JP2015029490A5 - - Google Patents

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Publication number
JP2015029490A5
JP2015029490A5 JP2013162819A JP2013162819A JP2015029490A5 JP 2015029490 A5 JP2015029490 A5 JP 2015029490A5 JP 2013162819 A JP2013162819 A JP 2013162819A JP 2013162819 A JP2013162819 A JP 2013162819A JP 2015029490 A5 JP2015029490 A5 JP 2015029490A5
Authority
JP
Japan
Prior art keywords
confectionery
oily food
shoe dough
chocolate
invention according
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.)
Granted
Application number
JP2013162819A
Other languages
English (en)
Japanese (ja)
Other versions
JP2015029490A (ja
JP6286766B2 (ja
Filing date
Publication date
Application filed filed Critical
Priority to JP2013162819A priority Critical patent/JP6286766B2/ja
Priority claimed from JP2013162819A external-priority patent/JP6286766B2/ja
Priority to PCT/JP2014/070635 priority patent/WO2015020058A1/ja
Publication of JP2015029490A publication Critical patent/JP2015029490A/ja
Publication of JP2015029490A5 publication Critical patent/JP2015029490A5/ja
Application granted granted Critical
Publication of JP6286766B2 publication Critical patent/JP6286766B2/ja
Active legal-status Critical Current
Anticipated expiration legal-status Critical

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JP2013162819A 2013-08-05 2013-08-05 菓子およびその製造方法 Active JP6286766B2 (ja)

Priority Applications (2)

Application Number Priority Date Filing Date Title
JP2013162819A JP6286766B2 (ja) 2013-08-05 2013-08-05 菓子およびその製造方法
PCT/JP2014/070635 WO2015020058A1 (ja) 2013-08-05 2014-08-05 菓子およびその製造方法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP2013162819A JP6286766B2 (ja) 2013-08-05 2013-08-05 菓子およびその製造方法

Publications (3)

Publication Number Publication Date
JP2015029490A JP2015029490A (ja) 2015-02-16
JP2015029490A5 true JP2015029490A5 (pl) 2016-09-08
JP6286766B2 JP6286766B2 (ja) 2018-03-07

Family

ID=52461389

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2013162819A Active JP6286766B2 (ja) 2013-08-05 2013-08-05 菓子およびその製造方法

Country Status (2)

Country Link
JP (1) JP6286766B2 (pl)
WO (1) WO2015020058A1 (pl)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101884084B1 (ko) * 2016-10-21 2018-07-31 이미숙 초콜릿 함침 과자 제조 방법
CN112120081B (zh) * 2020-09-27 2023-05-26 辽宁省农业科学院 一种油莎草块茎粉奶豆腐加工方法

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH02255037A (ja) * 1989-03-27 1990-10-15 Tsukishima Shokuhin Kogyo Kk シューパフ、シュー菓子及びその製造法
JP2972918B2 (ja) * 1990-06-21 1999-11-08 新日本機械工業株式会社 ソフトな表面を有する中味入り焼成菓子の製造方法
JP3456794B2 (ja) * 1995-04-03 2003-10-14 日本食品化工株式会社 シュー皮用ミックス粉及びシュー皮の製造法
JPH10150917A (ja) * 1996-11-20 1998-06-09 Fuji Oil Co Ltd 菓子及びその製造法
JP2001045959A (ja) * 1999-08-09 2001-02-20 Kanegafuchi Chem Ind Co Ltd シュー生地並びにそれを用いた菓子類及びその製造方法
JP4439329B2 (ja) * 2004-05-14 2010-03-24 株式会社Ａｄｅｋａ シュー生地、及びシュー菓子の製造方法
JP4995769B2 (ja) * 2008-05-15 2012-08-08 松谷化学工業株式会社 食感の優れたベーカリー製品及びその製造法
JP2011211984A (ja) * 2010-03-31 2011-10-27 Fuji Oil Co Ltd 発酵工程を経る穀粉生地および穀粉焼成物
JP5731784B2 (ja) * 2010-09-29 2015-06-10 松谷化学工業株式会社 食感食味の優れたベーカリー製品及びその製造法
JP5907664B2 (ja) * 2011-03-11 2016-04-26 奥本製粉株式会社 湯種およびその製造方法

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