Title:
RAW MATERIAL USING LOW-SUGAR WHEAT FLOUR, MANUFACTURING METHOD OF LOW-SUGAR BREADS AND CONFECTIONERY USING THE SAME
Document Type and Number:
Japanese Patent JP2017221126
Kind Code:
A
Abstract:
PROBLEM TO BE SOLVED: To provide a manufacturing method of breads or confectionery having crispy texture and giving eating person satisfaction without adding unnecessary additive or extender, and food raw materials for manufacturing breads or confectionery having low sugar and excellent in texture.SOLUTION: There is used a method for manufacturing low-sugar breads or confectionery by following processes, including 1) a process for inputting yeast, low-sugar wheat flour, dietary fiber, salt, protein, lipid and water into a container and milling the same; 2) a process for standing the milled dough at 0°C to 25°C; 3) a process for applying lipid to the stood dough; 4) a process for molding the dough to which the lipid is applied; 5) a process for baking the molded dough; 6) a process for removing moisture from the baked material, the low-sugar wheat flour is derived from oat and water used in the milling process is used at 250 g to 410 g to 180 g of the low-sugar wheat flour. There are also used food raw materials.SELECTED DRAWING: None
Inventors:
TAKASE YASUHIRO
Application Number:
JP2016117686A
Publication Date:
December 21, 2017
Filing Date:
June 14, 2016
Export Citation:
Assignee:
BEAUTY NEEDS KK
International Classes:
A21D13/04; A21D2/00; A21D13/02
Domestic Patent References:
| JP2016101115A | 2016-06-02 | |||
| JP2011223899A | 2011-11-10 | |||
| JPH0436140A | 1992-02-06 | |||
| JPH0423942A | 1992-01-28 |
Other References:
レシピＩＤ：３０２３０１２: "★糖質制限★シナボン風シナモンロール", クックパッド, JPN6017038907, 3 December 2015 (2015-12-03), ISSN: 0003716901
レシピＩＤ：３６７９４２９: "糖質制限 ふわふわオーツブランのパン", クックパッド, JPN6017038908, 13 February 2016 (2016-02-13), ISSN: 0003716902
レシピＩＤ：３１８４４３０: "自家製酵母☆冷蔵発酵・冷温発酵ココアパン", クックパッド, JPN6017038909, 20 May 2015 (2015-05-20), ISSN: 0003716903
YOME CAFE 発酵いらずのフライパンクルクルパン, JPN6017038910, 28 February 2012 (2012-02-28), ISSN: 0003716904
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レシピＩＤ：３６７９４２９: "糖質制限 ふわふわオーツブランのパン", クックパッド, JPN6017038908, 13 February 2016 (2016-02-13), ISSN: 0003716902
レシピＩＤ：３１８４４３０: "自家製酵母☆冷蔵発酵・冷温発酵ココアパン", クックパッド, JPN6017038909, 20 May 2015 (2015-05-20), ISSN: 0003716903
YOME CAFE 発酵いらずのフライパンクルクルパン, JPN6017038910, 28 February 2012 (2012-02-28), ISSN: 0003716904
レシピＩＤ：２１４９１７０: "ＨＢチョココロネ（コルネ？）", クックパッド, JPN6017038911, 5 April 2013 (2013-04-05), ISSN: 0003716905
Attorney, Agent or Firm:
Koji Nagato