JP2013165648A - Mix for baked sweets - Google Patents
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- JP2013165648A JP2013165648A JP2012029148A JP2012029148A JP2013165648A JP 2013165648 A JP2013165648 A JP 2013165648A JP 2012029148 A JP2012029148 A JP 2012029148A JP 2012029148 A JP2012029148 A JP 2012029148A JP 2013165648 A JP2013165648 A JP 2013165648A
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Landscapes
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
本発明は、焼き菓子用ミックスに関する。より詳細には、表面がパリっとしていながら中身はフンワリとしており、食感維持に優れた焼き菓子を製造するための焼き菓子用ミックスに関する。 The present invention relates to a baked confectionery mix. More specifically, the present invention relates to a baked confectionery mix for producing a baked confectionery that has a crispy surface and has a crisp content and excellent texture.
近年では種々の外観や食感を有する焼き菓子が工業的に製造されるようになってきている。例えば、表面がパリっとクリスピーで、内部がフンワリとした食感の焼き菓子は、人気のある菓子の１つである。 In recent years, baked goods having various appearances and textures have been industrially produced. For example, a baked confectionery having a crispy surface and a crispy inside is a popular confectionery.
小麦粉、澱粉、砂糖等を配合した衣材を水で溶いて得られた生地を加熱した型枠に流し込んで焼成、成型することにより製造される焼き菓子は、例えばたい焼き、人形焼き、今川焼きや、ワッフル等をはじめとして、よく知られている。これらの焼き菓子についてもまた、表面がパリっとクリスピーで、内部がフンワリとした食感を有するものが望まれている。しかし、上記のような生地を加熱した型枠で焼成するタイプの焼き菓子は、製造法は簡便であるものの、食感に変化をつけることが難しく、そのため、新たな食感を有する製品の開発は困難であった。 Baked confectionery manufactured by pouring dough obtained by dissolving wheat, starch, sugar, etc. in water into a heated formwork, baking, and molding, for example, Taiyaki, Ningyoyaki, Imagawayaki And well-known, including waffles. These baked goods are also desired to have a crispy crispy surface and a smooth texture inside. However, the type of baked confectionery that is baked in a heated formwork as described above is easy to manufacture, but it is difficult to change the texture, so the development of products with a new texture Was difficult.
従来、菓子の食感を変化させるために、生地を様々に工夫する試みが行われている。
例えば、特許文献１には、５０メッシュ以下の粒度を有する穀粒を穀粉及び他の材料に対して５〜８５質量％の量で含有する原料を、加水混合し、過熱してα化とともに膨化するスナック食品の製造方法が記載されている。しかし、このスナック食品は、成型した生地を加熱・膨化して得られるもので、加熱した型に入れて焼成する焼き菓子とは製法が異なる。さらに、上記スナック食品は、全体にサクサクとした食感を有することを特徴とするものであって、内部がフンワリとした食感を提供するものではなかった。
特許文献２には、表面がパリパリとし、内部がしっとりとした食感の和風スナックのための生地組成物として、小麦粉と、１０〜８０メッシュの難溶性粒状粉体、ＨＬＢ７〜１１の乳化剤、及びタピオカ澱粉、馬鈴薯澱粉、米粉からなる群より選ばれた１種以上を含有する生地組成物が記載されている。しかしこの組成物は、乳化剤としてグリセリン脂肪酸エステルなどの合成界面活性剤を必須成分としているうえ、上記難溶性粒状粉体の配合量を約１０％以下に抑えないと、得られたスナックの食感が、舌触りが悪くパサパサとしたものとなる。
特許文献３には、米粒又は米粉に、圧縮力、衝撃力、摩擦力及び剪断力から選ばれる少なくとも１種を加えることによって製造され、膨潤度が４．５以上で、アミログラフ糊化最高粘度が５００ＢＵ以下とされた改質米粉を含有する焼き饅類用ミックスが記載されている。しかしながら、このミックスから得られた焼き饅類は、表面のパリッとした食感を有するものではなかった。
In the past, attempts have been made to devise various doughs in order to change the texture of confectionery.
For example, in Patent Document 1, a raw material containing a grain having a particle size of 50 mesh or less in an amount of 5 to 85% by mass with respect to flour and other materials is mixed with water, overheated and expanded with α-ized. A method for producing a snack food is described. However, this snack food is obtained by heating and expanding a molded dough, and its manufacturing method is different from that of baked confectionery that is baked in a heated mold. Furthermore, the snack food is characterized by having a crispy texture as a whole, and does not provide a crispy texture inside.
In Patent Document 2, as a dough composition for a Japanese-style snack with a crispy surface and a moist texture inside, wheat flour, a hardly soluble granular powder of 10 to 80 mesh, an emulsifier of HLB 7 to 11, and A dough composition containing one or more selected from the group consisting of tapioca starch, potato starch, and rice flour is described. However, this composition contains a synthetic surfactant such as glycerin fatty acid ester as an emulsifier as an essential component, and the texture of the resulting snack must be reduced to about 10% or less. However, the tongue feels bad and it becomes rustling.
In Patent Document 3, it is produced by adding at least one selected from compressive force, impact force, friction force and shear force to rice grains or rice flour, the swelling degree is 4.5 or more, and the amylograph pasting maximum viscosity is A mix for grilled salmon containing modified rice flour of 500 BU or less is described. However, the baked potatoes obtained from this mix did not have a crispy texture on the surface.
本発明は、加熱した型を用いて生地を焼成することにより、表面がパリっとしていながら内部はフンワリとした食感を有する焼き菓子を製造することができる、焼き菓子用ミックスを提供することを課題としている。 The present invention provides a baked confectionery mix that can produce a baked confectionery that has a crispy texture inside while baking the dough using a heated mold. Is an issue.
本発明者らは、特定の粒径の米粉を含有する焼き菓子類用ミックスから得られた生地を、加熱した型を用いて焼成すれば、表面がパリっとしていながら、内部はフンワリとした食感を有する焼き菓子類が得られることを見出し、本発明を完成した。 The inventors of the present invention made a dough obtained from a baked confectionery mix containing rice flour of a specific particle size and baked it using a heated mold, while the surface was crispy and the inside was funky. It was found that baked confectionery having a texture was obtained, and the present invention was completed.
すなわち、本発明は、平均粒径２２０〜１０００μｍの米粉を含有することを特徴とする加熱した型を用いて焼成して得られる焼き菓子用ミックスを提供することにより、上記課題を解決したものである。
また本発明は、上記焼き菓子用ミックスと水とを混合して液状生地を調製し、次いで該生地を加熱した型を用いて焼成することを特徴とする焼き菓子の製造方法を提供することにより、上記課題を解決したものである。
That is, this invention solves the said subject by providing the mix for baked confectionery obtained by baking using the heated type | mold characterized by containing rice flour with an average particle diameter of 220-1000 micrometers. is there.
Further, the present invention provides a method for producing a baked confectionery characterized in that the baked confectionery mix and water are mixed to prepare a liquid dough, and then the dough is baked using a heated mold. The above-mentioned problems are solved.
本発明の焼き菓子類用ミックスを用いれば、生地を加熱した型に入れて焼成することにより、硬すぎず柔らかすぎず、表面がパリっとしていながら内部はフンワリとした食感を有する焼き菓子を製造することができる。さらに、本発明の焼き菓子類用ミックスを用いて得られた焼き菓子は、焼成後だけでなく冷却後や再加熱後にも、ヒキが出たり硬くなることがなく、表面がパリっとした良好な食感を維持することができる。 If the mix for baked confectionery of the present invention is used, the dough is placed in a heated mold and baked, so that the baked confectionery has a texture that is not too hard and not too soft and the surface is crispy but the inside is crisp Can be manufactured. Furthermore, the baked confectionery obtained using the baked confectionery mix according to the present invention has a good crisp surface without cracking or hardening not only after baking but also after cooling and reheating. A good texture can be maintained.
一般に製菓用に用いられる米粉の平均粒径は、１８０μｍ以下であり、微粉砕品では３０〜６０μｍ程度である。これに対し、本発明の焼き菓子類用ミックスは、より大粒径の米粉を含有することを特徴とする。本発明のミックスに含有される米粉の粒径は、平均粒径で２２０〜１０００μｍ、好ましくは３００〜５００μｍ、より好ましくは３００〜４００μｍであり得る。平均粒径が２２０μｍ未満であると、得られた焼き菓子が柔らかくなり過ぎて、表面の食感を長時間良好に維持することができなくなり、且つ保形性も低下する。また平均粒径が１０００μｍを超えると、得られた焼き菓子の食感が硬くなる。なお、本明細書において、米粉の平均粒径とは、当該米粉の粒径をマイクロトラックＦＲＡ９２２０（日機装株式会社）を用いたレーザー回折・散乱法により測定したときに算出される、体積の積算値５０％での粒径を意味する。 The average particle size of rice flour generally used for confectionery is 180 μm or less, and about 30 to 60 μm for finely pulverized products. On the other hand, the mix for baked confectionery of the present invention is characterized by containing rice powder having a larger particle size. The particle size of the rice flour contained in the mix of the present invention may be 220 to 1000 μm, preferably 300 to 500 μm, more preferably 300 to 400 μm in terms of average particle size. When the average particle size is less than 220 μm, the obtained baked confectionery becomes too soft, the surface texture cannot be maintained satisfactorily for a long time, and the shape retention is also lowered. On the other hand, when the average particle size exceeds 1000 μm, the texture of the obtained baked confectionery becomes hard. In addition, in this specification, the average particle diameter of rice flour is the integrated value of the volume calculated when the particle size of the rice flour is measured by a laser diffraction / scattering method using Microtrac FRA9220 (Nikkiso Co., Ltd.). Mean particle size at 50%.
本発明の焼き菓子類用ミックスに用いる米粉は、米粒をピンミル粉砕、ロール粉砕、石臼粉砕等の公知の方法で粉砕した後、必要に応じて篩や分級機を用いて整粒することにより調製することができる。あるいは、粒径の異なる複数種の米粉を混合することで、平均粒径が上述の範囲に調整された米粉を得てもよい。当該米粉の本発明のミックス中における含有量は、１０〜８０質量％であればよく、好ましくは３０〜６０質量％であり得る。含有量が１０質量％未満であると、得られた焼き菓子が柔らかくなり過ぎて、表面の食感を長時間良好に維持することができない。他方、含有量が８０質量％を超えると、得られた焼き菓子の食感が硬くなる。 The rice flour used in the baked confectionery mix of the present invention is prepared by pulverizing rice grains by a known method such as pin mill pulverization, roll pulverization, millstone pulverization, etc., and then sizing using a sieve or a classifier as necessary. can do. Or you may obtain the rice flour by which the average particle diameter was adjusted to the above-mentioned range by mixing several types of rice flour from which a particle size differs. The content of the rice flour in the mix of the present invention may be 10 to 80% by mass, and preferably 30 to 60% by mass. When the content is less than 10% by mass, the obtained baked confectionery becomes too soft, and the surface texture cannot be maintained well for a long time. On the other hand, when the content exceeds 80% by mass, the texture of the obtained baked confectionery becomes hard.
本発明の焼き菓子類用ミックスは、上記米粉に加え、他の穀粉類を含有することができる。当該他の穀粉類としては、とうもろこし、小麦、ライ麦、大麦等に由来するものが挙げられ、これらの１種以上を用いることができる。これらの中でも小麦由来の小麦粉が好ましい。当該他の穀粉類の本発明のミックス中における含有量は、好ましくは１０〜８０質量％であり得る。含有量が１０質量％未満であると、生地の火通りが悪くなり、また得られた焼き菓子の食感がネチャついたものになりやすい。他方、含有量が８０質量％を超えると、得られた焼き菓子の食感が重くなる。 The mix for baked confectionery of the present invention can contain other flours in addition to the rice flour. Examples of the other flours include those derived from corn, wheat, rye, barley and the like, and one or more of these can be used. Among these, wheat-derived flour is preferable. The content of the other flours in the mix of the present invention may be preferably 10 to 80% by mass. If the content is less than 10% by mass, the fire of the dough becomes worse, and the texture of the obtained baked confectionery tends to become sticky. On the other hand, if the content exceeds 80% by mass, the texture of the obtained baked confectionery becomes heavy.
本発明の焼き菓子類用ミックスは、上記米粉及び他の穀粉に加えて、好ましくは、さらに澱粉類及び／又は糖類を含有し得る。澱粉類としては、タピオカ、馬鈴薯、とうもろこし、小麦、ライ麦、大麦、甘薯、米などに由来する澱粉や、これを加工処理した加工澱粉等を挙げることができる。これらのうち、小麦澱粉及びタピオカ澱粉が好ましい。糖類としては、砂糖、ショ糖、転化糖、ブドウ糖、果糖、異性化液糖、水飴、麦芽糖、乳糖等の単糖や二糖類、トレハロース等の糖アルコール類、各種オリゴ糖等を挙げることができる。好ましい糖類は砂糖である。本発明のミックス中における澱粉類及び／又は糖類の含有量は、合計で５５質量％以下である。含有量が５５質量％を超えると、生地の火通りが悪くなり、また得られた焼き菓子の食感がネチャついたものになりやすい。 In addition to the rice flour and other flours, the baked confectionery mix of the present invention may preferably further contain starches and / or sugars. As starches, starch derived from tapioca, potato, corn, wheat, rye, barley, sweet potato, rice, etc., processed starch obtained by processing this, and the like can be mentioned. Of these, wheat starch and tapioca starch are preferred. Examples of sugars include sugars, sucrose, invert sugar, glucose, fructose, isomerized liquid sugar, monosaccharides such as starch syrup, maltose, and lactose, disaccharides, sugar alcohols such as trehalose, and various oligosaccharides. . A preferred saccharide is sugar. The total content of starches and / or sugars in the mix of the present invention is 55% by mass or less. When the content exceeds 55% by mass, the fire of the dough becomes worse, and the texture of the obtained baked confectionery tends to become sticky.
さらに、本発明の焼き菓子類用ミックスには、上記米粉、他の穀粉、ならびに澱粉及び／又は糖類の他に、通常の焼き菓子用ミックスに配合され得る材料、例えば、蛋白素材、油脂類、膨張剤、調味料、香辛料、着色料、乳化剤等を添加してもよい。これらの材料の本発明のミックス中における含有量は、１５質量％以下が好ましい。 Furthermore, in the baked confectionery mix of the present invention, in addition to the rice flour, other flours, and starch and / or sugars, materials that can be blended in a normal baked confectionery mix, such as protein materials, fats and oils, You may add a swelling agent, a seasoning, a spice, a coloring agent, an emulsifier, etc. The content of these materials in the mix of the present invention is preferably 15% by mass or less.
本発明の焼き菓子類用ミックスの形態は、焼き菓子類用ミックスとして通常提供される形態、例えば、粉末、顆粒等であればよい。 The form of the baked confectionery mix of the present invention may be a form normally provided as a baked confectionery mix, for example, a powder, a granule or the like.
上記本発明の焼き菓子類用ミックスから生地を調製し、これを焼成することにより、焼き菓子類を製造することができる。例えば、本発明の焼き菓子類用ミックスが粉状や顆粒状である場合、これを適量の水、又は必要に応じて卵、糖類、乳、若しくはその他の材料等と混合して、液状生地を調製する。より具体的には、例えば、本発明のミックス１００質量部に対して水５０〜２００質量部を添加して、充分に攪拌することにより、液状生地を調製することができる。次いで、調製した生地を、加熱した型を用いて焼成する。例えば、該生地を、加熱した型内に流し入れて焼成、成型する。必要に応じて、型に蓋をして生地表面全体を同時に加熱してもよく、又は途中で生地を転倒させ、順次異なる表面を加熱してもよい。あるいは、たい焼き等のように、片面ごとに用意した型枠それぞれに生地を流し込んで加熱し、次いで中心部に餡などの具材を挟み込んだ後、両面の型枠を向かい合わせに接合して生地を焼成、成型してもよい。 A baked confectionery can be produced by preparing a dough from the baked confectionery mix of the present invention and baking it. For example, when the baked confectionery mix of the present invention is in the form of powder or granules, the liquid dough is mixed with an appropriate amount of water, or eggs, sugar, milk, or other materials as necessary. Prepare. More specifically, for example, liquid dough can be prepared by adding 50 to 200 parts by mass of water to 100 parts by mass of the mix of the present invention and sufficiently stirring. Next, the prepared dough is baked using a heated mold. For example, the dough is poured into a heated mold and fired and molded. If necessary, the mold may be covered and the entire surface of the dough may be heated at the same time, or the dough may be tumbled halfway and heated sequentially on different surfaces. Or, like Taiyaki etc., pour the dough into each formwork prepared for each side and heat, then sandwich the ingredients such as firewood in the center, then join the formwork on both sides face to face The dough may be fired and molded.
上述の手順により、本発明の焼き菓子類用ミックスから焼き菓子を製造することができる。本発明の焼き菓子類用ミックスから製造することができる焼き菓子の種類としては、加熱した型を用いて生地を焼成して得られる焼き菓子であれば、特に限定されないが、例えば、たい焼き、今川焼き、人形焼き、ベビーカステラ、ワッフル、焼きドーナツ等が挙げられる。 By the above-described procedure, the baked confectionery can be produced from the baked confectionery mix of the present invention. The type of baked confectionery that can be produced from the baked confectionery mix of the present invention is not particularly limited as long as it is a baked confectionery obtained by baking a dough using a heated mold. Imagawa Yaki, Doll Yaki, Baby Castella, Waffle, Baked Donut and so on.
以下、実施例を挙げて、本発明をさらに詳細に説明するが、本発明はこれらの実施例にのみ限定されるものではない。 EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further in detail, this invention is not limited only to these Examples.
（米粉の調製）
下記製造例で用いた米粉は、米を洗米、乾燥後、ロール粉砕製法（乾式）により粉砕し、篩で選別することにより調製した。調製した米粉の粒子径を、マイクロトラックＦＲＡ９２２０（日機装株式会社）を用いて測定した。測定時に算出される体積の積算値５０％での粒径を、該米粉の平均粒径とした。
(Preparation of rice flour)
The rice flour used in the following production examples was prepared by washing the rice, drying it, pulverizing it by a roll pulverization method (dry method), and selecting it with a sieve. The particle diameter of the prepared rice flour was measured using Microtrac FRA9220 (Nikkiso Co., Ltd.). The particle size at an integrated value of 50% of the volume calculated at the time of measurement was defined as the average particle size of the rice flour.
（試験例１：たい焼き）
平均粒径の異なる米粉、薄力小麦粉（日清製粉：フラワー）、砂糖をミキサー混合して、下記表１の組成を有するたい焼き用ミックス（製造例１〜７）を得た。
製造例１〜７のミックス１００質量部に対して水８０質量部を加えてよく攪拌し、液状の生地を得た。得られた生地を、加熱したたい焼き用焼型の両側に入れ、３分間焼成し、両側の型を合わせて３分間焼成し、具なしのたい焼きを製造した。
得られたたい焼きについて、焼成直後の表面と内部の食感、焼成から３時間室温で静置冷却後の表面の食感、及び該静置冷却後に５℃にて２１時間冷蔵保存し、次いでトースターにて再加熱（たい焼き４個あたり４分間加熱）した際の表面の食感を、それぞれ表２に示す評価基準により評価した。評価は１０名のパネラーによる評価の平均値として求めた。
(Test Example 1: Taiyaki)
Rice flours with different average particle sizes, thin wheat flour (Nisshin Flour Milling: Flour), and sugar were mixed with a mixer to obtain a taiyaki mix (Production Examples 1 to 7) having the composition shown in Table 1 below.
80 parts by mass of water was added to 100 parts by mass of the mixes of Production Examples 1 to 7 and stirred well to obtain a liquid dough. The obtained dough was put on both sides of a heated baked baking mold and baked for 3 minutes, and the molds on both sides were combined and baked for 3 minutes to produce a baked bread without tools.
About the obtained taiyaki, the texture immediately after baking, the texture of the inside, the texture of the surface after standing and cooling at room temperature for 3 hours from baking, and refrigerated and stored at 5 ° C. for 21 hours after the standing cooling, The texture of the surface when reheated with a toaster (heated for 4 minutes per 4 taiyaki) was evaluated according to the evaluation criteria shown in Table 2, respectively. Evaluation was obtained as an average value of evaluation by 10 panelists.
評価結果を表１に示す。製造例１のミックス（平均粒径１８０μｍの米粉含有）から得られたたい焼きは、焼成直後には食感が良好であったが、冷却後には、表面が硬く、重くヒキがある食感となった。さらに再加熱しても表面のパリっとさがなくなってしんなりしてしまい、さらにヒキがある食感となった。他方、製造例７のミックス（平均粒径１２００μｍの米粉含有）から得られたたい焼きは、全体の食感が硬かった。 The evaluation results are shown in Table 1. The taiyaki obtained from the mix of Production Example 1 (containing rice flour with an average particle size of 180 μm) had a good texture immediately after baking, but after cooling, the surface was hard, heavy and cracked became. Furthermore, even after reheating, the surface became crispy and softened, resulting in a texture with more cracks. On the other hand, the taiyaki obtained from the mix of Production Example 7 (containing rice flour with an average particle size of 1200 μm) had a hard texture.
（試験例２：たい焼き）
試験例１と同様の手順で、平均粒径３００μｍの米粉、薄力小麦粉（日清製粉：フラワー）、澱粉（小麦澱粉若しくはタピオカ澱粉）、砂糖をミキサー混合して、下記表３の組成を有するたい焼き用ミックス（製造例８〜１６）を得た。次いで、得られた製造例８〜１６のミックスを用いて具なしのたい焼きを製造し、表２に示す評価基準により評価した。
評価結果を表３に示す。なお、表３には製造例３のミックスを用いて得られたたい焼きの評価結果を再掲する。
(Test Example 2: Taiyaki)
In the same procedure as in Test Example 1, rice flour having an average particle diameter of 300 μm, thin wheat flour (Nisshin Flour Milling: Flour), starch (wheat starch or tapioca starch), and sugar are mixed in a mixer and have the composition shown in Table 3 below. Taiyaki mix (Production Examples 8 to 16) was obtained. Subsequently, the baked taiyaki was manufactured using the mix of the obtained manufacture examples 8-16, and the evaluation criteria shown in Table 2 evaluated.
The evaluation results are shown in Table 3. Table 3 shows the evaluation results of the taiyaki obtained using the mix of Production Example 3.
（試験例３：餡入りたい焼き）
平均粒径３００μｍの米粉３０質量部、薄力小麦粉（日清製粉：フラワー）５５質量部、砂糖１０質量部、ベーキングパウダー５質量部をミキサー混合して焼き菓子用ミックス（製造例１７）を得た。
製造例１７のミックス１００質量部に対して水８０質量部を加えてよく攪拌し、液状の生地を得た。得られた生地を、加熱したたい焼き用焼型の両側に入れ、片側に餡４０ｇを入れて３分間焼成し、両側の型を合わせてさらに３分間焼成し、餡入りたい焼きを製造した。
得られたたい焼きは、通常のたい焼きに比べて表面がパリッとしており、且つ皮内部はしっとりとしていて非常に美味であった。また、このたい焼きは、冷めた状態、及び冷めた後にトースターを用いて再加熱した後でも、パリッとした良好な食感を維持していた。
(Test example 3: Taiyaki with salmon)
30 parts by mass of rice flour with an average particle size of 300 μm, 55 parts by mass of wheat flour (Nisshin Flour Milling: Flour), 10 parts by mass of sugar, and 5 parts by mass of baking powder are mixed in a mixer to obtain a baked confectionery mix (Production Example 17). It was.
80 parts by mass of water was added to 100 parts by mass of the mix of Production Example 17 and stirred well to obtain a liquid dough. The obtained dough was put on both sides of a heated baked baking mold, 40 g of firewood was put on one side and baked for 3 minutes, and the molds on both sides were baked for another 3 minutes to produce baked baked bread.
The obtained taiyaki had a crisp surface compared to ordinary taiyaki, and the inside of the skin was moist and very tasty. Moreover, this taiyaki maintained a crisp and good texture even after being cooled and after being reheated using a toaster after being cooled.
（試験例４：ワッフル）
試験例３にて製造例１７の焼き菓子用ミックスから調製した液体生地を、ワッフルメーカーを用いて焼成し、ワッフルを製造した。
得られたワッフルは、通常のワッフルに比べて表面がパリッとしており、且つ内部はしっとりとしていて非常に美味であった。また、このワッフルは、冷めた状態、及び冷めた後にトースターを用いて再加熱した後でも、パリッとした良好な食感を維持していた。
(Test Example 4: Waffle)
The liquid dough prepared from the baked confectionery mix of Production Example 17 in Test Example 3 was baked using a waffle maker to produce a waffle.
The obtained waffle had a crisp surface compared to a normal waffle, and the inside was moist and very delicious. Moreover, this waffle maintained the crisp and favorable food texture, even after it cooled and reheated using the toaster after cooling.
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| JP2016067211A (en) * | 2014-09-26 | 2016-05-09 | 日清オイリオグループ株式会社 | Whole fat soybean flour and cake using whole fat soybean flour |
| JP2020065509A (en) * | 2018-10-26 | 2020-04-30 | 日本製粉株式会社 | Mold-baked confectionary mix flour |
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| JPH09135668A (en) * | 1995-11-15 | 1997-05-27 | Okayama Pref Gov Nogyo Kaihatsu Kenkyusho | Raw material for rice-processed food |
| JPH11178508A (en) * | 1997-12-22 | 1999-07-06 | Ishibashi Kogyo Kk | Flour for confectionery |
| WO2007015519A1 (en) * | 2005-08-02 | 2007-02-08 | Yasuyuki Yamada | Safe and stable edible material having reinforced concrete-like structure |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JPH09135668A (en) * | 1995-11-15 | 1997-05-27 | Okayama Pref Gov Nogyo Kaihatsu Kenkyusho | Raw material for rice-processed food |
| JPH11178508A (en) * | 1997-12-22 | 1999-07-06 | Ishibashi Kogyo Kk | Flour for confectionery |
| WO2007015519A1 (en) * | 2005-08-02 | 2007-02-08 | Yasuyuki Yamada | Safe and stable edible material having reinforced concrete-like structure |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2016067211A (en) * | 2014-09-26 | 2016-05-09 | 日清オイリオグループ株式会社 | Whole fat soybean flour and cake using whole fat soybean flour |
| JP2020065509A (en) * | 2018-10-26 | 2020-04-30 | 日本製粉株式会社 | Mold-baked confectionary mix flour |
| JP7189727B2 (en) | 2018-10-26 | 2022-12-14 | 株式会社ニップン | Mixed flour for baked confectionery |
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| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |