JP2021101743A5 - - Google Patents
Download PDFInfo
- Publication number
- JP2021101743A5 JP2021101743A5 JP2021068902A JP2021068902A JP2021101743A5 JP 2021101743 A5 JP2021101743 A5 JP 2021101743A5 JP 2021068902 A JP2021068902 A JP 2021068902A JP 2021068902 A JP2021068902 A JP 2021068902A JP 2021101743 A5 JP2021101743 A5 JP 2021101743A5
- Authority
- JP
- Japan
- Prior art keywords
- mass
- parts
- crepe
- dough
- flour
- 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
Links
- 235000013312 flour Nutrition 0.000 claims 8
- 235000013601 eggs Nutrition 0.000 claims 3
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims 2
- 238000002844 melting Methods 0.000 claims 2
- 230000008018 melting Effects 0.000 claims 2
- 235000000346 sugar Nutrition 0.000 claims 2
- 150000008163 sugars Chemical class 0.000 claims 2
- 239000002562 thickening agent Substances 0.000 claims 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims 2
- 239000003925 fat Substances 0.000 claims 1
- 239000007788 liquid Substances 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 claims 1
- 239000003921 oil Substances 0.000 claims 1
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2019018826 | 2019-05-10 | ||
| JPPCT/JP2019/018826 | 2019-05-10 | ||
| JP2020567265A JP6871486B2 (ja) | 2019-05-10 | 2020-04-30 | クレープ用生地、クレープ皮、及びクレープ皮の製造方法並びにクレープ用ミックス |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2020567265A Division JP6871486B2 (ja) | 2019-05-10 | 2020-04-30 | クレープ用生地、クレープ皮、及びクレープ皮の製造方法並びにクレープ用ミックス |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| JP2021101743A JP2021101743A (ja) | 2021-07-15 |
| JP2021101743A5 true JP2021101743A5 (enExample) | 2022-04-11 |
| JP7346487B2 JP7346487B2 (ja) | 2023-09-19 |
Family
ID=73290011
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2020567265A Active JP6871486B2 (ja) | 2019-05-10 | 2020-04-30 | クレープ用生地、クレープ皮、及びクレープ皮の製造方法並びにクレープ用ミックス |
| JP2021068902A Active JP7346487B2 (ja) | 2019-05-10 | 2021-04-15 | クレープ用生地、クレープ皮、及びクレープ皮の製造方法並びにクレープ用ミックス |
Family Applications Before (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2020567265A Active JP6871486B2 (ja) | 2019-05-10 | 2020-04-30 | クレープ用生地、クレープ皮、及びクレープ皮の製造方法並びにクレープ用ミックス |
Country Status (5)
| Country | Link |
|---|---|
| JP (2) | JP6871486B2 (enExample) |
| KR (1) | KR102711625B1 (enExample) |
| CN (1) | CN113727608B (enExample) |
| AU (1) | AU2020274667B2 (enExample) |
| WO (1) | WO2020230654A1 (enExample) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6922117B1 (ja) * | 2020-11-18 | 2021-08-18 | 日清製粉プレミックス株式会社 | クレープ用生地及びクレープ皮の製造方法並びにクレープ用ミックス |
| KR102791068B1 (ko) * | 2022-06-09 | 2025-04-08 | 주식회사 핀브레드 | 크레이프 및 그의 제조방법 |
| KR20240178525A (ko) | 2023-06-22 | 2024-12-31 | 홍신화 | 쌀크레페 및 그 제조 방법 |
Family Cites Families (20)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5712944A (en) * | 1980-06-25 | 1982-01-22 | House Food Industrial Co | Production of cake mix |
| JPS5836335A (ja) * | 1981-08-27 | 1983-03-03 | 株式会社ニチロ | 冷凍焼成洋菓子の製造方法 |
| JPS5974945A (ja) * | 1982-10-21 | 1984-04-27 | 不二製油株式会社 | クレ−プ皮の製造法 |
| JPH0523096A (ja) * | 1991-07-22 | 1993-02-02 | Kao Corp | プレミツクスおよびプレミツクスを用いた食品 |
| JPH07111855A (ja) | 1993-10-19 | 1995-05-02 | Amacos:Kk | 水種生地焼成食品の品質改良法 |
| JPH0965821A (ja) * | 1995-09-04 | 1997-03-11 | Kanegafuchi Chem Ind Co Ltd | 生地組成物 |
| JPH09149756A (ja) * | 1995-11-28 | 1997-06-10 | Nisshin Flour Milling Co Ltd | 冷凍パンケーキ類の製造法 |
| JP3735076B2 (ja) * | 2002-02-08 | 2006-01-11 | 山崎製パン株式会社 | 菓子用焼皮及びその製造方法 |
| JP2004073119A (ja) * | 2002-08-20 | 2004-03-11 | Asahi Denka Kogyo Kk | 膜状食品 |
| JP3540313B1 (ja) * | 2003-06-11 | 2004-07-07 | 花王株式会社 | ベーカリー製品用油脂組成物 |
| JP2007195463A (ja) * | 2006-01-26 | 2007-08-09 | Yamato & Traders Co Ltd | 加工食品およびその製造方法 |
| US20080107779A1 (en) * | 2006-11-06 | 2008-05-08 | Sara Lee Corporation | Pancrepe and method of making same |
| CN101103780B (zh) * | 2007-07-04 | 2010-09-08 | 美晨集团股份有限公司 | 粉状复合蛋糕乳化剂及其制备方法 |
| JP5562230B2 (ja) * | 2008-04-02 | 2014-07-30 | 日清フーズ株式会社 | ベーカリー食品用ミックス |
| US11206838B2 (en) * | 2013-04-11 | 2021-12-28 | General Mills, Inc. | Batter compositions, packaged batter products, and related methods |
| TWM466503U (zh) * | 2013-08-09 | 2013-12-01 | Fei-Ye Wu | 可麗餅 |
| JP6319832B2 (ja) * | 2013-10-25 | 2018-05-09 | 株式会社Adeka | 製パン練り込み用油中水型乳化油脂組成物 |
| KR20180034392A (ko) * | 2015-07-21 | 2018-04-04 | 에자끼구리고가부시키가이샤 | 하드 비스킷 및 그 제조 방법 |
| JP6617005B2 (ja) * | 2015-11-10 | 2019-12-04 | 株式会社モリロボ | クレープ焼成装置及びクレープ焼成方法 |
| JP7073633B2 (ja) * | 2017-06-08 | 2022-05-24 | 日油株式会社 | 水中油型乳化油脂組成物および菓子用穀粉組成物 |
-
2020
- 2020-04-30 WO PCT/JP2020/018320 patent/WO2020230654A1/ja not_active Ceased
- 2020-04-30 JP JP2020567265A patent/JP6871486B2/ja active Active
- 2020-04-30 KR KR1020217029536A patent/KR102711625B1/ko active Active
- 2020-04-30 AU AU2020274667A patent/AU2020274667B2/en active Active
- 2020-04-30 CN CN202080026285.XA patent/CN113727608B/zh active Active
-
2021
- 2021-04-15 JP JP2021068902A patent/JP7346487B2/ja active Active
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP2021101743A5 (enExample) | ||
| CA2905303C (en) | Method of producing a baked product with alpha-amylase, lipase and phospholipase | |
| WO2011139906A3 (en) | Gluten-free vegan emulsification and texturization process | |
| MX340462B (es) | Uso de una mezcla enzimatica anti-rancidez en la preparacion de pan horneado. | |
| PH12012502123A1 (en) | Soft cake with simulated unbaked heart | |
| RU2015139729A (ru) | Способ получения смеси для приготовления мягкого торта | |
| RU2014150217A (ru) | Пищевые вещества и их получение | |
| CN104247746A (zh) | 一种酥皮月饼及其饼皮的制作方法 | |
| CN103349047A (zh) | 发酵硬壳酥皮芝麻饼 | |
| CN103828892A (zh) | 一种芝麻饼的制作方法 | |
| CA2939477C (en) | Novel process for producing a food based on leavened dough, leavened puff pastry dough or puff pastry dough | |
| DE602005009805D1 (de) | Blätterteigprodukte und die verwendung von protease an der äusseren oberfläche zur verbesserung der knusprigkeit dieser produkte nach dem backen | |
| PL418286A1 (pl) | Sposób wytwarzania pieczywa z dodatkiem lnu oleistego | |
| PH22017000612Y1 (en) | PROCESS OF PRODUCING FLAT UNLEAVENED BREAD WITH MALUNGGAY (Moringa oleifera) AND SWEET POTATO (Ipomoea batatas) AS FILLING | |
| PH22021051400U3 (en) | Process of making twisted doughnut (pilipit) made from adlai and commercial flour | |
| PH22019001015U3 (en) | Formulation of squash-rice cake | |
| HRP20161525T1 (hr) | Postupak i smjesa za pečenje za pripremanje suhog tankog kruha | |
| PH22018000560U1 (en) | Process of producing sweet potato (ipomoea batatas) filled bread | |
| PH22016000948U1 (en) | METHOD OF PRODUCING BREAD BUNS FROM TANNIA (Xanthosoma sagittifolium) | |
| JP2015100314A (ja) | 焼成菓子の製造方法 | |
| CN104012627A (zh) | 一种糕点的制作方法 | |
| PH22016000954Y1 (en) | METHOD OF PRODUCING BREAD BUNS FROM CAMOTE (Ipomoea batatas) | |
| CN103652600A (zh) | 一种千层饼制作方法 | |
| PH22019000318Y1 (en) | Cauliflower-squash dough composition | |
| PH22016000951Y1 (en) | METHOD OF PRODUCING BREAD BUNS FROM TANNIA (Xanthosoma sagittifolium) AND CAMOTE (IPOMOEA Ipomoea batatas) |