JP2014128200A - 製パン方法 - Google Patents

製パン方法 Download PDF

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Publication number
JP2014128200A
JP2014128200A JP2012286386A JP2012286386A JP2014128200A JP 2014128200 A JP2014128200 A JP 2014128200A JP 2012286386 A JP2012286386 A JP 2012286386A JP 2012286386 A JP2012286386 A JP 2012286386A JP 2014128200 A JP2014128200 A JP 2014128200A
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JP
Japan
Prior art keywords
rice
dough
bread
yam
fermented
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JP2012286386A
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English (en)
Japanese (ja)
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JP2014128200A5 (th
Inventor
Kimiko Yamazaki
公子 山崎
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Priority to JP2012286386A priority Critical patent/JP2014128200A/ja
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JP2012286386A 2012-12-27 2012-12-27 製パン方法 Pending JP2014128200A (ja)

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JP2012286386A JP2014128200A (ja) 2012-12-27 2012-12-27 製パン方法

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JP2012286386A JP2014128200A (ja) 2012-12-27 2012-12-27 製パン方法

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JP2014128200A true JP2014128200A (ja) 2014-07-10
JP2014128200A5 JP2014128200A5 (th) 2016-02-04

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101799796B1 (ko) * 2015-08-18 2017-11-21 안동대학교 산학협력단 안동참마를 포함하는 관능성, 보존성, 영양성 및 기능성이 강화된 참마찰떡 및 이의 제조 방법
JP6374137B1 (ja) * 2017-09-06 2018-08-15 株式会社Ａｓａｏｓｔｙｌｅ 生地および生地の製造方法
KR20210036659A (ko) * 2019-09-26 2021-04-05 홍동수 건강에 유익한 마와 현미 가루를 함유한 카스텔라의 제조방법 및 이에 의해 제조된 카스텔라
JP2021108625A (ja) * 2020-01-15 2021-08-02 株式会社ネイブヒート 具入焼成食品の提供システム

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH037533A (ja) * 1989-06-02 1991-01-14 Ikeda Pan:Kk 食パンの製造方法
WO2003063596A1 (en) * 2002-02-01 2003-08-07 Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo Process for producing fermented bread comprising rice flour as the main component
JP2003274845A (ja) * 2001-12-14 2003-09-30 Hayashibara Biochem Lab Inc 米粉を主原料とする発酵パンの製造方法
JP2004065250A (ja) * 2002-06-14 2004-03-04 Hayashibara Biochem Lab Inc 米粉を主原料とする発酵パン及びその製造方法
JP2005253361A (ja) * 2004-03-11 2005-09-22 Yoko Amano 米粉を主原料とした含泡食品生地形成方法と含泡食品生地、及びこれらを用いたパン風味含泡食品とその製造方法。
JP2011083254A (ja) * 2009-10-19 2011-04-28 Kao Corp クロロゲン酸類の安定化剤
JP2011217618A (ja) * 2010-04-05 2011-11-04 Saikontan Nojo:Kk パン様加熱食品用のための食品生地の製造方法及びパン様加熱食品
JP2012231861A (ja) * 2011-04-28 2012-11-29 Panasonic Corp 自動製パン機

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH037533A (ja) * 1989-06-02 1991-01-14 Ikeda Pan:Kk 食パンの製造方法
JP2003274845A (ja) * 2001-12-14 2003-09-30 Hayashibara Biochem Lab Inc 米粉を主原料とする発酵パンの製造方法
WO2003063596A1 (en) * 2002-02-01 2003-08-07 Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo Process for producing fermented bread comprising rice flour as the main component
JP2004065250A (ja) * 2002-06-14 2004-03-04 Hayashibara Biochem Lab Inc 米粉を主原料とする発酵パン及びその製造方法
JP2005253361A (ja) * 2004-03-11 2005-09-22 Yoko Amano 米粉を主原料とした含泡食品生地形成方法と含泡食品生地、及びこれらを用いたパン風味含泡食品とその製造方法。
JP2011083254A (ja) * 2009-10-19 2011-04-28 Kao Corp クロロゲン酸類の安定化剤
JP2011217618A (ja) * 2010-04-05 2011-11-04 Saikontan Nojo:Kk パン様加熱食品用のための食品生地の製造方法及びパン様加熱食品
JP2012231861A (ja) * 2011-04-28 2012-11-29 Panasonic Corp 自動製パン機

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
"おうちのやくざいし, アレルギー対策レシピ", ふっくらやまいも米パン, JPN6016034362, 10 February 2006 (2006-02-10), ISSN: 0003393829 *
"タマのお勧めスイーツ・グルメ", 和良赤坂工房 米粉おやきパン（野沢菜・ツナマヨ・きんぴら）, JPN6016034363, 12 October 2011 (2011-10-12), ISSN: 0003393830 *

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101799796B1 (ko) * 2015-08-18 2017-11-21 안동대학교 산학협력단 안동참마를 포함하는 관능성, 보존성, 영양성 및 기능성이 강화된 참마찰떡 및 이의 제조 방법
JP6374137B1 (ja) * 2017-09-06 2018-08-15 株式会社Ａｓａｏｓｔｙｌｅ 生地および生地の製造方法
WO2019049242A1 (ja) * 2017-09-06 2019-03-14 株式会社Ａｓａｏｓｔｙｌｅ 生地および生地の製造方法
KR20210036659A (ko) * 2019-09-26 2021-04-05 홍동수 건강에 유익한 마와 현미 가루를 함유한 카스텔라의 제조방법 및 이에 의해 제조된 카스텔라
KR102396982B1 (ko) 2019-09-26 2022-05-11 홍동수 건강에 유익한 마와 현미 가루를 함유한 카스텔라의 제조방법 및 이에 의해 제조된 카스텔라
JP2021108625A (ja) * 2020-01-15 2021-08-02 株式会社ネイブヒート 具入焼成食品の提供システム

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