AU2020274667B2 - Crepe batter, crepe skin, method for producing crepe skin, and crepe mix - Google Patents

Crepe batter, crepe skin, method for producing crepe skin, and crepe mix Download PDF

Info

Publication number
AU2020274667B2
AU2020274667B2 AU2020274667A AU2020274667A AU2020274667B2 AU 2020274667 B2 AU2020274667 B2 AU 2020274667B2 AU 2020274667 A AU2020274667 A AU 2020274667A AU 2020274667 A AU2020274667 A AU 2020274667A AU 2020274667 B2 AU2020274667 B2 AU 2020274667B2
Authority
AU
Australia
Prior art keywords
crepe
mass
parts
batter
flour
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Active
Application number
AU2020274667A
Other languages
English (en)
Other versions
AU2020274667A1 (en
Inventor
Junichi ISHIZAKI
Sayaka Katagiri
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Nisshin Seifun Premix Inc
Original Assignee
Nisshin Seifun Premix Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nisshin Seifun Premix Inc filed Critical Nisshin Seifun Premix Inc
Publication of AU2020274667A1 publication Critical patent/AU2020274667A1/en
Application granted granted Critical
Publication of AU2020274667B2 publication Critical patent/AU2020274667B2/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/02—Ready-for-oven doughs
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/44—Pancakes or crêpes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • A21D2/262—Animal proteins from eggs
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
    • A21D6/003—Heat treatment

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Grain Derivatives (AREA)
AU2020274667A 2019-05-10 2020-04-30 Crepe batter, crepe skin, method for producing crepe skin, and crepe mix Active AU2020274667B2 (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP2019018826 2019-05-10
JPPCT/JP2019/018826 2019-05-10
PCT/JP2020/018320 WO2020230654A1 (ja) 2019-05-10 2020-04-30 クレープ用生地、クレープ皮、及びクレープ皮の製造方法並びにクレープ用ミックス

Publications (2)

Publication Number Publication Date
AU2020274667A1 AU2020274667A1 (en) 2021-10-14
AU2020274667B2 true AU2020274667B2 (en) 2023-11-09

Family

ID=73290011

Family Applications (1)

Application Number Title Priority Date Filing Date
AU2020274667A Active AU2020274667B2 (en) 2019-05-10 2020-04-30 Crepe batter, crepe skin, method for producing crepe skin, and crepe mix

Country Status (5)

Country Link
JP (2) JP6871486B2 (enExample)
KR (1) KR102711625B1 (enExample)
CN (1) CN113727608B (enExample)
AU (1) AU2020274667B2 (enExample)
WO (1) WO2020230654A1 (enExample)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP6922117B1 (ja) * 2020-11-18 2021-08-18 日清製粉プレミックス株式会社 クレープ用生地及びクレープ皮の製造方法並びにクレープ用ミックス
KR102791068B1 (ko) * 2022-06-09 2025-04-08 주식회사 핀브레드 크레이프 및 그의 제조방법
KR20240178525A (ko) 2023-06-22 2024-12-31 홍신화 쌀크레페 및 그 제조 방법

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20080107779A1 (en) * 2006-11-06 2008-05-08 Sara Lee Corporation Pancrepe and method of making same
US20140308399A1 (en) * 2013-04-11 2014-10-16 General Mills, Inc. Batter compositions, packaged batter products, and related methods

Family Cites Families (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5712944A (en) * 1980-06-25 1982-01-22 House Food Industrial Co Production of cake mix
JPS5836335A (ja) * 1981-08-27 1983-03-03 株式会社ニチロ 冷凍焼成洋菓子の製造方法
JPS5974945A (ja) * 1982-10-21 1984-04-27 不二製油株式会社 クレ−プ皮の製造法
JPH0523096A (ja) * 1991-07-22 1993-02-02 Kao Corp プレミツクスおよびプレミツクスを用いた食品
JPH07111855A (ja) 1993-10-19 1995-05-02 Amacos:Kk 水種生地焼成食品の品質改良法
JPH0965821A (ja) * 1995-09-04 1997-03-11 Kanegafuchi Chem Ind Co Ltd 生地組成物
JPH09149756A (ja) * 1995-11-28 1997-06-10 Nisshin Flour Milling Co Ltd 冷凍パンケーキ類の製造法
JP3735076B2 (ja) * 2002-02-08 2006-01-11 山崎製パン株式会社 菓子用焼皮及びその製造方法
JP2004073119A (ja) * 2002-08-20 2004-03-11 Asahi Denka Kogyo Kk 膜状食品
JP3540313B1 (ja) * 2003-06-11 2004-07-07 花王株式会社 ベーカリー製品用油脂組成物
JP2007195463A (ja) * 2006-01-26 2007-08-09 Yamato & Traders Co Ltd 加工食品およびその製造方法
CN101103780B (zh) * 2007-07-04 2010-09-08 美晨集团股份有限公司 粉状复合蛋糕乳化剂及其制备方法
JP5562230B2 (ja) * 2008-04-02 2014-07-30 日清フーズ株式会社 ベーカリー食品用ミックス
TWM466503U (zh) * 2013-08-09 2013-12-01 Fei-Ye Wu 可麗餅
JP6319832B2 (ja) * 2013-10-25 2018-05-09 株式会社Adeka 製パン練り込み用油中水型乳化油脂組成物
KR20180034392A (ko) * 2015-07-21 2018-04-04 에자끼구리고가부시키가이샤 하드 비스킷 및 그 제조 방법
JP6617005B2 (ja) * 2015-11-10 2019-12-04 株式会社モリロボ クレープ焼成装置及びクレープ焼成方法
JP7073633B2 (ja) * 2017-06-08 2022-05-24 日油株式会社 水中油型乳化油脂組成物および菓子用穀粉組成物

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20080107779A1 (en) * 2006-11-06 2008-05-08 Sara Lee Corporation Pancrepe and method of making same
US20140308399A1 (en) * 2013-04-11 2014-10-16 General Mills, Inc. Batter compositions, packaged batter products, and related methods

Also Published As

Publication number Publication date
JP7346487B2 (ja) 2023-09-19
JPWO2020230654A1 (ja) 2021-05-20
JP6871486B2 (ja) 2021-05-12
JP2021101743A (ja) 2021-07-15
CN113727608B (zh) 2025-01-17
AU2020274667A1 (en) 2021-10-14
WO2020230654A1 (ja) 2020-11-19
KR20210149701A (ko) 2021-12-09
KR102711625B1 (ko) 2024-09-30
CN113727608A (zh) 2021-11-30

Similar Documents

Publication Publication Date Title
AU2020274667B2 (en) Crepe batter, crepe skin, method for producing crepe skin, and crepe mix
AU2009257619B2 (en) Hydrated fat piece compositions and dough articles made therefrom
KR101732333B1 (ko) 슈 퍼프 및 그 제조 방법
JP7480061B2 (ja) ベーカリー食品の製造方法
JP5782244B2 (ja) ドウ組成物用の結晶セルロース複合化物
JP6825802B2 (ja) ベーカリー製品用チョコレート類及びベーカリー製品の製造法
US20170208845A1 (en) Tempura batter mix
JP6922117B1 (ja) クレープ用生地及びクレープ皮の製造方法並びにクレープ用ミックス
JP7019136B1 (ja) 生地食品の製造方法及び生地食品のざらつきの低下方法
JP2020014417A (ja) 水中油型乳化油脂組成物
JP7578617B2 (ja) 油ちょう食品用ミックス及びそれを用いた油ちょう食品の製造方法並びに油ちょう食品の食感改良方法
HK40058358A (en) Crepe batter, crepe skin, method for producing crepe skin, and crepe mix
JP7248409B2 (ja) 複合パン生地
JP5667832B2 (ja) メレンゲ様焼菓子の製造方法
HK40089165A (zh) 可丽饼用面团和可丽饼皮的制造方法以及可丽饼用混合料
WO2022097313A1 (ja) 生地食品の製造方法及び生地食品のざらつきの低下方法
JP7722658B2 (ja) 玉子焼きの素
JP2006101702A (ja) パン類の製造方法
JP7626596B2 (ja) 油ちょう食品用品質改良剤
JP6356439B2 (ja) 食品生地練込用油脂組成物
JP2023065894A (ja) ビスケット類の割れ防止方法
WO2022270422A1 (ja) 揚げシュー食品用ミックス及び揚げシュー食品の製造方法
CN117615655A (zh) 外层面团用混合料
JP2023155990A (ja) 複合菓子用澱粉組成物、複合菓子用焼菓子、複合菓子、複合菓子用澱粉組成物の製造方法および複合菓子のブルーム抑制方法
JP2021176280A (ja) 穀粉加工食品用油脂分散剤及び穀粉生地用組成物

Legal Events

Date Code Title Description
FGA Letters patent sealed or granted (standard patent)