KR840006600A - 빵 또는 기타 곡물-기본 식품의 개선된 제조방법 - Google Patents

빵 또는 기타 곡물-기본 식품의 개선된 제조방법 Download PDF

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Publication number
KR840006600A
KR840006600A KR1019830005330A KR830005330A KR840006600A KR 840006600 A KR840006600 A KR 840006600A KR 1019830005330 A KR1019830005330 A KR 1019830005330A KR 830005330 A KR830005330 A KR 830005330A KR 840006600 A KR840006600 A KR 840006600A
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KR
South Korea
Prior art keywords
dough
bread
flour
phospholipase
units
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KR1019830005330A
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English (en)
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KR910001798B1 (ko
Inventor
시게노리 오따 (외 1)
Original Assignee
기노시다 이와로
쿄와 하꼬 고교 가부시끼 가이샤
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Application filed by 기노시다 이와로, 쿄와 하꼬 고교 가부시끼 가이샤 filed Critical 기노시다 이와로
Publication of KR840006600A publication Critical patent/KR840006600A/ko
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    • 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
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • 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
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Microbiology (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Biotechnology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

내용 없음

Description

빵 또는 기타 곡물-기본 식품의 개선된 제조방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (8)

  1. 유효 성분으로서 포스포리파아제 A를 함유하는 빵의 개선제 조성물.
  2. 포스포리파아제 A를 미리 반죽의 성분에 가하여 반죽을 이김을 특징으로 하여 빵을 제조하는 방법.
  3. 밀가루 ㎏당 10내지 5000유니트의 포스포리파아제 A를 밀가루, 빵효모 및 물을 포함하는 빵 반죽의 성분과 혼합한 다음 반죽을 이겨 개선된 신장성, 비점착성 및 성형력을 갖는 빵 반죽물을 제공함을 특징으로 하는 개선된 빵의 제조방법
  4. 제3항에 있어서, 이긴 반죽을 충분한 시간동안 방치시켜 발효시키고, 빵반죽을 예정된 높이로 부풀게 하여 상승된 온도에서 빵 반죽물을 굽는 추가의 단계를 포함하는 방법
  5. 밀가루 ㎏당 10내지 5000유니트의 포스포리파아제 A가 첨가된 밀가루, 소금, 설탕, 쇼트님 및 이스트푸우드를 함유하는 제빵용 반죽 조성물.
  6. 제5항에 있어서, 밀가루 kg당 100내지 5000유니트의 포스포리아제 D를 추가로 함유하는 조성물.
  7. 곡분㎏당 150 유니트 이상의 포스포리파아제 A를 함유하는 빵 이외의 곡물-기본 식품 개선제 조성물.
  8. 곡분 ㎏당 150내지 5000 유니트의 포스포리파아제 A가 첨가된 곡분 및 소금으로 이루어진 빵 이외의 곡물-기본 식품 제조용 반죽 조성물.
    ※참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019830005330A 1982-11-10 1983-11-10 빵 또는 기타 곡물-기본 식품의 개선된 제조방법 KR910001798B1 (ko)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP197,098 1982-11-10
JP57197098A JPS6030488B2 (ja) 1982-11-10 1982-11-10 生地の改良剤およびそれを含有してなる生地

Publications (2)

Publication Number Publication Date
KR840006600A true KR840006600A (ko) 1984-12-01
KR910001798B1 KR910001798B1 (ko) 1991-03-26

Family

ID=16368687

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019830005330A KR910001798B1 (ko) 1982-11-10 1983-11-10 빵 또는 기타 곡물-기본 식품의 개선된 제조방법

Country Status (9)

Country Link
US (1) US4567046A (ko)
EP (1) EP0109244B1 (ko)
JP (1) JPS6030488B2 (ko)
KR (1) KR910001798B1 (ko)
AU (1) AU563963B2 (ko)
CA (1) CA1230257A (ko)
DE (1) DE3370746D1 (ko)
MY (1) MY100058A (ko)
PH (1) PH20065A (ko)

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US6936289B2 (en) 1995-06-07 2005-08-30 Danisco A/S Method of improving the properties of a flour dough, a flour dough improving composition and improved food products
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US6103505A (en) * 1996-12-09 2000-08-15 Novo Nordisk A/S Method for reducing phosphorus content of edible oils
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Also Published As

Publication number Publication date
JPS5988040A (ja) 1984-05-21
PH20065A (en) 1986-09-18
JPS6030488B2 (ja) 1985-07-17
EP0109244B1 (en) 1987-04-08
KR910001798B1 (ko) 1991-03-26
MY100058A (en) 1989-06-29
EP0109244A1 (en) 1984-05-23
DE3370746D1 (en) 1987-05-14
AU2094083A (en) 1984-05-17
CA1230257A (en) 1987-12-15
US4567046A (en) 1986-01-28
AU563963B2 (en) 1987-07-30

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