JPS58224639A - イ−スト醗酵食品の製造法 - Google Patents
イ−スト醗酵食品の製造法Info
- Publication number
- JPS58224639A JPS58224639A JP10875882A JP10875882A JPS58224639A JP S58224639 A JPS58224639 A JP S58224639A JP 10875882 A JP10875882 A JP 10875882A JP 10875882 A JP10875882 A JP 10875882A JP S58224639 A JPS58224639 A JP S58224639A
- Authority
- JP
- Japan
- Prior art keywords
- yeast
- parts
- production
- calcium lactate
- minutes
- 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
- 235000013305 food Nutrition 0.000 title claims description 14
- 238000004519 manufacturing process Methods 0.000 title claims description 13
- 238000000855 fermentation Methods 0.000 title claims description 7
- 230000004151 fermentation Effects 0.000 title claims description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 title description 14
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims description 13
- 229960002401 calcium lactate Drugs 0.000 claims description 13
- 235000011086 calcium lactate Nutrition 0.000 claims description 13
- 239000001527 calcium lactate Substances 0.000 claims description 13
- 239000002994 raw material Substances 0.000 claims description 12
- 235000013312 flour Nutrition 0.000 claims description 7
- 241000209140 Triticum Species 0.000 claims description 6
- 235000021307 Triticum Nutrition 0.000 claims description 6
- 235000012489 doughnuts Nutrition 0.000 description 6
- 239000000843 powder Substances 0.000 description 5
- 235000008429 bread Nutrition 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 238000004904 shortening Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 235000020183 skimmed milk Nutrition 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 108010073771 Soybean Proteins Proteins 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 235000010855 food raising agent Nutrition 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 102000002322 Egg Proteins Human genes 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
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- -1 glycerin fatty acid ester Chemical class 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10875882A JPS58224639A (ja) | 1982-06-24 | 1982-06-24 | イ−スト醗酵食品の製造法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10875882A JPS58224639A (ja) | 1982-06-24 | 1982-06-24 | イ−スト醗酵食品の製造法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS58224639A true JPS58224639A (ja) | 1983-12-27 |
| JPH0328167B2 JPH0328167B2 (enrdf_load_stackoverflow) | 1991-04-18 |
Family
ID=14492752
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP10875882A Granted JPS58224639A (ja) | 1982-06-24 | 1982-06-24 | イ−スト醗酵食品の製造法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS58224639A (enrdf_load_stackoverflow) |
-
1982
- 1982-06-24 JP JP10875882A patent/JPS58224639A/ja active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0328167B2 (enrdf_load_stackoverflow) | 1991-04-18 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP2958577B2 (ja) | 蒸し菓子の製造方法 | |
| KR20200007282A (ko) | 커스타드 크림믹스을 이용한 뉴슈크림 및 그 제조방법 | |
| JP2002034436A (ja) | パン類の製造方法 | |
| JPH09252707A (ja) | パンの製造法 | |
| JPS61195637A (ja) | パン類の製造法 | |
| JP6812725B2 (ja) | 製パン用油脂組成物 | |
| KR100431496B1 (ko) | 식빵의 제조 방법 | |
| US20100255149A1 (en) | Method of making bread | |
| SU1567145A1 (ru) | Способ производства булочных изделий | |
| KR102414433B1 (ko) | 매생이를 함유한 빵가루 및 이의 제조 방법 | |
| JPS58224639A (ja) | イ−スト醗酵食品の製造法 | |
| KR102414476B1 (ko) | 오징어 먹물을 함유한 빵가루 및 이의 제조 방법 | |
| JPH11196758A (ja) | 中種発酵熟成パン類の連続製造方法とそのパン類 | |
| KR20220096512A (ko) | 해조류 단팥빵의 제조방법 | |
| JP2010183876A (ja) | パンの製造方法 | |
| JPH01132331A (ja) | ポリグルタミン酸含有ベーカリー食品および保型剤 | |
| JPH1042778A (ja) | そばパン類及びそばパン類用ミックス組成物並びにそばパン類の製造方法 | |
| JPS58101636A (ja) | パン類の製法 | |
| CN111165533A (zh) | 一种生日蛋糕胚的制作方法 | |
| CN101653161B (zh) | 一种烤馍片的制作工艺 | |
| JP2005073518A (ja) | パン類の製造方法 | |
| JPH1118672A (ja) | パウンドケーキの製造方法 | |
| JP3194990B2 (ja) | プロテアーゼ含有ロールイン油脂組成物及びこれを使用したパフペーストリー | |
| JPH04207148A (ja) | パン類の製造方法 | |
| JP2000236803A (ja) | 米粉入りパン・菓子類の製造方法 |