DE69530483D1 - Modifizierendes produkt und modifizierende zusammensetzung für protein enthaltende substanz - Google Patents

Modifizierendes produkt und modifizierende zusammensetzung für protein enthaltende substanz

Info

Publication number
DE69530483D1
DE69530483D1 DE69530483T DE69530483T DE69530483D1 DE 69530483 D1 DE69530483 D1 DE 69530483D1 DE 69530483 T DE69530483 T DE 69530483T DE 69530483 T DE69530483 T DE 69530483T DE 69530483 D1 DE69530483 D1 DE 69530483D1
Authority
DE
Germany
Prior art keywords
modifying
protein containing
containing substance
product
composition
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.)
Expired - Lifetime
Application number
DE69530483T
Other languages
English (en)
Other versions
DE69530483T2 (de
Inventor
Jun Kobori
Yoji Kameo
Naoki Hosoya
Tomoko Fukunaga
Yoshihide Azabu
Takeshi Yasumasu
Hideo Maeda
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.)
Kao Corp
Original Assignee
Kao Corp
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
Priority claimed from JP6336453A external-priority patent/JP3017035B2/ja
Application filed by Kao Corp filed Critical Kao Corp
Application granted granted Critical
Publication of DE69530483D1 publication Critical patent/DE69530483D1/de
Publication of DE69530483T2 publication Critical patent/DE69530483T2/de
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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
    • A21D2/16—Fatty acid esters
    • 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
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Edible Oils And Fats (AREA)
  • Cosmetics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Peptides Or Proteins (AREA)
DE69530483T 1994-12-22 1995-06-21 Modifizierendes produkt und modifizierende zusammensetzung für protein enthaltende substanz Expired - Lifetime DE69530483T2 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP6336453A JP3017035B2 (ja) 1993-12-22 1994-12-22 蛋白質含有食品の改質剤及び改質剤組成物、並びに改質剤で処理した小麦粉製品
PCT/JP1995/001242 WO1996019118A1 (fr) 1994-12-22 1995-06-21 Produit de modification et composition de modification pour substances contenant des proteines

Publications (2)

Publication Number Publication Date
DE69530483D1 true DE69530483D1 (de) 2003-05-28
DE69530483T2 DE69530483T2 (de) 2003-12-24

Family

ID=18299300

Family Applications (1)

Application Number Title Priority Date Filing Date
DE69530483T Expired - Lifetime DE69530483T2 (de) 1994-12-22 1995-06-21 Modifizierendes produkt und modifizierende zusammensetzung für protein enthaltende substanz

Country Status (6)

Country Link
US (1) US5789011A (de)
EP (1) EP0750848B1 (de)
BR (1) BR9506809A (de)
DE (1) DE69530483T2 (de)
ES (1) ES2194051T3 (de)
WO (1) WO1996019118A1 (de)

Families Citing this family (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP4054524B2 (ja) 2000-12-15 2008-02-27 花王株式会社 酸性水中油型乳化組成物
US20040101545A1 (en) * 2002-11-26 2004-05-27 Schoenherr William D. Composition and method
US20060177561A1 (en) * 2003-11-18 2006-08-10 Dawn Sikorski Foods and drinks containing diacylglycerol
WO2009017087A1 (ja) * 2007-07-31 2009-02-05 Fuji Oil Company, Limited 固定化リパーゼおよびその製造方法
US8029834B2 (en) * 2009-04-03 2011-10-04 Paris Croissant Co., Ltd. Method of making bread and bread made by the method
US8053006B2 (en) * 2009-04-03 2011-11-08 Paris Croissant Co., Ltd. Method of making bread and bread made by the method
CN102959788A (zh) 2010-07-01 2013-03-06 丰田自动车株式会社 陶瓷层叠体的制造方法和由该制造方法制造的陶瓷层叠体
US20140037790A1 (en) * 2011-02-28 2014-02-06 Amano Enzyme Inc. Steamed bun quality improving agent and use thereof
FR3118709B1 (fr) 2021-01-08 2023-09-01 Oreal Compositions pour fibres keratiniques
WO2022118983A1 (en) 2020-12-01 2022-06-09 L'oreal Compositions for keratin fibers
FR3118876B1 (fr) 2021-01-15 2023-11-03 Oreal Procede de traitement des fibres kératineuses
WO2022118982A1 (en) 2020-12-01 2022-06-09 L'oreal Process for treating keratin fibers
FR3118714B1 (fr) 2021-01-11 2023-09-01 Oreal Compositions pour fibres kératineuses
FR3118713B1 (fr) 2021-01-14 2023-01-13 Oreal Compositions pour fibres kératineuses
WO2022118981A1 (en) 2020-12-01 2022-06-09 L'oreal Compositions for keratin fibers
US20230414482A1 (en) 2020-12-01 2023-12-28 L'oreal Compositions for keratin fibers

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3615681A (en) * 1968-11-12 1971-10-26 Atlas Chem Ind Yeast-raised baked products and method for preparing same
JPS577234A (en) * 1980-06-17 1982-01-14 Nippon Saafuakutanto Kogyo Kk Preparation of oil in water type emulsion
US4335157A (en) * 1980-08-05 1982-06-15 Scm Corporation Fluid shortening
JPS61234733A (ja) * 1985-04-10 1986-10-20 植田製油株式会社 製パン用改良剤
JPS642523A (en) * 1987-03-27 1989-01-06 Kao Corp Production of bread
US5264460A (en) * 1988-05-30 1993-11-23 Deutsche Solvay-Werke Gmbh Process for preparing nonionic surfactants
JPH02124052A (ja) * 1988-11-02 1990-05-11 Kao Corp デンプン食品の品質改良剤
JP2751560B2 (ja) * 1990-05-17 1998-05-18 日本油脂株式会社 製パン用乳化油脂組成物及びパンの製造方法
JPH0716353B2 (ja) * 1991-04-23 1995-03-01 理研ビタミン株式会社 粉末起泡剤
JP2556237B2 (ja) * 1992-04-07 1996-11-20 不二製油株式会社 スポンジケーキの製造法
JPH07163381A (ja) * 1993-12-13 1995-06-27 Kao Corp ジグリセリン−１，２−ジエステルの製造方法

Also Published As

Publication number Publication date
DE69530483T2 (de) 2003-12-24
US5789011A (en) 1998-08-04
ES2194051T3 (es) 2003-11-16
EP0750848B1 (de) 2003-04-23
EP0750848A4 (de) 1999-06-02
EP0750848A1 (de) 1997-01-02
BR9506809A (pt) 1997-10-14
WO1996019118A1 (fr) 1996-06-27

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Legal Events

Date Code Title Description
8364 No opposition during term of opposition