TWI687162B - 包括阿洛酮糖之麵包及其製造方法 - Google Patents

包括阿洛酮糖之麵包及其製造方法 Download PDF

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Publication number
TWI687162B
TWI687162B TW107137980A TW107137980A TWI687162B TW I687162 B TWI687162 B TW I687162B TW 107137980 A TW107137980 A TW 107137980A TW 107137980 A TW107137980 A TW 107137980A TW I687162 B TWI687162 B TW I687162B
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TW
Taiwan
Prior art keywords
bread
weight
composition
parts
baking
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TW107137980A
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English (en)
Chinese (zh)
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TW201922103A (zh
Inventor
金征煥
崔鍾珉
金澈進
鄭東澈
Original Assignee
南韓商Ｃｊ第一製糖股份有限公司
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Application filed by 南韓商Ｃｊ第一製糖股份有限公司 filed Critical 南韓商Ｃｊ第一製糖股份有限公司
Publication of TW201922103A publication Critical patent/TW201922103A/zh
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Publication of TWI687162B publication Critical patent/TWI687162B/zh

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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
    • 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
    • A21D2/181—Sugars or sugar alcohols
    • 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
    • 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
    • A21D2/368—Fermentation by-products, e.g. grapes, hops
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
TW107137980A 2017-10-31 2018-10-26 包括阿洛酮糖之麵包及其製造方法 TWI687162B (zh)

Applications Claiming Priority (6)

Application Number Priority Date Filing Date Title
KR10-2017-0144104 2017-10-31
KR20170144104 2017-10-31
??10-2017-0144104 2017-10-31
KR10-2017-0153104 2017-11-16
KR20170153104 2017-11-16
??10-2017-0153104 2017-11-16

Publications (2)

Publication Number Publication Date
TW201922103A TW201922103A (zh) 2019-06-16
TWI687162B true TWI687162B (zh) 2020-03-11

Family

ID=66331425

Family Applications (1)

Application Number Title Priority Date Filing Date
TW107137980A TWI687162B (zh) 2017-10-31 2018-10-26 包括阿洛酮糖之麵包及其製造方法

Country Status (3)

Country Link
KR (2) KR20190049480A (fr)
TW (1) TWI687162B (fr)
WO (1) WO2019088548A2 (fr)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102466542B1 (ko) * 2019-10-31 2022-11-11 주식회사 삼양사 알룰로스를 포함하는 떡 및 이의 제조방법
CN114258929A (zh) * 2021-12-30 2022-04-01 浙江华康药业股份有限公司 一种焙烤面包及其制备方法
CN115152817A (zh) * 2022-08-22 2022-10-11 河南中大恒源生物科技股份有限公司 一种以d-阿洛酮糖替代蔗糖的面包及其制备方法

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101171936A (zh) * 2002-07-05 2008-05-07 日本烟草产业株式会社 新的面包酵母以及使用该面包酵母的面包
KR20160143075A (ko) * 2015-06-04 2016-12-14 주식회사 삼양사 제빵용 냉동 생지 및 이의 제조방법

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2001299195A (ja) * 2000-04-27 2001-10-30 Torigoe Flour Milling Co Ltd パンの製造方法
JP5731784B2 (ja) * 2010-09-29 2015-06-10 松谷化学工業株式会社 食感食味の優れたベーカリー製品及びその製造法
KR20160089551A (ko) * 2013-11-22 2016-07-27 테이트 앤드 라일 인그리디언츠 어메리카즈 엘엘씨 알룰로스(프시코스)를 포함하는 식품 및 음료 제품

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101171936A (zh) * 2002-07-05 2008-05-07 日本烟草产业株式会社 新的面包酵母以及使用该面包酵母的面包
KR20160143075A (ko) * 2015-06-04 2016-12-14 주식회사 삼양사 제빵용 냉동 생지 및 이의 제조방법

Also Published As

Publication number Publication date
KR20200116883A (ko) 2020-10-13
WO2019088548A3 (fr) 2019-07-11
TW201922103A (zh) 2019-06-16
WO2019088548A2 (fr) 2019-05-09
KR20190049480A (ko) 2019-05-09

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