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1. WO2018139030 - METHOD FOR PRODUCING BAKERY FOOD

Publication Number WO/2018/139030
Publication Date 02.08.2018
International Application No. PCT/JP2017/042394
International Filing Date 27.11.2017
IPC
A21D 13/06 2017.1
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
06Products with modified nutritive value, e.g. with modified starch content
A21D 2/18 2006.1
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
18Carbohydrates
A21D 13/00 2017.1
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 13/60 2017.1
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
60Deep-fried products, e.g. doughnuts
CPC
A21D 13/00
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
13Finished or partly finished bakery products
A21D 13/06
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
13Finished or partly finished bakery products
06Products with modified nutritive value, e.g. with modified starch content
A21D 13/60
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
13Finished or partly finished bakery products
60Deep-fried products, e.g. doughnuts
A21D 2/18
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
18Carbohydrates
Applicants
  • 株式会社J-オイルミルズ J-OIL MILLS, INC. [JP]/[JP]
Inventors
  • 山來 けい子 YAMAKU Keiko
  • 関本 英司 SEKIMOTO Eiji
  • 長畑 雄也 NAGAHATA Yuya
  • 井上 雅博 INOUE Masahiro
Agents
  • 速水 進治 HAYAMI Shinji
Priority Data
2017-01045724.01.2017JP
Publication Language Japanese (ja)
Filing Language Japanese (JA)
Designated States
Title
(EN) METHOD FOR PRODUCING BAKERY FOOD
(FR) PROCÉDÉ DE PRODUCTION DE PRODUITS ALIMENTAIRES DE BOULANGERIE
(JA) ベーカリー食品の製造方法
Abstract
(EN) A method for producing a bakery food according to the present invention comprises the steps of: kneading a hot water kneading raw material comprising a component (A) that is at least one type of starch selected from the group consisting of acetylated starch, etherified starch and processed products thereof, a component (B) that is wheat flour and a component (C) that is hot water to produce a hot water kneaded dough; kneading the hot water kneaded dough with a final kneading raw material to produce a bakery dough; and baking or oil-frying the bakery dough to produce the bakery food.
(FR) Un procédé de production d'un produit alimentaire de boulangerie selon la présente invention comprend les étapes consistant à : malaxer une matière première de malaxage à l'eau chaude comprenant un composant (A) qui est au moins un type d'amidon choisi dans le groupe constitué par l'amidon acétylé, l'amidon éthérifié et les produits transformés de ceux-ci, un composant (B) qui est une farine de blé et un composant (C) qui est de l'eau chaude pour produire une pâte malaxée à l'eau chaude ; malaxer la pâte malaxée à l'eau chaude avec une matière première de malaxage final pour produire une pâte de boulangerie ; et cuire au four ou frire dans l'huile la pâte de boulangerie pour produire le produit alimentaire de boulangerie.
(JA) 本発明におけるベーカリー食品の製造方法は、成分(A):アセチル化澱粉、エーテル化澱粉およびこれらの加工澱粉からなる群から選択される1種または2種以上の澱粉、成分(B):小麦粉、および、成分(C):熱水を含む湯種原料を混捏して湯種生地を得る工程、湯種生地と本捏原料とを混捏してベーカリー生地を得る工程、ならびに、ベーカリー生地を焼成または油ちょうすることによりベーカリー食品を得る工程を含む。
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