MY164344A - Bakery product and method for manufacturing same - Google Patents

Bakery product and method for manufacturing same

Info

Publication number
MY164344A
MY164344A MYPI2016703044A MYPI2016703044A MY164344A MY 164344 A MY164344 A MY 164344A MY PI2016703044 A MYPI2016703044 A MY PI2016703044A MY PI2016703044 A MYPI2016703044 A MY PI2016703044A MY 164344 A MY164344 A MY 164344A
Authority
MY
Malaysia
Prior art keywords
texture
bakery product
mochi
raw material
manufacturing same
Prior art date
Application number
MYPI2016703044A
Inventor
Junichi Urakami
Shozo Sugano
Lertwanawatana Werawat
Srivarakiat Sumate
Original Assignee
Matsutani Kagaku Kogyo Kk
Siam Modified Starch Co Ltd
Siam Quality Starch Co Ltd
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 Matsutani Kagaku Kogyo Kk, Siam Modified Starch Co Ltd, Siam Quality Starch Co Ltd filed Critical Matsutani Kagaku Kogyo Kk
Publication of MY164344A publication Critical patent/MY164344A/en

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
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • 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

Abstract

IT IS TO PROVIDE A BAKERY PRODUCT THAT IS EXCELLENT IN MOCHI-LIKE TEXTURE HAVING “SOFT TEXTURE” AND “MOCHI-LIKE TEXTURE” WITH “CHEWY TEXTURE” AND “ELASTIC TEXTURE”, AND A METHOD FOR PRODUCING THE SAME. TO SOLVE THE OBJECT, A STARCHY RAW MATERIAL FOR USE IN BAKERY PRODUCT PRODUCTION, WHEREIN THE STARCHY RAW MATERIAL CONTAINS 0.5 TO 100 PARTS BY MASS OF A WAXY TAPIOCA STARCH AND/OR A MODIFIED WAXY TAPIOCA STARCH WITH RESPECT TO 100 PARTS BY MASS OF THE STARCHY RAW MATERIAL IS USED TO PRODUCE A BAKERY PRODUCT AND TO PROVIDE A BAKERY PRODUCE HAVING “SOFT TEXTURE” AND “MOCHI-LIKE TEXTURE” WITH “CHEWY TEXTURE” AND “ELASTIC TEXTURE”.
MYPI2016703044A 2014-03-03 2014-07-31 Bakery product and method for manufacturing same MY164344A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP2014040918A JP6147688B2 (en) 2014-03-03 2014-03-03 Bakery product and manufacturing method thereof

Publications (1)

Publication Number Publication Date
MY164344A true MY164344A (en) 2017-12-15

Family

ID=54054670

Family Applications (1)

Application Number Title Priority Date Filing Date
MYPI2016703044A MY164344A (en) 2014-03-03 2014-07-31 Bakery product and method for manufacturing same

Country Status (7)

Country Link
JP (1) JP6147688B2 (en)
KR (1) KR20160129001A (en)
CN (1) CN106163287A (en)
MY (1) MY164344A (en)
PH (1) PH12016501642A1 (en)
SG (1) SG11201607144SA (en)
WO (1) WO2015132825A1 (en)

Families Citing this family (22)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP6601997B2 (en) * 2014-04-02 2019-11-06 昭和産業株式会社 Composition for bakery products
JP6176812B2 (en) * 2014-09-26 2017-08-09 松谷化学工業株式会社 Bakery product excellent in slice suitability and method for producing the same
JP5981677B1 (en) * 2015-08-31 2016-08-31 松谷化学工業株式会社 Shoe puff and manufacturing method thereof
JP6761631B2 (en) * 2015-11-18 2020-09-30 日清製粉プレミックス株式会社 Bakery food mixture
JP6092443B1 (en) * 2016-03-31 2017-03-08 日本食品化工株式会社 Confectionery texture-improving agent and method for producing confectionery
JP6813171B2 (en) * 2016-08-18 2021-01-13 松谷化学工業株式会社 Breads and their manufacturing methods
JP6092453B1 (en) * 2016-09-02 2017-03-08 日本食品化工株式会社 Bread improver and bread production method
MX2019007081A (en) 2016-12-15 2019-10-15 Tate & Lyle Ingredients Americas Llc Inhibited waxy starches and methods of using them.
JP7082069B2 (en) * 2017-01-24 2022-06-07 株式会社Ｊ－オイルミルズ How to make bakery food
EP3585187A4 (en) * 2017-02-23 2020-11-25 EnWave Corporation Method of making a puffed, dehydrated food product
CN115568487A (en) * 2017-06-13 2023-01-06 玉米产品开发公司 Baked snack coatings made from waxy cassava
JP6912085B2 (en) * 2017-08-30 2021-07-28 松谷化学工業株式会社 Bakery products and their manufacturing methods
JP7319982B2 (en) * 2017-12-29 2023-08-02 コーンプロダクツ ディベロップメント インコーポレーテッド Baked product containing pregelatinized waxy cassava starch
KR20210034595A (en) * 2018-08-03 2021-03-30 제이-오일 밀스, 인코포레이티드 How to make baked confectionery
JP7345266B2 (en) * 2019-03-29 2023-09-15 日東富士製粉株式会社 Mixed powder for baked confectionery and method for producing baked confectionery
JP7334447B2 (en) * 2019-04-09 2023-08-29 王子ホールディングス株式会社 Pancakes and pancake premixes
JP6685543B2 (en) * 2019-07-09 2020-04-22 株式会社オリンピア Amusement machine
JP6922117B1 (en) * 2020-11-18 2021-08-18 日清製粉プレミックス株式会社 How to make crepe dough and crepe skin and crepe mix
KR20240037227A (en) * 2022-02-22 2024-03-21 닛신 세이훈 프리믹스 가부시키가이샤 Composition for baked goods
WO2024029614A1 (en) * 2022-08-04 2024-02-08 株式会社日清製粉ウェルナ Mix for deep-fried confectionery and manufacturing method for deep-fried confectionery
KR102495736B1 (en) * 2022-10-26 2023-02-06 주식회사 엘비엠 Method for manufacturing fig bagel and fig bagel prepared therefrom
KR102495735B1 (en) * 2022-10-26 2023-02-06 주식회사 엘비엠 Method for manufacturing bagel and bagel prepared therefrom

Family Cites Families (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6982327B2 (en) * 1996-05-20 2006-01-03 Cooperatieve Verkoop-En Productievereniging Van Aardeppelmeel En Derivaten Abebe, B.A. Methods for producing and transforming cassava protoplasts
JP3638384B2 (en) 1996-08-19 2005-04-13 昭和産業株式会社 Bakery product mix and bakery product using the same
JP3700015B2 (en) 1997-04-24 2005-09-28 松谷化学工業株式会社 Bread and its production method
SE0004108D0 (en) * 2000-11-10 2000-11-10 Ceba Ab Coolable liquid batter with long shelf life for making pancakes and waffles, and methods for making it
US20030094104A1 (en) * 2001-11-21 2003-05-22 Roger Jeffcoat Process tolerant low amylose tapioca distarch adipates
JP3650067B2 (en) 2002-01-08 2005-05-18 奥本製粉株式会社 Breads and method for producing the same
JP3862610B2 (en) 2002-05-30 2006-12-27 株式会社Ａｄｅｋａ Manufacturing method for hot water dough for baking
JP4668849B2 (en) * 2006-06-07 2011-04-13 松谷化学工業株式会社 Bakery food and method for producing the same
US20090041918A1 (en) * 2007-07-11 2009-02-12 Yong-Cheng Shi Non-cohesive waxy flours and method of preparation
JP2009201469A (en) 2008-02-29 2009-09-10 Adeka Corp Warm water dough for bakery product, bakery dough, bakery product, and method for producing warm water dough for bakery product
US8697170B2 (en) * 2008-08-05 2014-04-15 Dsm Ip Assets B.V. Starch composition and method to produce a baked product
JP5178404B2 (en) 2008-09-01 2013-04-10 松谷化学工業株式会社 Bread production method
JP5654244B2 (en) * 2010-01-29 2015-01-14 花王株式会社 Baked goods
JP5731784B2 (en) * 2010-09-29 2015-06-10 松谷化学工業株式会社 Bakery product with excellent texture and taste and production method thereof
JP5726623B2 (en) * 2011-04-28 2015-06-03 松谷化学工業株式会社 Production method of croutons
JP6046355B2 (en) 2012-02-29 2016-12-14 日清製粉プレミックス株式会社 Bakery food mix

Also Published As

Publication number Publication date
WO2015132825A1 (en) 2015-09-11
JP2015165777A (en) 2015-09-24
SG11201607144SA (en) 2016-10-28
JP6147688B2 (en) 2017-06-14
PH12016501642B1 (en) 2017-02-06
KR20160129001A (en) 2016-11-08
PH12016501642A1 (en) 2017-02-06
CN106163287A (en) 2016-11-23

Similar Documents

Publication Publication Date Title
PH12016501642B1 (en) Bakery product and method for manufacturing same
MX2022003497A (en) Processes for producing fermentation products.
MX2017014891A (en) Cheese product with modified starches.
MX2018002206A (en) Non-toxic plant agent compositions and methods and uses thereof.
MX2016015607A (en) Enzymatic synthesis of soluble glucan fiber.
MX2016015603A (en) Enzymatic synthesis of soluble glucan fiber.
MX2016015604A (en) Enzymatic synthesis of soluble glucan fiber.
MX2016015605A (en) Enzymatic synthesis of soluble glucan fiber.
TWD196180S (en) Food jar
MX2014011287A (en) High protein gummy product and process of making.
MX2018004831A (en) Methods of making fucosylated and afucosylated forms of a protein.
MX2016003708A (en) Soft biscuit with slowly available glucose.
MX2020003387A (en) Non-dairy fermented food product.
MX355404B (en) Physically modified sago starch.
MX2019011730A (en) Composition for producing tagatose and production method of tagatose using same.
PH12019500096A1 (en) Leuconostoc mesenteroides cjlm119 strain producing reduced amount of gas, and kimchi production method using same
EA201792089A1 (en) COATING FOR POTATO PRODUCT FOR ITS FINAL GRINDING, POTATO PRODUCT WITH SUCH COATING AND METHOD OF OBTAINING SUCH PRODUCT
RU2015157406A (en) The method of obtaining yogurt enriched with rosehip extract
MX2016013246A (en) Process for the continuous production of polyether polyols.
MX2016012441A (en) A continuously curving cleaning element and method of making.
MY188167A (en) Novel process
RU2016132562A (en) The method of obtaining yogurt with nanostructured riboflavin
RU2016135110A (en) The method of obtaining yogurt enriched with resveratrol
RU2016143314A (en) The method of producing yogurt with nanostructured mint
AU2017903216A0 (en) This invention relates to the production of an assortment of flat and pocketed breads. It is intended that the machine be able to be operatable with one user in a continuous output (not in a batching sense).