JPWO2022209865A1 - - Google Patents

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Publication number
JPWO2022209865A1
JPWO2022209865A1 JP2022535224A JP2022535224A JPWO2022209865A1 JP WO2022209865 A1 JPWO2022209865 A1 JP WO2022209865A1 JP 2022535224 A JP2022535224 A JP 2022535224A JP 2022535224 A JP2022535224 A JP 2022535224A JP WO2022209865 A1 JPWO2022209865 A1 JP WO2022209865A1
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
Application number
JP2022535224A
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 filed Critical
Publication of JPWO2022209865A1 publication Critical patent/JPWO2022209865A1/ja
Pending legal-status Critical Current

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
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/02—Ready-for-oven doughs
    • 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
    • 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
    • A21D2/16—Fatty acid esters
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
JP2022535224A 2021-03-29 2022-03-15 Pending JPWO2022209865A1 (ja)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2021054638 2021-03-29
PCT/JP2022/011676 WO2022209865A1 (ja) 2021-03-29 2022-03-15 ベーカリー食品用の可塑性油脂組成物

Publications (1)

Publication Number Publication Date
JPWO2022209865A1 true JPWO2022209865A1 (ja) 2022-10-06

Family

ID=83458962

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2022535224A Pending JPWO2022209865A1 (ja) 2021-03-29 2022-03-15

Country Status (3)

Country Link
JP (1) JPWO2022209865A1 (ja)
TW (1) TW202304308A (ja)
WO (1) WO2022209865A1 (ja)

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2000157169A (ja) * 1998-11-24 2000-06-13 Tsukishima Shokuhin Kogyo Kk パン用水中油型乳化組成物
WO2013144823A1 (en) * 2012-03-27 2013-10-03 Cerealtech Pte. Ltd. Gluten enhancer
JP2017189131A (ja) * 2016-04-12 2017-10-19 株式会社Adeka 製パン練り込み用油脂組成物
JP2018068171A (ja) * 2016-10-26 2018-05-10 ミヨシ油脂株式会社 ベーカリー練り込み用油脂組成物と可塑性油脂およびベーカリー製品の製造方法
WO2018151185A1 (ja) * 2017-02-17 2018-08-23 味の素株式会社 酵素を用いた湯種パンの製造方法
JP2019097570A (ja) * 2017-12-05 2019-06-24 味の素株式会社 酵素を用いた澱粉含有食品の製造方法
JP2021029119A (ja) * 2019-08-16 2021-03-01 オリエンタル酵母工業株式会社 パン類用品質向上剤、パン類の製造方法およびパン類の品質向上方法
JP2021078462A (ja) * 2019-11-21 2021-05-27 日油株式会社 製パン用油脂組成物、製パン用穀粉生地、製パン用穀粉生地の製造方法

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2000157169A (ja) * 1998-11-24 2000-06-13 Tsukishima Shokuhin Kogyo Kk パン用水中油型乳化組成物
WO2013144823A1 (en) * 2012-03-27 2013-10-03 Cerealtech Pte. Ltd. Gluten enhancer
JP2017189131A (ja) * 2016-04-12 2017-10-19 株式会社Adeka 製パン練り込み用油脂組成物
JP2018068171A (ja) * 2016-10-26 2018-05-10 ミヨシ油脂株式会社 ベーカリー練り込み用油脂組成物と可塑性油脂およびベーカリー製品の製造方法
WO2018151185A1 (ja) * 2017-02-17 2018-08-23 味の素株式会社 酵素を用いた湯種パンの製造方法
JP2019097570A (ja) * 2017-12-05 2019-06-24 味の素株式会社 酵素を用いた澱粉含有食品の製造方法
JP2021029119A (ja) * 2019-08-16 2021-03-01 オリエンタル酵母工業株式会社 パン類用品質向上剤、パン類の製造方法およびパン類の品質向上方法
JP2021078462A (ja) * 2019-11-21 2021-05-27 日油株式会社 製パン用油脂組成物、製パン用穀粉生地、製パン用穀粉生地の製造方法

Also Published As

Publication number Publication date
TW202304308A (zh) 2023-02-01
WO2022209865A1 (ja) 2022-10-06

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