DE69534947D1 - Verwendung von natrium- und kaliumgluconaten für backwaren - Google Patents

Verwendung von natrium- und kaliumgluconaten für backwaren

Info

Publication number
DE69534947D1
DE69534947D1 DE69534947T DE69534947T DE69534947D1 DE 69534947 D1 DE69534947 D1 DE 69534947D1 DE 69534947 T DE69534947 T DE 69534947T DE 69534947 T DE69534947 T DE 69534947T DE 69534947 D1 DE69534947 D1 DE 69534947D1
Authority
DE
Germany
Prior art keywords
gluconates
sodium
calium
bakery products
bread
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 - Fee Related
Application number
DE69534947T
Other languages
English (en)
Other versions
DE69534947T2 (de
Inventor
Hiroyuki Takano
Toshihito Kakiuchi
Naomi Ise
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.)
NAT FOOD RES INST MINISTRY OF
Fuso Chemical Co Ltd
National Food Research Institute
Original Assignee
NAT FOOD RES INST MINISTRY OF
Fuso Chemical Co Ltd
National Food Research Institute
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 NAT FOOD RES INST MINISTRY OF, Fuso Chemical Co Ltd, National Food Research Institute filed Critical NAT FOOD RES INST MINISTRY OF
Publication of DE69534947D1 publication Critical patent/DE69534947D1/de
Application granted granted Critical
Publication of DE69534947T2 publication Critical patent/DE69534947T2/de
Anticipated expiration legal-status Critical
Expired - Fee Related 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
    • A21D2/02—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, 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
    • 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
    • A21D10/02—Ready-for-oven doughs
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • 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

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)
DE69534947T 1994-12-07 1995-11-28 Verwendung von natrium- und kaliumgluconaten für backwaren Expired - Fee Related DE69534947T2 (de)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP30338194 1994-12-07
JP30338194 1994-12-07
PCT/JP1995/002414 WO1996017521A1 (fr) 1994-12-07 1995-11-28 Utilisation de gluconates de potassium et de sodium pour des produits de boulangeries

Publications (2)

Publication Number Publication Date
DE69534947D1 true DE69534947D1 (de) 2006-05-24
DE69534947T2 DE69534947T2 (de) 2006-08-31

Family

ID=17920335

Family Applications (1)

Application Number Title Priority Date Filing Date
DE69534947T Expired - Fee Related DE69534947T2 (de) 1994-12-07 1995-11-28 Verwendung von natrium- und kaliumgluconaten für backwaren

Country Status (9)

Country Link
US (1) US6013298A (de)
EP (1) EP0796558B1 (de)
JP (1) JP3081900B2 (de)
KR (1) KR980700007A (de)
AT (1) ATE323413T1 (de)
AU (1) AU3937195A (de)
DE (1) DE69534947T2 (de)
TW (1) TW287090B (de)
WO (1) WO1996017521A1 (de)

Families Citing this family (23)

* Cited by examiner, † Cited by third party
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.
JP4498616B2 (ja) * 1999-03-30 2010-07-07 扶桑化学工業株式会社 低タンパク質パン類の製造法
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
US9629384B2 (en) 2005-09-14 2017-04-25 S & P Ingredient Development, Llc Low sodium salt composition
US20070059428A1 (en) 2005-09-14 2007-03-15 Chigurupati Sambasiva R 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
EP2138053B1 (de) 2007-04-09 2014-09-10 Japan Tobacco Inc. Verfahren zur erhöhung des salzartigen geschmacks von nahrungsmitteln und getränken
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
ES2856249T3 (es) * 2014-10-17 2021-09-27 Nestle Sa Procedimiento para la fabricación de un producto de panadería con un reducido contenido de sodio
BE1023801B1 (fr) * 2016-06-24 2017-07-26 Croc'in Composition et procede pour la fabrication de buns ou analogues
CN111093391A (zh) 2017-09-18 2020-05-01 S&P 配料研发有限公司 含氯化钾的低钠食盐代用品
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
WO2024095509A1 (ja) * 2022-10-31 2024-05-10 ベースフード株式会社 パン、パン用ミックス粉及びパンの製造方法
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)

* Cited by examiner, † Cited by third party
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
CA2147882C (en) * 1992-10-27 2008-07-29 Toshihiko Asano Bifidobacterium growth promotant

Also Published As

Publication number Publication date
EP0796558A4 (de) 1999-07-14
JP3081900B2 (ja) 2000-08-28
AU3937195A (en) 1996-06-26
TW287090B (de) 1996-10-01
KR980700007A (ko) 1998-03-30
EP0796558A1 (de) 1997-09-24
WO1996017521A1 (fr) 1996-06-13
EP0796558B1 (de) 2006-04-19
US6013298A (en) 2000-01-11
DE69534947T2 (de) 2006-08-31
ATE323413T1 (de) 2006-05-15

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Legal Events

Date Code Title Description
8364 No opposition during term of opposition
8339 Ceased/non-payment of the annual fee