WO2017014234A1 - Biscuit dur et son procédé de production - Google Patents

Biscuit dur et son procédé de production Download PDF

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Publication number
WO2017014234A1
WO2017014234A1 PCT/JP2016/071269 JP2016071269W WO2017014234A1 WO 2017014234 A1 WO2017014234 A1 WO 2017014234A1 JP 2016071269 W JP2016071269 W JP 2016071269W WO 2017014234 A1 WO2017014234 A1 WO 2017014234A1
Authority
WO
WIPO (PCT)
Prior art keywords
organic acid
acid monoglyceride
parts
hard
flour
Prior art date
Application number
PCT/JP2016/071269
Other languages
English (en)
Japanese (ja)
Inventor
知美 為則
信雄 安田
Original Assignee
江崎グリコ株式会社
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 江崎グリコ株式会社 filed Critical 江崎グリコ株式会社
Priority to JP2017529910A priority Critical patent/JP6732748B2/ja
Priority to CN201680042635.5A priority patent/CN107846907B/zh
Priority to KR1020187001219A priority patent/KR20180034392A/ko
Publication of WO2017014234A1 publication Critical patent/WO2017014234A1/fr

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
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)

Abstract

La présente invention concerne un biscuit dur contenant de la farine, des graisses, des sucres, des monoglycérides d'acide organique et du lactate de stéaryle de sodium, la quantité totale de monoglycérides d'acide organique et de lactate de stéaryle de sodium mélangés par rapport à 100 parties en masse de la farine étant 0,1 à 0,9 partie en masse, et le rapport en masse des monoglycérides d'acide organique par rapport au lactate de stéaryle de sodium étant 1/9 à 3/7.
PCT/JP2016/071269 2015-07-21 2016-07-20 Biscuit dur et son procédé de production WO2017014234A1 (fr)

Priority Applications (3)

Application Number Priority Date Filing Date Title
JP2017529910A JP6732748B2 (ja) 2015-07-21 2016-07-20 ハードビスケット及びその製造方法
CN201680042635.5A CN107846907B (zh) 2015-07-21 2016-07-20 硬饼干及其制造方法
KR1020187001219A KR20180034392A (ko) 2015-07-21 2016-07-20 하드 비스킷 및 그 제조 방법

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2015-143589 2015-07-21
JP2015143589 2015-07-21

Publications (1)

Publication Number Publication Date
WO2017014234A1 true WO2017014234A1 (fr) 2017-01-26

Family

ID=57834403

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2016/071269 WO2017014234A1 (fr) 2015-07-21 2016-07-20 Biscuit dur et son procédé de production

Country Status (4)

Country Link
JP (1) JP6732748B2 (fr)
KR (1) KR20180034392A (fr)
CN (1) CN107846907B (fr)
WO (1) WO2017014234A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2018038294A (ja) * 2016-09-06 2018-03-15 理研ビタミン株式会社 焼き菓子用改良剤
CN113473864A (zh) * 2019-03-29 2021-10-01 株式会社日清制粉集团本社 谷粉组合物的制造方法

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20210149701A (ko) * 2019-05-10 2021-12-09 닛신 세이훈 프리믹스 가부시키가이샤 크레이프용 생지, 크레이프 피, 및 크레이프 피의 제조 방법 그리고 크레이프용 믹스

Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2002171897A (ja) * 2000-09-27 2002-06-18 Taiyo Kagaku Co Ltd 製菓、製パン用品質改良剤
JP2003169601A (ja) * 2001-12-06 2003-06-17 Asahi Denka Kogyo Kk 焼き菓子用油脂組成物
JP2003210098A (ja) * 2002-01-24 2003-07-29 Taiyo Kagaku Co Ltd 製菓・製パン用品質改良剤及び菓子・パン類の製造法
JP2009219489A (ja) * 2008-02-29 2009-10-01 Kraft Foods Global Brands Llc 高水分含有量のサクサクした充填焼き菓子
JP2010142177A (ja) * 2008-12-19 2010-07-01 Ezaki Glico Co Ltd 棒状焼菓子及びその製造方法
WO2012117879A1 (fr) * 2011-02-28 2012-09-07 天野エンザイム株式会社 Agent améliorant la qualité de brioches cuites à la vapeur et son utilisation
JP2012210177A (ja) * 2011-03-31 2012-11-01 Mitsubishi-Kagaku Foods Corp 焼き菓子用生地
JP2012223122A (ja) * 2011-04-19 2012-11-15 Ezaki Glico Co Ltd プレッツェル及びその製造方法
JP2014045741A (ja) * 2012-09-03 2014-03-17 Ezaki Glico Co Ltd プレッツェル及びその製造方法

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP3346432B2 (ja) * 1993-11-10 2002-11-18 不二製油株式会社 バラエテイブレッドの製造法及びそれに適した生地改良剤
JP2003325097A (ja) * 2002-05-08 2003-11-18 Asahi Denka Kogyo Kk 米粉生地焼成食品
CN1625955A (zh) * 2003-12-08 2005-06-15 安徽丰原食品有限公司 全麦饼干及其制作方法

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2002171897A (ja) * 2000-09-27 2002-06-18 Taiyo Kagaku Co Ltd 製菓、製パン用品質改良剤
JP2003169601A (ja) * 2001-12-06 2003-06-17 Asahi Denka Kogyo Kk 焼き菓子用油脂組成物
JP2003210098A (ja) * 2002-01-24 2003-07-29 Taiyo Kagaku Co Ltd 製菓・製パン用品質改良剤及び菓子・パン類の製造法
JP2009219489A (ja) * 2008-02-29 2009-10-01 Kraft Foods Global Brands Llc 高水分含有量のサクサクした充填焼き菓子
JP2010142177A (ja) * 2008-12-19 2010-07-01 Ezaki Glico Co Ltd 棒状焼菓子及びその製造方法
WO2012117879A1 (fr) * 2011-02-28 2012-09-07 天野エンザイム株式会社 Agent améliorant la qualité de brioches cuites à la vapeur et son utilisation
JP2012210177A (ja) * 2011-03-31 2012-11-01 Mitsubishi-Kagaku Foods Corp 焼き菓子用生地
JP2012223122A (ja) * 2011-04-19 2012-11-15 Ezaki Glico Co Ltd プレッツェル及びその製造方法
JP2014045741A (ja) * 2012-09-03 2014-03-17 Ezaki Glico Co Ltd プレッツェル及びその製造方法

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2018038294A (ja) * 2016-09-06 2018-03-15 理研ビタミン株式会社 焼き菓子用改良剤
CN113473864A (zh) * 2019-03-29 2021-10-01 株式会社日清制粉集团本社 谷粉组合物的制造方法

Also Published As

Publication number Publication date
CN107846907B (zh) 2021-06-11
JPWO2017014234A1 (ja) 2018-05-10
JP6732748B2 (ja) 2020-07-29
CN107846907A (zh) 2018-03-27
KR20180034392A (ko) 2018-04-04

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