HK1204866A1 - Food property improving agent - Google Patents
Food property improving agentInfo
- Publication number
- HK1204866A1 HK1204866A1 HK15105439.1A HK15105439A HK1204866A1 HK 1204866 A1 HK1204866 A1 HK 1204866A1 HK 15105439 A HK15105439 A HK 15105439A HK 1204866 A1 HK1204866 A1 HK 1204866A1
- Authority
- HK
- Hong Kong
- Prior art keywords
- improving agent
- property improving
- food property
- food
- agent
- Prior art date
Links
- 235000021060 food property Nutrition 0.000 title 1
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
-
- 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
- A21D2/145—Acids, anhydrides or salts thereof
-
- 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
- A21D10/002—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
- 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
- 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
- A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- General Preparation And Processing Of Foods (AREA)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2012154079 | 2012-07-09 | ||
| PCT/JP2013/068628 WO2014010548A1 (ja) | 2012-07-09 | 2013-07-08 | 食品物性改良剤 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| HK1204866A1 true HK1204866A1 (en) | 2015-12-11 |
Family
ID=49916002
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| HK15105439.1A HK1204866A1 (en) | 2012-07-09 | 2015-06-08 | Food property improving agent |
Country Status (6)
| Country | Link |
|---|---|
| EP (1) | EP2870879B1 (xx) |
| JP (1) | JP6333722B2 (xx) |
| KR (1) | KR102092428B1 (xx) |
| CN (2) | CN104427876A (xx) |
| HK (1) | HK1204866A1 (xx) |
| WO (1) | WO2014010548A1 (xx) |
Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6282875B2 (ja) * | 2014-02-04 | 2018-02-21 | 株式会社Adeka | 製パン改良材 |
| JP6496128B2 (ja) * | 2014-11-20 | 2019-04-03 | 株式会社Adeka | スポンジケーキ改良材 |
| JP6636742B2 (ja) * | 2015-07-31 | 2020-01-29 | 株式会社Adeka | 蒸しケーキ改良材及び蒸しケーキ生地 |
| JP6546473B2 (ja) * | 2015-07-31 | 2019-07-17 | 株式会社Adeka | バターケーキ改良材 |
| JP6604771B2 (ja) * | 2015-07-31 | 2019-11-13 | 株式会社Ａｄｅｋａ | シューパフ改良材及びシュー生地 |
| JP6683435B2 (ja) * | 2015-07-31 | 2020-04-22 | 株式会社Adeka | 焼菓子用改良材 |
| CN106434464B (zh) * | 2016-10-12 | 2019-07-02 | 江南大学 | 一株乳酸明串珠菌及其应用 |
| CN106578021A (zh) * | 2016-10-20 | 2017-04-26 | 中国农业科学院农产品加工研究所 | 一种薯类发酵食品的保鲜剂 |
| JP7146187B2 (ja) * | 2018-05-16 | 2022-10-04 | テーブルマーク株式会社 | 菌体外多糖生産性乳酸菌およびその利用 |
| JP7385392B2 (ja) * | 2019-07-30 | 2023-11-22 | 昭和産業株式会社 | 発酵種、及びそれを用いたベーカリー製品生地、及びベーカリー製品の製造方法 |
| KR102160165B1 (ko) * | 2019-09-20 | 2020-09-25 | 박종현 | 쌀을 포함한 피자 도우 및 그 제조방법 |
| KR20230004584A (ko) * | 2020-04-16 | 2023-01-06 | 미츠비시 쇼지 라이프사이언스 가부시키가이샤 | 덱스트란으로 피복된 조성물을 포함하는 식품 물성 개량제 |
Family Cites Families (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2983613A (en) * | 1958-09-12 | 1961-05-09 | R K Laros Company Inc | Addition of dextran to bread doughs |
| US3556805A (en) * | 1969-08-11 | 1971-01-19 | Monsanto Co | Reduction of mixing requirements for yeast leavened bread dough |
| US4109023A (en) * | 1977-04-25 | 1978-08-22 | International Telephone And Telegraph Corporation | Porous yeast leavened dough product |
| JPS63251036A (ja) * | 1987-04-07 | 1988-10-18 | 鐘淵化学工業株式会社 | 小麦グルテンの製パン改良機能強化法 |
| JPH0755124B2 (ja) * | 1991-12-26 | 1995-06-14 | 江崎グリコ株式会社 | パン等の製造法 |
| JPH089872A (ja) * | 1994-06-29 | 1996-01-16 | 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 |
| JPH08256670A (ja) * | 1995-03-24 | 1996-10-08 | Kanegafuchi Chem Ind Co Ltd | パン生地改良剤及びパン生地改良方法 |
| ATE230931T1 (de) * | 1996-02-15 | 2003-02-15 | Puratos Nv | Verfahren für die herstellung eines verbesserten strukturaufbaus von backwaren |
| RU2104646C1 (ru) * | 1996-07-08 | 1998-02-20 | Татарский технологический научный центр КГТУ при кабинете Министров Республики Татарстан | Способ производства хлеба |
| JP3609554B2 (ja) * | 1996-09-13 | 2005-01-12 | 花王株式会社 | 電子レンジ加熱に適するパン |
| BRPI0314435B1 (pt) * | 2002-09-11 | 2016-07-19 | Puratos Nv | composição de melhoramento de pão, método para preparar um produto de padaria, método para aumentar o volume da carcaça de um produto de padaria e produto de padaria |
| EP1547467A1 (en) * | 2003-12-22 | 2005-06-29 | Puratos N.V. | Liquid leaven composition |
| JP4455983B2 (ja) * | 2004-12-27 | 2010-04-21 | 株式会社バイオテックジャパン | 製パン改良剤及びその製造法並びにパン及びその製造方法 |
| EP2130437A1 (de) * | 2008-06-03 | 2009-12-09 | Ernst Böcker GmbH & Co. KG | Einstufige Backwarenherstellung |
| TWI476766B (zh) * | 2012-06-01 | 2015-03-11 | Cmc Magnetics Corp | An optical recording medium and a method of forming a printable layer on an optical recording medium |
-
2013
- 2013-07-08 CN CN201380036634.6A patent/CN104427876A/zh active Pending
- 2013-07-08 JP JP2014524792A patent/JP6333722B2/ja active Active
- 2013-07-08 EP EP13816073.4A patent/EP2870879B1/en active Active
- 2013-07-08 KR KR1020157002984A patent/KR102092428B1/ko active IP Right Grant
- 2013-07-08 CN CN201811007784.5A patent/CN108967469B/zh active Active
- 2013-07-08 WO PCT/JP2013/068628 patent/WO2014010548A1/ja active Application Filing
-
2015
- 2015-06-08 HK HK15105439.1A patent/HK1204866A1/xx unknown
Also Published As
| Publication number | Publication date |
|---|---|
| CN108967469A (zh) | 2018-12-11 |
| CN104427876A (zh) | 2015-03-18 |
| EP2870879B1 (en) | 2019-05-08 |
| JPWO2014010548A1 (ja) | 2016-06-23 |
| JP6333722B2 (ja) | 2018-05-30 |
| EP2870879A1 (en) | 2015-05-13 |
| EP2870879A4 (en) | 2016-03-30 |
| WO2014010548A1 (ja) | 2014-01-16 |
| CN108967469B (zh) | 2023-04-21 |
| KR102092428B1 (ko) | 2020-03-23 |
| KR20150036377A (ko) | 2015-04-07 |
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