JPH0560886B2 - - Google Patents

Info

Publication number: JPH0560886B2
Authority: JP; Japan
Prior art keywords: bread; parts; diglyceride; weight; dough
Prior art date: 1988-11-04
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.): Expired - Fee Related

Application number

JP27733888A

Other languages

English (en)

Japanese (ja)

Other versions

JPH02124055A (ja

Inventor

Hideo Maeda

Yasushi Kasuga

Setsujiro Inaoka

Juji Sugiura

Hiroyuki Yoshida

Masahiko Mizukoshi

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.)

Kao Corp

Original Assignee

Kao Corp

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.)

1988-11-04

Filing date

1988-11-04

Publication date

1993-09-03

1988-11-04 Application filed by Kao Corp filed Critical Kao Corp

1988-11-04 Priority to JP27733888A priority Critical patent/JPH02124055A/ja

1990-05-11 Publication of JPH02124055A publication Critical patent/JPH02124055A/ja

1993-09-03 Publication of JPH0560886B2 publication Critical patent/JPH0560886B2/ja

Status Granted legal-status Critical Current

Links

235000008429 bread Nutrition 0.000 claims description 86
239000000203 mixture Substances 0.000 claims description 34
238000004519 manufacturing process Methods 0.000 claims description 18
241000209140 Triticum Species 0.000 claims description 17
235000021307 Triticum Nutrition 0.000 claims description 17
235000013312 flour Nutrition 0.000 claims description 17
238000002844 melting Methods 0.000 claims description 9
230000008018 melting Effects 0.000 claims description 9
PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 20
238000000034 method Methods 0.000 description 15
240000004808 Saccharomyces cerevisiae Species 0.000 description 13
239000003921 oil Substances 0.000 description 13
235000019198 oils Nutrition 0.000 description 13
235000011187 glycerol Nutrition 0.000 description 12
238000000855 fermentation Methods 0.000 description 11
230000004151 fermentation Effects 0.000 description 11
XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 11
235000014113 dietary fatty acids Nutrition 0.000 description 10
239000000194 fatty acid Substances 0.000 description 10
229930195729 fatty acid Natural products 0.000 description 10
OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 9
239000003995 emulsifying agent Substances 0.000 description 9
239000003925 fat Substances 0.000 description 7
235000019197 fats Nutrition 0.000 description 7
239000004278 EU approved seasoning Substances 0.000 description 6
230000000694 effects Effects 0.000 description 6
238000011156 evaluation Methods 0.000 description 6
150000004665 fatty acids Chemical class 0.000 description 6
235000013305 food Nutrition 0.000 description 6
235000011194 food seasoning agent Nutrition 0.000 description 6
-1 glycerin fatty acid esters Chemical class 0.000 description 5
238000004898 kneading Methods 0.000 description 5
239000000654 additive Substances 0.000 description 4
239000000796 flavoring agent Substances 0.000 description 4
235000019634 flavors Nutrition 0.000 description 4
238000000199 molecular distillation Methods 0.000 description 4
239000000047 product Substances 0.000 description 4
235000002639 sodium chloride Nutrition 0.000 description 4
239000000126 substance Substances 0.000 description 4
235000000346 sugar Nutrition 0.000 description 4
150000004670 unsaturated fatty acids Chemical class 0.000 description 4
235000021122 unsaturated fatty acids Nutrition 0.000 description 4
235000012794 white bread Nutrition 0.000 description 4
OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
235000019484 Rapeseed oil Nutrition 0.000 description 3
229920002472 Starch Polymers 0.000 description 3
235000012837 bread mixes Nutrition 0.000 description 3
229910052791 calcium Inorganic materials 0.000 description 3
239000011575 calcium Substances 0.000 description 3
235000009508 confectionery Nutrition 0.000 description 3
235000013365 dairy product Nutrition 0.000 description 3
239000004220 glutamic acid Substances 0.000 description 3
235000013922 glutamic acid Nutrition 0.000 description 3
150000002307 glutamic acids Chemical class 0.000 description 3
238000011534 incubation Methods 0.000 description 3
239000004615 ingredient Substances 0.000 description 3
239000000463 material Substances 0.000 description 3
102000039446 nucleic acids Human genes 0.000 description 3
108020004707 nucleic acids Proteins 0.000 description 3
150000007523 nucleic acids Chemical class 0.000 description 3
235000014593 oils and fats Nutrition 0.000 description 3
239000003755 preservative agent Substances 0.000 description 3
235000018102 proteins Nutrition 0.000 description 3
108090000623 proteins and genes Proteins 0.000 description 3
102000004169 proteins and genes Human genes 0.000 description 3
239000002994 raw material Substances 0.000 description 3
150000003839 salts Chemical class 0.000 description 3
230000001953 sensory effect Effects 0.000 description 3
235000019698 starch Nutrition 0.000 description 3
239000008107 starch Substances 0.000 description 3
150000008163 sugars Chemical class 0.000 description 3
239000011782 vitamin Substances 0.000 description 3
229940088594 vitamin Drugs 0.000 description 3
229930003231 vitamin Natural products 0.000 description 3
235000013343 vitamin Nutrition 0.000 description 3
LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 2
NLXLAEXVIDQMFP-UHFFFAOYSA-N Ammonia chloride Chemical compound [NH4+].[Cl-] NLXLAEXVIDQMFP-UHFFFAOYSA-N 0.000 description 2
235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 2
240000001417 Vigna umbellata Species 0.000 description 2
235000011453 Vigna umbellata Nutrition 0.000 description 2
235000014121 butter Nutrition 0.000 description 2
OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 description 2
125000004432 carbon atom Chemical group C* 0.000 description 2
238000006243 chemical reaction Methods 0.000 description 2
239000003795 chemical substances by application Substances 0.000 description 2
230000000052 comparative effect Effects 0.000 description 2
238000007796 conventional method Methods 0.000 description 2
239000004744 fabric Substances 0.000 description 2
235000010855 food raising agent Nutrition 0.000 description 2
239000004033 plastic Substances 0.000 description 2
RMAQACBXLXPBSY-UHFFFAOYSA-N silicic acid Chemical compound O[Si](O)(O)O RMAQACBXLXPBSY-UHFFFAOYSA-N 0.000 description 2
235000012239 silicon dioxide Nutrition 0.000 description 2
238000002791 soaking Methods 0.000 description 2
238000005809 transesterification reaction Methods 0.000 description 2
239000007762 w/o emulsion Substances 0.000 description 2
VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 1
XWNSFEAWWGGSKJ-UHFFFAOYSA-N 4-acetyl-4-methylheptanedinitrile Chemical compound N#CCCC(C)(C(=O)C)CCC#N XWNSFEAWWGGSKJ-UHFFFAOYSA-N 0.000 description 1
241001137251 Corvidae Species 0.000 description 1
244000241257 Cucumis melo Species 0.000 description 1
235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
239000004129 EU approved improving agent Substances 0.000 description 1
108010068370 Glutens Proteins 0.000 description 1
102000004882 Lipase Human genes 0.000 description 1
108090001060 Lipase Proteins 0.000 description 1
239000004367 Lipase Substances 0.000 description 1
235000019482 Palm oil Nutrition 0.000 description 1
239000004153 Potassium bromate Substances 0.000 description 1
235000019485 Safflower oil Nutrition 0.000 description 1
FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
240000006365 Vitis vinifera Species 0.000 description 1
235000014787 Vitis vinifera Nutrition 0.000 description 1
FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
239000002253 acid Substances 0.000 description 1
230000000996 additive effect Effects 0.000 description 1
229910001860 alkaline earth metal hydroxide Inorganic materials 0.000 description 1
235000019270 ammonium chloride Nutrition 0.000 description 1
235000015278 beef Nutrition 0.000 description 1
235000012180 bread and bread product Nutrition 0.000 description 1
235000012802 brown bread Nutrition 0.000 description 1
239000006227 byproduct Substances 0.000 description 1
AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 1
239000000920 calcium hydroxide Substances 0.000 description 1
229910001861 calcium hydroxide Inorganic materials 0.000 description 1
235000011132 calcium sulphate Nutrition 0.000 description 1
239000010630 cinnamon oil Substances 0.000 description 1
239000003240 coconut oil Substances 0.000 description 1
235000019864 coconut oil Nutrition 0.000 description 1
238000004440 column chromatography Methods 0.000 description 1
235000005687 corn oil Nutrition 0.000 description 1
239000002285 corn oil Substances 0.000 description 1
235000012343 cottonseed oil Nutrition 0.000 description 1
239000002385 cottonseed oil Substances 0.000 description 1
239000006071 cream Substances 0.000 description 1
235000005911 diet Nutrition 0.000 description 1
230000000378 dietary effect Effects 0.000 description 1
150000002148 esters Chemical class 0.000 description 1
238000011049 filling Methods 0.000 description 1
235000021323 fish oil Nutrition 0.000 description 1
238000009472 formulation Methods 0.000 description 1
235000021312 gluten Nutrition 0.000 description 1
235000015220 hamburgers Nutrition 0.000 description 1
235000019692 hotdogs Nutrition 0.000 description 1
235000019421 lipase Nutrition 0.000 description 1
239000007788 liquid Substances 0.000 description 1
235000013310 margarine Nutrition 0.000 description 1
239000003264 margarine Substances 0.000 description 1
235000013372 meat Nutrition 0.000 description 1
235000021243 milk fat Nutrition 0.000 description 1
238000012986 modification Methods 0.000 description 1
230000004048 modification Effects 0.000 description 1
235000012459 muffins Nutrition 0.000 description 1
239000007764 o/w emulsion Substances 0.000 description 1
239000004006 olive oil Substances 0.000 description 1
235000008390 olive oil Nutrition 0.000 description 1
239000003346 palm kernel oil Substances 0.000 description 1
235000019865 palm kernel oil Nutrition 0.000 description 1
239000002540 palm oil Substances 0.000 description 1
235000014594 pastries Nutrition 0.000 description 1
230000000704 physical effect Effects 0.000 description 1
235000015108 pies Nutrition 0.000 description 1
235000013550 pizza Nutrition 0.000 description 1
235000012830 plain croissants Nutrition 0.000 description 1
235000019396 potassium bromate Nutrition 0.000 description 1
229940094037 potassium bromate Drugs 0.000 description 1
239000000843 powder Substances 0.000 description 1
238000011160 research Methods 0.000 description 1
235000012433 rusks Nutrition 0.000 description 1
239000003813 safflower oil Substances 0.000 description 1
235000005713 safflower oil Nutrition 0.000 description 1
229920006395 saturated elastomer Polymers 0.000 description 1
150000004671 saturated fatty acids Chemical class 0.000 description 1
235000003441 saturated fatty acids Nutrition 0.000 description 1
238000004904 shortening Methods 0.000 description 1
235000020183 skimmed milk Nutrition 0.000 description 1
239000011780 sodium chloride Substances 0.000 description 1
239000003549 soybean oil Substances 0.000 description 1
235000012424 soybean oil Nutrition 0.000 description 1
230000008961 swelling Effects 0.000 description 1
239000003760 tallow Substances 0.000 description 1
238000012360 testing method Methods 0.000 description 1
UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
239000010698 whale oil Substances 0.000 description 1

Landscapes

Bakery Products And Manufacturing Methods Therefor (AREA)

JP27733888A 1988-11-04 1988-11-04 パンミックス組成物及びパンの製造方法 Granted JPH02124055A (ja)

Priority Applications (1)

Application Number	Priority Date	Filing Date	Title
JP27733888A JPH02124055A (ja)	1988-11-04	1988-11-04	パンミックス組成物及びパンの製造方法

Applications Claiming Priority (1)

Application Number	Priority Date	Filing Date	Title
JP27733888A JPH02124055A (ja)	1988-11-04	1988-11-04	パンミックス組成物及びパンの製造方法

Publications (2)

Publication Number	Publication Date
JPH02124055A JPH02124055A (ja)	1990-05-11
JPH0560886B2 true JPH0560886B2 (de)	1993-09-03

Family

ID=17582134

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
JP27733888A Granted JPH02124055A (ja)	1988-11-04	1988-11-04	パンミックス組成物及びパンの製造方法

Country Status (1)

Country	Link
JP (1)	JPH02124055A (de)

1988
- 1988-11-04 JP JP27733888A patent/JPH02124055A/ja active Granted

Also Published As

Publication number	Publication date
JPH02124055A (ja)	1990-05-11

Legal Events

Date	Code	Title	Description
2004-08-24	R250	Receipt of annual fees	Free format text: JAPANESE INTERMEDIATE CODE: R250
2005-08-23	R250	Receipt of annual fees	Free format text: JAPANESE INTERMEDIATE CODE: R250
2006-08-22	R250	Receipt of annual fees	Free format text: JAPANESE INTERMEDIATE CODE: R250
2007-08-21	FPAY	Renewal fee payment (prs date is renewal date of database)	Year of fee payment: 15 Free format text: PAYMENT UNTIL: 20080903
2008-09-03	LAPS	Cancellation because of no payment of annual fees

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