KR20140091085A - A premix composition for preparing a muffin with low fat and high quality and a muffin prepared by using the same - Google Patents
A premix composition for preparing a muffin with low fat and high quality and a muffin prepared by using the same Download PDFInfo
- Publication number
- KR20140091085A KR20140091085A KR1020120150399A KR20120150399A KR20140091085A KR 20140091085 A KR20140091085 A KR 20140091085A KR 1020120150399 A KR1020120150399 A KR 1020120150399A KR 20120150399 A KR20120150399 A KR 20120150399A KR 20140091085 A KR20140091085 A KR 20140091085A
- Authority
- KR
- South Korea
- Prior art keywords
- starch
- muffin
- premix composition
- weight
- octenyl succinate
- Prior art date
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
- A21D10/04—Batters
-
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
Abstract
Description
The present invention relates to a premix composition for producing a muffin which exhibits high quality even at a low fat content, and a muffin prepared using the same. More particularly, the present invention relates to a muffin composition, And a muffin produced by using the premix composition.
Muffins are bread made from baked dough based on eggs, sugar, flour, butter, yeast or baking powder. The name muffin is derived from 'mufflet' which means 'soft' in French. It is classified into English muffins and American muffins depending on flavor and materials, but largely fermented or not. American type muffins are made by putting dough containing a swelling agent such as baking powder into a cup cake shaped frame and baking the English type muffin by using yeast to ferment the dough and baking it in a round and flat double sided frame. In Korea, muffins generally refer to American muffins, while English muffins are called English muffins. As used herein, muffin means an American muffin in the form of a cup cake.
The muffins are usually prepared by gently loosening the butter to a creamy state, adding sugar and salt, mixing the eggs, mixing the powder with the powder, kneading it into a cup-shaped mold and baking it in the oven do. In addition, it can be made by adding ingredients such as chocolate, nuts, cheese or dried fruit. Depending on the presence or type of the ingredients to be added, there are various types such as plain muffins, chocolate muffins, raisin muffins and cheese muffins.
According to westernization of eating habits, muffins are consumed as one type of snack in Korea, and confectionery items are steadily being sold at mass production bakery and bakery specialty shops. In addition, with the popularization of low-cost ovens and home baking, they are sold as premixes that consumers can easily make and eat.
However, since the fat content added to the muffins to provide a smooth texture and prevent aging is higher than other confectionery products, it is necessary to reduce the fat content in order to keep up with recent consumer trends favoring health-oriented products.
The characteristics of fat required in food are very diverse, and in confectionery and baking, the fat is used mainly to give the product a soft texture and flavor, creaminess, and antioxidant effect. However, despite the diverse characteristics of these fats, consumer demand for low - fat products is increasing as consumers are increasingly aware that obesity due to over - fat intake causes various health problems such as hypertension and arteriosclerosis. Thus, in the food industry, a number of fat replacers are being developed that maintain the diverse functional characteristics of fat applied to foods while lowering fat content. However, the existing substitution of fat substitutes only some of the characteristics of the fat, and substitution of more than a certain level does not provide diverse characteristics of the fat because it is lower in quality than the existing products.
In the case of reducing fat content in confectionery products, for example, in the case of changes in hardness, the softness provided by the fat between the complexes of flour, sugar, eggs and fat is reduced, resulting in an increase in hardness. They have a hard texture, a loosening in the mouth, and a feeling of toughness, and finally consumers perceive that the quality of the product is lowered. The role of fat in the manufacture of muffins inhibits the interaction of proteins with water, and when the fat content is high, the moist product is produced. Conversely, when reducing fat content, the muffins are dry and cracked.
EP-A-536139 The low fat muffin mix is described here, but the fat content is still high at 14-18% by weight of the total weight of the mix, and there is a problem of having a tough texture. Therefore, there is a need to develop a technique that reduces the fat content of muffins, minimizes the increase in hardness, inhibits aging of the product, and increases the releasability in the mouth.
Disclosure of the Invention The present invention has been made to solve the above problems of the prior art, and it is an object of the present invention to provide a premix composition which can easily produce a muffin having a fat content significantly lower than that of a conventional product, It is a technical task to provide a muffin.
In order to achieve the above object, the present invention provides a premix composition for preparing a muffin, which comprises a fat-based system, wheat flour, edible fats and sugar, wherein the fat substitute comprises octenyl succinate starch or octenyl succinate sodium starch, to provide.
According to another aspect of the present invention, there is provided a semi-finished article for manufacturing a muffin comprising the premix composition.
According to another aspect of the present invention, there is provided a muffin characterized by being manufactured using the premix composition.
According to another aspect of the present invention, there is provided a method of making a dough, comprising: providing a dough comprising the premix composition; And a step of heating and cooking the kneaded product.
When the premix composition of the present invention is used, it is possible to easily produce a muffin which exhibits a quality superior to or superior to that of a conventional product, in terms of physical properties, texture and the like, while significantly lowering the fat content.
As used herein, the term " fat replacer " refers to a substance that replaces fat, including conventional solid fat and liquid fat, and imparts fat characteristics. When applied to a final product, Which is capable of substituting for smoothness, texture, viscosity, creaminess, inhibition of aging and the like. These lipid regimens can have both an animal form mixed with water or a solid or semi-solid form.
As used herein, the term " premix " refers to a composition or a material previously prepared by combining specific ingredients in a specific ratio so that the finished product can be completed, alone or after being added to other materials, it means. This can be utilized in the field of food, and specific examples include brownie premixes or cookie premixes that can make brownies or cookies with a simple operation.
As used herein, the term " semi-finished product " means a product such as frozen dough, kneaded product and the like used in the manufacture of such finished food product,
Hereinafter, the present invention will be described more specifically.
Provincial system
The premix composition for making a muffin of the present invention comprises a fatty system, wherein the fat system comprises a low-viscosity n-Octenyl succinated starch or Starch sodium n-octenyl succinate .
The low-viscosity treatment may be a chemical treatment such as an enzyme treatment or an acid treatment for decomposing the terminal or interior of the starch molecular structure, or a physical treatment for converting the regularly-arranged? -Type molecular arrangement of the starch into an irregular molecular arrangement of? For example, alpha processing).
There is no particular limitation on the kind and amount of the enzyme used in the enzyme treatment, and from the viewpoint of reaction time and economic efficiency, it is preferable to use α-amylase, β-amylase and Dextrozyme ) May be used in an amount of 0.5 to 5 parts by weight per 100 parts by weight of the starch solids to be treated. The enzyme treatment may be carried out at 25 to 80 ° C, preferably 35 to 60 ° C, For example, 1 to 30 hours, preferably 6 to 24 hours at a temperature of 50 DEG C, but the processing conditions are not limited thereto and can be adjusted according to the characteristics of the starch raw material.
There is no particular limitation on the type and amount of the acid used in the acid treatment. From the viewpoint of reaction time and economic efficiency, it is preferable to add inorganic acid such as hydrochloric acid (HCl) or sulfuric acid (H 2 SO 4 ) And about 0.5 to 10 parts by weight per part. The acid treatment can be carried out at a temperature of, for example, 25 to 80 캜, preferably 35 to 60 캜, more preferably 40 to 50 캜 for 1 to 30 hours, preferably 6 to 24 hours, The conditions are not limited thereto, but may be adjusted according to the characteristics of the starch raw material.
On the other hand, an example of the above-mentioned physical treatment for converting the regular molecular structure of beta -form of starch into an irregular molecular structure of alpha -form is known alpha-processing. After the enzyme or acid-treated starch is reacted with octenyl succinic acid or sodium octenyl succinate, the reaction product may be neutralized, purified and dried, and the resultant dried product may be made into a suspension to be alpha-digested.
The raw starch usable in the production of the fat-based system includes at least one selected from natural cereal starch, natural root starch, natural tuber starch, natural soybean starch, natural fruit starch, waxy-type starch and high amylose starch have. Also, as a raw material of starch, a new plant made by breeding technique including modified breed or mutation inducing method is suitable, and its kind is not limited. Such raw starch can be subjected to the above-described low-viscosity treatment without additional dehydration, washing and drying processes.
In the present invention, the octenyl succinate starch or the sodium octenyl succinate starch treated with a low viscosity is subjected to the esterification reaction between the starch which has undergone the low-viscosity treatment (for example, enzyme treatment or acid treatment) and sodium octenyl succinate or sodium octenyl succinate Or may be the result of further alpha treatment of such reaction products.
There is no particular limitation on the ester reaction between the starch and octenyl succinate or sodium octenyl succinate, and known reagents and conditions may be used.
Although not limited thereto, the degree of substitution of octenyl succinic acid with respect to 100 wt% of the starch in the octenyl succinate or sodium octenyl succinate starch is preferably 0.1 to 3 wt%, more preferably 0.2 to 2.5 wt% %. ≪ / RTI > If the degree of substitution of octenyl succinic acid with respect to 100 wt% of starch is less than 0.1 wt%, the property to replace the emulsifying ability of the fat may not be expressed. If the substitution degree exceeds 3 wt%, the legal allowable value There is a problem that it can not be used.
A 5 wt.% Suspension of undecavitated octenyl succinate starch or sodium octenyl succinate starch exhibits a peak viscosity of 1000 cP to 4500 cP on the RVA (rapid visco analyzer) viscosity graph, albeit with a difference from raw materials. The RVA measurement conditions are as follows: The starch suspension at 50 ° C is heated at 4.5 ° C / min at a stirring speed of 160rpm, maintained at 95 ° C for 10 minutes, and then cooled to 50 ° C at 4.5 ° C / min.
The low viscosity octenyl succinate starch or sodium octenyl succinate starch of the present invention has a maximum viscosity (100%) on the RVA viscosity graph for unconverted octenyl succinate starch or octenyl succinate starch under the same conditions More preferably 50% or less (e.g., 1 to 50%), even more preferably 25% or less (e.g., 1 to 25% ). ≪ / RTI > If the maximum viscosity of the low viscosity octenyl succinate starch or sodium octenyl succinate starch exceeds 75% of the maximum viscosity of the unmodified starch, the viscosity of the final product may deteriorate due to the added content .
The low viscosity octenyl succinate starch or sodium octenyl succinate starch may itself be used as a fat substitute. Alternatively, 100 parts by weight of the fat-based regimen may contain 20 to 90 parts by weight, preferably 25 to 85 parts by weight, more preferably 30 to 30 parts by weight, of the octenyl succinate-treated starch or sodium octenyl succinate- To 80 parts by weight. If the content of starch octenyl succinate or sodium octenyl succinate treated with 100 parts by weight of low-viscosity lipid system is less than 20 parts by weight, smoothness and viscosity may not be adequately provided. If the content is higher than 80 parts by weight, There is a problem that the specific gravity increases and the volume of the final product decreases.
The lipid framework may further comprise a thickener. There are no particular restrictions on the type of thickener, and any type of food or food additive may be used in food circulation. Specifically, at least one selected from hydrocolloid, water-insoluble dietary fiber, water-soluble dietary fiber, starch, carrageenan, guar gum, xanthan gum and pectin can be used. The thickener may be contained in an amount of preferably 1 to 40 parts by weight, more preferably 1 to 35 parts by weight, and still more preferably 5 to 30 parts by weight in 100 parts by weight of the fat-based system. If the content of the thickener per 100 parts by weight of the fat-based system is less than 1 part by weight, it may be difficult to maintain a stable structure. If the content of the thickener exceeds 40 parts by weight, a sticky texture may be provided to deteriorate quality.
In addition, the lipid framework may further comprise an emulsifier. There are no particular restrictions on the type of emulsifier, and any type of food or food additive permitted in foodstuffs may be used. Specific examples thereof include synthetic emulsifiers such as glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, sucrose acetic acid isobutyl esters, sorbitan fatty acid esters and propylene glycol fatty acid esters; saponins such as Enzoo saponin, Lecithin), natural saponin such as soybean saponin, animal sterol, Yucca extract, and mixtures thereof. Preferably a mixture of glycerin fatty acid esters can be used. The amount of the emulsifier is preferably 1 to 40 parts by weight, more preferably 1 to 35 parts by weight, and even more preferably 10 to 30 parts by weight in the 100 parts by weight of the carbohydrate-based fat-based system of the present invention. If the content of the emulsifier per 100 parts by weight of the carbohydrate-based fat-based system is less than 1 part by weight, the stability of the product may deteriorate. If the amount exceeds 40 parts by weight, the hardness of the product may decrease.
The fatty-zone regime may have both an animal form, a solid form, or a semi-solid form.
The premix composition of the present invention may contain the fat replacer in an amount of preferably 1 to 30% by weight, more preferably 5 to 20% by weight based on 100% by weight of the total composition. If the content of the lipid framework per 100 wt% of the total amount of the premix composition is less than 1 wt%, there may be a problem in exhibiting the effect of inhibiting aging of the product, and if it exceeds 30 wt%, the sensory characteristics of the product may change.
flour
The wheat flour contained in the premix composition for producing a muffin of the present invention may be a flour or flour, and the flour may be desirable to prevent the texture from being formed by the formation of gluten.
In the premix composition of the present invention, the flour is preferably contained in an amount of 5 to 50% by weight, more preferably 10 to 40% by weight based on 100% by weight of the total composition. If the wheat flour content is less than 5% by weight based on 100% by weight of the total amount of the premix composition, the structure of the product may not be formed and the volume may decrease. If the flour content exceeds 50% by weight, excessive texture may occur.
Edible oil
The edible oil included in the premix composition for producing muffins of the present invention is not limited to any edible oil. Specifically, one or more selected from soybean oil, margarine, butter, shortening and powder holding can be used, and more specifically, one or more selected from soybean oil, butter, shortening and powder holding can be used.
The premix composition of the present invention may contain 0.1 to 20% by weight, more preferably 1 to 15% by weight, and even more preferably 3 to 10% by weight of the abovementioned edible oil per 100% by weight of the total composition. When the amount of the edible oil is less than 0.1% by weight based on 100% by weight of the total amount of the premix composition, there may be a problem that the aging of the product and the unfolding property are decreased. When the content is more than 20% by weight, .
Sugar
The premix composition of the present invention may contain sugar in an amount of preferably 10 to 40% by weight, more preferably 15 to 35% by weight, and even more preferably 20 to 30% by weight based on 100% by weight of the composition. If the sugar content per 100 wt% of the total premix composition is less than 10 wt% or more than 40 wt%, the flavor of the product may deteriorate and the volume and color may be deteriorated.
Starch
The premix composition of the present invention may further contain starch other than the above-mentioned components. &Quot; Starch " in the present invention means starch derived from various grains or rhizomes, and general starch not chemically or physically modified. The starch may be derived from various grains or rhizomes. Specifically, one or more selected from tapioca starch, corn starch, waxy corn starch, potato starch, rice starch and waxy starch may be used.
When the starch is contained in the premix composition of the present invention, the content thereof is preferably 5 to 50% by weight, more preferably 10 to 30% by weight based on 100% by weight of the total composition. When the starch content is less than 5% by weight based on 100% by weight of the total premix composition, the structure and volume of the product may be insufficient. If the starch content is more than 50% by weight, excessive texture may occur.
Modified starch
The premix composition of the present invention may further comprise modified starch. This modified starch means a chemical modification of the above starch, and is a modified starch different from the low-viscosity octenyl succinate starch or octenyl succinate sodium starch contained in the lipid system. Specifically, modified starch means oxidized starch, acetyl starch, ester starch, ether starch, enzyme treated starch, acid treated starch, crosslinked starch, crosslinked ester starch or crosslinked ether starch of starch derived from various grains or rootstocks.
When the modified starch is included in the premix composition of the present invention, the content of the modified starch is preferably 0.5 to 15% by weight, more preferably 1 to 15% by weight, still more preferably 2 to 15% by weight, 10% by weight is not only suitable for exhibiting the effect of the present invention but also satisfies both the stability and safety of the composition and is advantageous in terms of cost effectiveness.
Other Additional Ingredients
In addition to the above ingredients, the premix compositions of the present invention may further comprise ingredients that are typically addable to the premix composition for preparing muffins to improve the texture and flavor of the muffins.
According to embodiments of the present invention, the premix composition of the present invention may further contain skimmed milk powder, yeast, baking powder, gum, refined salt, fragrance (e.g., vanilla flavor) and the like as necessary. When these components are further included, for example, 1 to 5% by weight of skim milk powder, 0.1 to 3% by weight of yeast or baking powder, 0.05 to 2% by weight of gum, 0.05 to 2% by weight of purified salt, 0.05 to 2% by weight, and the like, but the present invention is not limited thereto.
There is no particular limitation on the preparation of the premix composition of the present invention, and the above components can be prepared by compounding them using commonly known premix equipment and conditions.
According to another aspect of the present invention, there is provided a semi-finished article for manufacturing a muffin comprising the premix composition.
The semi-finished product for making a muffin of the present invention may be in the form of a kneaded product, for example, and may be prepared by mixing and kneading a premix composition containing the above-described ingredients with a liquid medium (e.g., water, egg, edible oil, etc.).
According to another aspect of the present invention, there is provided a muffin produced by using the premix composition and a method for producing the muffin.
The muffins of the present invention include the steps of: providing a kneaded product comprising the premix composition; And a step of heating and cooking the kneaded product. The kneaded product may be provided by mixing the premix composition with a liquid medium (e.g., water, egg, etc.) and kneading it immediately, or alternatively, the semi-manufactured product may have already been prepared.
Any one of the premix composition, the semi-finished product for manufacturing a muffin, and the finished muffin product of the present invention may suitably include at least one of chocolate, nuts, cheese or dried fruit.
According to the present invention, the amount of edible oil added in the production of the muffin article is 1 to 75%, more preferably 10 to 70%, and more suitably 25 to 50% Can be reduced. Also, it is possible to prevent the phenomenon of increase in hardness and the accumulation in the mouth even if the fat content is reduced compared to the conventional product, so that the finished muffin product having the same level of taste and texture as that of conventional muffin can do.
Hereinafter, the present invention will be described in more detail with reference to examples and comparative examples. However, the following examples are intended to assist the understanding of the present invention, and the scope of the present invention is not limited thereto.
[ Example ]
Low viscosity Treated starch Manufacturing example
1 wt% HCl (based on starch solids) was added to corn starch 21.5 Be in a constant temperature water bath at 40 ° C and reacted at 300 to 500 rpm for 24 hours with stirring to obtain a low viscosity at a suitable viscosity level for use in food. Thereafter, the pH was adjusted to the range of 8.5 to 9.0, and the acid treatment reaction was terminated.
Subsequently, octenyl succinic acid (OSA) corresponding to 1% by weight of the acid-treated solid content was added (purity correction) and reacted for 2 hours until no pH change occurred. The pH was maintained with 3% NaOH solution during the reaction. After the reaction was completed, the resulting solution was neutralized to pH 7, dehydrated and purified, and then dried in an oven at 50 ° C. Moisture was added to the dried sample, and the suspension was made into the original 21.5 Be suspension. The suspension was drum-dried to produce octenyl succinate-treated starch by alpha conversion.
Example 1 to 3 and Comparative Example 1: low fat content Muffin Produce
Ingredients and contents of the ingredients shown in Table 1 below were prepared and all the raw materials except for the shortening were mixed and dispersed in a mixer for 15 minutes with a mixer, followed by shortening and mixing for 15 minutes to prepare a premix composition. The prepared premix compositions were mixed with eggs, water and soybean oil, kneaded, and then cooked at an oven temperature of 185 ° C for 25 minutes to prepare muffins of Examples 1 to 3 and Comparative Example 1.
[Wheat flour: First class, Samyangsa; Sugar: white sugar, Samyang; Shortening: Premix shortening, Samyang; Gum: guar gum; Refined salt: refined salt; Whey Powder: Eidan Town F &N; Sun snack: waxy corn starch, Samyang Genex]
The composition of the lipid framework used in Examples 1 to 3 is as follows:
Comparative Example 2: Preparation of existing muffins
Existing muffins without reducing fat content were prepared with the ingredients and contents in Table 2 below.
Property evaluation
The physical properties (hardness) of the muffins of Examples 1 to 3 and Comparative Examples 1 and 2 were evaluated. The hardness was measured by cutting the sample into 10 mm x 10 mm x 30 mm using a texture analyzer (TA-XT2i Stable Micro Systems, UK) and pressing a 20 mm rounded cylinder at a pre-test speed of 2.0 mm / s and a test speed of 1.0 mm / (G) of the applied weight per unit area (cm 2 ). The measurement results are shown in Table 3 below. A lot of force is required when pressing a muffin, which means that the measured value is high, which means that the texture is hard, and the hard muffin shows poor quality in the mouth.
Sensory evaluation
The muffins of Examples 1 to 3 and Comparative Examples 1 and 2 were subjected to sensory evaluation. The sensory evaluation was performed by 30 panelists on each panel. [Very good: 5 points, good: 4 points, average: 3 points, bad: 2 points, very bad: 1 point]. The evaluation scores are summed and then arithmetically averaged to be shown in Table 4 below.
Claims (11)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020120150399A KR20140091085A (en) | 2012-12-21 | 2012-12-21 | A premix composition for preparing a muffin with low fat and high quality and a muffin prepared by using the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020120150399A KR20140091085A (en) | 2012-12-21 | 2012-12-21 | A premix composition for preparing a muffin with low fat and high quality and a muffin prepared by using the same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20140091085A true KR20140091085A (en) | 2014-07-21 |
Family
ID=51738359
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020120150399A KR20140091085A (en) | 2012-12-21 | 2012-12-21 | A premix composition for preparing a muffin with low fat and high quality and a muffin prepared by using the same |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20140091085A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20160095874A (en) | 2015-02-04 | 2016-08-12 | 백상덕 | Snow crab muffin and the making method of the same that |
| KR20160133314A (en) * | 2015-05-12 | 2016-11-22 | 주식회사 삼양사 | Premix composition for preparing muffin with soft and wet taste and muffin prepared from the premix composition |
| KR20170114795A (en) | 2016-04-06 | 2017-10-16 | 노은지 | Bread with yoghurt and carbonated water, and method for preparing thereof |
| KR20200025266A (en) | 2018-08-30 | 2020-03-10 | 주식회사 뉴트라젠 | Quality-improving Agent for Sponge cake and Premix Composition with the agent |
| JPWO2020026998A1 (en) * | 2018-08-03 | 2021-08-10 | 株式会社Ｊ−オイルミルズ | How to make food |
-
2012
- 2012-12-21 KR KR1020120150399A patent/KR20140091085A/en not_active Application Discontinuation
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20160095874A (en) | 2015-02-04 | 2016-08-12 | 백상덕 | Snow crab muffin and the making method of the same that |
| KR20160133314A (en) * | 2015-05-12 | 2016-11-22 | 주식회사 삼양사 | Premix composition for preparing muffin with soft and wet taste and muffin prepared from the premix composition |
| KR20170114795A (en) | 2016-04-06 | 2017-10-16 | 노은지 | Bread with yoghurt and carbonated water, and method for preparing thereof |
| JPWO2020026998A1 (en) * | 2018-08-03 | 2021-08-10 | 株式会社Ｊ−オイルミルズ | How to make food |
| KR20200025266A (en) | 2018-08-30 | 2020-03-10 | 주식회사 뉴트라젠 | Quality-improving Agent for Sponge cake and Premix Composition with the agent |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP4682117B2 (en) | Flour substitute for bakery food and bakery food | |
| JP6147688B2 (en) | Bakery product and manufacturing method thereof | |
| JP5026468B2 (en) | Method for imparting shape retention to flexible ingredients | |
| JP2016515394A (en) | Soft cake batter manufacturing method | |
| CN101321473A (en) | Low calorie fat substitute | |
| KR101892878B1 (en) | Bakery product with excellent slicability and method for producing same | |
| JP2009201469A (en) | Warm water dough for bakery product, bakery dough, bakery product, and method for producing warm water dough for bakery product | |
| KR20140091085A (en) | A premix composition for preparing a muffin with low fat and high quality and a muffin prepared by using the same | |
| KR101732333B1 (en) | Choux pastry and method for producing the same | |
| JP2009273421A (en) | Bakery product having excellent texture, and method for producing the same | |
| KR20140081069A (en) | A fat replacer based on hydrocarbon and a food product comprising the same | |
| TW201515576A (en) | Method for making a soft cake batter comprising at least 40 wt.% cereals material and at most 30 wt.% sugars | |
| JP6584185B2 (en) | Method for producing rice bread without gluten and thickener | |
| KR20210095629A (en) | Manufacturing method of bakery food | |
| JP6942643B2 (en) | Manufacturing method of rice flour bread | |
| JP2009201468A (en) | Warm water yeast dough for bakery product, and bakery product using the warm water yeast dough | |
| KR101736561B1 (en) | Gluten-free english muffine using rice and method for preparing the same | |
| TW201517802A (en) | Fat composition, puffed wheat food product containing the fat composition, and production method for the fat composition | |
| JP6756668B2 (en) | Texture improver for bubble-containing foods and its manufacturing method, and manufacturing method of bubble-containing foods | |
| WO2021153694A1 (en) | Method for manufacturing bakery food dough | |
| JP2022500075A (en) | Use of clean label natural buckwheat starch | |
| JP6055696B2 (en) | Method for producing baked goods | |
| JP5448146B2 (en) | How to make candy-like food | |
| JP6573785B2 (en) | Low oil content type bread and method for producing the same | |
| JP6741399B2 (en) | Bread dough and bread containing dietary fiber |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| N231 | Notification of change of applicant | ||
| E601 | Decision to refuse application |