JP6203032B2 - 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 - Google Patents

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 Download PDF

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Publication number
JP6203032B2
JP6203032B2 JP2013259722A JP2013259722A JP6203032B2 JP 6203032 B2 JP6203032 B2 JP 6203032B2 JP 2013259722 A JP2013259722 A JP 2013259722A JP 2013259722 A JP2013259722 A JP 2013259722A JP 6203032 B2 JP6203032 B2 JP 6203032B2
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Prior art keywords
cakes
mass
oil
carbon atoms
reducing agent
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JP2013259722A
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Japanese (ja)
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JP2015116130A5 (enExample
JP2015116130A (ja
Inventor
美穂 櫻田
美穂 櫻田
康夫 海老澤
康夫 海老澤
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Nisshin Oillio Group Ltd
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Nisshin Oillio Group Ltd
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Priority to JP2013259722A priority Critical patent/JP6203032B2/ja
Priority to US15/102,176 priority patent/US20160330981A1/en
Priority to EP14872239.0A priority patent/EP3085238A4/en
Priority to PCT/JP2014/082205 priority patent/WO2015093312A1/ja
Publication of JP2015116130A publication Critical patent/JP2015116130A/ja
Publication of JP2015116130A5 publication Critical patent/JP2015116130A5/ja
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    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)
JP2013259722A 2013-12-17 2013-12-17 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 Active JP6203032B2 (ja)

Priority Applications (4)

Application Number Priority Date Filing Date Title
JP2013259722A JP6203032B2 (ja) 2013-12-17 2013-12-17 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
US15/102,176 US20160330981A1 (en) 2013-12-17 2014-12-05 Cake and method of manufacturing the same
EP14872239.0A EP3085238A4 (en) 2013-12-17 2014-12-05 Cake and method for producing same
PCT/JP2014/082205 WO2015093312A1 (ja) 2013-12-17 2014-12-05 ケーキ類及びその製造方法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP2013259722A JP6203032B2 (ja) 2013-12-17 2013-12-17 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

Publications (3)

Publication Number Publication Date
JP2015116130A JP2015116130A (ja) 2015-06-25
JP2015116130A5 JP2015116130A5 (enExample) 2016-07-28
JP6203032B2 true JP6203032B2 (ja) 2017-09-27

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Family Applications (1)

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JP2013259722A Active JP6203032B2 (ja) 2013-12-17 2013-12-17 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

Country Status (4)

Country Link
US (1) US20160330981A1 (enExample)
EP (1) EP3085238A4 (enExample)
JP (1) JP6203032B2 (enExample)
WO (1) WO2015093312A1 (enExample)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
JP7083634B2 (ja) * 2017-12-22 2022-06-13 日清オイリオグループ株式会社 油性菓子
JP2019170308A (ja) * 2018-03-29 2019-10-10 ヤンマー株式会社 焼き菓子用組成物
JP2023037728A (ja) * 2021-09-06 2023-03-16 日清オイリオグループ株式会社 層状ベーカリー食品および層状ベーカリー食品生地

Family Cites Families (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0829055B2 (ja) * 1986-09-12 1996-03-27 大塚製薬株式会社 食品組成物
JPH0923807A (ja) * 1995-07-14 1997-01-28 Wakoudou Kk ブロック状凍結乾燥食品
JP2956889B2 (ja) * 1995-08-09 1999-10-04 日本水産株式会社 電子レンジ加熱用冷凍調理パン
JP3642933B2 (ja) * 1997-10-09 2005-04-27 日清フーズ株式会社 スポンジケーキ用ミックス
US20050287264A1 (en) * 2004-06-28 2005-12-29 Shukla Triveni P Cakes comprising dietary fiber gel
JP4372649B2 (ja) 2004-09-13 2009-11-25 理研ビタミン株式会社 ケーキ用乳化油脂組成物
JP4444804B2 (ja) * 2004-11-30 2010-03-31 日清オイリオグループ株式会社 クリーム用油脂組成物及び該油脂組成物を含有するクリーム
JP2008125445A (ja) * 2006-11-21 2008-06-05 Nitta Gelatin Inc 加熱加工食品
JP4925458B2 (ja) * 2007-12-13 2012-04-25 日清オイリオグループ株式会社 クリーム用油脂組成物及び該油脂組成物を含有するクリーム
JP4925460B2 (ja) * 2007-12-21 2012-04-25 日清オイリオグループ株式会社 ホームユース製菓製パン用液状油脂組成物
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
JP4860647B2 (ja) * 2008-02-26 2012-01-25 日清オイリオグループ株式会社 サンドクリーム用油脂組成物
JP5097735B2 (ja) 2009-03-24 2012-12-12 キユーピー株式会社 ケーキ
JP5140630B2 (ja) 2009-05-20 2013-02-06 キユーピー株式会社 ケーキ及びケーキ用食感改良材
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
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

Also Published As

Publication number Publication date
EP3085238A1 (en) 2016-10-26
US20160330981A1 (en) 2016-11-17
EP3085238A4 (en) 2017-08-23
WO2015093312A1 (ja) 2015-06-25
JP2015116130A (ja) 2015-06-25

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