CH626779A5 - - Google Patents
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- Publication number
- CH626779A5 CH626779A5 CH1392576A CH1392576A CH626779A5 CH 626779 A5 CH626779 A5 CH 626779A5 CH 1392576 A CH1392576 A CH 1392576A CH 1392576 A CH1392576 A CH 1392576A CH 626779 A5 CH626779 A5 CH 626779A5
- Authority
- CH
- Switzerland
- Prior art keywords
- vinegar
- bread
- rice
- flour
- added
- Prior art date
Links
- 235000021419 vinegar Nutrition 0.000 claims description 118
- 239000000052 vinegar Substances 0.000 claims description 117
- 235000008429 bread Nutrition 0.000 claims description 63
- 235000007164 Oryza sativa Nutrition 0.000 claims description 62
- 235000009566 rice Nutrition 0.000 claims description 62
- 235000013312 flour Nutrition 0.000 claims description 38
- 238000000034 method Methods 0.000 claims description 29
- 238000000855 fermentation Methods 0.000 claims description 26
- 230000004151 fermentation Effects 0.000 claims description 26
- 235000021425 apple cider vinegar Nutrition 0.000 claims description 25
- 229940088447 apple cider vinegar Drugs 0.000 claims description 25
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 20
- 235000013399 edible fruits Nutrition 0.000 claims description 17
- 239000000203 mixture Substances 0.000 claims description 12
- 235000021430 malt vinegar Nutrition 0.000 claims description 11
- 238000004519 manufacturing process Methods 0.000 claims description 11
- 150000001413 amino acids Chemical class 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 230000001476 alcoholic effect Effects 0.000 claims description 8
- 238000004898 kneading Methods 0.000 claims description 7
- 235000014101 wine Nutrition 0.000 claims description 6
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 5
- 241000209140 Triticum Species 0.000 claims description 4
- 235000021307 Triticum Nutrition 0.000 claims description 4
- 241000209094 Oryza Species 0.000 claims 8
- 240000007594 Oryza sativa Species 0.000 description 54
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 20
- 230000012010 growth Effects 0.000 description 18
- 210000004027 cell Anatomy 0.000 description 17
- 239000003795 chemical substances by application Substances 0.000 description 14
- 230000000052 comparative effect Effects 0.000 description 14
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 12
- 238000002474 experimental method Methods 0.000 description 11
- 229910052757 nitrogen Inorganic materials 0.000 description 10
- WSFSSNUMVMOOMR-UHFFFAOYSA-N Formaldehyde Chemical compound O=C WSFSSNUMVMOOMR-UHFFFAOYSA-N 0.000 description 8
- 239000011148 porous material Substances 0.000 description 8
- 229960000583 acetic acid Drugs 0.000 description 7
- 235000015197 apple juice Nutrition 0.000 description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 6
- 239000002253 acid Substances 0.000 description 6
- 239000000654 additive Substances 0.000 description 6
- 239000000284 extract Substances 0.000 description 6
- 239000011780 sodium chloride Substances 0.000 description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 5
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 5
- 235000019991 rice wine Nutrition 0.000 description 5
- BCZXFFBUYPCTSJ-UHFFFAOYSA-L Calcium propionate Chemical compound [Ca+2].CCC([O-])=O.CCC([O-])=O BCZXFFBUYPCTSJ-UHFFFAOYSA-L 0.000 description 4
- 239000004330 calcium propionate Substances 0.000 description 4
- 235000010331 calcium propionate Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000012362 glacial acetic acid Substances 0.000 description 4
- 239000003755 preservative agent Substances 0.000 description 4
- 230000002378 acidificating effect Effects 0.000 description 3
- -1 amino compounds Chemical class 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 244000144730 Amygdalus persica Species 0.000 description 2
- 244000099147 Ananas comosus Species 0.000 description 2
- 235000007119 Ananas comosus Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 244000022372 Diospyros lotus Species 0.000 description 2
- 235000003333 Diospyros lotus Nutrition 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 2
- 240000008790 Musa x paradisiaca Species 0.000 description 2
- 239000004743 Polypropylene Substances 0.000 description 2
- 235000006040 Prunus persica var persica Nutrition 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 235000019987 cider Nutrition 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 229920001155 polypropylene Polymers 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000004904 shortening Methods 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
- 244000283763 Acetobacter aceti Species 0.000 description 1
- 235000007847 Acetobacter aceti Nutrition 0.000 description 1
- 241000228245 Aspergillus niger Species 0.000 description 1
- GGLIEWRLXDLBBF-UHFFFAOYSA-N Dulcin Chemical compound CCOC1=CC=C(NC(N)=O)C=C1 GGLIEWRLXDLBBF-UHFFFAOYSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 235000007264 Triticum durum Nutrition 0.000 description 1
- 241000209143 Triticum turgidum subsp. durum Species 0.000 description 1
- 235000010716 Vigna mungo Nutrition 0.000 description 1
- 240000001417 Vigna umbellata Species 0.000 description 1
- 235000011453 Vigna umbellata Nutrition 0.000 description 1
- 235000019631 acid taste sensations Nutrition 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 229940064004 antiseptic throat preparations Drugs 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 210000003850 cellular structure Anatomy 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 238000012136 culture method Methods 0.000 description 1
- 238000007872 degassing Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- NWNUTSZTAUGIGA-UHFFFAOYSA-N dulcin Natural products C12CC(C)(C)CCC2(C(=O)OC2C(C(O)C(O)C(COC3C(C(O)C(O)CO3)O)O2)O)C(O)CC(C2(CCC3C4(C)C)C)(C)C1=CCC2C3(C)CCC4OC1OCC(O)C(O)C1OC1OC(CO)C(O)C(O)C1O NWNUTSZTAUGIGA-UHFFFAOYSA-N 0.000 description 1
- 239000008126 dulcin Substances 0.000 description 1
- 230000009567 fermentative growth Effects 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 125000004433 nitrogen atom Chemical group N* 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000003223 protective agent Substances 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- JXKPEJDQGNYQSM-UHFFFAOYSA-M sodium propionate Chemical compound [Na+].CCC([O-])=O JXKPEJDQGNYQSM-UHFFFAOYSA-M 0.000 description 1
- 239000004324 sodium propionate Substances 0.000 description 1
- 235000010334 sodium propionate Nutrition 0.000 description 1
- 229960003212 sodium propionate Drugs 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000001384 succinic acid Substances 0.000 description 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
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/145—Acids, anhydrides or salts thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Cereal-Derived Products (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP13228475A JPS5257351A (en) | 1975-11-04 | 1975-11-04 | Bread production method by adding concentrated rice vinegar and rough rice vinegar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CH626779A5 true CH626779A5 (fr) | 1981-12-15 |
Family
ID=15077675
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CH1392576A CH626779A5 (fr) | 1975-11-04 | 1976-11-04 |
Country Status (12)
| Country | Link |
|---|---|
| JP (1) | JPS5257351A (fr) |
| AT (1) | AT359943B (fr) |
| AU (1) | AU507477B2 (fr) |
| BE (1) | BE847985A (fr) |
| CA (1) | CA1091976A (fr) |
| CH (1) | CH626779A5 (fr) |
| DE (1) | DE2648747C3 (fr) |
| FR (1) | FR2330321A1 (fr) |
| GB (1) | GB1549252A (fr) |
| IT (1) | IT1123033B (fr) |
| NL (1) | NL7612159A (fr) |
| SE (1) | SE428994B (fr) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2520200B1 (fr) * | 1982-01-25 | 1985-08-23 | Armoricaine Boulangerie | Pate pour feuilletage et procede de fabrication |
| DE3315434C2 (de) * | 1983-04-28 | 1985-08-22 | Anton Dieter Dipl.-Chem. Dr. 3440 Eschwege Hammel | Verfahren zum Herstellen von acetatangereichertem Sauerteig für die Weizenbrotherstellung |
| JPS60221030A (ja) * | 1984-04-18 | 1985-11-05 | 新化食品株式会社 | パン類の製造方法 |
| FR2908602B1 (fr) | 2006-11-17 | 2009-07-17 | Sante R | Substitut du sel et composition par exemple alimentaire le comprenant |
| JP2019033689A (ja) * | 2017-08-16 | 2019-03-07 | 国立大学法人帯広畜産大学 | ルヴァン種の調製方法と本種を用いたパン類、ビスケット類 |
| JP7165944B2 (ja) * | 2018-10-26 | 2022-11-07 | 株式会社日清製粉グループ本社 | 小麦アレルギー用ホットケーキ類及びその製造方法、小麦アレルギー用パン類の製造方法、小麦アレルギー用減感作剤、小麦アレルゲン消化性の向上方法並びに小麦アレルギー誘発性の低下方法 |
| WO2022201108A1 (fr) | 2021-03-26 | 2022-09-29 | Reinhold Berghof | Dispositif, contenant et procédé de conservation d'aliments |
| DE202021102489U1 (de) | 2021-03-26 | 2021-07-06 | Reinhold Berghof | Vorrichtung und Behälter zur Konservierung von Backwaren |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE2333142C2 (de) * | 1973-06-29 | 1975-08-21 | Hoechst Ag, 6000 Frankfurt | Verfahren zum Konservieren von mit Hefe oder Sauerteig getriebenem Brot und Backwaren mit Sorbinsäure |
-
1975
- 1975-11-04 JP JP13228475A patent/JPS5257351A/ja active Granted
-
1976
- 1976-10-26 AU AU19019/76A patent/AU507477B2/en not_active Expired
- 1976-10-27 DE DE19762648747 patent/DE2648747C3/de not_active Expired
- 1976-11-02 CA CA264,736A patent/CA1091976A/fr not_active Expired
- 1976-11-03 FR FR7633159A patent/FR2330321A1/fr active Granted
- 1976-11-03 NL NL7612159A patent/NL7612159A/xx not_active Application Discontinuation
- 1976-11-03 SE SE7612227A patent/SE428994B/xx not_active IP Right Cessation
- 1976-11-03 IT IT5201876A patent/IT1123033B/it active
- 1976-11-04 CH CH1392576A patent/CH626779A5/de not_active IP Right Cessation
- 1976-11-04 BE BE172080A patent/BE847985A/fr not_active IP Right Cessation
- 1976-11-04 GB GB46012/76A patent/GB1549252A/en not_active Expired
- 1976-11-04 AT AT820876A patent/AT359943B/de not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| FR2330321B1 (fr) | 1979-08-17 |
| JPS5534653B2 (fr) | 1980-09-08 |
| CA1091976A (fr) | 1980-12-23 |
| DE2648747A1 (de) | 1977-05-12 |
| IT1123033B (it) | 1986-04-30 |
| SE7612227L (sv) | 1977-05-05 |
| ATA820876A (de) | 1980-05-15 |
| JPS5257351A (en) | 1977-05-11 |
| AU1901976A (en) | 1978-05-04 |
| BE847985A (fr) | 1977-03-01 |
| DE2648747B2 (de) | 1978-07-13 |
| GB1549252A (en) | 1979-07-25 |
| FR2330321A1 (fr) | 1977-06-03 |
| DE2648747C3 (de) | 1979-06-13 |
| AU507477B2 (en) | 1980-02-14 |
| SE428994B (sv) | 1983-08-08 |
| NL7612159A (nl) | 1977-05-06 |
| AT359943B (de) | 1980-12-10 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PL | Patent ceased | ||
| PL | Patent ceased |