[go: up one dir, main page]

KR920000232A - 식물 섬유를 함유하는 제과점식품의 제조법 - Google Patents

식물 섬유를 함유하는 제과점식품의 제조법 Download PDF

Info

Publication number
KR920000232A
KR920000232A KR1019910009937A KR910009937A KR920000232A KR 920000232 A KR920000232 A KR 920000232A KR 1019910009937 A KR1019910009937 A KR 1019910009937A KR 910009937 A KR910009937 A KR 910009937A KR 920000232 A KR920000232 A KR 920000232A
Authority
KR
South Korea
Prior art keywords
containing plant
preparation
plant fibers
foods containing
bakery foods
Prior art date
Application number
KR1019910009937A
Other languages
English (en)
Other versions
KR970011772B1 (ko
Inventor
요시후미 야네따니
나오꼬 야마시따
가즈유끼 이나다
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.)
Filing date
Publication date
Application filed by 마쓰따니 히데지로, 마쓰따니 가가꾸 고오교 가부시끼가이샤 filed Critical 마쓰따니 히데지로
Publication of KR920000232A publication Critical patent/KR920000232A/ko
Application granted granted Critical
Publication of KR970011772B1 publication Critical patent/KR970011772B1/ko

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
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

내용 없음

Description

식물 섬유를 함유하는 제과점식품의 제조법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (3)

  1. 밀가루 반죽, 발효 및 굽기 단계로 되어 있으며, 반죽 단계에서 비소화성 덱스트린을 첨가하는 것을 특징으로 하는 식물섬유를 함유하는 제과점 식품의 제조방법.
  2. 제1항에 있어서, 비소화성 덱스트린의 첨가량이 밀가루에 대하여 3－15중량%인 제과점 식품인 제조방법.
  3. 제1항에 있어서, 비소화성 덱스트린의 첨가가 스폰지 혼합법에 의한 반죽 혼합 단계에서 행하여지는 제과점 식품의 제조방법.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019910009937A 1990-06-18 1991-06-17 식물섬유를 함유하는 제과점식품의 제조방법 KR970011772B1 (ko)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP160840/1990 1990-06-18
JP2160840A JPH0451840A (ja) 1990-06-18 1990-06-18 食物繊維を含有するベーカリー製品の製造法
JP90-160840 1990-06-18

Publications (2)

Publication Number Publication Date
KR920000232A true KR920000232A (ko) 1992-01-29
KR970011772B1 KR970011772B1 (ko) 1997-07-16

Family

ID=15723547

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019910009937A KR970011772B1 (ko) 1990-06-18 1991-06-17 식물섬유를 함유하는 제과점식품의 제조방법

Country Status (6)

Country Link
US (1) US5629036A (ko)
EP (1) EP0463935B1 (ko)
JP (1) JPH0451840A (ko)
KR (1) KR970011772B1 (ko)
AT (1) ATE128005T1 (ko)
DE (1) DE69113136T2 (ko)

Families Citing this family (21)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6830770B1 (en) * 1997-02-07 2004-12-14 Danisco Usa Inc. Polydextrose as anti-staling agent
US5993883A (en) * 1998-04-29 1999-11-30 Bunge Foods Corporation Sweet dough mix
US7041277B2 (en) * 2000-03-10 2006-05-09 Cadbury Adams Usa Llc Chewing gum and confectionery compositions with encapsulated stain removing agent compositions, and methods of making and using the same
EP1290952B1 (en) * 2000-06-14 2005-03-30 Kao Corporation Compositions for taking dietary fibers
US20030017253A1 (en) * 2001-07-03 2003-01-23 The Procter & Gamble Co. Fabricated snack comprising added potato fiber
WO2003049545A1 (en) * 2001-12-13 2003-06-19 Techcom International Inc. High protein, low carbohydrate dough and bread products, and method for making same
TW200307507A (en) * 2002-02-01 2003-12-16 Hayashibara Biochem Lab Co Ltd Process for producing fermented bread comprising rice flour as the main component
ES2580078T3 (es) 2003-02-20 2016-08-19 Archer-Daniels-Midland Company Un método de producción de almidón resistente
WO2005051085A1 (en) * 2003-11-20 2005-06-09 Archer Daniels Midland Company High soluble fiber fermented foods
FR2866203B1 (fr) * 2004-02-13 2006-12-08 Roquette Freres Procede de fabrication d'un produit de cuisson a base de gluten
AU2005232627B2 (en) * 2004-04-07 2011-09-29 Archer-Daniels-Midland Company Food bar with reduced hardness
US20050276896A1 (en) * 2004-06-14 2005-12-15 Sadek Nagwa Z Formulation providing a low carbohydrate cereal based system including a novel dough and a pizza crust or bread product having open cell structure
US7744944B2 (en) 2004-10-06 2010-06-29 Archer-Daniels-Midland Company Methods of producing resistant starch and products formed therefrom
JP4738165B2 (ja) 2005-02-21 2011-08-03 松谷化学工業株式会社 水溶性食物繊維含有組成物及びその製造方法
US20060222754A1 (en) * 2005-04-04 2006-10-05 Singer Norman S Product and method for enhancing the appeal, and dietary value of foodstuff
DE102006015664A1 (de) * 2005-04-04 2007-01-25 Hitachi Koki Co., Ltd. Batteriepack und kabelloses elektrisches Werkzeug, das dieses aufweist
FR2887406B1 (fr) * 2005-06-22 2009-05-29 Roquette Freres Produit de cuisson enrichi en fibrees et procede de fabrication d'un tel produit
JP5067063B2 (ja) * 2007-08-03 2012-11-07 松谷化学工業株式会社 低吸油性フライ用パン粉の製造方法及びフライ食品
JP5246421B2 (ja) * 2009-03-18 2013-07-24 松谷化学工業株式会社 製パン用食物繊維含有組成物、パン類及びその製造方法
JP6741399B2 (ja) * 2015-04-28 2020-08-19 株式会社カネカ 食物繊維を含有するパン用生地及びパン
JP6990548B2 (ja) * 2017-09-26 2022-01-12 理研ビタミン株式会社 パン用品質改良剤

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB281979A (en) * 1926-09-28 1927-12-15 William David Stein An improved process for making bread and other cereal baked foods
DE767755C (de) * 1938-01-25 1953-05-11 Paul Hildebrandt Verfahren zur Herstellung eines Backfettes
GB1490415A (en) * 1975-07-21 1977-11-02 Pfizer Ltd Non-digestible starch based food additives
EP0368451B1 (en) * 1988-10-07 1994-04-06 Matsutani Chemical Industries Co. Ltd. Process for preparing dextrin containing dietary fiber

Also Published As

Publication number Publication date
EP0463935B1 (en) 1995-09-20
EP0463935A1 (en) 1992-01-02
ATE128005T1 (de) 1995-10-15
DE69113136D1 (de) 1995-10-26
US5629036A (en) 1997-05-13
DE69113136T2 (de) 1996-02-22
JPH0451840A (ja) 1992-02-20
JPH0551253B2 (ko) 1993-08-02
KR970011772B1 (ko) 1997-07-16

Similar Documents

Publication Publication Date Title
KR920000232A (ko) 식물 섬유를 함유하는 제과점식품의 제조법
DK0396162T4 (da) Brødforbedringsmidler
ES2057594T3 (es) Procedimiento y agente de anti-revenimiento.
DK0828426T3 (da) Fremgangsmåde til fremstilling af en hævet dej eller hævet butterdej og fødevarer fremstillet af en sådan dej
EP0326404A3 (en) A method for producing dough for bread or pastry
AU7425187A (en) Method for preparing puff pastry, fat composition, puff pastry and puff pastry products
DE69622873D1 (de) Verfahren zur Herstellung von Mikrowellen aufwärmbaren Brotprodukte
ATE122208T1 (de) Backmittel oder backmehl, sowie verfahren zur herstellung von backteigen und backwaren.
ATE166767T1 (de) Verfahren zur herstellung von panierbeschichtung und damit hergestelltes produkt
DE69520542D1 (de) Keks auf Basis von Getreideflocken, und Verfahren zu seiner Herstellung
DE69100153D1 (de) Reisteigware.
ES373567A1 (es) Procedimiento para elaborar productos de panaderia leuda- dos.
DE69623644D1 (de) Verwendung einer desaminierenden oxidase zum backen
CA2195951A1 (en) Pie dough with reduced degree of cracking
AU641832B2 (en) Process for producing bread dough
GB1103742A (en) Ascorbic acid in continuous bread process
UA10562A (uk) Спосіб виробhицтва дієтичhого пшеhичhого хлібу
ES2170729A1 (es) Producto de pasteleria.
KR920005879A (ko) 미나리국수의 제조방법
RU96104906A (ru) Способ производства хлебобулочных изделий
RU96104900A (ru) Способ получения хлебобулочных изделий
JPS6437245A (en) Dough separated filtrate
TW371258B (en) Producing method of an ice product using the baked confectionery
MY106532A (en) Rice pasta
RU95119702A (ru) Способ приготовления макаронных изделий

Legal Events

Date Code Title Description
PA0109 Patent application

Patent event code: PA01091R01D

Comment text: Patent Application

Patent event date: 19910617

PG1501 Laying open of application
A201 Request for examination
PA0201 Request for examination

Patent event code: PA02012R01D

Patent event date: 19941228

Comment text: Request for Examination of Application

Patent event code: PA02011R01I

Patent event date: 19910617

Comment text: Patent Application

G160 Decision to publish patent application
PG1601 Publication of registration
E701 Decision to grant or registration of patent right
PE0701 Decision of registration

Patent event code: PE07011S01D

Comment text: Decision to Grant Registration

Patent event date: 19971001

GRNT Written decision to grant
PR0701 Registration of establishment

Comment text: Registration of Establishment

Patent event date: 19971015

Patent event code: PR07011E01D

PR1002 Payment of registration fee

Payment date: 19971015

End annual number: 3

Start annual number: 1

PR1001 Payment of annual fee

Payment date: 20000523

Start annual number: 4

End annual number: 4

PR1001 Payment of annual fee

Payment date: 20010525

Start annual number: 5

End annual number: 5

PR1001 Payment of annual fee

Payment date: 20020604

Start annual number: 6

End annual number: 6

PR1001 Payment of annual fee

Payment date: 20030526

Start annual number: 7

End annual number: 7

PR1001 Payment of annual fee

Payment date: 20040527

Start annual number: 8

End annual number: 8

PR1001 Payment of annual fee

Payment date: 20050601

Start annual number: 9

End annual number: 9

PR1001 Payment of annual fee

Payment date: 20060529

Start annual number: 10

End annual number: 10

PR1001 Payment of annual fee

Payment date: 20070605

Start annual number: 11

End annual number: 11

PR1001 Payment of annual fee

Payment date: 20080603

Start annual number: 12

End annual number: 12

PR1001 Payment of annual fee

Payment date: 20090519

Start annual number: 13

End annual number: 13

FPAY Annual fee payment

Payment date: 20100906

Year of fee payment: 14

PR1001 Payment of annual fee

Payment date: 20100906

Start annual number: 14

End annual number: 14

EXPY Expiration of term
PC1801 Expiration of term

Termination date: 20121009

Termination category: Expiration of duration