TWI794425B - 烘焙食品之製造方法 - Google Patents

烘焙食品之製造方法 Download PDF

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Publication number
TWI794425B
TWI794425B TW108106829A TW108106829A TWI794425B TW I794425 B TWI794425 B TW I794425B TW 108106829 A TW108106829 A TW 108106829A TW 108106829 A TW108106829 A TW 108106829A TW I794425 B TWI794425 B TW I794425B
Authority
TW
Taiwan
Prior art keywords
dough
mass
baked
mentioned
less
Prior art date
Application number
TW108106829A
Other languages
English (en)
Chinese (zh)
Other versions
TW202002794A (zh
Inventor
山來啓子
今義潤
齋藤三四郎
Original Assignee
日商Ｊ 制油股份有限公司
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 日商Ｊ 制油股份有限公司 filed Critical 日商Ｊ 制油股份有限公司
Publication of TW202002794A publication Critical patent/TW202002794A/zh
Application granted granted Critical
Publication of TWI794425B publication Critical patent/TWI794425B/zh

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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)
  • Botany (AREA)
  • Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
TW108106829A 2018-05-09 2019-02-27 烘焙食品之製造方法 TWI794425B (zh)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2018-090523 2018-05-09
JP2018090523 2018-05-09

Publications (2)

Publication Number Publication Date
TW202002794A TW202002794A (zh) 2020-01-16
TWI794425B true TWI794425B (zh) 2023-03-01

Family

ID=68466932

Family Applications (1)

Application Number Title Priority Date Filing Date
TW108106829A TWI794425B (zh) 2018-05-09 2019-02-27 烘焙食品之製造方法

Country Status (7)

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

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111357791B (zh) * 2020-03-24 2022-03-29 安徽省小岗盼盼食品有限公司 一种减肥代餐蛋糕的制备方法

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH08266211A (ja) * 1995-03-31 1996-10-15 Nisshin Oil Mills Ltd:The パン用品質改良剤、その製法およびパンの製造法
CN105557872A (zh) * 2016-03-10 2016-05-11 黑龙江八一农垦大学 一种低嘌呤脱脂大豆粉面包及其制作方法
JP2017023048A (ja) * 2015-07-22 2017-02-02 昭和産業株式会社 製パン用組成物、製パン用ミックス粉、パン類の製造方法及びパン類

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59118034A (ja) 1982-12-23 1984-07-07 不二製油株式会社 ベーカリー製品の製造法
JPH0710215B2 (ja) * 1986-03-01 1995-02-08 但馬屋食品株式会社 膨化食品の製造方法
JPH0889159A (ja) * 1994-09-27 1996-04-09 Kumamoto Seifun Kk 小麦粉加工食品の製造法
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
JP6785542B2 (ja) * 2015-08-03 2020-11-18 株式会社Ｊ−オイルミルズ パン類の製造方法
CN105211170A (zh) 2015-10-22 2016-01-06 青岛巨能管道设备有限公司 一种魔芋蔬菜面包
JP6699938B2 (ja) 2016-05-06 2020-05-27 日清オイリオグループ株式会社 焼菓子用生地及びその製造方法

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH08266211A (ja) * 1995-03-31 1996-10-15 Nisshin Oil Mills Ltd:The パン用品質改良剤、その製法およびパンの製造法
JP2017023048A (ja) * 2015-07-22 2017-02-02 昭和産業株式会社 製パン用組成物、製パン用ミックス粉、パン類の製造方法及びパン類
CN105557872A (zh) * 2016-03-10 2016-05-11 黑龙江八一农垦大学 一种低嘌呤脱脂大豆粉面包及其制作方法

Also Published As

Publication number Publication date
SG11202010928VA (en) 2020-12-30
TW202002794A (zh) 2020-01-16
PH12020551862A1 (en) 2021-07-19
JP7357608B2 (ja) 2023-10-06
JPWO2019215996A1 (ja) 2021-05-13
CN112074191A (zh) 2020-12-11
KR20210006887A (ko) 2021-01-19
WO2019215996A1 (ja) 2019-11-14

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