JPWO2020241649A1 - - Google Patents
Info
- Publication number
- JPWO2020241649A1 JPWO2020241649A1 JP2021522790A JP2021522790A JPWO2020241649A1 JP WO2020241649 A1 JPWO2020241649 A1 JP WO2020241649A1 JP 2021522790 A JP2021522790 A JP 2021522790A JP 2021522790 A JP2021522790 A JP 2021522790A JP WO2020241649 A1 JPWO2020241649 A1 JP WO2020241649A1
- Authority
- JP
- Japan
- 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.)
- Pending
Links
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
- A21D13/00—Finished or partly finished bakery products
- A21D13/10—Multi-layered products
- A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
-
- 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
- A21D2/14—Organic oxygen compounds
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
-
- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
-
- 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
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2019098318 | 2019-05-27 | ||
| PCT/JP2020/020787 WO2020241649A1 (en) | 2019-05-27 | 2020-05-26 | Frozen bread dough for layered puffed food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPWO2020241649A1 true JPWO2020241649A1 (en) | 2020-12-03 |
Family
ID=73553798
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2021522790A Pending JPWO2020241649A1 (en) | 2019-05-27 | 2020-05-26 |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JPWO2020241649A1 (en) |
| CN (1) | CN113905613A (en) |
| WO (1) | WO2020241649A1 (en) |
Family Cites Families (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0889158A (en) * | 1994-09-27 | 1996-04-09 | Kanegafuchi Chem Ind Co Ltd | Dough improver and freezing and refrigerating dough containing the same |
| JPH0965821A (en) * | 1995-09-04 | 1997-03-11 | Kanegafuchi Chem Ind Co Ltd | Dough composition |
| JPH1156218A (en) * | 1997-08-13 | 1999-03-02 | Nisshin Flour Milling Co Ltd | Production of frozen or refrigerated bread dough |
| JPH11123046A (en) * | 1997-08-20 | 1999-05-11 | Nisshin Flour Milling Co Ltd | Improving agent for frozen bread dough |
| JP2001161258A (en) * | 1999-12-09 | 2001-06-19 | Japan Tobacco Inc | Improving agent for bread food |
| JP5188473B2 (en) * | 2009-08-06 | 2013-04-24 | 日清オイリオグループ株式会社 | Frozen dough after proof for layered puffed food |
| JP5739199B2 (en) * | 2011-03-22 | 2015-06-24 | 日清製粉株式会社 | Method for producing frozen dough for baked bread |
| JP6080151B2 (en) * | 2012-06-21 | 2017-02-15 | 株式会社Adeka | Dough |
| JP6077849B2 (en) * | 2012-12-11 | 2017-02-08 | 株式会社カネカ | Frozen bread dough |
| WO2014157577A1 (en) * | 2013-03-28 | 2014-10-02 | オリエンタル酵母工業株式会社 | Bread quality improving agent and production method for breads |
| JP6616197B2 (en) * | 2016-01-21 | 2019-12-04 | オリエンタル酵母工業株式会社 | Quality improver for frozen or refrigerated dough bread, method for producing frozen or refrigerated dough, and method for producing bread using frozen or refrigerated dough |
| WO2019188903A1 (en) * | 2018-03-26 | 2019-10-03 | 味の素株式会社 | Enzyme composition |
-
2020
- 2020-05-26 CN CN202080038328.6A patent/CN113905613A/en active Pending
- 2020-05-26 JP JP2021522790A patent/JPWO2020241649A1/ja active Pending
- 2020-05-26 WO PCT/JP2020/020787 patent/WO2020241649A1/en active Application Filing
Also Published As
| Publication number | Publication date |
|---|---|
| WO2020241649A1 (en) | 2020-12-03 |
| CN113905613A (en) | 2022-01-07 |
Similar Documents
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20230403 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20240618 |