KR860004579A - 냉동 반죽용 품질 개량제의 제조방법 - Google Patents

냉동 반죽용 품질 개량제의 제조방법

Info

Publication number
KR860004579A
KR860004579A KR1019850008706A KR850008706A KR860004579A KR 860004579 A KR860004579 A KR 860004579A KR 1019850008706 A KR1019850008706 A KR 1019850008706A KR 850008706 A KR850008706 A KR 850008706A KR 860004579 A KR860004579 A KR 860004579A
Authority
KR
South Korea
Prior art keywords
quality improver
frozen dough
manufacturing quality
dough
frozen
Prior art date
Application number
KR1019850008706A
Other languages
English (en)
Other versions
KR910008469B1 (ko
Inventor
다께시 야마구찌
아쭈오 와따나베
Original Assignee
리껭 비타민 가부시끼 가이샤
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 by 리껭 비타민 가부시끼 가이샤 filed Critical 리껭 비타민 가부시끼 가이샤
Publication of KR860004579A publication Critical patent/KR860004579A/ko
Application granted granted Critical
Publication of KR910008469B1 publication Critical patent/KR910008469B1/ko

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
    • 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
    • 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
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • A21D6/001—Cooling

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
KR1019850008706A 1984-12-26 1985-11-21 냉동 반죽용 품질 개량제의 제조방법 KR910008469B1 (ko)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP59277698A JPS61152226A (ja) 1984-12-26 1984-12-26 冷凍生地用品質改良剤
JP277,698 1984-12-26

Publications (2)

Publication Number Publication Date
KR860004579A true KR860004579A (ko) 1986-07-11
KR910008469B1 KR910008469B1 (ko) 1991-10-18

Family

ID=17587058

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019850008706A KR910008469B1 (ko) 1984-12-26 1985-11-21 냉동 반죽용 품질 개량제의 제조방법

Country Status (5)

Country Link
US (1) US4664932A (ko)
JP (1) JPS61152226A (ko)
KR (1) KR910008469B1 (ko)
AU (1) AU576126B2 (ko)
CA (1) CA1267807A (ko)

Families Citing this family (31)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6265646A (ja) * 1985-09-19 1987-03-24 Kyowa Hakko Kogyo Co Ltd 食品品質改良剤およびそれを用いる食品の品質改良法
KR870009646A (ko) * 1986-04-25 1987-11-30 쇼오다 오사무 개질글루텐
JPH0622431B2 (ja) * 1986-09-22 1994-03-30 日清製粉株式会社 イ−スト発酵食品の冷凍生地の製造法
JPH0734702B2 (ja) * 1989-12-14 1995-04-19 敷島製パン株式会社 醗酵ずみ冷凍パン生地の製造方法
JPH0655101B2 (ja) * 1990-02-20 1994-07-27 レオン自動機株式会社 発酵冷凍パンの製造方法
JPH0677500B2 (ja) * 1990-03-20 1994-10-05 敷島製パン株式会社 パン用冷凍生地の製造方法
CA2017611C (en) * 1990-05-28 1996-11-05 Dean J. Frattinger Process for preparing cookies and cookies resulting from such process
FR2663197A1 (fr) * 1990-06-18 1991-12-20 Mathieu Gilbert Procede de preparation de pates levees feuilletees a surgeler utilisees en boulangerie patisserie.
BE1004544A3 (nl) * 1990-08-07 1992-12-08 Molens Van Deinze En Antwerpen Werkwijze voor het bereiden van een deeg en meelsamenstelling, respectievelijk bakhulpmiddel te gebruiken bij de toepassing van de werkwijze.
JP2802458B2 (ja) * 1992-03-13 1998-09-24 日清製油株式会社 でんぷん質冷凍食品及びその製造法
US6113952A (en) * 1992-03-20 2000-09-05 N. V. Ceres S.A. Process for the manufacture of deep-frozen, ready for baking dough pieces
JP3770923B2 (ja) * 1993-09-17 2006-04-26 三菱化学株式会社 生地改良剤
DE69425540T2 (de) * 1993-10-29 2001-04-26 Dai-Ichi Kogyo Seiyaku Co., Ltd. Konditioniermittel für Tiefgefrorene Teigprodukte
JPH07177841A (ja) * 1993-12-24 1995-07-18 Kyowa Hakko Kogyo Co Ltd パンの製造法
CH686477A5 (de) * 1994-04-12 1996-04-15 Panofina Ag Verfahren zur Herstellung von Teig.
JPH08173118A (ja) * 1994-12-27 1996-07-09 Nippon Kayaku Co Ltd 加工食品の製造方法
DE59604116D1 (de) * 1995-02-28 2000-02-10 Nestle Sa Gerolltes rouladenbiscuit
US5968566A (en) * 1996-05-14 1999-10-19 Mlp Operating Company Refrigerated yeast-raised pizza dough
CA2284962C (en) * 1998-11-04 2008-08-26 Kibun Food Chemifa Co., Ltd. Oil absorption retarder
US6068876A (en) * 1999-02-26 2000-05-30 Kraft Foods, Inc. Mesophase-stabilized emulsions and dispersions for use in low-fat and fat-free food products
US20030152667A1 (en) * 2002-02-14 2003-08-14 Goedeken Douglas Lee Dough, products and methods
CA2431626C (en) * 2002-06-11 2009-12-22 Kibun Food Chemifa Co., Ltd. Agent for improving dough for bread and doughnuts
IL160430A0 (en) * 2004-02-16 2004-07-25 Tivall 1993 Ltd Vegetable dough, a process for its production and vegetable bakery products made therewith
US7704535B2 (en) * 2004-03-12 2010-04-27 Rich Products Corporation Freezer to retarder to oven dough
JP5739199B2 (ja) * 2011-03-22 2015-06-24 日清製粉株式会社 ホイロ発酵済みパン類用冷凍生地の製造方法
JP6258636B2 (ja) * 2013-08-29 2018-01-10 理研ビタミン株式会社 油ちょう食品用品質改良剤
JP6426041B2 (ja) * 2015-03-26 2018-11-21 理研ビタミン株式会社 加熱調理済冷凍食品用品質改良剤、加熱調理済冷凍食品及び該冷凍食品の製造方法
US10172364B2 (en) * 2015-07-10 2019-01-08 Manildra Milling Corporation Wheat protein-based dough relaxer compositions and methods of producing the same
JP6987636B2 (ja) * 2017-12-27 2022-01-05 株式会社ニップン ケーキドーナツの製造方法
CN110637973A (zh) * 2019-09-26 2020-01-03 潢川县裕丰粮业有限责任公司 一种用于制作速冻汤圆的复配粉及配制方法以及速冻汤圆的制备方法
CN115553375B (zh) * 2022-10-17 2024-03-01 江南大学 一种乳酸化改性小麦面筋蛋白的方法

Family Cites Families (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5016862B2 (ko) * 1972-12-08 1975-06-17
JPS5088260A (ko) * 1973-12-07 1975-07-15
US4164593A (en) * 1977-04-01 1979-08-14 C. J. Patterson Company Anti-caking dough conditioning composition and method
JPS54129151A (en) * 1978-03-29 1979-10-06 Labatt Ltd John Novel processed gluten product
JPS5592647A (en) * 1978-12-28 1980-07-14 Nisshin Flour Milling Co Wheat flour having bread making property
JPS55118335A (en) * 1979-03-05 1980-09-11 Nippon Pan Kougiyoukai Bread making method
JPS55138352A (en) * 1979-04-16 1980-10-29 Shinka Shiyokuhin Kk Breads
JPS5648130A (en) * 1979-09-26 1981-05-01 Toshiba Ceramics Co Ltd Structure of furnace core tube for semiconductor diffusion
US4406911A (en) * 1980-06-30 1983-09-27 General Foods Corporation Method of producing and baking frozen yeast leavened dough
US4374151A (en) * 1980-11-24 1983-02-15 General Foods Corporation Frozen dough for bakery products
JPS5951978B2 (ja) * 1982-08-12 1984-12-17 フジパン株式会社 冷凍パン生地の製造方法
CA1262654A (en) * 1984-08-10 1989-11-07 Takaoki Torigoe Food quality improving agent
JPS61162126A (ja) * 1985-01-12 1986-07-22 協和醗酵工業株式会社 生地改良剤
JPS6265646A (ja) * 1985-09-19 1987-03-24 Kyowa Hakko Kogyo Co Ltd 食品品質改良剤およびそれを用いる食品の品質改良法

Also Published As

Publication number Publication date
KR910008469B1 (ko) 1991-10-18
JPH0356698B2 (ko) 1991-08-29
CA1267807A (en) 1990-04-17
AU4834585A (en) 1986-07-03
US4664932A (en) 1987-05-12
AU576126B2 (en) 1988-08-11
JPS61152226A (ja) 1986-07-10

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