PH12020551862A1 - Method for producing bakery food - Google Patents

Method for producing bakery food

Info

Publication number
PH12020551862A1
PH12020551862A1 PH12020551862A PH12020551862A PH12020551862A1 PH 12020551862 A1 PH12020551862 A1 PH 12020551862A1 PH 12020551862 A PH12020551862 A PH 12020551862A PH 12020551862 A PH12020551862 A PH 12020551862A PH 12020551862 A1 PH12020551862 A1 PH 12020551862A1
Authority
PH
Philippines
Prior art keywords
content
edible oil
fat composition
bakery food
bakery
Prior art date
Application number
PH12020551862A
Inventor
Keiko Yamaku
Jun IMAGI
Sanshiro Saito
Original Assignee
J Oil Mills Inc
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 J Oil Mills Inc filed Critical J Oil Mills Inc
Publication of PH12020551862A1 publication Critical patent/PH12020551862A1/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
    • A21D2/36—Vegetable material
    • A21D2/362—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
    • 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
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
    • 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
    • A21D13/04—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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/60—Deep-fried products, e.g. doughnuts
    • 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
    • A21D2/14—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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • 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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/06—Baking processes
    • 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
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils

Landscapes

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

Abstract

A method for manufacturing a bakery food, said method comprising a step for preparing a bakery dough which comprises, as starting materials, a powdery material containing a defatted soybean powder, an edible oil/fat composition having a solid fat content of 10 pcnt or less at 20øC and water (excluding moisture in the powdery material), and a step for baking or frying the bakery dough, wherein, in the step for preparing the bakery dough, the content of the defatted soybean powder and the content of the edible oil/fat composition relative to the sum of the contents of the water and the edible oil/fat composition are each within a specific range.
PH12020551862A 2018-05-09 2020-11-04 Method for producing bakery food PH12020551862A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2018090523 2018-05-09
PCT/JP2019/006970 WO2019215996A1 (en) 2018-05-09 2019-02-25 Method for manufacturing bakery food

Publications (1)

Publication Number Publication Date
PH12020551862A1 true PH12020551862A1 (en) 2021-07-19

Family

ID=68466932

Family Applications (1)

Application Number Title Priority Date Filing Date
PH12020551862A PH12020551862A1 (en) 2018-05-09 2020-11-04 Method for producing bakery food

Country Status (7)

Country Link
JP (1) JP7357608B2 (en)
KR (1) KR20210006887A (en)
CN (1) CN112074191A (en)
PH (1) PH12020551862A1 (en)
SG (1) SG11202010928VA (en)
TW (1) TWI794425B (en)
WO (1) WO2019215996A1 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111357791B (en) * 2020-03-24 2022-03-29 安徽省小岗盼盼食品有限公司 Preparation method of weight-losing meal-replacing cake

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59118034A (en) 1982-12-23 1984-07-07 不二製油株式会社 Production of bakery product and additive composition
JPH0710215B2 (en) * 1986-03-01 1995-02-08 但馬屋食品株式会社 Process for producing puffed food
JPH0889159A (en) * 1994-09-27 1996-04-09 Kumamoto Seifun Kk Production of wheat flour processed food
JP3439568B2 (en) * 1995-03-31 2003-08-25 日清オイリオ株式会社 Bread quality improver, process for producing the same, and process for producing bread
US6733815B2 (en) * 1999-04-16 2004-05-11 Cargill, Incorporated Food ingredient containing wheat gluten, soy grits and soy flour
US20070098866A1 (en) * 2005-10-28 2007-05-03 Waller Suzanne M Low-carbohydrate bread products and method for making same
JP6573496B2 (en) * 2015-07-22 2019-09-11 昭和産業株式会社 Bread-making composition, bread-mixed powder, bread-making method and bread
JP6785542B2 (en) * 2015-08-03 2020-11-18 株式会社Ｊ−オイルミルズ Bread manufacturing method
CN105211170A (en) * 2015-10-22 2016-01-06 青岛巨能管道设备有限公司 A kind of konjaku vegetables bread
CN105557872B (en) * 2016-03-10 2019-12-31 黑龙江八一农垦大学 Low-purine defatted soybean flour bread and making method thereof
JP6699938B2 (en) * 2016-05-06 2020-05-27 日清オイリオグループ株式会社 Dough for baked confectionery and manufacturing method thereof

Also Published As

Publication number Publication date
SG11202010928VA (en) 2020-12-30
TW202002794A (en) 2020-01-16
WO2019215996A1 (en) 2019-11-14
TWI794425B (en) 2023-03-01
CN112074191A (en) 2020-12-11
JP7357608B2 (en) 2023-10-06
KR20210006887A (en) 2021-01-19
JPWO2019215996A1 (en) 2021-05-13

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