Title:
METHOD FOR PRODUCING BAKED FOOD, AND BAKED FOOD
Document Type and Number:
WIPO Patent Application WO/2018/180667
Kind Code:
A1
Abstract:
The purpose of the present invention is to provide: a novel method for producing a baked food containing milk protein at a high content; and a novel baked food. The present technique provides a method for producing a baked food, involving the steps of preparing a dough containing micellar casein and baking the dough, wherein the dough contains a protein in an amount of 15 to 60 g relative to 100 g of a solid content therein, and micellar casein or a casein protein derived from micellar casein makes up 60% by mass or more of the protein. The present technique also provides a baked food produced by baking a dough containing micellar casein, wherein a protein is contained in an amount of 15 to 60 g relative to 100 g of a solid content in the dough, and micellar casein or a casein protein derived from micellar casein makes up 60% by mass or more of the protein.
Inventors:
MURAKAMI TOMOYA (JP)
HIROTA MASASHI (JP)
OZAKI YUUJI (JP)
USHIDA YOSHIHIKO (JP)
SAITO HITOSHI (JP)
HIROTA MASASHI (JP)
OZAKI YUUJI (JP)
USHIDA YOSHIHIKO (JP)
SAITO HITOSHI (JP)
Application Number:
PCT/JP2018/010705
Publication Date:
October 04, 2018
Filing Date:
March 19, 2018
Export Citation:
Assignee:
MORINAGA MILK INDUSTRY CO LTD (JP)
International Classes:
A21D2/26; A21D13/064; A21D13/066
Domestic Patent References:
| WO2014104250A1 | 2014-07-03 | |||
| WO2008093611A1 | 2008-08-07 | |||
| WO2006106706A1 | 2006-10-12 |
Foreign References:
| US20040022902A1 | 2004-02-05 | |||
| JP2009504188A | 2009-02-05 | |||
| JP2010279352A | 2010-12-16 | |||
| JP2003339303A | 2003-12-02 | |||
| JP2013158323A | 2013-08-19 | |||
| JP2001224308A | 2001-08-21 |
Other References:
"T55 French Style Flour", SWISSBAKE.CH, INNOVATIVE BAKING SOLUTIONS, Retrieved from the Internet [retrieved on 20180611]
GALLAGHER, E. ET AL.: "Crust and crumb characteristics of gluten free breads", JOURNAL OF FOOD ENGINEERING, vol. 56, no. 2-3, February 2003 (2003-02-01), pages 153 - 161, XP055558621
NUNES, B. MARIA HELENA ET AL.: "Effect of low lactose dairy powder addition on the properties of gluten-free batters and bread quality", EUR FOOD RES TECHNOL, vol. 229, 2009, pages 31 - 41, XP019702943
GALLAGHER, E. ET AL.: "Crust and crumb characteristics of gluten free breads", JOURNAL OF FOOD ENGINEERING, vol. 56, no. 2-3, February 2003 (2003-02-01), pages 153 - 161, XP055558621
NUNES, B. MARIA HELENA ET AL.: "Effect of low lactose dairy powder addition on the properties of gluten-free batters and bread quality", EUR FOOD RES TECHNOL, vol. 229, 2009, pages 31 - 41, XP019702943
Attorney, Agent or Firm:
WATANABE Kaoru (JP)
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