 true BR112017004501A2 (pt) 2017-12-05

Family

ID=55458940

Family Applications (1)

Application Number Title Priority Date Filing Date
BR112017004501A BR112017004501A2 (pt) 2014-09-08 2015-08-28 melhorador de massa de pão congelada

Country Status (6)

Country Link
US (1) US10631546B2 (pt)
EP (1) EP3195728B1 (pt)
JP (1) JP6774335B2 (pt)
CN (1) CN106604639B (pt)
BR (1) BR112017004501A2 (pt)
WO (1) WO2016039186A1 (pt)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP7486319B2 (ja) * 2020-01-24 2024-05-17 三菱商事ライフサイエンス株式会社 焼成菓子などの食感改良用食品素材
CN111321079B (zh) * 2020-04-03 2021-07-30 长春中之杰食品有限公司 酵母细胞保护剂、冷冻发酵面团及其制备方法和发酵面食制品

Family Cites Families (29)

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US1320462A (en) * 1919-11-04 Ments
JPS61247331A (ja) 1985-04-24 1986-11-04 富士カントリ−株式会社 冷凍パン生地の製造方法
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WO1988005267A1 (en) * 1987-01-22 1988-07-28 Kohjin Co., Ltd. Yeast extract and process for its preparation
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JPH0956361A (ja) 1995-06-15 1997-03-04 Kirin Brewery Co Ltd 酵母エキスの製造方法
JP3163437B2 (ja) 1996-08-22 2001-05-08 アサヒビール株式会社 新規なマンノースの調製方法
JPH10117671A (ja) 1996-10-25 1998-05-12 Nippon Shokuhin Kako Co Ltd 冷凍パン生地用改良剤及び冷凍パン生地の製造方法
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KR101330818B1 (ko) * 2011-07-29 2013-11-15 도시바삼성스토리지테크놀러지코리아 주식회사 픽업 댐퍼 및 이를 구비하는 디스크 드라이브
CN103717093B (zh) * 2011-08-26 2016-03-30 兴人生命科学株式会社 具有味道增强效果的酵母抽提物
TWI652992B (zh) 2011-10-31 2019-03-11 興人生命科學股份有限公司 酵母來源之調味料、酵母蛋白質組成物之製造方法、及酵母來源之調味料之製造方法
JP6113165B2 (ja) * 2012-07-20 2017-04-12 興人ライフサイエンス株式会社 アントシアニン系色素発色剤
JP6338410B2 (ja) 2013-05-01 2018-06-06 興人ライフサイエンス株式会社 冷凍保存性向上剤
JP6430117B2 (ja) 2013-12-04 2018-11-28 国立研究開発法人農業・食品産業技術総合研究機構 米粉ベースのパン類の製造方法
EP3170398B1 (en) * 2014-07-16 2020-04-22 Mitsubishi Corporation Life Sciences Limited Cloudiness-inhibiting agent for tea beverage

Also Published As

Publication number Publication date
EP3195728A1 (en) 2017-07-26
WO2016039186A1 (ja) 2016-03-17
EP3195728B1 (en) 2023-10-04
US20170258097A1 (en) 2017-09-14
US10631546B2 (en) 2020-04-28
CN106604639A (zh) 2017-04-26
JPWO2016039186A1 (ja) 2017-06-22
JP6774335B2 (ja) 2020-10-21
CN106604639B (zh) 2020-09-01
EP3195728A4 (en) 2018-03-07

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Legal Events

Date Code Title Description
B06U Preliminary requirement: requests with searches performed by other patent offices: procedure suspended [chapter 6.21 patent gazette]
B07A Application suspended after technical examination (opinion) [chapter 7.1 patent gazette]
B09B Patent application refused [chapter 9.2 patent gazette]
B09B Patent application refused [chapter 9.2 patent gazette]

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