Title:
METHOD FOR PRODUCING BREAD PRODUCT, AND BREAD PRODUCT PRODUCED USING SAME
Document Type and Number:
WIPO Patent Application WO/2014/002310
Kind Code:
A1
Abstract:
The present invention addresses the problem of providing a bread product which exhibits favorable mouthfeel, long-term storability, and convenience. The present invention pertains to a method for producing a bread product which has the following steps, and a bread product obtained using this method. Step 1: Producing bread dough by using bread-baking ingredients to which konjak flour and a konjak coagulating agent are added. Step 2: Fermenting bread dough, letting the same rise, and forming the same. Step 3: Baking bread dough. Step 4: Sealing and packaging bread. Step 5: Heating bread at 85-98°C. Step 6: Letting bread stand in cool, dark place. Step 6: Heating bread at 115-125°C.
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Inventors:
TAKADA SHIGEO (JP)
TAKI HITOSHI (JP)
NAKAHIRA KENSUKE (JP)
BABA ICHIRO (JP)
OWAKI SYUJI (JP)
TSUTSUMI TOSHIROU (JP)
HIGUCHI MUNEAKI (JP)
TAKABAYASHI TADASHI (JP)
TAKI HITOSHI (JP)
NAKAHIRA KENSUKE (JP)
BABA ICHIRO (JP)
OWAKI SYUJI (JP)
TSUTSUMI TOSHIROU (JP)
HIGUCHI MUNEAKI (JP)
TAKABAYASHI TADASHI (JP)
Application Number:
PCT/JP2012/081917
Publication Date:
January 03, 2014
Filing Date:
December 10, 2012
Export Citation:
Assignee:
TAKADA SHIGEO (JP)
TAKI HITOSHI (JP)
NAKAHIRA KENSUKE (JP)
MITSUUMA SHOKUHIN CO LTD (JP)
NEWSNET LTD COMPANY (JP)
TSUTSUMI SEIPAN CO LTD (JP)
HEIWA SEIFUN CO LTD (JP)
TAKABAYASHI SANGYO CO LTD (JP)
TAKI HITOSHI (JP)
NAKAHIRA KENSUKE (JP)
MITSUUMA SHOKUHIN CO LTD (JP)
NEWSNET LTD COMPANY (JP)
TSUTSUMI SEIPAN CO LTD (JP)
HEIWA SEIFUN CO LTD (JP)
TAKABAYASHI SANGYO CO LTD (JP)
International Classes:
A21D2/36; A21D13/00
Foreign References:
| JP2006320207A | 2006-11-30 | |||
| JP2009261308A | 2009-11-12 | |||
| JP2011055739A | 2011-03-24 | |||
| JP2012000069A | 2012-01-05 | |||
| JPS61202647A | 1986-09-08 | |||
| JPH05137495A | 1993-06-01 | |||
| JP2007319061A | 2007-12-13 |
Other References:
MISATO ISHIMOTO ET AL.: "Glucomannan Haigo no Reito Taisei Shokupan no Kento", JOURNAL OF JAPANESE COUNCIL FOR ADVANCED FOOD INGREDIENTS RESEARCH, vol. 2, no. 1, June 1999 (1999-06-01), pages 35 - 38
MIHO OKADOME ET AL.: "Making of Fermented Bread from Brown Rice Flour", THE JOURNAL OF WAYO WOMEN'S UNIVERSITY, vol. 47, 31 March 2007 (2007-03-31), pages 41 - 52
MIHO OKADOME ET AL.: "Making of Fermented Bread from Brown Rice Flour", THE JOURNAL OF WAYO WOMEN'S UNIVERSITY, vol. 47, 31 March 2007 (2007-03-31), pages 41 - 52
Attorney, Agent or Firm:
SUDO, Akinobu et al. (JP)
Akinobu Sudo (JP)
Akinobu Sudo (JP)
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