CN116887682A - 甜甜圈面团、甜甜圈、甜甜圈的制造方法、甜甜圈面团的制造方法以及混合粉 - Google Patents

甜甜圈面团、甜甜圈、甜甜圈的制造方法、甜甜圈面团的制造方法以及混合粉 Download PDF

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Publication number
CN116887682A
CN116887682A CN202280015510.9A CN202280015510A CN116887682A CN 116887682 A CN116887682 A CN 116887682A CN 202280015510 A CN202280015510 A CN 202280015510A CN 116887682 A CN116887682 A CN 116887682A
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CN
China
Prior art keywords
dough
starch
mass
donut
doughnut
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
CN202280015510.9A
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English (en)
Chinese (zh)
Inventor
田川祐真
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 CN116887682A publication Critical patent/CN116887682A/zh
Pending legal-status Critical Current

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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
    • 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 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
    • A21D2/10—Hydrocarbons

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
CN202280015510.9A 2021-06-16 2022-05-25 甜甜圈面团、甜甜圈、甜甜圈的制造方法、甜甜圈面团的制造方法以及混合粉 Pending CN116887682A (zh)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP2021100468 2021-06-16
JP2021-100468 2021-06-16
PCT/JP2022/021469 WO2022264766A1 (ja) 2021-06-16 2022-05-25 ドーナツ生地、ドーナツ、ドーナツの製造方法、ドーナツ生地の製造方法及びミックス粉

Publications (1)

Publication Number Publication Date
CN116887682A true CN116887682A (zh) 2023-10-13

Family

ID=84526189

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202280015510.9A Pending CN116887682A (zh) 2021-06-16 2022-05-25 甜甜圈面团、甜甜圈、甜甜圈的制造方法、甜甜圈面团的制造方法以及混合粉

Country Status (3)

Country Link
JP (1) JP7802788B2 (https=)
CN (1) CN116887682A (https=)
WO (1) WO2022264766A1 (https=)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2025258532A1 (ja) * 2024-06-10 2025-12-18 日清製粉プレミックス株式会社 穀粉類組成物

Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2001333691A (ja) * 2000-05-26 2001-12-04 Oriental Yeast Co Ltd 油ちょう品用ベーキングパウダー及びそれを用いた油ちょう品
US20040166218A1 (en) * 2003-02-24 2004-08-26 Matsutani Chemical Industries Co., Ltd. Doughnut like dumpling covered with sesame seeds, dough used for preparing the doughnut and method for the preparation of the doughnut
JP2007325526A (ja) * 2006-06-07 2007-12-20 Matsutani Chem Ind Ltd ベーカリー食品及びその製造方法
US20130196033A1 (en) * 2012-02-01 2013-08-01 Frito-Lay North America, Inc. Crisp Bread Snack Foods
CN106714561A (zh) * 2014-09-26 2017-05-24 松谷化学工业株式会社 甜甜圈类及其制作方法
JP2018023317A (ja) * 2016-08-10 2018-02-15 昭和産業株式会社 ドーナツの製造方法、及びそれに用いるドーナツ用ミックス
JP2020031575A (ja) * 2018-08-29 2020-03-05 王子ホールディングス株式会社 パン様食品、その製造方法およびパン様食品生地
JP2020202773A (ja) * 2019-06-17 2020-12-24 日本製粉株式会社 ドーナツの製造方法
JP2021073905A (ja) * 2019-11-08 2021-05-20 株式会社ニップン ソフトでかつもち食感を有する油ちょうベーカリー食品の配合及び製造方法

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0728641B2 (ja) * 1987-01-14 1995-04-05 日清デイ−・シ−・エ−食品株式会社 新規油揚げ菓子用組成物
JPH0740857B2 (ja) * 1987-07-15 1995-05-10 日清デイ−・シ−・エ−食品株式会社 ド−ナツの製造法
JPH0984512A (ja) * 1995-09-27 1997-03-31 Nippon Flour Mills Co Ltd ケーキドーナツの製造方法

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2001333691A (ja) * 2000-05-26 2001-12-04 Oriental Yeast Co Ltd 油ちょう品用ベーキングパウダー及びそれを用いた油ちょう品
US20040166218A1 (en) * 2003-02-24 2004-08-26 Matsutani Chemical Industries Co., Ltd. Doughnut like dumpling covered with sesame seeds, dough used for preparing the doughnut and method for the preparation of the doughnut
JP2007325526A (ja) * 2006-06-07 2007-12-20 Matsutani Chem Ind Ltd ベーカリー食品及びその製造方法
US20130196033A1 (en) * 2012-02-01 2013-08-01 Frito-Lay North America, Inc. Crisp Bread Snack Foods
CN106714561A (zh) * 2014-09-26 2017-05-24 松谷化学工业株式会社 甜甜圈类及其制作方法
JP2018023317A (ja) * 2016-08-10 2018-02-15 昭和産業株式会社 ドーナツの製造方法、及びそれに用いるドーナツ用ミックス
JP2020031575A (ja) * 2018-08-29 2020-03-05 王子ホールディングス株式会社 パン様食品、その製造方法およびパン様食品生地
JP2020202773A (ja) * 2019-06-17 2020-12-24 日本製粉株式会社 ドーナツの製造方法
JP2021073905A (ja) * 2019-11-08 2021-05-20 株式会社ニップン ソフトでかつもち食感を有する油ちょうベーカリー食品の配合及び製造方法

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Publication number Publication date
WO2022264766A1 (ja) 2022-12-22
JPWO2022264766A1 (https=) 2022-12-22
JP7802788B2 (ja) 2026-01-20

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