PH12016501642A1 - Bakery product and method for manufacturing same - Google Patents

Bakery product and method for manufacturing same

Info

Publication number
PH12016501642A1
PH12016501642A1 PH12016501642A PH12016501642A PH12016501642A1 PH 12016501642 A1 PH12016501642 A1 PH 12016501642A1 PH 12016501642 A PH12016501642 A PH 12016501642A PH 12016501642 A PH12016501642 A PH 12016501642A PH 12016501642 A1 PH12016501642 A1 PH 12016501642A1
Authority
PH
Philippines
Prior art keywords
bakery product
attributable
feeling
waxy
soft feeling
Prior art date
Application number
PH12016501642A
Other versions
PH12016501642B1 (en
Inventor
Junichi Urakami
Shozo Sugano
Lertwanawatana Werawat
Srivarakiat Sumate
Original Assignee
Matsutani Kagaku Kogyo Kk
Siam Modified Starch Co Ltd
Siam Quality Starch Co Ltd
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 Matsutani Kagaku Kogyo Kk, Siam Modified Starch Co Ltd, Siam Quality Starch Co Ltd filed Critical Matsutani Kagaku Kogyo Kk
Publication of PH12016501642A1 publication Critical patent/PH12016501642A1/en
Publication of PH12016501642B1 publication Critical patent/PH12016501642B1/en

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
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Molecular Biology (AREA)
  • Dispersion Chemistry (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

The present invention addresses the problem of providing a bakery product, which shows an excellent "soft feeling" attributable to a "puffy texture" and an excellent waxy feeling attributable to a "chewy and elastic texture" and has a soft feeling, and a method for manufacturing the same. For solving this problem, a bakery product is provided, said bakery product being manufactured by using a starting starch material, which is prepared so that, in a starting starch material to be used for manufacturing bakery products, the content of waxy tapioca starch and/or processed waxy tapioca starch amounts to 0.5-100 parts by mass relative to 100 parts by mass of the starting starch material, showing an excellent "soft feeling" attributable to a "puffy texture" and an excellent waxy feeling attributable to a "chewy and elastic texture", and having a soft feeling.
PH12016501642A 2014-03-03 2016-08-17 Bakery product and method for manufacturing same PH12016501642B1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2014040918A JP6147688B2 (en) 2014-03-03 2014-03-03 Bakery product and manufacturing method thereof
PCT/JP2014/004017 WO2015132825A1 (en) 2014-03-03 2014-07-31 Bakery product and method for manufacturing same

Publications (2)

Publication Number Publication Date
PH12016501642A1 true PH12016501642A1 (en) 2017-02-06
PH12016501642B1 PH12016501642B1 (en) 2017-02-06

Family

ID=54054670

Family Applications (1)

Application Number Title Priority Date Filing Date
PH12016501642A PH12016501642B1 (en) 2014-03-03 2016-08-17 Bakery product and method for manufacturing same

Country Status (7)

Country Link
JP (1) JP6147688B2 (en)
KR (1) KR20160129001A (en)
CN (1) CN106163287A (en)
MY (1) MY164344A (en)
PH (1) PH12016501642B1 (en)
SG (1) SG11201607144SA (en)
WO (1) WO2015132825A1 (en)

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP6601997B2 (en) * 2014-04-02 2019-11-06 昭和産業株式会社 Composition for bakery products
KR101892878B1 (en) * 2014-09-26 2018-08-28 마쓰다니가가꾸고오교가부시끼가이샤 Bakery product with excellent slicability and method for producing same
MY162442A (en) * 2015-08-31 2017-06-15 Matsutani Kagaku Kogyo Kk Choux pastry and method for producing the same
JP6761631B2 (en) * 2015-11-18 2020-09-30 日清製粉プレミックス株式会社 Bakery food mixture
JP6092443B1 (en) * 2016-03-31 2017-03-08 日本食品化工株式会社 Confectionery texture-improving agent and method for producing confectionery
JP6813171B2 (en) * 2016-08-18 2021-01-13 松谷化学工業株式会社 Breads and their manufacturing methods
JP6092453B1 (en) * 2016-09-02 2017-03-08 日本食品化工株式会社 Bread improver and bread production method
MX2019007081A (en) 2016-12-15 2019-10-15 Tate & Lyle Ingredients Americas Llc Inhibited waxy starches and methods of using them.
WO2018139030A1 (en) * 2017-01-24 2018-08-02 株式会社Ｊ－オイルミルズ Method for producing bakery food
CR20190347A (en) * 2017-02-23 2019-10-31 Enwave Corp Method of making a puffed, dehydrated food product
MY190817A (en) * 2017-06-13 2022-05-12 Corn Products Dev Inc Baked snack coating made from waxy cassava
JP6912085B2 (en) * 2017-08-30 2021-07-28 松谷化学工業株式会社 Bakery products and their manufacturing methods
JP7319982B2 (en) * 2017-12-29 2023-08-02 コーンプロダクツ ディベロップメント インコーポレーテッド Baked product containing pregelatinized waxy cassava starch
AU2019315157A1 (en) * 2018-08-03 2021-02-25 J-Oil Mills, Inc. Method for producing baked sweets
JP7345266B2 (en) * 2019-03-29 2023-09-15 日東富士製粉株式会社 Mixed powder for baked confectionery and method for producing baked confectionery
JP7334447B2 (en) * 2019-04-09 2023-08-29 王子ホールディングス株式会社 Pancakes and pancake premixes
JP6685543B2 (en) * 2019-07-09 2020-04-22 株式会社オリンピア Amusement machine
JP6922117B1 (en) * 2020-11-18 2021-08-18 日清製粉プレミックス株式会社 How to make crepe dough and crepe skin and crepe mix
CN117642076A (en) * 2022-02-22 2024-03-01 日清制粉预拌粉株式会社 Composition for baked confectionery
WO2024029614A1 (en) * 2022-08-04 2024-02-08 株式会社日清製粉ウェルナ Mix for deep-fried confectionery and manufacturing method for deep-fried confectionery
KR102495736B1 (en) * 2022-10-26 2023-02-06 주식회사 엘비엠 Method for manufacturing fig bagel and fig bagel prepared therefrom
KR102495735B1 (en) * 2022-10-26 2023-02-06 주식회사 엘비엠 Method for manufacturing bagel and bagel prepared therefrom

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US6982327B2 (en) * 1996-05-20 2006-01-03 Cooperatieve Verkoop-En Productievereniging Van Aardeppelmeel En Derivaten Abebe, B.A. Methods for producing and transforming cassava protoplasts
JP3638384B2 (en) 1996-08-19 2005-04-13 昭和産業株式会社 Bakery product mix and bakery product using the same
JP3700015B2 (en) 1997-04-24 2005-09-28 松谷化学工業株式会社 Bread and its production method
SE0004108D0 (en) * 2000-11-10 2000-11-10 Ceba Ab Coolable liquid batter with long shelf life for making pancakes and waffles, and methods for making it
US20030094104A1 (en) * 2001-11-21 2003-05-22 Roger Jeffcoat Process tolerant low amylose tapioca distarch adipates
JP3650067B2 (en) 2002-01-08 2005-05-18 奥本製粉株式会社 Breads and method for producing the same
JP3862610B2 (en) 2002-05-30 2006-12-27 株式会社Ａｄｅｋａ Manufacturing method for hot water dough for baking
JP4668849B2 (en) * 2006-06-07 2011-04-13 松谷化学工業株式会社 Bakery food and method for producing the same
US20090041918A1 (en) * 2007-07-11 2009-02-12 Yong-Cheng Shi Non-cohesive waxy flours and method of preparation
JP2009201469A (en) 2008-02-29 2009-09-10 Adeka Corp Warm water dough for bakery product, bakery dough, bakery product, and method for producing warm water dough for bakery product
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JP5178404B2 (en) 2008-09-01 2013-04-10 松谷化学工業株式会社 Bread production method
JP5654244B2 (en) * 2010-01-29 2015-01-14 花王株式会社 Baked goods
JP5731784B2 (en) * 2010-09-29 2015-06-10 松谷化学工業株式会社 Bakery product with excellent texture and taste and production method thereof
JP5726623B2 (en) * 2011-04-28 2015-06-03 松谷化学工業株式会社 Production method of croutons
JP6046355B2 (en) 2012-02-29 2016-12-14 日清製粉プレミックス株式会社 Bakery food mix

Also Published As

Publication number Publication date
SG11201607144SA (en) 2016-10-28
MY164344A (en) 2017-12-15
JP6147688B2 (en) 2017-06-14
JP2015165777A (en) 2015-09-24
KR20160129001A (en) 2016-11-08
CN106163287A (en) 2016-11-23
WO2015132825A1 (en) 2015-09-11
PH12016501642B1 (en) 2017-02-06

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