JPWO2023176544A5 - - Google Patents
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- JPWO2023176544A5 JPWO2023176544A5 JP2023537697A JP2023537697A JPWO2023176544A5 JP WO2023176544 A5 JPWO2023176544 A5 JP WO2023176544A5 JP 2023537697 A JP2023537697 A JP 2023537697A JP 2023537697 A JP2023537697 A JP 2023537697A JP WO2023176544 A5 JPWO2023176544 A5 JP WO2023176544A5
- Authority
- JP
- Japan
- Prior art keywords
- weight
- parts
- vegetable protein
- protein material
- bakery food
- 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.)
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- 108010082495 Dietary Plant Proteins Proteins 0.000 claims 11
- 235000013305 food Nutrition 0.000 claims 11
- 239000000463 material Substances 0.000 claims 11
- 238000004519 manufacturing process Methods 0.000 claims 8
- 239000000839 emulsion Substances 0.000 claims 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims 4
- 235000013312 flour Nutrition 0.000 claims 2
- 239000002184 metal Substances 0.000 claims 2
- 239000002994 raw material Substances 0.000 claims 2
- 230000001747 exhibiting effect Effects 0.000 claims 1
- 238000000034 method Methods 0.000 claims 1
- 230000035515 penetration Effects 0.000 claims 1
- 230000000704 physical effect Effects 0.000 claims 1
- 238000002360 preparation method Methods 0.000 claims 1
Claims (9)
該粉末状植物性たん白素材30重量部、油脂50重量部、及び水100重量部を混合して乳化物を調製し、5分間静置後にレオメーター測定した硬さ（プランジャー径18mm（円柱形）、テーブル速度5mm/sec、20mm進入時）が600gf以下である。
ただし、該粉末状植物性たん白素材のTCA可溶率が5～40％である。 A method for producing a bakery food by adding 0.5 to 10% by weight of powdered vegetable protein material exhibiting the following physical properties to flour as a raw material for dough.
An emulsion was prepared by mixing 30 parts by weight of the powdered vegetable protein material, 50 parts by weight of oil and fat, and 100 parts by weight of water. shape), table speed 5mm/sec, 20mm entry) is 600gf or less.
However, the TCA solubility of the powdered vegetable protein material is 5 to 40%.
ただし乳化物の調製及び硬さは、粉末状植物性たん白素材30重量部、油脂50重量部、及び水100重量部を混合して乳化物を調製し、5分静置後にレオメーター測定した硬さ（プランジャー径18mm（円柱形）、テーブル速度5mm/sec、20mm進入時）であり、かつ、該粉末状植物性たん白素材のTCA可溶率が5～40％である。 A method for improving the texture of bakery foods by adding 0.5 to 10% by weight of a vegetable protein material having a hardness of 600gf or less when preparing an emulsion to flour as a dough raw material.
However, the preparation and hardness of the emulsion was determined by mixing 30 parts by weight of powdered vegetable protein material, 50 parts by weight of oil and fat, and 100 parts by weight of water, and measuring it with a rheometer after standing for 5 minutes. hardness (plunger diameter 18 mm (cylindrical), table speed 5 mm/sec, 20 mm penetration) , and the TCA solubility of the powdered vegetable protein material is 5 to 40%.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2022043149 | 2022-03-17 | ||
| JP2022043149 | 2022-03-17 | ||
| PCT/JP2023/008293 WO2023176544A1 (en) | 2022-03-17 | 2023-03-06 | Method for producing bakery food |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| JPWO2023176544A1 JPWO2023176544A1 (en) | 2023-09-21 |
| JP7428298B1 JP7428298B1 (en) | 2024-02-06 |
| JPWO2023176544A5 true JPWO2023176544A5 (en) | 2024-02-22 |
Family
ID=88023071
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2023537697A Active JP7428298B1 (en) | 2022-03-17 | 2023-03-06 | Bakery food manufacturing method |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JP7428298B1 (en) |
| WO (1) | WO2023176544A1 (en) |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001204373A (en) * | 2000-01-20 | 2001-07-31 | Ajinomoto Co Inc | Bread crumb |
| JP3669303B2 (en) * | 2001-07-26 | 2005-07-06 | 不二製油株式会社 | Manufacturing method for bakery products |
| JP7147311B2 (en) * | 2018-07-17 | 2022-10-05 | 不二製油株式会社 | Oil-in-water emulsified fat composition for kneading confectionery dough |
| JP2021153403A (en) * | 2020-03-25 | 2021-10-07 | 不二製油株式会社 | Method for producing protein-enriched bread |
-
2023
- 2023-03-06 JP JP2023537697A patent/JP7428298B1/en active Active
- 2023-03-06 WO PCT/JP2023/008293 patent/WO2023176544A1/en active Application Filing
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