CN117615655A - 外层面团用混合料 - Google Patents

外层面团用混合料 Download PDF

Info

Publication number
CN117615655A
CN117615655A CN202380012744.2A CN202380012744A CN117615655A CN 117615655 A CN117615655 A CN 117615655A CN 202380012744 A CN202380012744 A CN 202380012744A CN 117615655 A CN117615655 A CN 117615655A
Authority
CN
China
Prior art keywords
dough
mass
parts
outer dough
oil
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
CN202380012744.2A
Other languages
English (en)
Chinese (zh)
Inventor
踏分湧太
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 CN117615655A publication Critical patent/CN117615655A/zh
Pending legal-status Critical Current

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
    • A21D10/00—Batters, dough or mixtures before baking
    • 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
    • A21D13/20—Partially or completely coated products
    • A21D13/22—Partially or completely coated products coated before baking
    • 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
    • A21D13/20—Partially or completely coated products
    • A21D13/28—Partially or completely coated products characterised by the coating composition
    • 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
    • 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
    • A21D2/36—Vegetable material

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)
CN202380012744.2A 2022-01-25 2023-01-18 外层面团用混合料 Pending CN117615655A (zh)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP2022-009609 2022-01-25
JP2022009609 2022-01-25
PCT/JP2023/001250 WO2023145550A1 (ja) 2022-01-25 2023-01-18 上掛け生地用ミックス

Publications (1)

Publication Number Publication Date
CN117615655A true CN117615655A (zh) 2024-02-27

Family

ID=87471425

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202380012744.2A Pending CN117615655A (zh) 2022-01-25 2023-01-18 外层面团用混合料

Country Status (3)

Country Link
JP (1) JPWO2023145550A1 (https=)
CN (1) CN117615655A (https=)
WO (1) WO2023145550A1 (https=)

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2002306055A (ja) * 2001-04-13 2002-10-22 Nisshin Flour Milling Inc メロンパンの製造法
JP2004057018A (ja) * 2002-07-25 2004-02-26 Fuji Oil Co Ltd ベーカリー用上掛け生地及びその製造法
JP2010148492A (ja) * 2008-11-19 2010-07-08 Nisshin Flour Milling Inc クッキー生地用上付けシュガーを用いる小麦粉焼成食品の製造方法
JP2011055786A (ja) * 2009-09-11 2011-03-24 Adeka Corp ベーカリー用上掛け生地
JP2015084692A (ja) * 2013-10-29 2015-05-07 日清製粉株式会社 ベーカリー用上掛け生地
JP2015084693A (ja) * 2013-10-29 2015-05-07 日清製粉株式会社 ベーカリー用上掛け生地

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP3091977B2 (ja) * 1990-06-26 2000-09-25 日本製粉株式会社 菓子用小麦粉組成物及び菓子生地並びに菓子
JPH0799878A (ja) * 1993-09-30 1995-04-18 Fuji Oil Co Ltd パン用上掛け生地の製造法
JP2007228940A (ja) * 2006-03-03 2007-09-13 Kaneka Corp メロンパンの製造法
JP5771385B2 (ja) * 2010-11-08 2015-08-26 森永製菓株式会社 ホットケーキミックスのアレンジミックス、および、プレミックス食品
JP5875061B2 (ja) * 2011-10-31 2016-03-02 日本製粉株式会社 冷凍生地を使用したメロンパンの焼成方法
JP2014096995A (ja) * 2012-11-13 2014-05-29 Kaneka Corp 新規なメロンパン
JP2015073474A (ja) * 2013-10-09 2015-04-20 株式会社Adeka ベーカリー上掛け用バッター生地
JP2015116147A (ja) * 2013-12-18 2015-06-25 株式会社Adeka 可塑性油脂組成物
JP6715011B2 (ja) * 2016-01-21 2020-07-01 日清オイリオグループ株式会社 上掛け生地用粉末油脂組成物
JP2019165653A (ja) * 2018-03-22 2019-10-03 日油株式会社 クッキー生地用油脂組成物
JP7147311B2 (ja) * 2018-07-17 2022-10-05 不二製油株式会社 菓子生地練り込み用水中油型乳化油脂組成物

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2002306055A (ja) * 2001-04-13 2002-10-22 Nisshin Flour Milling Inc メロンパンの製造法
JP2004057018A (ja) * 2002-07-25 2004-02-26 Fuji Oil Co Ltd ベーカリー用上掛け生地及びその製造法
JP2010148492A (ja) * 2008-11-19 2010-07-08 Nisshin Flour Milling Inc クッキー生地用上付けシュガーを用いる小麦粉焼成食品の製造方法
JP2011055786A (ja) * 2009-09-11 2011-03-24 Adeka Corp ベーカリー用上掛け生地
JP2015084692A (ja) * 2013-10-29 2015-05-07 日清製粉株式会社 ベーカリー用上掛け生地
JP2015084693A (ja) * 2013-10-29 2015-05-07 日清製粉株式会社 ベーカリー用上掛け生地

Also Published As

Publication number Publication date
WO2023145550A1 (ja) 2023-08-03
JPWO2023145550A1 (https=) 2023-08-03

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