JPWO2023008535A1 - - Google Patents

Info

Publication number
JPWO2023008535A1
JPWO2023008535A1 JP2023538627A JP2023538627A JPWO2023008535A1 JP WO2023008535 A1 JPWO2023008535 A1 JP WO2023008535A1 JP 2023538627 A JP2023538627 A JP 2023538627A JP 2023538627 A JP2023538627 A JP 2023538627A JP WO2023008535 A1 JPWO2023008535 A1 JP WO2023008535A1
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
JP2023538627A
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 JPWO2023008535A1 publication Critical patent/JPWO2023008535A1/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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • 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
    • 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
    • A21D2/36—Vegetable material
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Dispersion Chemistry (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
JP2023538627A 2021-07-30 2022-07-28 Pending JPWO2023008535A1 (ja)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2021125185 2021-07-30
PCT/JP2022/029183 WO2023008535A1 (ja) 2021-07-30 2022-07-28 焼成菓子の膨化つぶれ抑制剤および抑制方法

Publications (1)

Publication Number Publication Date
JPWO2023008535A1 true JPWO2023008535A1 (ja) 2023-02-02

Family

ID=85086105

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2023538627A Pending JPWO2023008535A1 (ja) 2021-07-30 2022-07-28

Country Status (2)

Country Link
JP (1) JPWO2023008535A1 (ja)
WO (1) WO2023008535A1 (ja)

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6147162A (ja) * 1984-08-09 1986-03-07 Aageru Shokuhin Kk 加工食品の品質改良剤
JPH08140612A (ja) * 1994-11-16 1996-06-04 Kao Corp ケーキ用乳化油脂組成物
JP3678525B2 (ja) * 1997-01-17 2005-08-03 日本食品化工株式会社 膨化食品の生地及び膨化食品
JP2007043980A (ja) * 2005-08-11 2007-02-22 Sanei Gen Ffi Inc 焼成和洋菓子用品質改良剤
JP4008942B2 (ja) * 2005-12-19 2007-11-14 歩み 山田 焼成食品の製造方法
JP6046355B2 (ja) * 2012-02-29 2016-12-14 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
JP7049077B2 (ja) * 2017-07-18 2022-04-06 昭和産業株式会社 シュー生地用ミックス、シュー生地、及びシュー皮の製造方法
TW202226965A (zh) * 2020-10-05 2022-07-16 日商Ｊ制油股份有限公司 食品用澱粉組成物及其製造方法

Also Published As

Publication number Publication date
WO2023008535A1 (ja) 2023-02-02

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