SG11202100735RA - Improver for baked confectionery - Google Patents
Improver for baked confectioneryInfo
- Publication number
- SG11202100735RA SG11202100735RA SG11202100735RA SG11202100735RA SG11202100735RA SG 11202100735R A SG11202100735R A SG 11202100735RA SG 11202100735R A SG11202100735R A SG 11202100735RA SG 11202100735R A SG11202100735R A SG 11202100735RA SG 11202100735R A SG11202100735R A SG 11202100735RA
- Authority
- SG
- Singapore
- Prior art keywords
- improver
- baked confectionery
- confectionery
- baked
- Prior art date
Links
- 235000009508 confectionery Nutrition 0.000 title 1
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
- 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
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
- A21D10/005—Solid, dry or compact materials; Granules; Powders
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
- A21D13/44—Pancakes or crêpes
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/60—Deep-fried products, e.g. doughnuts
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/5104—Amylose
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/5118—Starch
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2018147022 | 2018-08-03 | ||
PCT/JP2019/029520 WO2020026995A1 (en) | 2018-08-03 | 2019-07-26 | Improver for baked confections |
Publications (1)
Publication Number | Publication Date |
---|---|
SG11202100735RA true SG11202100735RA (en) | 2021-02-25 |
Family
ID=69232459
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
SG11202100735RA SG11202100735RA (en) | 2018-08-03 | 2019-07-26 | Improver for baked confectionery |
Country Status (8)
Country | Link |
---|---|
US (1) | US20210161155A1 (en) |
JP (1) | JP7384803B2 (en) |
KR (1) | KR20210036920A (en) |
AU (1) | AU2019313899A1 (en) |
CA (1) | CA3107418A1 (en) |
SG (1) | SG11202100735RA (en) |
TW (1) | TW202011816A (en) |
WO (1) | WO2020026995A1 (en) |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPWO2020213422A1 (en) * | 2019-04-15 | 2020-10-22 | ||
JPWO2021153285A1 (en) * | 2020-01-31 | 2021-08-05 | ||
JPWO2023013429A1 (en) * | 2021-08-03 | 2023-02-09 | ||
WO2024101073A1 (en) * | 2022-11-10 | 2024-05-16 | 株式会社J-オイルミルズ | Semi-puffed starch composition for cooked food products |
Family Cites Families (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP3877600B2 (en) | 2002-01-24 | 2007-02-07 | 太陽化学株式会社 | Quality improver for confectionery and bakery and manufacturing method of confectionery |
JP4298696B2 (en) | 2004-11-22 | 2009-07-22 | 花王株式会社 | Baked goods |
JP2008073018A (en) | 2006-09-25 | 2008-04-03 | Kracie Foods Ltd | Forming agent for baking confectionery dough, baked confectionery prepared by using the same, method for preparation of baked confectionery and method for improving forming property of baking confectionery dough |
US10212950B2 (en) * | 2013-02-26 | 2019-02-26 | J-Oil Mills, Inc. | Composition, batter material using same, food or drink and feed, and method of producing composition |
JP6787666B2 (en) | 2015-12-28 | 2020-11-18 | ミヨシ油脂株式会社 | Confectionery Bread kneading oil and fat composition and method for manufacturing baked products using it |
-
2019
- 2019-07-26 CA CA3107418A patent/CA3107418A1/en active Pending
- 2019-07-26 WO PCT/JP2019/029520 patent/WO2020026995A1/en active Application Filing
- 2019-07-26 TW TW108126605A patent/TW202011816A/en unknown
- 2019-07-26 JP JP2020533500A patent/JP7384803B2/en active Active
- 2019-07-26 SG SG11202100735RA patent/SG11202100735RA/en unknown
- 2019-07-26 AU AU2019313899A patent/AU2019313899A1/en not_active Abandoned
- 2019-07-26 KR KR1020217001849A patent/KR20210036920A/en unknown
- 2019-07-26 US US17/262,925 patent/US20210161155A1/en not_active Abandoned
Also Published As
Publication number | Publication date |
---|---|
JP7384803B2 (en) | 2023-11-21 |
US20210161155A1 (en) | 2021-06-03 |
JPWO2020026995A1 (en) | 2021-08-02 |
CA3107418A1 (en) | 2020-02-06 |
KR20210036920A (en) | 2021-04-05 |
TW202011816A (en) | 2020-04-01 |
AU2019313899A1 (en) | 2021-02-25 |
WO2020026995A1 (en) | 2020-02-06 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
EP3932227A4 (en) | Low-temperature baking smoking set | |
CA185923S (en) | Toaster | |
SG11202100735RA (en) | Improver for baked confectionery | |
EP3777580A4 (en) | Baking smoking tool | |
CA189185S (en) | Cookie tray | |
GB2572697B (en) | Pizza ovens | |
EP3607832A4 (en) | Taste improver | |
EP3170399A4 (en) | Baked confectionery that substantially includes no flour | |
SG11202100737QA (en) | Improver for sponge cake | |
SG11202100738SA (en) | Method for producing baked confectionery | |
SG11202105259YA (en) | Method for producing bakery food | |
GB2619164B (en) | Confectionery | |
EP3581029B8 (en) | Dough portioning device | |
EP3195728A4 (en) | Frozen bread dough improver | |
SG11202004956SA (en) | Starch for baked confectionery | |
CA187136S (en) | Chocolate piece | |
SG11202010928VA (en) | Method for producing bakery food | |
GB201803972D0 (en) | Confection chilling arrangement | |
CA210381S (en) | Biscuit | |
CA210382S (en) | Biscuit | |
CA210379S (en) | Biscuit | |
CA210380S (en) | Biscuit | |
CA187581S (en) | Baked good | |
GB2579397B (en) | Bread manufacture | |
GB2595347B (en) | Bread manufacture |