WO2010072753A3 - Sojabrot und backmischung für sojabrot - Google Patents

Sojabrot und backmischung für sojabrot Download PDF

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Publication number
WO2010072753A3
WO2010072753A3 PCT/EP2009/067735 EP2009067735W WO2010072753A3 WO 2010072753 A3 WO2010072753 A3 WO 2010072753A3 EP 2009067735 W EP2009067735 W EP 2009067735W WO 2010072753 A3 WO2010072753 A3 WO 2010072753A3
Authority
WO
WIPO (PCT)
Prior art keywords
bread
soy
baking mixture
soy bread
pastry
Prior art date
Application number
PCT/EP2009/067735
Other languages
English (en)
French (fr)
Other versions
WO2010072753A2 (de
Inventor
Eduard Gross
Original Assignee
Effenberger, Thomas
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 Effenberger, Thomas filed Critical Effenberger, Thomas
Publication of WO2010072753A2 publication Critical patent/WO2010072753A2/de
Publication of WO2010072753A3 publication Critical patent/WO2010072753A3/de

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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
    • 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
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
    • 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
    • A21D13/04—Products made from materials other than rye or wheat flour
    • 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
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
    • A21D13/066—Gluten-free products
    • 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
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/068—Products with modified nutritive value, e.g. with modified starch content with modified fat content; Fat-free products
    • 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
    • A21D13/41—Pizzas
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • A21D2/262—Animal proteins from eggs
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • A21D2/263—Animal proteins from dairy products
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Botany (AREA)
  • General Health & Medical Sciences (AREA)
  • Zoology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Kohlenhydratearmes Brot, Gebäck, Nahrungsmittel, Backmischung, welches anstatt herkömmlichem Mehl Sojamehl und/oder Sojaflocken verwendet und aus diesem Grund bedenkenlos gegessen werden kann, wobei dieses als Nebeneffekt noch gesund ist und dem Menschen beim Abnehmen bzw. nicht Zunehmen hilft.
PCT/EP2009/067735 2008-12-22 2009-12-22 Sojabrot und backmischung für sojabrot WO2010072753A2 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102008064423.4 2008-12-22
DE102008064423A DE102008064423A1 (de) 2008-12-22 2008-12-22 Sojabrot und Backmischung für Sojabrot

Publications (2)

Publication Number Publication Date
WO2010072753A2 WO2010072753A2 (de) 2010-07-01
WO2010072753A3 true WO2010072753A3 (de) 2010-10-28

Family

ID=42194205

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2009/067735 WO2010072753A2 (de) 2008-12-22 2009-12-22 Sojabrot und backmischung für sojabrot

Country Status (2)

Country Link
DE (1) DE102008064423A1 (de)
WO (1) WO2010072753A2 (de)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE202011107231U1 (de) * 2011-10-28 2011-11-30 Theodor Rietmann Gmbh Kohlenhydratarme und proteinreiche Backmischung
EP3180986A1 (de) * 2015-09-04 2017-06-21 Next Peak UG (haftungsbeschränkt) Mischung zur herstellung fettarmer, kohlenhydratarmer und glutenfreier backwaren sowie backfertige mischung und verwendung der mischung
EP3165099A1 (de) 2015-11-03 2017-05-10 Evonik Degussa GmbH Entölung und gleichzeitige entfernung von unerwünschten begleitstoffen aus bohnen mit überkritischem co2
IT201900001031A1 (it) * 2019-01-23 2020-07-23 Expoterra S R L Metodo per preparare prodotti alimentari da forno privi di glutine
EP4344555A1 (de) * 2022-09-27 2024-04-03 Ingredo GmbH Ei-ersatzstoff

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3930055A (en) * 1972-05-31 1975-12-30 Elaine Green Engelman Very low carbohydrate baked product
EP0124074A2 (de) * 1983-04-28 1984-11-07 Anton Dieter Dr. Hammel Verfahren zum Herstellen von Weizenbrot unter Verwendung von acetatangereichertem Sauerteig
US6291009B1 (en) * 2000-05-16 2001-09-18 Deborah W. Cohen Method of producing a soy-based dough and products made from the dough
US20040151817A1 (en) * 2001-06-07 2004-08-05 Yoichi Fukuda Baked products containing soybean protein and process for producing soybean protein
WO2006035965A1 (ja) * 2004-09-30 2006-04-06 Days Nutrition, Inc. 大豆粉を主原料とした含泡食品
JP2006094810A (ja) * 2004-09-30 2006-04-13 Powder Techno Corporation Kk 大豆粉を主原料とした架橋ネットワーク構造体を形成する方法並びにそれから得られる大豆粉を主原料とした含泡食品用生地及び含泡食品
JP2006136256A (ja) * 2004-11-12 2006-06-01 Shitogi Japan:Kk 大豆粉パン及びその製造方法並びに粉粒状大豆粉パンの製造方法
US20080305233A1 (en) * 2007-06-07 2008-12-11 Yoshihiko Akimoto Soy based bread product and method of preparation

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AT135335B (de) * 1931-02-09 1933-11-10 August Dr Roettinger Verfahren zur Herstellung von Brot und anderen Backwaren.
DE646018C (de) * 1935-02-05 1937-06-07 Fritz Schellong Dr Verfahren zur Herstellung eines kohlehydratarmen Heilbrotes
GB1060071A (en) * 1962-07-21 1967-02-22 Spillers Ltd Improvements in and relating to bakery products
US3497360A (en) 1965-10-24 1970-02-24 Virginia H Tintera Method and composition for production of dietetic bread
DE2336562A1 (de) * 1973-07-18 1975-02-20 Eiselen Naehrmittel Werk Fertigmehl und verwendung desselben zur herstellung eines kohlenhydratarmen und eiweissreichen brotes
DE2606546B1 (de) 1976-02-19 1977-03-24 Special Food Corp., Vaduz Backwaren, insbesondere brot
US4109018A (en) 1976-05-27 1978-08-22 Thompson Jerome B Low calorie diet bread
CH620813A5 (en) * 1976-11-11 1980-12-31 Adolf Aschinger Process for producing a low-carbohydrate dietetic bread
US6733815B2 (en) 1999-04-16 2004-05-11 Cargill, Incorporated Food ingredient containing wheat gluten, soy grits and soy flour

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3930055A (en) * 1972-05-31 1975-12-30 Elaine Green Engelman Very low carbohydrate baked product
EP0124074A2 (de) * 1983-04-28 1984-11-07 Anton Dieter Dr. Hammel Verfahren zum Herstellen von Weizenbrot unter Verwendung von acetatangereichertem Sauerteig
US6291009B1 (en) * 2000-05-16 2001-09-18 Deborah W. Cohen Method of producing a soy-based dough and products made from the dough
US20040151817A1 (en) * 2001-06-07 2004-08-05 Yoichi Fukuda Baked products containing soybean protein and process for producing soybean protein
WO2006035965A1 (ja) * 2004-09-30 2006-04-06 Days Nutrition, Inc. 大豆粉を主原料とした含泡食品
JP2006094810A (ja) * 2004-09-30 2006-04-13 Powder Techno Corporation Kk 大豆粉を主原料とした架橋ネットワーク構造体を形成する方法並びにそれから得られる大豆粉を主原料とした含泡食品用生地及び含泡食品
JP2006136256A (ja) * 2004-11-12 2006-06-01 Shitogi Japan:Kk 大豆粉パン及びその製造方法並びに粉粒状大豆粉パンの製造方法
US20080305233A1 (en) * 2007-06-07 2008-12-11 Yoshihiko Akimoto Soy based bread product and method of preparation

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
DATABASE WPI Week 200626, Derwent World Patents Index; AN 2006-254270, XP002597503, "Foamed food" *
DATABASE WPI Week 200637, Derwent World Patents Index; AN 2006-358025, XP002597502, "Soybean meal bread for breadcrumbs" *

Also Published As

Publication number Publication date
WO2010072753A2 (de) 2010-07-01
DE102008064423A1 (de) 2010-06-24

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