JP7292212B2 - 焼き菓子用澱粉 - Google Patents

焼き菓子用澱粉 Download PDF

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Publication number
JP7292212B2
JP7292212B2 JP2019558142A JP2019558142A JP7292212B2 JP 7292212 B2 JP7292212 B2 JP 7292212B2 JP 2019558142 A JP2019558142 A JP 2019558142A JP 2019558142 A JP2019558142 A JP 2019558142A JP 7292212 B2 JP7292212 B2 JP 7292212B2
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JP
Japan
Prior art keywords
starch
baked
component
baked confectionery
mass
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
JP2019558142A
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English (en)
Japanese (ja)
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JPWO2019111750A1 (ja
Inventor
武敏 美藤
雄也 長畑
健市 渡辺
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.)
J Oil Mills Inc
Original Assignee
J Oil Mills Inc
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Publication date
Application filed by J Oil Mills Inc filed Critical J Oil Mills Inc
Publication of JPWO2019111750A1 publication Critical patent/JPWO2019111750A1/ja
Application granted granted Critical
Publication of JP7292212B2 publication Critical patent/JP7292212B2/ja
Active legal-status Critical Current
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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
    • A21D10/00—Batters, dough or mixtures before baking
    • 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
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • 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
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Dispersion Chemistry (AREA)
  • Botany (AREA)
  • Inorganic Chemistry (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)
  • Grain Derivatives (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)
JP2019558142A 2017-12-08 2018-11-27 焼き菓子用澱粉 Active JP7292212B2 (ja)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP2017235758 2017-12-08
JP2017235758 2017-12-08
PCT/JP2018/043501 WO2019111750A1 (ja) 2017-12-08 2018-11-27 焼き菓子用澱粉

Publications (2)

Publication Number Publication Date
JPWO2019111750A1 JPWO2019111750A1 (ja) 2020-11-26
JP7292212B2 true JP7292212B2 (ja) 2023-06-16

Family

ID=66751613

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2019558142A Active JP7292212B2 (ja) 2017-12-08 2018-11-27 焼き菓子用澱粉

Country Status (7)

Country Link
JP (1) JP7292212B2 (zh)
KR (1) KR20200092960A (zh)
CN (1) CN111386044A (zh)
PH (1) PH12020550770A1 (zh)
SG (1) SG11202004956SA (zh)
TW (1) TW201927168A (zh)
WO (1) WO2019111750A1 (zh)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPWO2021020120A1 (zh) * 2019-08-01 2021-02-04

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2000063401A (ja) 1998-06-11 2000-02-29 Nippon Shokuhin Kako Co Ltd 澱粉組成物及びそれを含有する食品
JP2013212104A (ja) 2012-03-05 2013-10-17 Nisshin Foods Kk 焼き菓子用ミックス
JP2015136311A (ja) 2014-01-21 2015-07-30 日本食品化工株式会社 層状膨化食品用食感改良剤およびその用途
JP2015146750A (ja) 2014-02-05 2015-08-20 江崎グリコ株式会社 焼菓子及びその製造方法
JP2015195770A (ja) 2014-04-02 2015-11-09 昭和産業株式会社 ベーカリー製品用組成物
JP2016077192A (ja) 2014-10-14 2016-05-16 株式会社ヤマノ もち様食品並びにこれを含有するパン及び焼成菓子
JP2017176105A (ja) 2016-03-31 2017-10-05 日本食品化工株式会社 菓子類の食感改良剤及び菓子類の製造方法

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP3638384B2 (ja) * 1996-08-19 2005-04-13 昭和産業株式会社 ベーカリー製品用ミックスおよびそれを用いたベーカリー製品
JP3673059B2 (ja) * 1997-04-07 2005-07-20 日澱化學株式会社 ケーキ類及びその製造方法
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
JP5196940B2 (ja) 2007-10-02 2013-05-15 三菱化学株式会社 ケーキ類製造用澱粉組成物およびケーキ類
JP6176812B2 (ja) * 2014-09-26 2017-08-09 松谷化学工業株式会社 スライス適性に優れたベーカリー製品及びその製造方法

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2000063401A (ja) 1998-06-11 2000-02-29 Nippon Shokuhin Kako Co Ltd 澱粉組成物及びそれを含有する食品
JP2013212104A (ja) 2012-03-05 2013-10-17 Nisshin Foods Kk 焼き菓子用ミックス
JP2015136311A (ja) 2014-01-21 2015-07-30 日本食品化工株式会社 層状膨化食品用食感改良剤およびその用途
JP2015146750A (ja) 2014-02-05 2015-08-20 江崎グリコ株式会社 焼菓子及びその製造方法
JP2015195770A (ja) 2014-04-02 2015-11-09 昭和産業株式会社 ベーカリー製品用組成物
JP2016077192A (ja) 2014-10-14 2016-05-16 株式会社ヤマノ もち様食品並びにこれを含有するパン及び焼成菓子
JP2017176105A (ja) 2016-03-31 2017-10-05 日本食品化工株式会社 菓子類の食感改良剤及び菓子類の製造方法

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
小嶋幸恵ほか，加工タピオカ澱粉糊の添加がグルテンフリーパンの品質に与える影響，平成27年度日本調理科学会大会研究発表要旨集, 2015, 2C-p5
菊田千景ほか，各種タピオカ加工澱粉の理化学的性質とスポンジケーキの性状に及ぼす影響，応用糖質科学, 2015, vol.5, no.4, p.229-236
鈴木千景，ユニークな食感をもたらす加工澱粉，月刊フードケミカル, 2005, vol.21, no.8, p.34-37

Also Published As

Publication number Publication date
WO2019111750A1 (ja) 2019-06-13
PH12020550770A1 (en) 2021-05-10
KR20200092960A (ko) 2020-08-04
JPWO2019111750A1 (ja) 2020-11-26
TW201927168A (zh) 2019-07-16
SG11202004956SA (en) 2020-06-29
CN111386044A (zh) 2020-07-07

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