CN113727608B - 可丽饼用面团、可丽饼皮和可丽饼皮的制造方法以及可丽饼用混合物 - Google Patents

可丽饼用面团、可丽饼皮和可丽饼皮的制造方法以及可丽饼用混合物 Download PDF

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Publication number
CN113727608B
CN113727608B CN202080026285.XA CN202080026285A CN113727608B CN 113727608 B CN113727608 B CN 113727608B CN 202080026285 A CN202080026285 A CN 202080026285A CN 113727608 B CN113727608 B CN 113727608B
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China
Prior art keywords
mass
parts
dough
crepe
cereal flour
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CN202080026285.XA
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English (en)
Chinese (zh)
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CN113727608A (zh
Inventor
石崎纯一
片桐彩香
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
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Nisshin Seifun Premix Inc
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Publication of CN113727608A publication Critical patent/CN113727608A/zh
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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
    • 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
    • A21D2/16—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
    • 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)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Zoology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Grain Derivatives (AREA)
CN202080026285.XA 2019-05-10 2020-04-30 可丽饼用面团、可丽饼皮和可丽饼皮的制造方法以及可丽饼用混合物 Active CN113727608B (zh)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JPPCT/JP2019/018826 2019-05-10
JP2019018826 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
CN113727608A CN113727608A (zh) 2021-11-30
CN113727608B true CN113727608B (zh) 2025-01-17

Family

ID=73290011

Family Applications (1)

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CN202080026285.XA Active CN113727608B (zh) 2019-05-10 2020-04-30 可丽饼用面团、可丽饼皮和可丽饼皮的制造方法以及可丽饼用混合物

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
CN1805691A (zh) * 2003-06-11 2006-07-19 花王株式会社 西点制品用油脂组合物与西点制品
TWM466503U (zh) * 2013-08-09 2013-12-01 Fei-Ye Wu 可麗餅

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
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
US20080107779A1 (en) * 2006-11-06 2008-05-08 Sara Lee Corporation Pancrepe and method of making same
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
KR101318691B1 (ko) * 2008-04-02 2013-10-16 니신 푸즈 인코포레이티드 베이커리 식품용 믹스
US11206838B2 (en) * 2013-04-11 2021-12-28 General Mills, Inc. Batter compositions, packaged batter products, and related methods
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
CN107846907B (zh) * 2015-07-21 2021-06-11 江崎格力高株式会社 硬饼干及其制造方法
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
CN1805691A (zh) * 2003-06-11 2006-07-19 花王株式会社 西点制品用油脂组合物与西点制品
TWM466503U (zh) * 2013-08-09 2013-12-01 Fei-Ye Wu 可麗餅

Also Published As

Publication number Publication date
AU2020274667B2 (en) 2023-11-09
AU2020274667A1 (en) 2021-10-14
KR102711625B1 (ko) 2024-09-30
KR20210149701A (ko) 2021-12-09
JP6871486B2 (ja) 2021-05-12
JP7346487B2 (ja) 2023-09-19
JPWO2020230654A1 (ja) 2021-05-20
CN113727608A (zh) 2021-11-30
JP2021101743A (ja) 2021-07-15
WO2020230654A1 (ja) 2020-11-19

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