JP5864708B2 - パン焼菓子生地及びパン焼菓子 - Google Patents

パン焼菓子生地及びパン焼菓子 Download PDF

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Publication number
JP5864708B2
JP5864708B2 JP2014229373A JP2014229373A JP5864708B2 JP 5864708 B2 JP5864708 B2 JP 5864708B2 JP 2014229373 A JP2014229373 A JP 2014229373A JP 2014229373 A JP2014229373 A JP 2014229373A JP 5864708 B2 JP5864708 B2 JP 5864708B2
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Japan
Prior art keywords
mass
fatty acid
flour
chain fatty
baked confectionery
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JP2014229373A
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English (en)
Japanese (ja)
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JP2015116190A (ja
JP2015116190A5 (cg-RX-API-DMAC7.html
Inventor
美穂 櫻田
美穂 櫻田
裕之 板垣
裕之 板垣
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.)
Nisshin Oillio Group Ltd
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Nisshin Oillio Group Ltd
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Priority to JP2014229373A priority Critical patent/JP5864708B2/ja
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Publication of JP2015116190A5 publication Critical patent/JP2015116190A5/ja
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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21D2/165—Triglycerides
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/003—Compositions other than spreads
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
    • C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
    • C11C3/04—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils
    • C11C3/08—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils with fatty acids

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
JP2014229373A 2013-11-15 2014-11-12 パン焼菓子生地及びパン焼菓子 Active JP5864708B2 (ja)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2014229373A JP5864708B2 (ja) 2013-11-15 2014-11-12 パン焼菓子生地及びパン焼菓子

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP2013237106 2013-11-15
JP2013237106 2013-11-15
JP2014229373A JP5864708B2 (ja) 2013-11-15 2014-11-12 パン焼菓子生地及びパン焼菓子

Publications (3)

Publication Number Publication Date
JP2015116190A JP2015116190A (ja) 2015-06-25
JP2015116190A5 JP2015116190A5 (cg-RX-API-DMAC7.html) 2015-08-06
JP5864708B2 true JP5864708B2 (ja) 2016-02-17

Family

ID=53057435

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2014229373A Active JP5864708B2 (ja) 2013-11-15 2014-11-12 パン焼菓子生地及びパン焼菓子

Country Status (4)

Country Link
US (1) US20160278391A1 (cg-RX-API-DMAC7.html)
EP (1) EP3069614B1 (cg-RX-API-DMAC7.html)
JP (1) JP5864708B2 (cg-RX-API-DMAC7.html)
WO (1) WO2015072501A1 (cg-RX-API-DMAC7.html)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP6203032B2 (ja) * 2013-12-17 2017-09-27 日清オイリオグループ株式会社 ケーキ類の焼成後の型崩れ減少剤、及びケーキ類の原料生地の粘度低下剤
JP6075731B2 (ja) * 2013-12-17 2017-02-08 日清オイリオグループ株式会社 焼き菓子
CN106417475B (zh) * 2016-10-26 2021-12-31 中南林业科技大学 一种膳食纤维米蛋糕的制作方法
CN107771883A (zh) * 2017-11-07 2018-03-09 蚌埠学院 一种小麦胚芽营养面包的制作方法
TWI660674B (zh) * 2018-11-30 2019-06-01 台灣中油股份有限公司 食用組成物及其製備方法
RU2711959C1 (ru) * 2018-12-29 2020-01-23 Федеральное государственное бюджетное образовательное учреждение высшего образования "Воронежский государственный университет инженерных технологий" (ФГБОУ ВО "ВГУИТ") Способ приготовления хлебцев хрустящих ржано-пшеничных с внесением композитной добавки
SG11202103069VA (en) * 2019-05-22 2021-04-29 Mizkan Holdings Co Ltd Solid composition containing insoluble dietary fiber and method for manufacturing the same
JP7341036B2 (ja) * 2019-11-14 2023-09-08 株式会社木村屋総本店 全粒粉パン及びその製造方法
JP2022152616A (ja) * 2021-03-29 2022-10-12 日清オイリオグループ株式会社 パンおよびパン生地

Family Cites Families (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP4065084B2 (ja) 1999-08-04 2008-03-19 松谷化学工業株式会社 食物繊維強化パン及びその製法
JP4255217B2 (ja) * 2001-03-06 2009-04-15 日清オイリオグループ株式会社 穀粉加工食品
JP3687049B1 (ja) 2004-03-04 2005-08-24 裕 荒木 食品素材及びそれより得られる食品
JP4917523B2 (ja) * 2007-07-10 2012-04-18 日清オイリオグループ株式会社 ロールイン用可塑性油脂組成物及び層状小麦粉膨化食品
JP5296366B2 (ja) * 2007-10-29 2013-09-25 日清オイリオグループ株式会社 医薬品用持久力向上剤および持久力向上用医薬品
EP2090172A1 (en) * 2007-10-29 2009-08-19 Lipid Nutrition B.V. Dough composition
JP5132531B2 (ja) * 2007-11-29 2013-01-30 日清オイリオグループ株式会社 焼き菓子及びその製造方法
JP4925459B2 (ja) * 2007-12-21 2012-04-25 日清オイリオグループ株式会社 ホームメード製菓製パン用液状油脂組成物
US20090169707A1 (en) * 2007-12-28 2009-07-02 Nisshin Flour Milling Inc. Process of producing whole wheat flour
WO2012101733A1 (ja) * 2011-01-24 2012-08-02 不二製油株式会社 粉末状大豆素材及びこれを利用した食用組成物
JP2013048577A (ja) * 2011-08-31 2013-03-14 Nisshin Oillio Group Ltd パン生地及びパン
JP5858975B2 (ja) * 2013-12-03 2016-02-10 日清オイリオグループ株式会社 層状穀粉膨化食品生地及び層状穀粉膨化食品
JP6075731B2 (ja) * 2013-12-17 2017-02-08 日清オイリオグループ株式会社 焼き菓子

Also Published As

Publication number Publication date
WO2015072501A1 (ja) 2015-05-21
EP3069614B1 (en) 2018-08-15
EP3069614A1 (en) 2016-09-21
JP2015116190A (ja) 2015-06-25
EP3069614A4 (en) 2017-04-05
US20160278391A1 (en) 2016-09-29

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