SG11202100738SA - Method for producing baked confectionery - Google Patents

Method for producing baked confectionery

Info

Publication number
SG11202100738SA
SG11202100738SA SG11202100738SA SG11202100738SA SG11202100738SA SG 11202100738S A SG11202100738S A SG 11202100738SA SG 11202100738S A SG11202100738S A SG 11202100738SA SG 11202100738S A SG11202100738S A SG 11202100738SA SG 11202100738S A SG11202100738S A SG 11202100738SA
Authority
SG
Singapore
Prior art keywords
baked confectionery
producing baked
producing
confectionery
baked
Prior art date
Application number
SG11202100738SA
Other languages
English (en)
Inventor
Mina Yoshimura
Keisuke Shinoda
Yuya Nagahata
Jun IMAGI
Original Assignee
J Oil Mills Inc
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 J Oil Mills Inc filed Critical J Oil Mills Inc
Publication of SG11202100738SA publication Critical patent/SG11202100738SA/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
    • 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
    • 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
    • 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
    • A21D2/36—Vegetable material
    • A21D2/38—Seed germs; Germinated cereals; Extracts 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
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • A21D6/003—Heat treatment
    • 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
    • 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
    • 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

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)
  • Inorganic Chemistry (AREA)
  • Polymers & Plastics (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Grain Derivatives (AREA)
  • Confectionery (AREA)
SG11202100738SA 2018-08-03 2019-07-26 Method for producing baked confectionery SG11202100738SA (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP2018147254 2018-08-03
JP2018197980 2018-10-19
PCT/JP2019/029528 WO2020026997A1 (ja) 2018-08-03 2019-07-26 焼菓子の製造方法

Publications (1)

Publication Number Publication Date
SG11202100738SA true SG11202100738SA (en) 2021-03-30

Family

ID=69232462

Family Applications (1)

Application Number Title Priority Date Filing Date
SG11202100738SA SG11202100738SA (en) 2018-08-03 2019-07-26 Method for producing baked confectionery

Country Status (8)

Country Link
US (1) US20210161156A1 (ko)
JP (1) JP7364567B2 (ko)
KR (1) KR20210034595A (ko)
AU (1) AU2019315157A1 (ko)
CA (1) CA3107651A1 (ko)
SG (1) SG11202100738SA (ko)
TW (1) TW202017477A (ko)
WO (1) WO2020026997A1 (ko)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2020213422A1 (ja) * 2019-04-15 2020-10-22 株式会社Ｊ－オイルミルズ 焼き菓子用生地の製造方法
JPWO2023013429A1 (ko) * 2021-08-03 2023-02-09

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS54160783A (en) 1978-06-07 1979-12-19 Asahi Denka Kogyo Kk Production of high water content cake
JPH06141755A (ja) 1992-11-11 1994-05-24 Hiyougetsudou:Kk 低カロリーケーキ類の製造方法
JP5292169B2 (ja) 2009-04-28 2013-09-18 花王株式会社 ケーキ類の製造方法
WO2014132534A1 (ja) 2013-02-26 2014-09-04 株式会社Ｊ－オイルミルズ 組成物、これを用いた衣材、飲食品および飼料、ならびに組成物の製造方法
JP6147688B2 (ja) * 2014-03-03 2017-06-14 松谷化学工業株式会社 ベーカリー製品及びその製造方法
JP6092443B1 (ja) * 2016-03-31 2017-03-08 日本食品化工株式会社 菓子類の食感改良剤及び菓子類の製造方法

Also Published As

Publication number Publication date
US20210161156A1 (en) 2021-06-03
WO2020026997A1 (ja) 2020-02-06
AU2019315157A1 (en) 2021-02-25
KR20210034595A (ko) 2021-03-30
JP7364567B2 (ja) 2023-10-18
JPWO2020026997A1 (ja) 2021-08-02
CA3107651A1 (en) 2020-02-06
TW202017477A (zh) 2020-05-16

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