JPH10508477A - ドライベーカリー製品及びその製造方法 - Google Patents
ドライベーカリー製品及びその製造方法Info
- Publication number
- JPH10508477A JPH10508477A JP8515055A JP51505596A JPH10508477A JP H10508477 A JPH10508477 A JP H10508477A JP 8515055 A JP8515055 A JP 8515055A JP 51505596 A JP51505596 A JP 51505596A JP H10508477 A JPH10508477 A JP H10508477A
- Authority
- JP
- Japan
- Prior art keywords
- dough
- bakery
- fermentation
- fermented
- dough according
- 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.)
- Granted
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 25
- 235000015173 baked goods and baking mixes Nutrition 0.000 title abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 40
- 239000004615 ingredient Substances 0.000 claims abstract description 38
- 235000013339 cereals Nutrition 0.000 claims abstract description 29
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 26
- 239000000203 mixture Substances 0.000 claims abstract description 20
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 13
- 239000004310 lactic acid Substances 0.000 claims abstract description 13
- 108091005804 Peptidases Proteins 0.000 claims abstract description 11
- 241000894006 Bacteria Species 0.000 claims abstract description 10
- 102000004190 Enzymes Human genes 0.000 claims abstract description 10
- 108090000790 Enzymes Proteins 0.000 claims abstract description 10
- 239000004365 Protease Substances 0.000 claims abstract description 10
- 241000186660 Lactobacillus Species 0.000 claims abstract description 9
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 7
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 6
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 6
- 108010089934 carbohydrase Proteins 0.000 claims abstract description 4
- 235000013312 flour Nutrition 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 9
- 241000209140 Triticum Species 0.000 claims description 9
- 235000021307 Triticum Nutrition 0.000 claims description 9
- 229940088598 enzyme Drugs 0.000 claims description 9
- 102000004139 alpha-Amylases Human genes 0.000 claims description 6
- 108090000637 alpha-Amylases Proteins 0.000 claims description 6
- 230000000694 effects Effects 0.000 claims description 6
- 229940024171 alpha-amylase Drugs 0.000 claims description 5
- 108010068370 Glutens Proteins 0.000 claims description 4
- 239000000284 extract Substances 0.000 claims description 4
- 239000004744 fabric Substances 0.000 claims description 4
- 235000021312 gluten Nutrition 0.000 claims description 4
- 108010059892 Cellulase Proteins 0.000 claims description 3
- 240000001929 Lactobacillus brevis Species 0.000 claims description 3
- 235000013957 Lactobacillus brevis Nutrition 0.000 claims description 3
- 229940106157 cellulase Drugs 0.000 claims description 3
- 229940039696 lactobacillus Drugs 0.000 claims description 3
- 238000001694 spray drying Methods 0.000 claims description 2
- 238000000855 fermentation Methods 0.000 abstract description 41
- 230000004151 fermentation Effects 0.000 abstract description 41
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract description 19
- 230000008569 process Effects 0.000 abstract description 6
- 102000035195 Peptidases Human genes 0.000 abstract description 2
- 235000011868 grain product Nutrition 0.000 abstract description 2
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 18
- 239000002002 slurry Substances 0.000 description 13
- 238000002360 preparation method Methods 0.000 description 12
- 239000000047 product Substances 0.000 description 12
- 238000012545 processing Methods 0.000 description 9
- 235000019419 proteases Nutrition 0.000 description 7
- 239000007858 starting material Substances 0.000 description 7
- 238000002156 mixing Methods 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 235000000346 sugar Nutrition 0.000 description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 4
- 239000006071 cream Substances 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 101710121765 Endo-1,4-beta-xylanase Proteins 0.000 description 2
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 description 2
- 240000005979 Hordeum vulgare Species 0.000 description 2
- 235000007340 Hordeum vulgare Nutrition 0.000 description 2
- 229920002774 Maltodextrin Polymers 0.000 description 2
- 239000005913 Maltodextrin Substances 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 239000012736 aqueous medium Substances 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 229940079919 digestives enzyme preparation Drugs 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 238000010030 laminating Methods 0.000 description 2
- 229940035034 maltodextrin Drugs 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000003892 spreading Methods 0.000 description 2
- 230000007480 spreading Effects 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000000758 substrate Substances 0.000 description 2
- 239000008399 tap water Substances 0.000 description 2
- 235000020679 tap water Nutrition 0.000 description 2
- 239000004382 Amylase Substances 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 101710130006 Beta-glucanase Proteins 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 239000004366 Glucose oxidase Substances 0.000 description 1
- 108010015776 Glucose oxidase Proteins 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 102000003992 Peroxidases Human genes 0.000 description 1
- 241000209056 Secale Species 0.000 description 1
- 235000007238 Secale cereale Nutrition 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 239000012876 carrier material Substances 0.000 description 1
- 239000006285 cell suspension Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 239000008121 dextrose Substances 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 238000010304 firing Methods 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000002538 fungal effect Effects 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 229940116332 glucose oxidase Drugs 0.000 description 1
- 235000019420 glucose oxidase Nutrition 0.000 description 1
- 229940059442 hemicellulase Drugs 0.000 description 1
- 108010002430 hemicellulase Proteins 0.000 description 1
- 239000012676 herbal extract Substances 0.000 description 1
- 239000000416 hydrocolloid Substances 0.000 description 1
- 238000011065 in-situ storage Methods 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 235000013379 molasses Nutrition 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 238000001139 pH measurement Methods 0.000 description 1
- 230000000737 periodic effect Effects 0.000 description 1
- 108040007629 peroxidase activity proteins Proteins 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000004886 process control Methods 0.000 description 1
- 235000019833 protease Nutrition 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 238000000518 rheometry Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000012433 rusks Nutrition 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
-
- 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
- A21D2/38—Seed germs; Germinated cereals; Extracts thereof
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/152—Cereal germ products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Abstract
Description
Claims (1)
- 【特許請求の範囲】 1.ドライベーキング製品を製造する生地であって、乳酸産生菌によって発酵さ れた穀物胚芽から調製されたベーカリー成分を含むことを特徴とする、生地。 2.ベーキング製品がクラッカーであることを特徴とする、請求項1の生地。 3.クラッカーがプレミアムクラッカーであることを特徴とする、請求項2の生 地。 4.ベーカリー成分が発酵された小麦胚芽を含むことを特徴とする、請求項1乃 至3のいずれか一請求項の生地。 5.乳酸産生菌が乳酸桿菌(Lactobacilli)であることを特徴とする、請求項1 乃至4のいずれか一請求項の生地。 6.乳酸桿菌が、ラクトバシルスプランタルム(Lactobacillus plantarum)及 び/又はラクトバシルスブレビス(Lactobacillus brevis)であることを特徴と する、請求項5の生地。 7.穀物胚芽がプロテアーゼ及び/又はカルボヒドラーゼ活性を有する酵素の存 在下で発酵される、請求項1乃至6のいずれか一請求項の生地。 8.穀粉の量から算出して、0.1乃至10重量%の発酵された穀物胚芽となる ようにベーカリー成分を含むことを特徴とする、請求項1乃至7のいずれか一請 求項の生地。 9.ベーカリー成分が部分的に水を除去して濃縮されていることを特徴とする請 求項1乃至8のいずれか一請求項の生地。 10.ベーカリー成分が乾燥した形状であることを特徴とする、請求項1乃至8の いずれか一請求項の生地。 11.ベーカリー成分が噴霧乾燥によって製造されることを特徴とする、請求項1 0の生地。 12.発酵された穀物胚芽の抽出物を含むことを特徴とする請求項1乃至11のい ずれか一請求項の生地。 13.α−アミラーゼ、(ヘミ−)セルラーゼ及び/又はプロテアーゼ活性を有す る酵素組成物を含むことを特徴とする、請求項1乃至12のいずれか一請求項 の生地。 14.少なくとも部分的に改質されたグルテンを含むことを特徴とする、請求項1 乃至13のいずれか一請求項の生地。 15.請求項1乃至14のいずれか一請求項の生地を焼成することを特徴とするド ライベーキング製品の製造方法。 16.請求項15の方法によって得られたドライベーキング製品。
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
NL94203253.3 | 1994-11-08 | ||
EP94203253 | 1994-11-08 | ||
PCT/EP1995/004340 WO1996013981A1 (en) | 1994-11-08 | 1995-11-06 | Dry bakery products and a process for their preparation |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH10508477A true JPH10508477A (ja) | 1998-08-25 |
JP3726242B2 JP3726242B2 (ja) | 2005-12-14 |
Family
ID=8217360
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP51505596A Expired - Lifetime JP3726242B2 (ja) | 1994-11-08 | 1995-11-06 | ドライベーカリー製品及びその製造方法 |
Country Status (8)
Country | Link |
---|---|
US (1) | US6649197B2 (ja) |
EP (1) | EP0790774B1 (ja) |
JP (1) | JP3726242B2 (ja) |
AU (1) | AU696897B2 (ja) |
CA (1) | CA2204634C (ja) |
DE (1) | DE69517442T2 (ja) |
ES (1) | ES2146320T3 (ja) |
WO (1) | WO1996013981A1 (ja) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2014526249A (ja) * | 2011-09-09 | 2014-10-06 | インターコンチネンタル グレート ブランズ エルエルシー | マーブル模様のような外観を有するスナックおよび生地ベースのスナックを蒸気処理する方法 |
KR20160023749A (ko) * | 2016-02-12 | 2016-03-03 | 주식회사 디에스푸드시스템 | 흑미 찐빵의 제조 방법 |
KR20160030495A (ko) * | 2016-02-29 | 2016-03-18 | 주식회사 디에스푸드시스템 | 그릴 찐빵의 제조 방법 |
Families Citing this family (15)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2000002457A1 (en) * | 1998-07-09 | 2000-01-20 | Unilever N.V. | Fermented, pasteurised preferment |
SE515569C2 (sv) * | 1998-08-24 | 2001-08-27 | Clas Loenner Ab | Surdegsprodukt |
BR0009535A (pt) | 1999-04-02 | 2002-01-02 | Leon Milner Theodore Dicks | Misturas de cozimento contendo farinha e possuindo uma aprimorada vida de prateleira e método e meios para a sua preraração |
DE10107730A1 (de) | 2001-02-16 | 2002-08-29 | Piemonte Imp Warenhandelsgmbh | Starterzubereitung für die Herstellung von Brot und Backwaren |
WO2003075868A1 (de) * | 2002-03-13 | 2003-09-18 | Woresan Gmbh | Heil- und pflegemittel auf basis von sauerteig, sowie verfahren zur herstellung |
EP1415539A1 (en) * | 2002-10-30 | 2004-05-06 | Nestec S.A. | Flour based food product comprising thermostable alpha-amylase |
ATE452536T1 (de) * | 2003-03-12 | 2010-01-15 | Lesaffre & Cie | Sauerteig, verwendung davon und daraus erhältliche bäckereiprodukte |
US20060251791A1 (en) | 2005-05-05 | 2006-11-09 | Rubio Felipe A | Continuous production of pregelatinized corn flours for dairy-based and cereal-based foods |
NZ577932A (en) * | 2006-12-25 | 2011-12-22 | Velle Rw Ltd | A probiotic oat-based food product and process for making the same |
EP2047752A1 (en) * | 2007-10-10 | 2009-04-15 | Bakery Technology Centre B.V. | Method for preparing a baked product |
NL1036661C2 (en) | 2009-03-04 | 2010-09-07 | Serrix B V | Anti-fungal compounds & compositions. |
RU2463791C2 (ru) * | 2010-02-05 | 2012-10-20 | Татьяна Витальевна Кириева | Способ приготовления теста с использованием вторичного сырья |
JPWO2019208506A1 (ja) * | 2018-04-23 | 2021-05-27 | 三菱商事ライフサイエンス株式会社 | ベーカリー製品用食感改良剤 |
CN110881500A (zh) * | 2019-11-14 | 2020-03-17 | 蚌埠学院 | 一种小麦胚芽饼干及其加工工艺 |
KR102614477B1 (ko) * | 2023-07-28 | 2023-12-15 | 대한제분 주식회사 | 밀배아, 효모, 유산균 및 효소를 포함하는 발효제 및이를 이용한 발효방법 |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS4948500B1 (ja) * | 1970-05-02 | 1974-12-21 | ||
US4160848A (en) * | 1977-04-18 | 1979-07-10 | Pennwalt Corporation | Antistaling agent for bakery products |
JPS54117055A (en) * | 1978-03-01 | 1979-09-11 | Shikishima Seipan Kk | Production of bread containing wheat bran |
JPH03505158A (ja) * | 1988-04-28 | 1991-11-14 | アルトン スピラー,インコーポレイテッド | 特定の乳酸菌種と,サッカロミセス種との混合物を含有する乾燥形態の発酵酵母の調製 |
JPH0451867A (ja) * | 1990-06-14 | 1992-02-20 | Asahi Chem Ind Co Ltd | サワー香味剤およびその用途 |
JPH04200339A (ja) * | 1990-11-30 | 1992-07-21 | Oriental Yeast Co Ltd | 製パン改良剤及びそれを用いる製パン法 |
Family Cites Families (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB980384A (en) | 1960-09-17 | 1965-01-13 | Henri Margulis | Preparation of leavened bread |
GB1539756A (en) | 1976-06-03 | 1979-01-31 | Japan Natural Food Co Ltd | Process for preparing food products containing a lactic bacteria-fermented product of a cereal germ |
NZ210967A (en) | 1984-01-31 | 1988-07-28 | Arnott S Biscuits Ltd | Continuous fermentation process: milled grain slurry fermented with lactic acid producing bacteria |
DE3905055A1 (de) * | 1989-02-18 | 1990-08-23 | Eckes Fa Peter | Getreidevollkornprodukte sowie verfahren zu ihrer herstellung |
DK0727943T3 (da) | 1993-11-17 | 2001-10-08 | Quest Int | Fremgangsmåde til fremstilling af dej |
-
1995
- 1995-11-06 ES ES95938411T patent/ES2146320T3/es not_active Expired - Lifetime
- 1995-11-06 US US08/836,650 patent/US6649197B2/en not_active Expired - Lifetime
- 1995-11-06 AU AU39813/95A patent/AU696897B2/en not_active Expired
- 1995-11-06 CA CA002204634A patent/CA2204634C/en not_active Expired - Lifetime
- 1995-11-06 JP JP51505596A patent/JP3726242B2/ja not_active Expired - Lifetime
- 1995-11-06 EP EP95938411A patent/EP0790774B1/en not_active Expired - Lifetime
- 1995-11-06 DE DE69517442T patent/DE69517442T2/de not_active Expired - Lifetime
- 1995-11-06 WO PCT/EP1995/004340 patent/WO1996013981A1/en active IP Right Grant
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS4948500B1 (ja) * | 1970-05-02 | 1974-12-21 | ||
US4160848A (en) * | 1977-04-18 | 1979-07-10 | Pennwalt Corporation | Antistaling agent for bakery products |
JPS54117055A (en) * | 1978-03-01 | 1979-09-11 | Shikishima Seipan Kk | Production of bread containing wheat bran |
JPH03505158A (ja) * | 1988-04-28 | 1991-11-14 | アルトン スピラー,インコーポレイテッド | 特定の乳酸菌種と,サッカロミセス種との混合物を含有する乾燥形態の発酵酵母の調製 |
JPH0451867A (ja) * | 1990-06-14 | 1992-02-20 | Asahi Chem Ind Co Ltd | サワー香味剤およびその用途 |
JPH04200339A (ja) * | 1990-11-30 | 1992-07-21 | Oriental Yeast Co Ltd | 製パン改良剤及びそれを用いる製パン法 |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2014526249A (ja) * | 2011-09-09 | 2014-10-06 | インターコンチネンタル グレート ブランズ エルエルシー | マーブル模様のような外観を有するスナックおよび生地ベースのスナックを蒸気処理する方法 |
KR20160023749A (ko) * | 2016-02-12 | 2016-03-03 | 주식회사 디에스푸드시스템 | 흑미 찐빵의 제조 방법 |
KR20160030495A (ko) * | 2016-02-29 | 2016-03-18 | 주식회사 디에스푸드시스템 | 그릴 찐빵의 제조 방법 |
Also Published As
Publication number | Publication date |
---|---|
US6649197B2 (en) | 2003-11-18 |
DE69517442D1 (de) | 2000-07-13 |
ES2146320T3 (es) | 2000-08-01 |
CA2204634C (en) | 2007-05-22 |
AU696897B2 (en) | 1998-09-24 |
WO1996013981A1 (en) | 1996-05-17 |
EP0790774B1 (en) | 2000-06-07 |
EP0790774A1 (en) | 1997-08-27 |
JP3726242B2 (ja) | 2005-12-14 |
US20020004084A1 (en) | 2002-01-10 |
DE69517442T2 (de) | 2000-10-26 |
CA2204634A1 (en) | 1996-05-17 |
AU3981395A (en) | 1996-05-31 |
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