WO2021177067A1 - Composition d'émulsion de type eau dans huile pour malaxage dans des pains - Google Patents

Composition d'émulsion de type eau dans huile pour malaxage dans des pains Download PDF

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Publication number
WO2021177067A1
WO2021177067A1 PCT/JP2021/006573 JP2021006573W WO2021177067A1 WO 2021177067 A1 WO2021177067 A1 WO 2021177067A1 JP 2021006573 W JP2021006573 W JP 2021006573W WO 2021177067 A1 WO2021177067 A1 WO 2021177067A1
Authority
WO
WIPO (PCT)
Prior art keywords
water
oil
lysolecithin
bread
kneading
Prior art date
Application number
PCT/JP2021/006573
Other languages
English (en)
Japanese (ja)
Inventor
鈴木　雄太
竜太 外尾
徹 東村
Original Assignee
不二製油グループ本社株式会社
不二製油株式会社
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 不二製油グループ本社株式会社, 不二製油株式会社 filed Critical 不二製油グループ本社株式会社
Priority to JP2022505125A priority Critical patent/JPWO2021177067A1/ja
Publication of WO2021177067A1 publication Critical patent/WO2021177067A1/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
    • A21D13/00—Finished or partly finished bakery 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
    • 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
    • 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
    • A21D2/16—Fatty acid esters
    • 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
    • A21D2/30—Organic phosphorus compounds
    • A21D2/32—Phosphatides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07F—ACYCLIC, CARBOCYCLIC OR HETEROCYCLIC COMPOUNDS CONTAINING ELEMENTS OTHER THAN CARBON, HYDROGEN, HALOGEN, OXYGEN, NITROGEN, SULFUR, SELENIUM OR TELLURIUM
    • C07F9/00—Compounds containing elements of Groups 5 or 15 of the Periodic System
    • C07F9/02—Phosphorus compounds
    • C07F9/06—Phosphorus compounds without P—C bonds
    • C07F9/08—Esters of oxyacids of phosphorus
    • C07F9/09—Esters of phosphoric acids
    • C07F9/10—Phosphatides, e.g. lecithin

Abstract

La présente invention aborde le problème de la production de pains ayant une souplesse, une sensation de fusion dans la bouche et une humidité excellentes par l'intermédiaire d'un procédé simple. Une composition d'émulsion de type eau dans huile est produite contenant un total de 0,05 à 8,0 % en poids d'un ou de plusieurs ingrédients choisis dans un groupe constitué de lécithine de jaune d'oeuf, de lysolécithine de soja, et de lysolécithine de jaune d'oeuf, et en particulier, contenant de 0,01 à 5,0 % en poids de lysolécithine de soja et/ou de lysolécithine de jaune d'oeuf, et contenant en outre de l'azote gazeux. Le pain ayant une excellente texture alimentaire peut être produit par mélange de cette composition d'émulsion de type eau dans huile en tant que graisse pour le malaxage dans le pain.
PCT/JP2021/006573 2020-03-05 2021-02-22 Composition d'émulsion de type eau dans huile pour malaxage dans des pains WO2021177067A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2022505125A JPWO2021177067A1 (fr) 2020-03-05 2021-02-22

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2020037576 2020-03-05
JP2020-037576 2020-03-05

Publications (1)

Publication Number Publication Date
WO2021177067A1 true WO2021177067A1 (fr) 2021-09-10

Family

ID=77612619

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2021/006573 WO2021177067A1 (fr) 2020-03-05 2021-02-22 Composition d'émulsion de type eau dans huile pour malaxage dans des pains

Country Status (2)

Country Link
JP (1) JPWO2021177067A1 (fr)
WO (1) WO2021177067A1 (fr)

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH01112942A (ja) * 1987-10-27 1989-05-01 Kao Corp パンの製造方法
JPH01225438A (ja) * 1988-03-04 1989-09-08 Kao Corp パンの製造方法
JPH05227873A (ja) * 1992-02-25 1993-09-07 Kao Corp パンの製造法
JP2000270759A (ja) * 1999-03-23 2000-10-03 Taiyo Kagaku Co Ltd 焼き菓子の製造法
JP2015082981A (ja) * 2013-10-25 2015-04-30 株式会社Adeka 製パン練り込み用油中水型乳化油脂組成物
JP2018143120A (ja) * 2017-03-02 2018-09-20 不二製油株式会社 パン練り込み用水中油型乳化油脂組成物

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH01112942A (ja) * 1987-10-27 1989-05-01 Kao Corp パンの製造方法
JPH01225438A (ja) * 1988-03-04 1989-09-08 Kao Corp パンの製造方法
JPH05227873A (ja) * 1992-02-25 1993-09-07 Kao Corp パンの製造法
JP2000270759A (ja) * 1999-03-23 2000-10-03 Taiyo Kagaku Co Ltd 焼き菓子の製造法
JP2015082981A (ja) * 2013-10-25 2015-04-30 株式会社Adeka 製パン練り込み用油中水型乳化油脂組成物
JP2018143120A (ja) * 2017-03-02 2018-09-20 不二製油株式会社 パン練り込み用水中油型乳化油脂組成物

Also Published As

Publication number Publication date
JPWO2021177067A1 (fr) 2021-09-10

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