HK1255878A1 - 改良麵筋的製造方法 - Google Patents

改良麵筋的製造方法

Info

Publication number
HK1255878A1
HK1255878A1 HK18114961.6A HK18114961A HK1255878A1 HK 1255878 A1 HK1255878 A1 HK 1255878A1 HK 18114961 A HK18114961 A HK 18114961A HK 1255878 A1 HK1255878 A1 HK 1255878A1
Authority
HK
Hong Kong
Prior art keywords
modified gluten
manufacturing modified
manufacturing
gluten
modified
Prior art date
Application number
HK18114961.6A
Other languages
English (en)
Inventor
Keisuke Takahashi
Tadayoshi Katsumata
Akihito Fujimoto
Original Assignee
Mc食品科技株式會社
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 Mc食品科技株式會社 filed Critical Mc食品科技株式會社
Publication of HK1255878A1 publication Critical patent/HK1255878A1/zh

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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A21D2/265—Vegetable proteins from cereals, flour, bran
    • 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
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • 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
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/18—Vegetable proteins from wheat
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/24—Working-up of proteins for foodstuffs by texturising using freezing
    • 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
    • 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
    • A23V2200/00—Function of food ingredients
    • A23V2200/20—Ingredients acting on or related to the structure
    • A23V2200/242—Thickening agent

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Polymers & Plastics (AREA)
  • General Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
HK18114961.6A 2016-02-19 2018-11-22 改良麵筋的製造方法 HK1255878A1 (zh)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2016030457 2016-02-19
PCT/JP2017/003542 WO2017141702A1 (ja) 2016-02-19 2017-02-01 改良グルテンの製造方法

Publications (1)

Publication Number Publication Date
HK1255878A1 true HK1255878A1 (zh) 2019-08-30

Family

ID=59624999

Family Applications (1)

Application Number Title Priority Date Filing Date
HK18114961.6A HK1255878A1 (zh) 2016-02-19 2018-11-22 改良麵筋的製造方法

Country Status (7)

Country Link
US (2) US20190297900A1 (zh)
JP (1) JP6663476B2 (zh)
CN (1) CN108697118A (zh)
AU (1) AU2017220217B2 (zh)
HK (1) HK1255878A1 (zh)
TW (1) TWI708561B (zh)
WO (1) WO2017141702A1 (zh)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2020156319A (ja) * 2019-03-25 2020-10-01 Ｍｃフードスペシャリティーズ株式会社 パンのクラスト剥離抑制剤及びパンのクラスト剥離を抑制する方法
JP7316825B2 (ja) * 2019-04-08 2023-07-28 三菱商事ライフサイエンス株式会社 スクラッチ‐冷凍生地兼用改良剤及び当該剤を使用した加糖中種パンの製造方法
JP7485504B2 (ja) * 2019-08-02 2024-05-16 株式会社ニップン 冷凍パン生地、パン及びこれらの製造方法

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5224579B2 (zh) * 1973-12-26 1977-07-01
JPH0622431B2 (ja) * 1986-09-22 1994-03-30 日清製粉株式会社 イ−スト発酵食品の冷凍生地の製造法
JPH02150229A (ja) * 1988-11-29 1990-06-08 Kanegafuchi Chem Ind Co Ltd パン生地のホイロ済み冷凍方法及びホイロ済み冷凍用パン生地改良剤
JPH099859A (ja) * 1995-07-03 1997-01-14 Nippon Flour Mills Co Ltd イースト発酵食品の冷凍生地の製法
US6113975A (en) * 1995-07-06 2000-09-05 Shoalhave Starches Pty Ltd Processes for the modification of wheat gluten
JPH10295281A (ja) * 1997-04-23 1998-11-10 Glyco Eiyou Shokuhin Kk 小麦グルテン部分分解物とその製造法
US9034412B2 (en) * 2007-04-13 2015-05-19 Archer-Daniels-Midland Company Wheat protein and methods of production
CN101480217B (zh) * 2009-01-23 2011-04-06 华南理工大学 一种有机酸脱酰胺改性小麦面筋蛋白的方法
JP2014198037A (ja) * 2013-03-15 2014-10-23 グリコ栄養食品株式会社 グルテン改質物、その製造方法、及びそれを含む食品
BR112016012927A2 (pt) * 2013-12-19 2017-08-08 Dow Global Technologies Llc Massa melhorada

Also Published As

Publication number Publication date
TWI708561B (zh) 2020-11-01
US20210195904A1 (en) 2021-07-01
JP6663476B2 (ja) 2020-03-11
CN108697118A (zh) 2018-10-23
AU2017220217B2 (en) 2021-07-29
US20190297900A1 (en) 2019-10-03
TW201729684A (zh) 2017-09-01
WO2017141702A1 (ja) 2017-08-24
AU2017220217A1 (en) 2018-10-04
JPWO2017141702A1 (ja) 2018-11-15

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