CN111418628A - 冷冻的馅饼用面团和其制造方法及油炸馅饼和其制造方法 - Google Patents

冷冻的馅饼用面团和其制造方法及油炸馅饼和其制造方法 Download PDF

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Publication number
CN111418628A
CN111418628A CN202010025795.7A CN202010025795A CN111418628A CN 111418628 A CN111418628 A CN 111418628A CN 202010025795 A CN202010025795 A CN 202010025795A CN 111418628 A CN111418628 A CN 111418628A
Authority
CN
China
Prior art keywords
dough
pie
fried
patties
frozen
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.)
Pending
Application number
CN202010025795.7A
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English (en)
Chinese (zh)
Inventor
小西润治
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.)
Ajinomoto Co Inc
Original Assignee
Ajinomoto Co 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 Ajinomoto Co Inc filed Critical Ajinomoto Co Inc
Publication of CN111418628A publication Critical patent/CN111418628A/zh
Pending legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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
    • A21D2/264—Vegetable proteins
    • A21D2/265—Vegetable proteins from cereals, flour, bran
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/10—Multi-layered products
    • A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
    • A21D13/19—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough with fillings
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/31—Filled, to be filled or stuffed products filled before baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/60—Deep-fried products, e.g. doughnuts
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/06—Baking processes

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
CN202010025795.7A 2019-01-10 2020-01-10 冷冻的馅饼用面团和其制造方法及油炸馅饼和其制造方法 Pending CN111418628A (zh)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2019002955 2019-01-10
JP2019-002955 2019-01-10

Publications (1)

Publication Number Publication Date
CN111418628A true CN111418628A (zh) 2020-07-17

Family

ID=71547599

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202010025795.7A Pending CN111418628A (zh) 2019-01-10 2020-01-10 冷冻的馅饼用面团和其制造方法及油炸馅饼和其制造方法

Country Status (2)

Country Link
JP (1) JP7452018B2 (ja)
CN (1) CN111418628A (ja)

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4978544A (en) * 1988-07-07 1990-12-18 Mallinckrodt, Inc. Flour-based foodstuffs with improved texture
JPH0866147A (ja) * 1994-08-30 1996-03-12 Asama Kasei Kk パン類または小麦系菓子類の製造方法
JPH1066500A (ja) * 1996-08-27 1998-03-10 Asama Kasei Kk ピザまたは冷凍ピザの製造方法
JPH10225259A (ja) * 1997-02-13 1998-08-25 Fuji Oil Co Ltd フライドベーカリー製品及びその製造法
JP2002281915A (ja) * 2001-01-16 2002-10-02 Kibun Food Chemifa Co Ltd 電子レンジ加熱食品用の食感改良剤
JP2003219793A (ja) * 2002-01-25 2003-08-05 Ajinomoto Co Inc 揚げパイ用成型冷凍生地およびこれを使用してなる揚げパイの製造方法
JP2014075997A (ja) * 2012-10-10 2014-05-01 Adeka Corp 油菓子練込用乳化油脂組成物
JP2014113101A (ja) * 2012-12-11 2014-06-26 Kaneka Corp 冷凍パン生地

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP5883572B2 (ja) 2011-04-01 2016-03-15 テーブルマーク株式会社 パイ類の製造方法

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4978544A (en) * 1988-07-07 1990-12-18 Mallinckrodt, Inc. Flour-based foodstuffs with improved texture
JPH0866147A (ja) * 1994-08-30 1996-03-12 Asama Kasei Kk パン類または小麦系菓子類の製造方法
JPH1066500A (ja) * 1996-08-27 1998-03-10 Asama Kasei Kk ピザまたは冷凍ピザの製造方法
JPH10225259A (ja) * 1997-02-13 1998-08-25 Fuji Oil Co Ltd フライドベーカリー製品及びその製造法
JP2002281915A (ja) * 2001-01-16 2002-10-02 Kibun Food Chemifa Co Ltd 電子レンジ加熱食品用の食感改良剤
JP2003219793A (ja) * 2002-01-25 2003-08-05 Ajinomoto Co Inc 揚げパイ用成型冷凍生地およびこれを使用してなる揚げパイの製造方法
JP2014075997A (ja) * 2012-10-10 2014-05-01 Adeka Corp 油菓子練込用乳化油脂組成物
JP2014113101A (ja) * 2012-12-11 2014-06-26 Kaneka Corp 冷凍パン生地

Also Published As

Publication number Publication date
JP2020110148A (ja) 2020-07-27
JP7452018B2 (ja) 2024-03-19

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