KR930001784A - 가공전분 및 그것을 이용한 빵 식품 - Google Patents

가공전분 및 그것을 이용한 빵 식품 Download PDF

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Publication number
KR930001784A
KR930001784A KR1019920011816A KR920011816A KR930001784A KR 930001784 A KR930001784 A KR 930001784A KR 1019920011816 A KR1019920011816 A KR 1019920011816A KR 920011816 A KR920011816 A KR 920011816A KR 930001784 A KR930001784 A KR 930001784A
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KR
South Korea
Prior art keywords
starch
cold water
processed starch
processed
less
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KR1019920011816A
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English (en)
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KR970011773B1 (ko
Inventor
나오유끼 미소구찌
요시후미 야네다니
나오꼬 야마시다
Original Assignee
마쓰따니 히데지로
마쓰따니 가가꾸 고오교 가부시끼가이샤
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.)
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Application filed by 마쓰따니 히데지로, 마쓰따니 가가꾸 고오교 가부시끼가이샤 filed Critical 마쓰따니 히데지로
Publication of KR930001784A publication Critical patent/KR930001784A/ko
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Publication of KR970011773B1 publication Critical patent/KR970011773B1/ko

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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
    • 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
    • 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
    • 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
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
    • C08B30/12—Degraded, destructured or non-chemically modified starch, e.g. mechanically, enzymatically or by irradiation; Bleaching of starch
    • C08B30/14—Cold water dispersible or pregelatinised starch
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B31/00—Preparation of derivatives of starch
    • C08B31/003—Crosslinking of starch
    • C08B31/006—Crosslinking of derivatives of starch

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Materials Engineering (AREA)
  • Food Science & Technology (AREA)
  • Biochemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Medicinal Chemistry (AREA)
  • Polymers & Plastics (AREA)
  • Organic Chemistry (AREA)
  • Molecular Biology (AREA)
  • Crystallography & Structural Chemistry (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

내용 없음.

Description

가공전분 및 그것을 이용한 빵 식품
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (7)

  1. 가열 용해도가 8%이하이며, 60메시의 체를 통과하지 않는 부분이 5%이하의 입자형상을 하고, 냉수팽창도(Sc)와 가열팽창도(Sh)의 비가 1.2Sc/Sh0.8의 관계에 있고, 또한 냉수팽창도가 4-15인 것을 특징으로 하는 가공전분.
  2. 제1항에 있어서, 가열 용해도가 6%이하로서 냉수팽창도가 6-12인 것을 특징으로 하는 가공전분.
  3. 제1항 또는 제2항에 있어서, 가공전분의 전분의 종류가 감자전분, 고구마 전분 및 사고전분으로 부터 선택되는 1종 또는 2종 이상인 가공전분.
  4. 제1항 또는 제2항에 있어서, 가공전분의 전분의 종류가 감자전분인 가공전분.
  5. 가열용해도가 8%이하이고, 60메시의 체를 통과하지 않는 부분이 5%이하의 입자형상을 갖고, 냉수팽창도(Sc)와 가열팽창도(Sh)의 비가 1.2Sc/Sh0.8의 관계에 있고, 또한 냉수팽창도가 4-15인 가공전분을 빵식품의 원료의 일부로서 사용한 것을 특징으로 하는 빵 식품.
  6. 제5항에 있어서, 가공전분의 가열 용해도가 6%이하로서 냉수팽창도가 6-12인 빵 식품.
  7. 제5항 또는 제6항에 있어서, 가공전분의 원료가 감자전분, 고구마전분, 사고전분의 적어도 1종인 빵 식품.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019920011816A 1991-07-03 1992-07-03 가공전분 및 그것을 이용한 빵식품 KR970011773B1 (ko)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP3190656A JP2989039B2 (ja) 1991-07-03 1991-07-03 加工澱粉及びそれを利用したベーカリー食品
JP91-190656 1991-07-03

Publications (2)

Publication Number Publication Date
KR930001784A true KR930001784A (ko) 1993-02-22
KR970011773B1 KR970011773B1 (ko) 1997-07-16

Family

ID=16261722

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019920011816A KR970011773B1 (ko) 1991-07-03 1992-07-03 가공전분 및 그것을 이용한 빵식품

Country Status (7)

Country Link
US (1) US5362510A (ko)
EP (1) EP0522942B1 (ko)
JP (1) JP2989039B2 (ko)
KR (1) KR970011773B1 (ko)
AT (1) ATE164854T1 (ko)
DE (1) DE69225025T2 (ko)
TW (1) TW223639B (ko)

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KR100486962B1 (ko) * 2001-12-17 2005-05-03 한국화학연구원 무전해 도금법에 의한 나노두께 니켈 도금된 탄소섬유의제조 방법
KR100572995B1 (ko) * 2001-12-17 2006-04-24 한국화학연구원 전해도금법에 의한 니켈 도금된 탄소섬유의 제조 방법
KR100786362B1 (ko) * 2004-04-20 2007-12-14 한국식품연구원 전자레인지 조리에 적합한 레토르트 식품 재료 및 이의제조방법

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JP3451300B2 (ja) * 1994-09-12 2003-09-29 松谷化学工業株式会社 冷凍パン生地の製造法
SI0768042T1 (en) * 1995-10-13 2001-12-31 Nestle Sa A mayonnaise-like product
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US6616957B1 (en) 2000-11-28 2003-09-09 Kraft Foods Holdings, Inc. Method of stabilizing graham flour, and cracker produced from said flour
EP1228700A1 (en) * 2001-01-29 2002-08-07 Coöperatieve Verkoop- en Productievereniging, van Aardappelmeel en Derivaten AVEBE B.A. Food coating
JP3840639B2 (ja) * 2002-01-30 2006-11-01 但馬屋食品株式会社 おから配合膨化食品
US7172784B2 (en) * 2003-03-28 2007-02-06 Council Of Scientific & Industrial Research Emulsifier composition for cakes and a method of making improved quality cakes thereof
US20050042331A1 (en) * 2003-08-22 2005-02-24 Billmers Robert L. Starches for reduced fat in fried foods systems
KR100538558B1 (ko) * 2004-01-09 2005-12-22 (주)우남마린 조타대커버프레임이 힌지식으로 설치된 고속단정
KR100704981B1 (ko) * 2004-12-30 2007-04-10 주식회사 삼양제넥스 드럼드라잉을 이용한 알파전분의 제조방법
JP2007238893A (ja) * 2006-03-13 2007-09-20 Sanwa Denpun Kogyo Kk 改質澱粉およびそれを原料とする小麦粉加工製品
US8133527B2 (en) 2006-06-16 2012-03-13 Kraft Foods Global Brands Llc Production of stabilized whole grain wheat flour and products thereof
JP4682117B2 (ja) * 2006-10-20 2011-05-11 松谷化学工業株式会社 ベーカリー食品用小麦粉代替物及びベーカリー食品
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EP1950303A1 (de) * 2007-01-26 2008-07-30 Bayer CropScience AG Genetisch modifizierte Pflanzen, die eine Stärke mit geringem Amylosegehalt und erhöhtem Quellvermögen synthetisieren
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JP5178404B2 (ja) * 2008-09-01 2013-04-10 松谷化学工業株式会社 パン類の製造方法
JP5459840B2 (ja) * 2008-12-04 2014-04-02 松谷化学工業株式会社 パン類及びその製造法
CN101628944B (zh) * 2009-07-15 2011-05-18 聚祥(厦门)淀粉有限公司 一种复合变性淀粉
JP6144041B2 (ja) * 2012-12-03 2017-06-07 松谷化学工業株式会社 ベーカリー製品およびその製造法
JP6168765B2 (ja) * 2012-12-21 2017-07-26 江崎グリコ株式会社 経時的劣化の抑制されたベーカリー食品
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
EP2862881A1 (en) * 2013-10-16 2015-04-22 Solvay Acetow GmbH Acylation process
EP2862880A1 (en) 2013-10-16 2015-04-22 Solvay Acetow GmbH Acylation process
JP6573785B2 (ja) * 2015-06-10 2019-09-11 松谷化学工業株式会社 低含油タイプパン及びその製造方法
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
JP6092453B1 (ja) * 2016-09-02 2017-03-08 日本食品化工株式会社 パン改良剤及びパンの製造方法
JP7285775B2 (ja) * 2017-06-09 2023-06-02 グリコ栄養食品株式会社 α化澱粉
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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100486962B1 (ko) * 2001-12-17 2005-05-03 한국화학연구원 무전해 도금법에 의한 나노두께 니켈 도금된 탄소섬유의제조 방법
KR100572995B1 (ko) * 2001-12-17 2006-04-24 한국화학연구원 전해도금법에 의한 니켈 도금된 탄소섬유의 제조 방법
KR100786362B1 (ko) * 2004-04-20 2007-12-14 한국식품연구원 전자레인지 조리에 적합한 레토르트 식품 재료 및 이의제조방법

Also Published As

Publication number Publication date
EP0522942A2 (en) 1993-01-13
EP0522942A3 (ko) 1994-03-02
ATE164854T1 (de) 1998-04-15
JPH0515296A (ja) 1993-01-26
JP2989039B2 (ja) 1999-12-13
DE69225025T2 (de) 1998-11-26
DE69225025D1 (de) 1998-05-14
US5362510A (en) 1994-11-08
KR970011773B1 (ko) 1997-07-16
TW223639B (ko) 1994-05-11
EP0522942B1 (en) 1998-04-08

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