JP6286766B2 - 菓子およびその製造方法 - Google Patents

菓子およびその製造方法 Download PDF

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Publication number
JP6286766B2
JP6286766B2 JP2013162819A JP2013162819A JP6286766B2 JP 6286766 B2 JP6286766 B2 JP 6286766B2 JP 2013162819 A JP2013162819 A JP 2013162819A JP 2013162819 A JP2013162819 A JP 2013162819A JP 6286766 B2 JP6286766 B2 JP 6286766B2
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JP
Japan
Prior art keywords
chocolate
confectionery
shoe
dough
shoe 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.)
Active
Application number
JP2013162819A
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English (en)
Japanese (ja)
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JP2015029490A5 (enExample
JP2015029490A (ja
Inventor
大輔 井原
大輔 井原
啓次 田所
啓次 田所
寿之 小山
寿之 小山
浩明 芦谷
浩明 芦谷
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Lotte Co Ltd
Original Assignee
Lotte Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Lotte Co Ltd filed Critical Lotte Co Ltd
Priority to JP2013162819A priority Critical 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
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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
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 JP2015029490A5 (enExample) 2016-09-08
JP6286766B2 true 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 (enExample)
WO (1) WO2015020058A1 (enExample)

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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Publication number Publication date
WO2015020058A1 (ja) 2015-02-12
JP2015029490A (ja) 2015-02-16

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