WO2019088548A3 - 알룰로스를 포함하는 빵 및 이의 제조방법 - Google Patents

알룰로스를 포함하는 빵 및 이의 제조방법 Download PDF

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Publication number
WO2019088548A3
WO2019088548A3 PCT/KR2018/012563 KR2018012563W WO2019088548A3 WO 2019088548 A3 WO2019088548 A3 WO 2019088548A3 KR 2018012563 W KR2018012563 W KR 2018012563W WO 2019088548 A3 WO2019088548 A3 WO 2019088548A3
Authority
WO
WIPO (PCT)
Prior art keywords
bread
preparation
method therefor
emergency
bread containing
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/KR2018/012563
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English (en)
French (fr)
Other versions
WO2019088548A2 (ko
Inventor
김정환
최종민
김철진
정동철
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.)
CJ CheilJedang Corp
Original Assignee
CJ CheilJedang 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.)
Filing date
Publication date
Application filed by CJ CheilJedang Corp filed Critical CJ CheilJedang Corp
Publication of WO2019088548A2 publication Critical patent/WO2019088548A2/ko
Publication of WO2019088548A3 publication Critical patent/WO2019088548A3/ko
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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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
    • A21D2/181—Sugars or sugar alcohols
    • 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
    • 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
    • A21D2/36—Vegetable material
    • 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
    • A21D2/36—Vegetable material
    • A21D2/368—Fermentation by-products, e.g. grapes, hops
    • 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
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes

Landscapes

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

Abstract

본 출원은 밀가루, 효모 및 알룰로스를 포함하는 당류를 포함하는 비상스트레이트법을 위한 제빵용 조성물; 상기 조성물을 포함하는 빵; 상기 비상스트레이트법을 위한 제빵용 조성물을 혼합하고 발효하는 단계를 포함하는 빵의 제조방법; 및 상기 비상스트레이트법을 위한 제빵용 조성물을 포함하고 빵을 제조하는 단계를 포함하는, 빵의 이취 개선방법 또는 빵의 노화 지연방법에 관한 것이다.
PCT/KR2018/012563 2017-10-31 2018-10-23 알룰로스를 포함하는 빵 및 이의 제조방법 Ceased WO2019088548A2 (ko)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
KR20170144104 2017-10-31
KR10-2017-0144104 2017-10-31
KR20170153104 2017-11-16
KR10-2017-0153104 2017-11-16

Publications (2)

Publication Number Publication Date
WO2019088548A2 WO2019088548A2 (ko) 2019-05-09
WO2019088548A3 true WO2019088548A3 (ko) 2019-07-11

Family

ID=66331425

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/KR2018/012563 Ceased WO2019088548A2 (ko) 2017-10-31 2018-10-23 알룰로스를 포함하는 빵 및 이의 제조방법

Country Status (3)

Country Link
KR (2) KR20190049480A (ko)
TW (1) TWI687162B (ko)
WO (1) WO2019088548A2 (ko)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102466542B1 (ko) * 2019-10-31 2022-11-11 주식회사 삼양사 알룰로스를 포함하는 떡 및 이의 제조방법
CN114258929A (zh) * 2021-12-30 2022-04-01 浙江华康药业股份有限公司 一种焙烤面包及其制备方法
CN115152817A (zh) * 2022-08-22 2022-10-11 河南中大恒源生物科技股份有限公司 一种以d-阿洛酮糖替代蔗糖的面包及其制备方法
CN116138388A (zh) * 2022-09-08 2023-05-23 山东福洋生物科技股份有限公司 D-阿洛酮糖在制备糯米制品中的应用
CN116473093A (zh) * 2023-05-17 2023-07-25 新拓洋生物工程有限公司 一种添加d-阿洛酮糖的全麦面包及其制备方法
KR102874181B1 (ko) * 2023-12-21 2025-10-20 위덕대학교 산학협력단 알룰로오스를 포함하는 빵 및 이의 제조 방법
KR102874186B1 (ko) * 2023-12-21 2025-10-20 위덕대학교 산학협력단 알룰로오스를 포함하는 발효빵 및 이의 제조 방법

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2001299195A (ja) * 2000-04-27 2001-10-30 Torigoe Flour Milling Co Ltd パンの製造方法
KR20120033281A (ko) * 2010-09-29 2012-04-06 마쓰다니가가꾸고오교가부시끼가이샤 식감 및 식미가 우수한 베이커리 제품 및 그 제조법
KR20160089551A (ko) * 2013-11-22 2016-07-27 테이트 앤드 라일 인그리디언츠 어메리카즈 엘엘씨 알룰로스(프시코스)를 포함하는 식품 및 음료 제품
KR20160143075A (ko) * 2015-06-04 2016-12-14 주식회사 삼양사 제빵용 냉동 생지 및 이의 제조방법

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100858177B1 (ko) * 2002-07-05 2008-09-10 니뽄 다바코 산교 가부시키가이샤 신규 빵 효모 및 그것을 이용한 빵

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2001299195A (ja) * 2000-04-27 2001-10-30 Torigoe Flour Milling Co Ltd パンの製造方法
KR20120033281A (ko) * 2010-09-29 2012-04-06 마쓰다니가가꾸고오교가부시끼가이샤 식감 및 식미가 우수한 베이커리 제품 및 그 제조법
KR20160089551A (ko) * 2013-11-22 2016-07-27 테이트 앤드 라일 인그리디언츠 어메리카즈 엘엘씨 알룰로스(프시코스)를 포함하는 식품 및 음료 제품
KR20160143075A (ko) * 2015-06-04 2016-12-14 주식회사 삼양사 제빵용 냉동 생지 및 이의 제조방법

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
"Sweet Red Bean Bread (emergency dough method", PPALAPPANGPPANG'S BLOG. [MM&M] LESSON 14., 25 July 2017 (2017-07-25), pages 1 - 7, Retrieved from the Internet <URL:https://joodaproject.me/221059262174> [retrieved on 20190522] *

Also Published As

Publication number Publication date
WO2019088548A2 (ko) 2019-05-09
TWI687162B (zh) 2020-03-11
KR20200116883A (ko) 2020-10-13
TW201922103A (zh) 2019-06-16
KR20190049480A (ko) 2019-05-09

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