JP7495935B2 - 家庭用パンミックス - Google Patents

家庭用パンミックス Download PDF

Info

Publication number
JP7495935B2
JP7495935B2 JP2021535450A JP2021535450A JP7495935B2 JP 7495935 B2 JP7495935 B2 JP 7495935B2 JP 2021535450 A JP2021535450 A JP 2021535450A JP 2021535450 A JP2021535450 A JP 2021535450A JP 7495935 B2 JP7495935 B2 JP 7495935B2
Authority
JP
Japan
Prior art keywords
bread
mass
starch
resistant starch
home
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
JP2021535450A
Other languages
English (en)
Japanese (ja)
Other versions
JPWO2021020545A5 (https=
JPWO2021020545A1 (https=
Inventor
真人 福田
葵 野田
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 Seifun Welna Inc
Original Assignee
Nisshin Seifun Welna Inc
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 Seifun Welna Inc filed Critical Nisshin Seifun Welna Inc
Publication of JPWO2021020545A1 publication Critical patent/JPWO2021020545A1/ja
Publication of JPWO2021020545A5 publication Critical patent/JPWO2021020545A5/ja
Application granted granted Critical
Publication of JP7495935B2 publication Critical patent/JP7495935B2/ja
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

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
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • A21D10/005—Solid, dry or compact materials; Granules; Powders
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
    • A21D6/003—Heat treatment
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • 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
    • A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-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
    • 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
    • A21D2/186—Starches; Derivatives thereof
    • 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
    • A21D2/261—Animal proteins
    • A21D2/262—Animal proteins from eggs
    • 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
    • A21D2/265—Vegetable proteins from cereals, flour, bran
    • 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
    • A21D2/30—Organic phosphorus compounds
    • A21D2/32—Phosphatides

Landscapes

  • 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)
  • Zoology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
JP2021535450A 2019-08-01 2020-07-31 家庭用パンミックス Active JP7495935B2 (ja)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP2019142356 2019-08-01
JP2019142356 2019-08-01
PCT/JP2020/029375 WO2021020545A1 (ja) 2019-08-01 2020-07-31 家庭用パンミックス

Publications (3)

Publication Number Publication Date
JPWO2021020545A1 JPWO2021020545A1 (https=) 2021-02-04
JPWO2021020545A5 JPWO2021020545A5 (https=) 2022-04-18
JP7495935B2 true JP7495935B2 (ja) 2024-06-05

Family

ID=74228328

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2021535450A Active JP7495935B2 (ja) 2019-08-01 2020-07-31 家庭用パンミックス

Country Status (4)

Country Link
US (1) US20220232840A1 (https=)
JP (1) JP7495935B2 (https=)
CN (1) CN113993383B (https=)
WO (1) WO2021020545A1 (https=)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP7713827B2 (ja) * 2021-08-16 2025-07-28 株式会社日清製粉ウェルナ 低糖質パンミックス

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2007014253A (ja) 2005-07-07 2007-01-25 Yamazaki Baking Co Ltd パンの製造方法
JP2019092474A (ja) 2017-11-27 2019-06-20 日清製粉プレミックス株式会社 ベーカリー食品用ミックス

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP4641147B2 (ja) * 2003-03-10 2011-03-02 株式会社日清製粉グループ本社 製パン用添加剤および製パン用組成物
JP2007510432A (ja) * 2003-11-07 2007-04-26 エムジーピー イングレディエンツ， インコーポレイテッド 高タンパク質低炭水化物食料品を製造するための組成物および方法
JP5246421B2 (ja) * 2009-03-18 2013-07-24 松谷化学工業株式会社 製パン用食物繊維含有組成物、パン類及びその製造方法
CN104286071A (zh) * 2014-09-18 2015-01-21 江南大学 一种含有高磷脂酶活性脂肪酶和半纤维素酶的高膳食纤维健康面包及其生产方法
CN107568291A (zh) * 2017-09-05 2018-01-12 山东御馨生物科技有限公司 一种大豆纤维粉改性面包粉
CN109463417B (zh) * 2018-11-13 2021-11-30 天津科技大学 一种高慢消化淀粉、抗性淀粉含量的秋葵籽膳食纤维无面筋饼干及其制备方法

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2007014253A (ja) 2005-07-07 2007-01-25 Yamazaki Baking Co Ltd パンの製造方法
JP2019092474A (ja) 2017-11-27 2019-06-20 日清製粉プレミックス株式会社 ベーカリー食品用ミックス

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
Cereal Chem.，2017年，vol.94, no.2，pp.185-189

Also Published As

Publication number Publication date
US20220232840A1 (en) 2022-07-28
WO2021020545A1 (ja) 2021-02-04
CN113993383A (zh) 2022-01-28
JPWO2021020545A1 (https=) 2021-02-04
CN113993383B (zh) 2024-08-20

Similar Documents

Publication Publication Date Title
US20050031754A1 (en) High-protein, reduced-carbohydrated flat bakery and other food products
JP7293113B2 (ja) 非発酵ベーカリー食品用ミックス及びバッター
US20170079287A1 (en) Gluten-free bread
JP6927775B2 (ja) ベーカリー食品用ミックス
JP7099819B2 (ja) ベーカリー食品用ミックス
CN105392371A (zh) 烘焙产品用巧克力类及烘焙产品的制造法
EP0528902B1 (en) A dough or batter composition, a process for making a fat-reduced bakery product, and a fat-reduced bakery product
JP7495935B2 (ja) 家庭用パンミックス
JP7379378B2 (ja) 低糖質小麦粉ミックス
JP6741399B2 (ja) 食物繊維を含有するパン用生地及びパン
JP7364353B2 (ja) ベーカリー製品用組成物及びそれを用いたベーカリー生地、ベーカリー製品の製造方法並びに品質劣化抑制方法
JP7019136B1 (ja) 生地食品の製造方法及び生地食品のざらつきの低下方法
JP7640296B2 (ja) 被覆澱粉、生地食品用ミックス及び生地食品
US7629013B2 (en) Partial fat replacement in flat bread
JP7362395B2 (ja) ハード系パン類用小麦粉組成物
JP7357608B2 (ja) ベーカリー食品の製造方法
WO2022097313A1 (ja) 生地食品の製造方法及び生地食品のざらつきの低下方法
JP7713827B2 (ja) 低糖質パンミックス
HK40061311A (en) Home bakery bread mix
JP2006158325A (ja) 製パン用油脂代替組成物及び製パン方法
JP7796109B2 (ja) ベーカリー製品及びベーカリー製品用ミックス
HK40061311B (zh) 家庭用面包混合料
Brovelli Plant-based proteins in bakery: challenges and opportunities
HK40015181A (en) Bakery food mix
WO2023162895A1 (ja) ベーカリー食品及びベーカリー食品の製造方法

Legal Events

Date Code Title Description
A521 Request for written amendment filed

Free format text: JAPANESE INTERMEDIATE CODE: A523

Effective date: 20211124

A621 Written request for application examination

Free format text: JAPANESE INTERMEDIATE CODE: A621

Effective date: 20221219

A131 Notification of reasons for refusal

Free format text: JAPANESE INTERMEDIATE CODE: A131

Effective date: 20240123

A521 Request for written amendment filed

Free format text: JAPANESE INTERMEDIATE CODE: A523

Effective date: 20240315

TRDD Decision of grant or rejection written
A01 Written decision to grant a patent or to grant a registration (utility model)

Free format text: JAPANESE INTERMEDIATE CODE: A01

Effective date: 20240514

A61 First payment of annual fees (during grant procedure)

Free format text: JAPANESE INTERMEDIATE CODE: A61

Effective date: 20240524

R150 Certificate of patent or registration of utility model

Ref document number: 7495935

Country of ref document: JP

Free format text: JAPANESE INTERMEDIATE CODE: R150