JP6075731B2 - 焼き菓子 - Google Patents

焼き菓子 Download PDF

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Publication number
JP6075731B2
JP6075731B2 JP2013259701A JP2013259701A JP6075731B2 JP 6075731 B2 JP6075731 B2 JP 6075731B2 JP 2013259701 A JP2013259701 A JP 2013259701A JP 2013259701 A JP2013259701 A JP 2013259701A JP 6075731 B2 JP6075731 B2 JP 6075731B2
Authority
JP
Japan
Prior art keywords
flour
baked confectionery
oils
fats
oil
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.)
Active
Application number
JP2013259701A
Other languages
English (en)
Japanese (ja)
Other versions
JP2015116128A (ja
JP2015116128A5 (OSRAM
Inventor
美穂 櫻田
美穂 櫻田
拓也 小澤
拓也 小澤
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
Original Assignee
Nisshin Oillio Group Ltd
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 Nisshin Oillio Group Ltd filed Critical Nisshin Oillio Group Ltd
Priority to JP2013259701A priority Critical patent/JP6075731B2/ja
Priority to US15/102,056 priority patent/US20160302428A1/en
Priority to PCT/JP2014/082203 priority patent/WO2015093310A1/ja
Priority to EP14872033.7A priority patent/EP3085237A4/en
Publication of JP2015116128A publication Critical patent/JP2015116128A/ja
Publication of JP2015116128A5 publication Critical patent/JP2015116128A5/ja
Application granted granted Critical
Publication of JP6075731B2 publication Critical patent/JP6075731B2/ja
Active legal-status Critical Current
Anticipated expiration legal-status Critical

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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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/068—Products with modified nutritive value, e.g. with modified starch content with modified fat content; Fat-free products
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)
  • Edible Oils And Fats (AREA)
JP2013259701A 2013-12-17 2013-12-17 焼き菓子 Active JP6075731B2 (ja)

Priority Applications (4)

Application Number Priority Date Filing Date Title
JP2013259701A JP6075731B2 (ja) 2013-12-17 2013-12-17 焼き菓子
US15/102,056 US20160302428A1 (en) 2013-12-17 2014-12-05 Baked confectionery
PCT/JP2014/082203 WO2015093310A1 (ja) 2013-12-17 2014-12-05 焼き菓子
EP14872033.7A EP3085237A4 (en) 2013-12-17 2014-12-05 Baked confection

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP2013259701A JP6075731B2 (ja) 2013-12-17 2013-12-17 焼き菓子

Related Child Applications (1)

Application Number Title Priority Date Filing Date
JP2016230295A Division JP6257739B2 (ja) 2016-11-28 2016-11-28 焼菓子中の油分を高油分にする方法

Publications (3)

Publication Number Publication Date
JP2015116128A JP2015116128A (ja) 2015-06-25
JP2015116128A5 JP2015116128A5 (OSRAM) 2016-07-28
JP6075731B2 true JP6075731B2 (ja) 2017-02-08

Family

ID=53402659

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2013259701A Active JP6075731B2 (ja) 2013-12-17 2013-12-17 焼き菓子

Country Status (4)

Country Link
US (1) US20160302428A1 (OSRAM)
EP (1) EP3085237A4 (OSRAM)
JP (1) JP6075731B2 (OSRAM)
WO (1) WO2015093310A1 (OSRAM)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP5864708B2 (ja) * 2013-11-15 2016-02-17 日清オイリオグループ株式会社 パン焼菓子生地及びパン焼菓子
JP2017216901A (ja) * 2016-06-03 2017-12-14 株式会社ダイゾー 食品用エアゾール製品および焼成食品の製造方法
JP2019170308A (ja) * 2018-03-29 2019-10-10 ヤンマー株式会社 焼き菓子用組成物
CN110393202A (zh) * 2019-07-24 2019-11-01 安徽顶康食品有限公司 一种高蛋白含量黑莓饼干的制备方法
WO2025225195A1 (ja) * 2024-04-25 2025-10-30 株式会社Ｊ－オイルミルズ 油脂組成物、複合菓子の焼菓子用生地、複合菓子の焼菓子の製造方法、複合菓子の製造方法、油脂組成物の結晶化速度向上方法、並びに油脂組成物の乳化力向上方法

Family Cites Families (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3346389A (en) * 1964-06-26 1967-10-10 American Maize Prod Co Cake mix, batter, method of making a cake and the resulting product
JPH0829055B2 (ja) * 1986-09-12 1996-03-27 大塚製薬株式会社 食品組成物
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
JP3850840B2 (ja) * 2004-01-14 2006-11-29 花王株式会社 低カロリー食品
US20050287264A1 (en) * 2004-06-28 2005-12-29 Shukla Triveni P Cakes comprising dietary fiber gel
US20050287265A1 (en) * 2004-06-28 2005-12-29 Shukla Triveni P Cookies comprising dietary fiber gel
JP2006129755A (ja) 2004-11-04 2006-05-25 Nof Corp 小麦粉食品用練込油脂組成物
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
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
JP2010004806A (ja) 2008-06-27 2010-01-14 Kaneka Corp 焼き菓子用油脂組成物
JP4647712B1 (ja) * 2010-04-30 2011-03-09 富士化学工業株式会社 アスタキサンチンを含む練粉焼成食品
JP5758162B2 (ja) 2011-03-28 2015-08-05 日清シスコ株式会社 クッキー及びクッキーの製造方法
JP5864708B2 (ja) * 2013-11-15 2016-02-17 日清オイリオグループ株式会社 パン焼菓子生地及びパン焼菓子
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

Also Published As

Publication number Publication date
EP3085237A4 (en) 2017-08-23
WO2015093310A1 (ja) 2015-06-25
JP2015116128A (ja) 2015-06-25
US20160302428A1 (en) 2016-10-20
EP3085237A1 (en) 2016-10-26

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