METHOD FOR PRODUCING BAKERY PRODUCT BLENDED WITH MUNG BEAN PROTEIN
PROBLEM TO BE SOLVED: To produce a bakery product blended with mung bean protein at a high concentration with its sufficiently puffed condition maintained and without impairing texture.SOLUTION: The bakery product being highly blended with protein while maintaining a sufficiently puffed condition an...
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| creator | YOSHIDA TAKAHARU SUGIYAMA MASAHIRO |
| description | PROBLEM TO BE SOLVED: To produce a bakery product blended with mung bean protein at a high concentration with its sufficiently puffed condition maintained and without impairing texture.SOLUTION: The bakery product being highly blended with protein while maintaining a sufficiently puffed condition and good texture can be produced by adding a dry-milled mung bean protein condensate having a protein content of 35 wt% or more. The addition amount of the mung bean protein condensate is preferably not less than 5 wt% to not more than 25 wt% in terms of mung bean protein based on the raw material grain flour and the mung bean protein condensate is preferably prepared by an air classification.SELECTED DRAWING: None
【課題】十分な膨化を維持し、食感を悪化させることなく、緑豆蛋白質を高濃度に配合したベーカリー製品を製造すること。【解決手段】乾式粉砕された、蛋白質含量が３５重量％以上の緑豆蛋白質濃縮物を添加することにより、十分な膨化および良好な食感を維持しながら、蛋白質を高配合したベーカリー製品を製造できる。緑豆蛋白質濃縮物の添加量は緑豆蛋白質として、対原料穀粉５重量％以上２５重量％以下が好ましく、また緑豆蛋白質濃縮物は空気分級によって調製されたものであることが好ましい。【選択図】なし |
| format | Patent |
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【課題】十分な膨化を維持し、食感を悪化させることなく、緑豆蛋白質を高濃度に配合したベーカリー製品を製造すること。【解決手段】乾式粉砕された、蛋白質含量が３５重量％以上の緑豆蛋白質濃縮物を添加することにより、十分な膨化および良好な食感を維持しながら、蛋白質を高配合したベーカリー製品を製造できる。緑豆蛋白質濃縮物の添加量は緑豆蛋白質として、対原料穀粉５重量％以上２５重量％以下が好ましく、また緑豆蛋白質濃縮物は空気分級によって調製されたものであることが好ましい。【選択図】なし</description><language>eng ; jpn</language><subject>BAKERY PRODUCTS ; BAKING ; EDIBLE DOUGHS ; HUMAN NECESSITIES ; PRESERVATION THEREOF ; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><creationdate>2016</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20160725&DB=EPODOC&CC=JP&NR=2016131504A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,778,883,25547,76298</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20160725&DB=EPODOC&CC=JP&NR=2016131504A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>YOSHIDA TAKAHARU</creatorcontrib><creatorcontrib>SUGIYAMA MASAHIRO</creatorcontrib><title>METHOD FOR PRODUCING BAKERY PRODUCT BLENDED WITH MUNG BEAN PROTEIN</title><description>PROBLEM TO BE SOLVED: To produce a bakery product blended with mung bean protein at a high concentration with its sufficiently puffed condition maintained and without impairing texture.SOLUTION: The bakery product being highly blended with protein while maintaining a sufficiently puffed condition and good texture can be produced by adding a dry-milled mung bean protein condensate having a protein content of 35 wt% or more. The addition amount of the mung bean protein condensate is preferably not less than 5 wt% to not more than 25 wt% in terms of mung bean protein based on the raw material grain flour and the mung bean protein condensate is preferably prepared by an air classification.SELECTED DRAWING: None
【課題】十分な膨化を維持し、食感を悪化させることなく、緑豆蛋白質を高濃度に配合したベーカリー製品を製造すること。【解決手段】乾式粉砕された、蛋白質含量が３５重量％以上の緑豆蛋白質濃縮物を添加することにより、十分な膨化および良好な食感を維持しながら、蛋白質を高配合したベーカリー製品を製造できる。緑豆蛋白質濃縮物の添加量は緑豆蛋白質として、対原料穀粉５重量％以上２５重量％以下が好ましく、また緑豆蛋白質濃縮物は空気分級によって調製されたものであることが好ましい。【選択図】なし</description><subject>BAKERY PRODUCTS</subject><subject>BAKING</subject><subject>EDIBLE DOUGHS</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION THEREOF</subject><subject>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2016</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZHDydQ3x8HdRcPMPUggI8ncJdfb0c1dwcvR2DYqECoQoOPm4-rm4uiiEe4Z4KPiGghS4OvqBpENcPf14GFjTEnOKU3mhNDeDkptriLOHbmpBfnxqcUFicmpeakm8V4CRgaGZobGhqYGJozFRigBHTyt1</recordid><startdate>20160725</startdate><enddate>20160725</enddate><creator>YOSHIDA TAKAHARU</creator><creator>SUGIYAMA MASAHIRO</creator><scope>EVB</scope></search><sort><creationdate>20160725</creationdate><title>METHOD FOR PRODUCING BAKERY PRODUCT BLENDED WITH MUNG BEAN PROTEIN</title><author>YOSHIDA TAKAHARU ; SUGIYAMA MASAHIRO</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JP2016131504A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; jpn</language><creationdate>2016</creationdate><topic>BAKERY PRODUCTS</topic><topic>BAKING</topic><topic>EDIBLE DOUGHS</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION THEREOF</topic><topic>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</topic><toplevel>online_resources</toplevel><creatorcontrib>YOSHIDA TAKAHARU</creatorcontrib><creatorcontrib>SUGIYAMA MASAHIRO</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>YOSHIDA TAKAHARU</au><au>SUGIYAMA MASAHIRO</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>METHOD FOR PRODUCING BAKERY PRODUCT BLENDED WITH MUNG BEAN PROTEIN</title><date>2016-07-25</date><risdate>2016</risdate><abstract>PROBLEM TO BE SOLVED: To produce a bakery product blended with mung bean protein at a high concentration with its sufficiently puffed condition maintained and without impairing texture.SOLUTION: The bakery product being highly blended with protein while maintaining a sufficiently puffed condition and good texture can be produced by adding a dry-milled mung bean protein condensate having a protein content of 35 wt% or more. The addition amount of the mung bean protein condensate is preferably not less than 5 wt% to not more than 25 wt% in terms of mung bean protein based on the raw material grain flour and the mung bean protein condensate is preferably prepared by an air classification.SELECTED DRAWING: None
【課題】十分な膨化を維持し、食感を悪化させることなく、緑豆蛋白質を高濃度に配合したベーカリー製品を製造すること。【解決手段】乾式粉砕された、蛋白質含量が３５重量％以上の緑豆蛋白質濃縮物を添加することにより、十分な膨化および良好な食感を維持しながら、蛋白質を高配合したベーカリー製品を製造できる。緑豆蛋白質濃縮物の添加量は緑豆蛋白質として、対原料穀粉５重量％以上２５重量％以下が好ましく、また緑豆蛋白質濃縮物は空気分級によって調製されたものであることが好ましい。【選択図】なし</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | BAKERY PRODUCTS BAKING EDIBLE DOUGHS HUMAN NECESSITIES PRESERVATION THEREOF TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS |
| title | METHOD FOR PRODUCING BAKERY PRODUCT BLENDED WITH MUNG BEAN PROTEIN |
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