JP3946359B2 - Candy - Google Patents
Candy Download PDFInfo
- Publication number
- JP3946359B2 JP3946359B2 JP25734998A JP25734998A JP3946359B2 JP 3946359 B2 JP3946359 B2 JP 3946359B2 JP 25734998 A JP25734998 A JP 25734998A JP 25734998 A JP25734998 A JP 25734998A JP 3946359 B2 JP3946359 B2 JP 3946359B2
- Authority
- JP
- Japan
- Prior art keywords
- texture
- gum
- confectionery
- cake
- dough
- 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.)
- Expired - Fee Related
Links
Landscapes
- Confectionery (AREA)
- Cereal-Derived Products (AREA)
- Grain Derivatives (AREA)
- Jellies, Jams, And Syrups (AREA)
Description
【0001】
【発明の属する技術分野】
この発明は、焼き物、蒸し物等の菓子に関する。
【0002】
【従来の技術】
小麦粉を主体とする菓子には、従来より、焼き物、蒸し物、揚げ物等が知られている。例えば和菓子では、平鍋物(一文字物)としてどら焼、あゆ焼、もみじ焼、つや袱紗、虎捲き、茶通、きんつば、ワッフル、鯛焼、大判焼、今川焼等があり、オーブン物として饅頭、カステラ等がある。蒸し物菓子としては、薬饅頭、酒饅頭、蒸しカステラ、浮島等がある。
【0003】
洋菓子では、マドレーヌ、クレープ、スポンジケーキ、パウンドケーキ、バウムクーヘン、ホットケーキ、パンケーキ等の焼き物、ドーナツ等の揚げ物が知られている。中華菓子の月餅、あんまん、肉まん等も同種の菓子であり、更に伝統的なたこ焼、お好み焼、おやき等も小麦粉を主体する菓子の仲間である。
【0004】
これらの小麦粉を主体とする菓子は、必要に応じて鶏卵(特に卵白)を用いたり、イスパタやベーキングパウダーを用いて発泡させることにより、ボリューム感やソフトな食感を作り上げている。また、バターやショートニング、クリーム等を利用してショートニング性やクリーミング性を付与し、サクサク感やきめの細かさを作り上げている。
【0005】
【発明が解決しようとする課題】
上述した小麦粉を主体とする菓子とは別に、日本においては古くから、大福、柏餅、おはぎ、団子、牛肥等の餅菓子が作られてきた。
しかし餅菓子は、糯米を蒸し、臼でついた緻密な物であるため、食感が重く、腹持ちはよいが小麦粉を主体とする菓子のような軽さがない。
近年、食品に対する嗜好の変化が大きくなり、菓子類にも多様な食感が求められるようになっている。そこで、例えば柔らかい餅食感を有するベーカリー製品を作る方法として、ワキシーコーンスターチとα化澱粉の組み合わせを用いることも提案されている(特開平10−56946号公報参照)。
【0006】
この発明は、従来提案されている手法とは異なる手法により、従来の餅菓子にはない軽い餅食感を実現した餅食感菓子を提供することを目的としている。
【0007】
【課題を解決するための手段】
本発明者等は、従来の緻密で重い食感を持つ餅菓子に代わる軽い餅食感の菓子を実現すべく鋭意研究した結果、餅食感を出すための主素材に対して、緻密化を抑制することができるある種の糊料を配合することが有効であることが見出された。
即ちこの発明に係る餅食感菓子は、餅食感を出すための主素材に対して、餅食感を調整するための食感調整用糊料を配合してなる生地を用いて、焼き上げ或いは蒸し上げ等により作られて、軽い餅食感が付与されたことを特徴とする。
【0008】
この発明において用いられる主素材は、餅粉、餅食感を出す澱粉(特に好ましくは、タピオカ澱粉又はその化工品)の少なくとも一方を含む。或いは必要に応じて更に小麦粉(好ましくは、薄力粉)を含んだ主素材を用いる。
【0009】
小麦粉に代わって、餅粉や餅食感を有する澱粉を用いて焼き物、蒸し物を作ろうとすると、生地が緻密になって膨らみがなくなり、起泡材(ベーキングパウダー)を用いても、ボリューム感を出すことは難しい。しかし、これにある種の糊料(増粘剤)を添加することによって、生地が膨らみ、焼き上げ或いは蒸し上げたときに、重くない餅食感が得られることが明らかになった。このような生地の緻密化を抑制し餅食感を調整する糊料としては、寒天、カラギナン、ローカストビーンガム、グアーガム、タラガム、ペクチン、アルギン酸、アルギン酸ナトリウム、ジェランガム(脱アシル型又はネイティブ型)、キサンタンガム、ファーセレラン、タマリンドガム、トラガントガム、CMC、コンニャクマンナン、グルテン(グリアジンやグルテニンに分けられたものも含む)の中から選ばれた少なくとも一種が用いられる。
【0010】
一方、上述した食感調整用糊料を加えると、生地が大きな粘性を持ち、作業性が悪くなる場合がある。例えば、クレープやどら焼の生地を流したときに広がらない。そこでこの発明においては、必要に応じて、食感調整用糊料に加えて、粘性を低下させるための粘性調整用糊料を配合して生地を作る。この粘性調整用糊料としては、ゼラチン、アラビアガム、プルラン、大豆多糖類、アラビノガラクタンの中から選ばれた少なくとも一種が用いられる。
【0011】
下記表1は、小麦粉及び餅粉にそれぞれ食感調整用糊料、粘性調整用糊料を添加したときの水溶液の粘性をまとめたものであり、この結果から明らかに、餅粉や食感調整用糊料により粘性が上がり、粘性調整用糊料により粘性が下がることが分かる。但し、食感調整用糊料と粘性調整用糊料の組み合わせによっては、粘性が下がらないものもあり、選択は必要である。
【0012】
【表1】
【0013】
更に具体的に、どら焼き生地にした粘性データ(20℃、生地調整後30分)及び焼成による厚さ(ボリューム)を例に挙げる。小麦粉を主材とする従来のどら焼き生地の粘度は、約920cPである。小麦粉を単に餅粉に置換しただけの生地の粘性は、約760cPとなる。これに対して、例えば食感調整用糊料としてグアーガムを0.3重量%加えた生地の粘度は、約3600cPと大きなものとなる。これに対して更に、粘性調整用糊料としてゼラチンを2重量%加えた場合には、生地の粘性は約1300cPとなり、小麦粉を用いた通常のどら焼き生地よりは粘性が上がるものの、作業に支障のない程度の粘性が得られる。これらの生地を焼成して得られたどら焼きの厚さは、次表2の通りであった。
【0014】
【表2】
【0015】
以上から明らかなように、食感調整用グアーガムを加えることにより、餅食感でありながら、浮きのよいボリューム感のあるどら焼きが得られる。
従来、小麦粉を使う焼き菓子や蒸し菓子は、起泡剤や発泡により炭酸ガス等を発生させたり、ホイッピングした卵白を加えることで空気を抱き込み、小麦粉の組織をふっくらさせたり、行き方によりサクサクさせたりして、密度の低い食感を作っている。特に小麦粉中のグルテンは、一度膨張した生地が縮むのを防止する組織の骨格の役割を果たす。
【0016】
一方、餅粉を使う菓子は、緻密な食感となる。これは、グルテンのような蛋白質を含まないことと、澱粉の構成成分であるアミロースとアミロペクチンの比率の違いである。小麦粉は分岐されたアミロペクチン含量が約80%であるのに対し、餅粉は100%アミロペクチンであるためである。このため餅粉は、組織が膨張することなく、また膨張したとしてもその状態を保持できない。しかも餅粉は、分岐しているアミロペクチンだけであるため、水に分散吸水させただけでも、小麦粉に対して粘性が高くなる。
【0017】
この発明は、餅のような弾性のある食感を改良しながら、組織密度の低いソフトな食感として実現しようというもので、そのために小麦粉のグルテンと同じ役割を食感調整用糊料に持たせたものである。しかし、食感調整用糊料を加えると、粘性が高くなる。これを抑制するために、好ましくは粘性調整用糊料が併用される。この糊料の併用の作用は、食感調整用糊料の持つ粘性に加えて、澱粉粒が食感調整用糊料の分子鎖の絡み合いの中に入り込み、見かけ上、液流動の抵抗をますものと考えられる。そして、調整された餅粉を含む溶液は、加熱により糊化され、粘性調整用糊料に対して食感調整用糊料の作用が勝り、目的とする食感が得られることになる。
【0018】
【発明の実施の形態】
[試作例1]
下記表3の原材料で、餅食感を有するどら焼きを作った。
【0019】
【表3】
【0020】
具体的にどら焼きの製造工程を説明する。卵を軽く撹拌し、これにグラニュー糖を混合して更に、白くなるまで撹拌した。得られたものを、小麦粉、餅粉及びベーキングパウダーとを混合し、更にハチミツ、みりん、糊料及び水を混合して生地を作った。得られた生地を30分静置した後、平釜で170℃、90秒焼成し、更に裏面を30秒焼成した。
【0021】
[試作例2]
下記表4の原材料で餅食感を有するたい焼きを作った。
【0022】
【表4】
【0023】
具体的な製造工程は、次の通りである。小麦粉、化工澱粉、糊料及びベーキングパウダーを粉体混合した。これと別に、卵を軽く撹拌し、裏ごし器を通してから上白糖を加えて白くなるまで撹拌し、これに水を加えた。得られた液体を先の混合粉体に少しずつ加えながら、均一に混ぜて生地を作った。この生地を30分寝かせた後、たい焼き器で焼成した。
【0024】
[試作例3]
下記表5の原材料で餅食感を有するクレープを作った。
【0025】
【表5】
【0026】
製造工程は、次の通りである。卵を軽く撹拌し、裏ごし器を通してから上白糖を加えて白くなるまで撹拌した。これに、小麦粉、餅粉、低強度寒天及びキサンタンガムを加えて均一に混ぜ合わせ、更に溶かしたバター及び牛乳を加えた。得られた生地を焼成した。
【0027】
[試作例4]
下記表6の原材料で餅食感を有するワッフルを作った。
【0028】
【表6】
【0029】
製造工程は、次の通りである。小麦粉、化工澱粉、タラガム、大豆多糖類を粉体混合した。これと別に、卵を軽く撹拌し、裏ごし器を通してからグラニュー糖を加えて白くなるまで撹拌した。これに先の混合粉体を混ぜ合わせ、更に水飴及び水を加えて生地を作った。この生地を30分寝かせた後、ワッフル型で焼成した。
【0030】
[試作例5]
下記表7の原材料で餅食感を有するおやきを作った。
【0031】
【表7】
【0032】
製造工程は、次の通りである。小麦粉、化工澱粉、寒天及びアラビアガムを粉体混合した。これに、ベーキングパウダー、上白糖、食塩及び水を加えて混合し、生地を作った。この生地を30分寝かせた後、具を包み成型した後、強火で6〜8分蒸し上げた。最後に焼目を入れた。
【0033】
[試作例6]
下記表8の原材料で餅食感を有する蒸しカステラを作った。
【0034】
【表8】
【0035】
製造工程は次の通りである。卵白を泡立て、これに上白糖を加えて更にしっかりと泡立てた(素材1)。これと別に、卵黄を白くなるまで泡立て、砂糖を加えて更に泡立てた(素材2)。小麦粉、餅粉、グアーガム及びゼラチンを粉体混合して、ふるった(素材3)。
素材2に素材1を加えて混合し、これを素材3に加えて生地を作った。得られた生地をシートを敷いた型に流し込み、弱火で15〜20分蒸し上げた。
【0036】
以上の試作例1〜6の菓子をそれぞれ、パネラー10人に試食させて、小麦粉を主材とした従来品との食感比較テストを行った。各試作例につき、10人全てが従来品にない柔らかい餅食感を評価した。
【0037】
【発明の効果】
以上述べたようにこの発明によれば、小麦粉に代わって餅粉又は餅食感を出す澱粉を用い、同時に餅食感を調整する糊料を配合して軽い餅食感を実現した焼き物、蒸し物等の菓子を提供することができる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to confectionery such as baked goods and steamed products.
[0002]
[Prior art]
As confectionery mainly composed of flour, conventionally, baked goods, steamed foods, fried foods, and the like are known. For example, in Japanese sweets, there are Dorayaki, Ayu-yaki, Momijiyaki, Tsuya-mochi, Torakiki, Chadori, Kintsuba, Waffle, Hagi-yaki, Large-format Yaki, Imagawa-yaki, etc. There is. As steamed confectionery, there are medicinal buns, sake buns, steamed castellas, and floating islands.
[0003]
Known Western confectioneries include madeleine, crepe, sponge cake, pound cake, Baumkuchen, hot cake, pancakes and fried foods such as donuts. Chinese confectionery moon cakes, buns, and meat buns are the same type of confectionery, and traditional takoyaki, okonomiyaki, and soy sauce are also confectionery commodities that mainly use flour.
[0004]
These flour-based confectionery uses a hen's egg (especially egg white) as necessary, or foams it with an isputter or baking powder to create a voluminous or soft texture. In addition, butter, shortening, cream, etc. are used to give shortening and creaming properties, creating a crispness and fineness.
[0005]
[Problems to be solved by the invention]
Apart from the above-mentioned confectionery mainly made of wheat flour, confectionery such as Daifuku, rice cake, ohagi, dumpling, beef manure, etc. have been made in Japan since ancient times.
However, strawberry confectionery is a dense product steamed with glutinous rice and attached with a mortar, so it has a heavy texture and has a good stomach, but it is not as light as confectionery mainly composed of flour.
In recent years, changes in food preferences have increased, and various food textures have been demanded. Therefore, for example, as a method for producing a bakery product having a soft gluttony feeling, it has been proposed to use a combination of waxy corn starch and pregelatinized starch (see JP-A-10-56946).
[0006]
An object of the present invention is to provide a savory confectionery that realizes a light savory sensation that is not found in conventional confectionery by a method different from the conventionally proposed method.
[0007]
[Means for Solving the Problems]
As a result of earnest research to realize a light gluttonous confection instead of the conventional dense and heavy candy, the present inventors have refined the main material for producing a gorgeous feeling. It has been found effective to incorporate certain pastes that can be suppressed.
That is, the food candy according to the present invention is baked using a dough formed by blending a texture-adjusting paste for adjusting the food texture with the main material for producing a food texture. It is made by steaming or the like, and has a light beggar feel.
[0008]
The main raw material used in the present invention includes at least one of starch, starch that gives a mouthfeel (particularly preferably, tapioca starch or a chemical product thereof). Alternatively, if necessary, a main material further containing wheat flour (preferably soft flour) is used.
[0009]
Instead of wheat flour, if you try to make baked goods or steamed foods using starch or gluttonous starch, the dough will become dense and will not swell, and even if you use foaming material (baking powder), you will feel volume It is difficult to put out. However, it has been clarified that by adding a certain paste (thickening agent) to this, the dough swells, and when it is baked or steamed, a non-heavy gluttonous feeling can be obtained. As a paste for suppressing the densification of the dough and adjusting the gluttony feeling, agar, carrageenan, locust bean gum, guar gum, tara gum, pectin, alginic acid, sodium alginate, gellan gum (deacyl type or native type), At least one selected from xanthan gum, fur celeran, tamarind gum, tragacanth gum, CMC, konjac mannan, and gluten (including those divided into gliadin and glutenin) is used.
[0010]
On the other hand, when the above-mentioned texture-adjusting paste is added, the dough may have a large viscosity and workability may deteriorate. For example, it does not spread when crepe or dorayaki dough is poured. Therefore, in the present invention, if necessary, in addition to the texture adjusting paste, a viscosity adjusting paste for reducing the viscosity is blended to make a dough. As the viscosity adjusting paste, at least one selected from gelatin, gum arabic, pullulan, soybean polysaccharide, and arabinogalactan is used.
[0011]
Table 1 below summarizes the viscosities of aqueous solutions when adding a texture-adjusting paste and a viscosity-adjusting paste to wheat flour and rice flour, respectively. It can be seen that the viscosity is increased by the adhesive, and the viscosity is decreased by the viscosity adjusting adhesive. However, depending on the combination of the texture adjusting paste and the viscosity adjusting paste, the viscosity does not decrease, and selection is necessary.
[0012]
[Table 1]
[0013]
More specifically, the viscosity data (20 ° C., 30 minutes after dough adjustment) and the thickness (volume) obtained by baking are given as examples. The conventional dorayaki dough with wheat flour as the main ingredient has a viscosity of about 920 cP. The dough has a viscosity of about 760 cP, simply replacing wheat flour with koji flour. On the other hand, for example, the viscosity of the dough added with 0.3% by weight of guar gum as a texture adjusting paste is as large as about 3600 cP. On the other hand, when 2% by weight of gelatin is added as a viscosity adjusting paste, the viscosity of the dough becomes about 1300 cP, which is higher than the normal dorayaki dough using wheat flour, but hinders work. Viscosity of no degree is obtained. The thickness of Dorayaki obtained by firing these doughs was as shown in Table 2 below.
[0014]
[Table 2]
[0015]
As is clear from the above, by adding the texture-adjusting guar gum, a dorayaki with a voluminous feeling and a good floating feeling can be obtained.
Traditionally, baked and steamed confectionery that uses wheat flour generates carbon dioxide gas by foaming agent or foaming, embraced the air by adding whipped egg white, fluffing the structure of the flour, and making it crunchy depending on how you go To make a low texture. In particular, gluten in the flour serves as a tissue skeleton that prevents the dough once expanded from shrinking.
[0016]
On the other hand, confectionery using koji flour has a fine texture. This is due to the difference in the ratio of amylose and amylopectin, which are constituents of starch, not containing a protein such as gluten. This is because wheat flour has a branched amylopectin content of about 80%, while wheat flour is 100% amylopectin. For this reason, the powder cannot maintain the state even if the tissue does not expand and expands. In addition, since the flour is only branched amylopectin, even if it is dispersed and absorbed in water, the viscosity becomes higher with respect to wheat flour.
[0017]
The present invention aims to achieve a soft texture with a low tissue density while improving an elastic texture such as rice cake. For this purpose, the paste for adjusting the texture has the same role as gluten of flour. It is However, the addition of the texture adjusting paste increases the viscosity. In order to suppress this, a viscosity adjusting paste is preferably used in combination. In addition to the viscosity of the texture-adjusting glue, the starch particles enter into the entanglement of the molecular chains of the texture-adjusting glue, apparently resisting fluid flow. It is considered a thing. And the solution containing the adjusted koji powder is gelatinized by heating, and the effect of the texture adjusting paste is superior to the viscosity adjusting paste, and the intended texture is obtained.
[0018]
DETAILED DESCRIPTION OF THE INVENTION
[Prototype Example 1]
A dorayaki with a gluttonous feeling was made from the raw materials shown in Table 3 below.
[0019]
[Table 3]
[0020]
The manufacturing process of dorayaki will be specifically described. The egg was lightly stirred, granulated sugar was mixed with it, and further stirred until it became white. The obtained product was mixed with wheat flour, rice bran powder and baking powder, and further mixed with honey, mirin, glue and water to make a dough. The obtained dough was allowed to stand for 30 minutes, then baked in a flat kettle at 170 ° C. for 90 seconds, and the back surface was further baked for 30 seconds.
[0021]
[Prototype Example 2]
Taiyaki with a gluttonous feeling was made from the raw materials shown in Table 4 below.
[0022]
[Table 4]
[0023]
The specific manufacturing process is as follows. Wheat flour, modified starch, paste and baking powder were mixed. Separately, the egg was lightly stirred, passed through a strainer, added with white sucrose and stirred until white, and water was added thereto. While adding the obtained liquid little by little to the previous mixed powder, it was mixed uniformly to make a dough. The dough was laid for 30 minutes and then baked in a taiyaki.
[0024]
[Prototype Example 3]
Crepes having a gluttonous feeling were made from the raw materials shown in Table 5 below.
[0025]
[Table 5]
[0026]
The manufacturing process is as follows. The egg was lightly stirred, and after passing through a strainer, white sugar was added and stirred until white. To this, wheat flour, rice bran powder, low-intensity agar and xanthan gum were added and mixed uniformly, and further dissolved butter and milk were added. The obtained dough was baked.
[0027]
[Prototype Example 4]
Waffles having a gluttonous feeling were made from the raw materials shown in Table 6 below.
[0028]
[Table 6]
[0029]
The manufacturing process is as follows. Wheat flour, modified starch, tara gum, and soybean polysaccharide were mixed with powder. Separately from this, the egg was stirred gently, added with granulated sugar through a strainer and stirred until white. The dough was made by mixing the previous mixed powder with this, and further adding waterpox and water. The dough was laid for 30 minutes and then baked in a waffle mold.
[0030]
[Prototype Example 5]
Oyaki with a beggar feeling was made from the raw materials shown in Table 7 below.
[0031]
[Table 7]
[0032]
The manufacturing process is as follows. Wheat flour, modified starch, agar and gum arabic were powder mixed. To this, baking powder, white sugar, salt and water were added and mixed to make a dough. The dough was allowed to sleep for 30 minutes, then wrapped and molded, and then steamed on high heat for 6-8 minutes. Lastly, I put a grille.
[0033]
[Prototype Example 6]
Steamed castella having a gluttonous feeling was made from the raw materials shown in Table 8 below.
[0034]
[Table 8]
[0035]
The manufacturing process is as follows. Egg white was whisked, and white sugar was added to this to further whisk more firmly (Material 1). Separately, the egg yolk was whisked until it became white, and sugar was added to further whisk (Material 2). Wheat flour, rice bran powder, guar gum and gelatin were mixed with powder and sieved (Material 3).
Material 1 was added to Material 2 and mixed, and this was added to Material 3 to make a dough. The obtained dough was poured into a mold with a sheet and steamed for 15 to 20 minutes on low heat.
[0036]
Each of the above confectionery examples 1 to 6 was sampled by 10 panelists and subjected to a texture comparison test with a conventional product mainly composed of flour. For each prototype, all 10 people evaluated the soft engulfment that was not found in conventional products.
[0037]
【The invention's effect】
As described above, according to the present invention, grilled foods and steamed foods that achieve a light gluttonous feeling by using starch instead of wheat flour or starch that gives a gluttonous feeling and at the same time blending a paste that adjusts the gluttonous feeling. Etc. can be provided.
Claims (3)
前記主素材は、餅粉、餅食感を出す澱粉の少なくとも一方と、小麦粉とを含み、
前記食感調整用糊料は、寒天、カラギナン、ローカストビーンガム、グアーガム、タラガム、ペクチン、アルギン酸、アルギン酸ナトリウム、ジェランガム、キサンタンガム、ファーセレラン、タマリンドガム、トラガントガム、CMC、コンニャクマンナン、グルテン(グリアジンやグルテニンに分けられたものも含む)の中から選ばれた少なくとも一種であることを特徴とする餅食感菓子。 It is made using a dough made by blending a texture-adjusting glue to adjust the food texture against the main ingredients for producing a food texture, and is characterized by a light beggar texture. a rice cake mouthfeel confectionery and,
The main material includes at least one of starch, a starch that gives a gluttonous texture, and wheat flour,
The texture-adjusting paste is agar, carrageenan, locust bean gum, guar gum, tara gum, pectin, alginic acid, sodium alginate, gellan gum, xanthan gum, far celerin, tamarind gum, tragacanth gum, CMC, konjac mannan, gluten (in gliadin and glutenin Bungee confectionery characterized in that it is at least one kind selected from (including divided foods).
前記粘性調整用糊料は、ゼラチン、アラビアガム、プルラン、大豆多糖類、アラビノガラクタンの中から選ばれた少なくとも一種であることを特徴とする請求項1記載の餅食感菓子。2. The gluttonous confectionery according to claim 1, wherein the viscosity adjusting paste is at least one selected from gelatin, gum arabic, pullulan, soybean polysaccharide and arabinogalactan.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP25734998A JP3946359B2 (en) | 1998-09-11 | 1998-09-11 | Candy |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP25734998A JP3946359B2 (en) | 1998-09-11 | 1998-09-11 | Candy |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2000083590A JP2000083590A (en) | 2000-03-28 |
JP3946359B2 true JP3946359B2 (en) | 2007-07-18 |
Family
ID=17305154
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP25734998A Expired - Fee Related JP3946359B2 (en) | 1998-09-11 | 1998-09-11 | Candy |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP3946359B2 (en) |
Families Citing this family (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2009213471A (en) * | 2008-02-13 | 2009-09-24 | Aoba Kasei Kk | Gelling agent, modifier for shiratama (rice-flour dumpling) or mochi (rice cake), gelling agent for shiratama, mochi and fish paste, fish paste and filling |
JP6340514B2 (en) * | 2013-12-24 | 2018-06-13 | 伊那食品工業株式会社 | Tapioca pearl, method for producing the same and food containing tapioca pearl |
JP6512519B2 (en) * | 2016-08-18 | 2019-05-15 | 長岡香料株式会社 | Moldy food |
CN107927105A (en) * | 2017-12-29 | 2018-04-20 | 高君平 | A kind of purple perilla moon cake and preparation method thereof |
CN113662130B (en) * | 2021-08-10 | 2023-06-16 | 江南大学 | Steamed sponge cake quality improvement method by combining calcium ion-mediated microwaves with gellan gum |
-
1998
- 1998-09-11 JP JP25734998A patent/JP3946359B2/en not_active Expired - Fee Related
Also Published As
Publication number | Publication date |
---|---|
JP2000083590A (en) | 2000-03-28 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US3676150A (en) | Low calorie yeast leavened baked products | |
JP5710057B1 (en) | Yeast fermented food composition and yeast fermented food | |
TW410143B (en) | Bread and Breads' dough | |
JP3700015B2 (en) | Bread and its production method | |
JP2009072099A (en) | Rice flour bread | |
CN108835160B (en) | Shufu bud muffin premixed flour and application thereof | |
TW201034582A (en) | Dietary fiber-containing composition for bread-making, bread and method of production thereof | |
JP3946359B2 (en) | Candy | |
Cash et al. | Cellulose derivatives | |
JP7073633B2 (en) | Oil-in-water emulsified oil composition and confectionery flour composition | |
JP5392999B2 (en) | Baked cake and method for producing the same | |
JP4160698B2 (en) | Takoyaki powder | |
JP2003235474A (en) | Food and beverage and method for producing the same | |
JP2003000165A (en) | Thermally denatured wheat flour and food raw material, food using the wheat flour | |
JP7019136B1 (en) | How to manufacture dough food and how to reduce the roughness of dough food | |
WO2022097313A1 (en) | Method for producing dough food product and method for reducing graininess of dough food product | |
JP3725870B2 (en) | Sponge cake containing no chicken eggs such as chicken eggs, and method for producing the same | |
JP4272912B2 (en) | Manufacturing method of hollow baked confectionery | |
JP2005253347A (en) | Western-style cake, and food prepared for person having swallowing difficulty | |
JP2003052341A (en) | Octopus dumpling mixed powder | |
JPS5943135B2 (en) | Method for producing powdered instant processed eggs | |
JP7427416B2 (en) | Cake dough and cake manufacturing method | |
JP6544787B2 (en) | Method of producing fried food | |
JP4278956B2 (en) | Method for producing multi-layered puffed food and multi-layer puffed food | |
JPH0731359A (en) | Cake mix |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20050725 |
|
A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20060411 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20070116 |
|
A521 | Written amendment |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20070308 |
|
TRDD | Decision of grant or rejection written | ||
A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20070403 |
|
A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20070411 |
|
R150 | Certificate of patent or registration of utility model |
Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130420 Year of fee payment: 6 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130420 Year of fee payment: 6 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
LAPS | Cancellation because of no payment of annual fees |