ベーカリー食品用原料、ベーカリー食品の製造方法及びベーカリー食品

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专利权人:

日東富士製粉株式会社

发明人:

公文 浩一,大野 幸生,関根 美歩,高瀬 雅幸,倉科 瑛衣,高柳 雅義,佐々木 康人

申请号：

JP2014180753

公开号：

JP6427365B2

申请日:

2014.09.05

申请国别(地区):

JP

年份:

2018

代理人:

摘要：

PROBLEM TO BE SOLVED: To provide a technique preventing defects of visual appearance, internal phase, flavor, and taste/texture when including cereal bran in a bakery food, and improving the quality of the food.SOLUTION: A bakery food raw material is obtained by lactic acid fermenting cereal bran in which 85 mass% or more of the whole is adjusted in a grain size so as to be put into a grain diameter of 250-1,500 μm, and which is roasting treated. A bakery food is obtained by heat treating a yeast fermentation product which is obtained by lactic acid fermenting cereal bran in which 85 mass% or more of the whole is adjusted in a grain size so as to be put into a grain diameter of 250-1,500 μm, and which is roasting treated, and adding the lactic acid fermentation product as part of the bakery food raw material followed by yeast fermentation.SELECTED DRAWING: NoneCOPYRIGHT: (C)2016,JPO&INPIT

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中国工程科技知识中心

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