[go: up one dir, main page]

WO2008093611A1 - 焼成食品の製造方法 - Google Patents

焼成食品の製造方法 Download PDF

Info

Publication number
WO2008093611A1
WO2008093611A1 PCT/JP2008/051079 JP2008051079W WO2008093611A1 WO 2008093611 A1 WO2008093611 A1 WO 2008093611A1 JP 2008051079 W JP2008051079 W JP 2008051079W WO 2008093611 A1 WO2008093611 A1 WO 2008093611A1
Authority
WO
WIPO (PCT)
Prior art keywords
backed
backed food
food
production
producing
Prior art date
Legal status (The legal status 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 status listed.)
Ceased
Application number
PCT/JP2008/051079
Other languages
English (en)
French (fr)
Inventor
Akiyoshi Minato
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Asahi Breweries Ltd
Original Assignee
Asahi Breweries 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 Asahi Breweries Ltd filed Critical Asahi Breweries Ltd
Priority to JP2008556073A priority Critical patent/JPWO2008093611A1/ja
Publication of WO2008093611A1 publication Critical patent/WO2008093611A1/ja
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Noodles (AREA)

Abstract

本発明は、既存の製造設備において製造可能な、タンパク質含有量の高い焼成食品の製造方法、及び、その製造方法により製造された焼成食品を提供することを目的とする。本発明は、架橋処理をした小麦澱粉とタンパク質粉末を配合した焼成食品生地を用いることを特徴とする焼成食品の製造方法、及び、その製造方法により製造された焼成食品を提供する。
PCT/JP2008/051079 2007-01-31 2008-01-25 焼成食品の製造方法 Ceased WO2008093611A1 (ja)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2008556073A JPWO2008093611A1 (ja) 2007-01-31 2008-01-25 焼成食品の製造方法

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2007021463 2007-01-31
JP2007-021463 2007-01-31

Publications (1)

Publication Number Publication Date
WO2008093611A1 true WO2008093611A1 (ja) 2008-08-07

Family

ID=39673923

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2008/051079 Ceased WO2008093611A1 (ja) 2007-01-31 2008-01-25 焼成食品の製造方法

Country Status (3)

Country Link
JP (1) JPWO2008093611A1 (ja)
TW (1) TW200913895A (ja)
WO (1) WO2008093611A1 (ja)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2018180667A1 (ja) * 2017-03-28 2018-10-04 森永乳業株式会社 焼成食品の製造方法及び焼成食品
JP2022553656A (ja) * 2019-10-18 2022-12-26 サヴァンシア ソシエテ アノニム ミルクビスケット

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105939609B (zh) * 2014-02-21 2020-03-03 日清制粉株式会社 春卷皮的制造方法

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH09271313A (ja) * 1996-04-09 1997-10-21 Matsutani Chem Ind Ltd パ ン
JP2004057018A (ja) * 2002-07-25 2004-02-26 Fuji Oil Co Ltd ベーカリー用上掛け生地及びその製造法
JP2004290101A (ja) * 2003-03-27 2004-10-21 Fuji Oil Co Ltd 大豆蛋白含有可塑性生地の製造法及びそれを使用した食品
JP2005102684A (ja) * 2003-09-11 2005-04-21 Nisshin Oillio Group Ltd 菓子類用食感品質改良剤及び該菓子類用食感品質改良剤を含有する菓子類用生地、並びに菓子類の製造方法
JP2006109725A (ja) * 2004-10-13 2006-04-27 Nisshin Seifun Group Inc 食品素材
JP2006325536A (ja) * 2005-05-30 2006-12-07 Morinaga Milk Ind Co Ltd 製パン改良剤及びパンの製造方法

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH09271313A (ja) * 1996-04-09 1997-10-21 Matsutani Chem Ind Ltd パ ン
JP2004057018A (ja) * 2002-07-25 2004-02-26 Fuji Oil Co Ltd ベーカリー用上掛け生地及びその製造法
JP2004290101A (ja) * 2003-03-27 2004-10-21 Fuji Oil Co Ltd 大豆蛋白含有可塑性生地の製造法及びそれを使用した食品
JP2005102684A (ja) * 2003-09-11 2005-04-21 Nisshin Oillio Group Ltd 菓子類用食感品質改良剤及び該菓子類用食感品質改良剤を含有する菓子類用生地、並びに菓子類の製造方法
JP2006109725A (ja) * 2004-10-13 2006-04-27 Nisshin Seifun Group Inc 食品素材
JP2006325536A (ja) * 2005-05-30 2006-12-07 Morinaga Milk Ind Co Ltd 製パン改良剤及びパンの製造方法

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2018180667A1 (ja) * 2017-03-28 2018-10-04 森永乳業株式会社 焼成食品の製造方法及び焼成食品
JP2022553656A (ja) * 2019-10-18 2022-12-26 サヴァンシア ソシエテ アノニム ミルクビスケット
JP7610593B2 (ja) 2019-10-18 2025-01-08 サヴァンシア ソシエテ アノニム ビスケット様ミルク食品

Also Published As

Publication number Publication date
TW200913895A (en) 2009-04-01
JPWO2008093611A1 (ja) 2010-05-20

Similar Documents

Publication Publication Date Title
WO2007144424A3 (en) Processes for production of a starch hydrolysate
WO2010001137A3 (en) Microwave torrefaction of biomass
AU2006242717A1 (en) Continuous production of pregelatinized corn flours for dairy-based and cereal-based foods
WO2012088303A3 (en) Process for producing fermentation products from starch containing materials
WO2010021983A3 (en) Pet food and process of manufacture
WO2005094235A3 (en) Toasted soybean flakes and method of making same
WO2008018930A3 (en) Ethanol production in non-recombinant hosts
WO2008083802A3 (de) Nahrungsmittelprodukt auf proteinbasis und verfahren zur herstellung
MY163034A (en) Soluble oat or barley flour and method of making utilizing a continuous cooker
WO2007115210A3 (en) Non-starchy rice bran polysaccharides
WO2008138900A3 (en) Method for producing an acidified milk drink
PH12011000241A1 (en) Microwaveable cake powder composition and method of making cake by using the same
WO2009080838A3 (en) Gum confections
WO2008087164A3 (en) Method for producing potato products
WO2011037618A3 (en) Dietary supplements in beverages or other forms, and methods of use and production
WO2006053563A3 (en) Process for reducing acrylamide
WO2008009733A3 (de) Verbesserte verfahren zur herstellung von ethanol, gluten und kleie aus getreide
WO2009147103A3 (en) Method for producing a wheat protein hydrolysate
WO2006055489A3 (en) Integrated corn processing
WO2008093611A1 (ja) 焼成食品の製造方法
WO2009005129A1 (ja) 非消化性ヒドロキシプロピル澱粉加水分解物、その製造方法及び飲食品
IL160430A0 (en) Vegetable dough, a process for its production and vegetable bakery products made therewith
WO2010112216A3 (de) Mehl aus amaranth und/oder quinoa als ersatzstoff für lebensmittelzusatzstoffe in der lebensmittelherstellung
WO2009007841A8 (en) Non-cohesive waxy flours and method of preparation
EP1808082A4 (en) METHOD FOR PROCESSING WHEAT FLOUR, WHEAT PROCESSED WHEAT FLOUR RECOVERED THROUGH THIS METHOD, AND FOODSTUFFS USING WHICH THE WHEAT PROCESSED IS USED

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 08710580

Country of ref document: EP

Kind code of ref document: A1

WWE Wipo information: entry into national phase

Ref document number: 2008556073

Country of ref document: JP

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 08710580

Country of ref document: EP

Kind code of ref document: A1