Processing

Please wait...

Settings

Settings

Goto Application

1. WO2014157696 - PROTEASE-CONTAINING DOUGH FOR BREAD OR CONFECTIONERY

Publication Number WO/2014/157696
Publication Date 02.10.2014
International Application No. PCT/JP2014/059341
International Filing Date 28.03.2014
IPC
A21D 8/04 2006.01
AHUMAN NECESSITIES
21BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
8Methods for preparing or baking dough
02Methods for preparing dough; Treating dough prior to baking
04treating dough with microorganisms or enzymes
A21D 2/16 2006.01
AHUMAN NECESSITIES
21BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
2Treatment of flour or dough by adding materials thereto before or during baking
08by adding organic substances
14Organic oxygen compounds
16Fatty acid esters
A21D 2/26 2006.01
AHUMAN NECESSITIES
21BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
2Treatment of flour or dough by adding materials thereto before or during baking
08by adding organic substances
24Organic nitrogen compounds
26Proteins
A21D 13/00 2006.01
AHUMAN NECESSITIES
21BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
13Finished or partly finished bakery products
A21D 13/08 2006.01
AHUMAN NECESSITIES
21BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
13Finished or partly finished bakery products
08Pastry, e.g. cake, biscuit, puff-pastry
CPC
A21D 2/145
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
2Treatment of flour or dough by adding materials thereto before or during baking
08by adding organic substances
14Organic oxygen compounds
145Acids, anhydrides or salts thereof
A21D 2/16
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
2Treatment of flour or dough by adding materials thereto before or during baking
08by adding organic substances
14Organic oxygen compounds
16Fatty acid esters
A21D 8/042
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
8Methods for preparing or baking dough
02Methods for preparing dough; Treating dough prior to baking
04treating dough with microorganisms or enzymes
042with enzymes
Applicants
  • 株式会社カネカ KANEKA CORPORATION [JP]/[JP]
Inventors
  • 藤田 洋平 FUJITA Yohei
  • 仙崎 賢明 SENZAKI Takaaki
Agents
  • 柳野 隆生 YANAGINO Takao
Priority Data
2013-07485229.03.2013JP
Publication Language Japanese (JA)
Filing Language Japanese (JA)
Designated States
Title
(EN) PROTEASE-CONTAINING DOUGH FOR BREAD OR CONFECTIONERY
(FR) PAIN / PÂTE À GÂTEAU COMPRENANT UNE PROTÉASE
(JA) プロテアーゼを含有するパン・菓子用生地
Abstract
(EN)
In the present invention, the protein content of flour in a dough is 7.0-17.0% by mass, the dough containing, with respect to 100 parts by weight of the flour, 0.01-0.5 parts by weight of at least one emulsifier selected from the group consisting of a polyglycerin-condensed ricinoleate having an HLB of 7 or less, a sucrose fatty acid ester having an HLB of 7 or less, a polyglycerin fatty acid ester having an HLB of 7 or less, calcium stearoyl lactate, and sodium stearoyl lactate. Cooking a bread or confectionery dough containing an endoprotease having a relative activity at 40°C of 40% or less and an optimum temperature of 60-85°C in an amount of 50-3300 U with respect to 100 g of flour makes it possible to obtain bread or confectionery that melts in the mouth and has a light and soft mouthfeel with no foreign taste.
(FR)
Selon l'invention, un pain / une pâte à gâteau sont cuits. La teneur en protéine d'une farine de blé contenue dans une pâte, est comprise entre 7,0 et 17,0% en masse. Au moins une sorte d'émulsifiant choisie dans un groupe constitué d'un ester d'acide ricinoléique condensé et de polyglycérol inférieur ou égal à HLB7, d'un ester d'acide gras de saccharose inférieur ou égal à HLB7, d'un ester d'acide gras de polyglycérol inférieur ou égal à HLB7, d'un stéaryl lactylate de calcium, et d'un stéaroyl lactylate de sodium, est comprise entre 0,01 à 0,5 parties en masse pour 100 parties en masse de farine de blé. Le pain / la pâte à gâteau comprennent 50 à 3300U pour 100g de farine de blé d'une protéase de type Endo dont l'activité relative à 40°C, est inférieure ou égale à 40%, et la température optimale se situe entre 60 et 85°C. Ainsi, il est possible d'obtenir un pain / un gâteau sans flaveur étrangère, dont la texture est à la fois croustillante et moelleuse, et qui fondent bien dans la bouche.
(JA)
 生地中の小麦粉の蛋白質含量が7.0~17.0重量%であり、小麦粉100重量部に対して、HLB7以下のポリグリセリン縮合リシノレイン酸エステル、HLB7以下のショ糖脂肪酸エステル、HLB7以下のポリグリセリン脂肪酸エステル、ステアロイル乳酸カルシウム及びステアロイル乳酸ナトリウムからなる群より選ばれる少なくとも1種の乳化剤を0.01~0.5重量部含有し、40℃での相対活性が40%以下且つ至適温度が60~85℃であるエンド型プロテアーゼを小麦粉100gあたり50~3300U含有するパン・菓子用生地を加熱調理することで、異味がなく、さっくりと軟らかい食感で口溶けがよいパン・菓子を得ることができる。
Also published as
Latest bibliographic data on file with the International Bureau