JP2008136460A - パン様食品素材およびこれを用いたパン様食品 - Google Patents
パン様食品素材およびこれを用いたパン様食品 Download PDFInfo
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- JP2008136460A JP2008136460A JP2006330437A JP2006330437A JP2008136460A JP 2008136460 A JP2008136460 A JP 2008136460A JP 2006330437 A JP2006330437 A JP 2006330437A JP 2006330437 A JP2006330437 A JP 2006330437A JP 2008136460 A JP2008136460 A JP 2008136460A
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Abstract
【解決手段】ふすまおよびぬかのうちの少なくとも一種と、小麦たんぱくと、増粘安定剤とを含有するようにした。
【選択図】なし
Description
前記増粘安定剤は、一定の粘性力を持ち、高い冷水膨潤性を示す物質を含む。
全卵 10重量部
バター 5重量部
生イースト 3重量部
水 155重量部
全卵 10重量部
バター 5重量部
生イースト 3重量部
水 155重量部
全卵 10重量部
バター 5重量部
生イースト 3重量部
水 155重量部
全卵 10重量部
バター 5重量部
生イースト 3重量部
水 155重量部
全卵 10重量部
バター 5重量部
ゴマペースト 10重量部
生イースト 3重量部
水 155重量部
全卵 10重量部
バター 5重量部
生イースト 3重量部
ロールインバター 50重量部
水 155重量部
全卵 10重量部
バター 5重量部
生イースト 3重量部
ロールインバター 50重量部
水 155重量部
全卵 10重量部
バター 5重量部
ゴマペースト 10重量部
生イースト 3重量部
ロールインバター 50重量部
水 155重量部
全卵 100重量部
バター 90重量部
ゴマペースト 20重量部
ドロマイト 1重量部
スクラロース 0.06重量部
アセスルファムカリウム 0.06重量部
ミキシング 10分
複合
熟成 30分
圧延
切り出し ♯12(角)、幅:2.5mm、厚み:1.6mm
全卵 10重量部
バター 5重量部
生イースト 3重量部
水 155重量部
全卵 10重量部
バター 5重量部
生イースト 3重量部
水 155重量部
全卵 10重量部
バター 5重量部
生イースト 3重量部
水 155重量部
全卵 10重量部
バター 5重量部
生イースト 3重量部
水 155重量部
全卵 10重量部
バター 5重量部
生イースト 3重量部
水 155重量部
比較例1として、上記実施例2の食品素材Bを、下記表3に示すように、小麦たんぱくと生ふすまとを50:50の割合で混合したものに置き換えて食品素材aを得た。この食品素材a100重量部に対して、以下の配合の材料を加え、以下の作業を行ってロールパンを得た。
全卵 10重量部
バター 5重量部
生イースト 3重量部
水 155重量部
比較例2として、上記実施例2の食品素材Bを、下記表3に示すように、小麦たんぱくと焙煎ふすまとを50:50の割合で混合したものに置き換えて食品素材bを得た。この食品素材b100重量部に対して、以下の配合の材料を加え、以下の作業を行ってロールパンを得た。
全卵 10重量部
バター 5重量部
生イースト 3重量部
水 155重量部
比較例3として、上記実施例2の食品素材Bを、下記表3に示すように、小麦たんぱくと焙煎ふすまとを50:50の割合で混合したもの1kgにおおばこ種皮粉末3gを加えたものに置き換えて食品素材cを得た。この食品素材c100重量部に対して、以下の配合の材料を加え、以下の作業を行ってロールパンを得た。
全卵 10重量部
バター 5重量部
生イースト 3重量部
水 155重量部
比較例4として、下記表3に示すように、上記比較例3の食品素材c100重量部に対して、以下の配合の材料を加え、以下の作業を行ってクロワッサンを得た。
全卵 10重量部
バター 5重量部
生イースト 3重量部
ロールインバター 50重量部
水 155重量部
比較例5として、下記表3に示すように、上記比較例3の食品素材c100重量部に対して、以下の配合の材料を加え、以下の作業を行ってクッキーを得た。
全卵 100重量部
バター 90重量部
ドロマイト 1重量部
スクラロース 0.06重量部
アセスルファムカリウム 0.06重量部
比較例6として、下記表3に示すように、上記比較例3の食品素材c100重量部に対して、食塩水(8%濃度)を45重量部加え、下記製法にて生うどん(麺)を得た。
ミキシング 10分
複合
熟成 30分
圧延
切り出し ♯12(角)、幅:2.5mm、厚み:1.6mm
実施例1〜8,11〜15及び比較例1〜4で製造したロールパン、クロワッサンを外観、内相、味、風味、香り、食感、製パン性の各項目について8名のパネラーにて評価を行った。各項目にて、最高評価を5とし最低評価を1とした。各項目において、各々8名の平均値を数値で示した。結果を表4、表5に示す。
Claims (7)
- ふすまおよびぬかのうちの少なくとも一種と、小麦たんぱくと、増粘安定剤とを含有した
ことを特徴とする食品素材。 - 請求項1に記載された食品素材であって、
前記増粘安定剤が、ジェランガム、ガラクトマンナン、グルコマンナン、カラヤガム、メチルセルロース、カルボキシメチルセルロースのうち少なくとも一種を含有する
ことを特徴とする食品素材。 - 請求項1または請求項2に記載された食品素材であって、
ファイバーを含有する
ことを特徴とする食品素材。 - 請求項3に記載された食品素材であって、
前記ファイバーがシトラスファイバーである
ことを特徴とする食品素材。 - 請求項1乃至請求項4の何れか1項に記載された食品素材であって、
乳酸発酵種をさらに含有する
ことを特徴とする食品素材。 - 請求項5に記載された食品素材であって、
前記乳酸発酵種は、酵母サッカロミセス・エグジギューズ、乳酸菌ラクトバチルス・サンフランシスコが属する微生物を小麦粉生地培地にて培養後、乾燥し粉末化してなる
ことを特徴とする食品素材。 - 請求項1乃至請求項6の何れか1項に記載された食品素材を用い、これにゴマペーストを添加し、生地を作り焼成してなるパンまたは菓子である
ことを特徴とする食品。
Priority Applications (6)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2006330437A JP3977409B1 (ja) | 2006-11-10 | 2006-12-07 | パン様食品素材およびこれを用いたパン様食品 |
DK07004448.2T DK1929873T3 (da) | 2006-11-10 | 2007-03-05 | Fødevaremateriale og fødevareprodukt under anvendelse af dette |
DE602007011874T DE602007011874D1 (de) | 2006-11-10 | 2007-03-05 | Nährstoff und Nahrungsmittel damit hergestellt |
EP07004448A EP1929873B1 (en) | 2006-11-10 | 2007-03-05 | Food material and food product using the same |
AT07004448T ATE494785T1 (de) | 2006-11-10 | 2007-03-05 | Nährstoff und nahrungsmittel damit hergestellt |
US11/682,644 US7981458B2 (en) | 2006-11-10 | 2007-03-06 | Food material and food product using the same |
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JP2006330437A JP3977409B1 (ja) | 2006-11-10 | 2006-12-07 | パン様食品素材およびこれを用いたパン様食品 |
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US (1) | US7981458B2 (ja) |
EP (1) | EP1929873B1 (ja) |
JP (1) | JP3977409B1 (ja) |
AT (1) | ATE494785T1 (ja) |
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Cited By (7)
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JP2008306986A (ja) * | 2007-06-15 | 2008-12-25 | Torigoe Flour Milling Co Ltd | パン様食品素材およびこれを用いたパン様食品 |
CN103037709A (zh) * | 2010-06-30 | 2013-04-10 | 里奇产品有限公司 | 用于制备冷冻凝胶甜食的组合物和方法 |
WO2014104252A1 (ja) * | 2012-12-28 | 2014-07-03 | 花王株式会社 | 小麦ふすま加工品 |
CN104585568A (zh) * | 2015-01-21 | 2015-05-06 | 上海交通大学 | 一种羧甲基纤维素面粉的制备方法及其用途 |
KR20150050088A (ko) * | 2013-10-31 | 2015-05-08 | 삼성정밀화학 주식회사 | 베이커리 제품용 토핑 조성물 및 베이커리 제품 |
JP2015097500A (ja) * | 2013-11-19 | 2015-05-28 | 日清製粉株式会社 | パン類の製造方法 |
WO2019208506A1 (ja) * | 2018-04-23 | 2019-10-31 | 三菱商事ライフサイエンス株式会社 | ベーカリー製品用食感改良剤 |
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JP6818133B2 (ja) * | 2016-06-01 | 2021-01-20 | シャオチ シン | 食物または飲物の消化または吸収速度および率を低下させるか、または、消化液を減少させるための組成物、および、その使用 |
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- 2007-03-05 DK DK07004448.2T patent/DK1929873T3/da active
- 2007-03-05 AT AT07004448T patent/ATE494785T1/de not_active IP Right Cessation
- 2007-03-05 EP EP07004448A patent/EP1929873B1/en not_active Not-in-force
- 2007-03-06 US US11/682,644 patent/US7981458B2/en not_active Expired - Fee Related
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JPS57125642A (en) * | 1981-01-27 | 1982-08-05 | Amano Pharma Co Ltd | Biscuit with high glucomannan content |
JPS61181333A (ja) * | 1985-02-06 | 1986-08-14 | 敷島製パン株式会社 | 生地改良剤 |
JPH0423942A (ja) * | 1990-05-18 | 1992-01-28 | W Rudel Harry | 麦粉組成、高栄養非風味劣化パン食品およびその製造方法 |
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Cited By (9)
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JP2008306986A (ja) * | 2007-06-15 | 2008-12-25 | Torigoe Flour Milling Co Ltd | パン様食品素材およびこれを用いたパン様食品 |
CN103037709A (zh) * | 2010-06-30 | 2013-04-10 | 里奇产品有限公司 | 用于制备冷冻凝胶甜食的组合物和方法 |
CN103037709B (zh) * | 2010-06-30 | 2014-12-10 | 里奇产品有限公司 | 用于制备冷冻凝胶甜食的组合物和方法 |
WO2014104252A1 (ja) * | 2012-12-28 | 2014-07-03 | 花王株式会社 | 小麦ふすま加工品 |
KR20150050088A (ko) * | 2013-10-31 | 2015-05-08 | 삼성정밀화학 주식회사 | 베이커리 제품용 토핑 조성물 및 베이커리 제품 |
KR102213711B1 (ko) | 2013-10-31 | 2021-02-08 | 롯데정밀화학 주식회사 | 베이커리 제품용 토핑 조성물 및 베이커리 제품 |
JP2015097500A (ja) * | 2013-11-19 | 2015-05-28 | 日清製粉株式会社 | パン類の製造方法 |
CN104585568A (zh) * | 2015-01-21 | 2015-05-06 | 上海交通大学 | 一种羧甲基纤维素面粉的制备方法及其用途 |
WO2019208506A1 (ja) * | 2018-04-23 | 2019-10-31 | 三菱商事ライフサイエンス株式会社 | ベーカリー製品用食感改良剤 |
Also Published As
Publication number | Publication date |
---|---|
JP3977409B1 (ja) | 2007-09-19 |
ATE494785T1 (de) | 2011-01-15 |
DK1929873T3 (da) | 2011-04-04 |
EP1929873A1 (en) | 2008-06-11 |
US7981458B2 (en) | 2011-07-19 |
DE602007011874D1 (de) | 2011-02-24 |
EP1929873B1 (en) | 2011-01-12 |
US20080113079A1 (en) | 2008-05-15 |
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