JP7802788B2 - ドーナツ生地、ドーナツ、ドーナツの製造方法、ドーナツ生地の製造方法及びミックス粉 - Google Patents

ドーナツ生地、ドーナツ、ドーナツの製造方法、ドーナツ生地の製造方法及びミックス粉

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Publication number
JP7802788B2
JP7802788B2 JP2023529728A JP2023529728A JP7802788B2 JP 7802788 B2 JP7802788 B2 JP 7802788B2 JP 2023529728 A JP2023529728 A JP 2023529728A JP 2023529728 A JP2023529728 A JP 2023529728A JP 7802788 B2 JP7802788 B2 JP 7802788B2
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JP
Japan
Prior art keywords
dough
mass
parts
donut
starch
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
JP2023529728A
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English (en)
Japanese (ja)
Other versions
JPWO2022264766A1 (https=
JPWO2022264766A5 (https=
Inventor
祐眞 田川
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.)
Nisshin Seifun Premix Inc
Original Assignee
Nisshin Seifun Premix Inc
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.)
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Application filed by Nisshin Seifun Premix Inc filed Critical Nisshin Seifun Premix Inc
Publication of JPWO2022264766A1 publication Critical patent/JPWO2022264766A1/ja
Publication of JPWO2022264766A5 publication Critical patent/JPWO2022264766A5/ja
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Classifications

    • 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
    • A21D13/60—Deep-fried products, e.g. doughnuts
    • 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
    • A21D2/10—Hydrocarbons

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
JP2023529728A 2021-06-16 2022-05-25 ドーナツ生地、ドーナツ、ドーナツの製造方法、ドーナツ生地の製造方法及びミックス粉 Active JP7802788B2 (ja)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP2021100468 2021-06-16
JP2021100468 2021-06-16
PCT/JP2022/021469 WO2022264766A1 (ja) 2021-06-16 2022-05-25 ドーナツ生地、ドーナツ、ドーナツの製造方法、ドーナツ生地の製造方法及びミックス粉

Publications (3)

Publication Number Publication Date
JPWO2022264766A1 JPWO2022264766A1 (https=) 2022-12-22
JPWO2022264766A5 JPWO2022264766A5 (https=) 2024-11-06
JP7802788B2 true JP7802788B2 (ja) 2026-01-20

Family

ID=84526189

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2023529728A Active JP7802788B2 (ja) 2021-06-16 2022-05-25 ドーナツ生地、ドーナツ、ドーナツの製造方法、ドーナツ生地の製造方法及びミックス粉

Country Status (3)

Country Link
JP (1) JP7802788B2 (https=)
CN (1) CN116887682A (https=)
WO (1) WO2022264766A1 (https=)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2025258532A1 (ja) * 2024-06-10 2025-12-18 日清製粉プレミックス株式会社 穀粉類組成物

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2021073905A (ja) 2019-11-08 2021-05-20 株式会社ニップン ソフトでかつもち食感を有する油ちょうベーカリー食品の配合及び製造方法

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0728641B2 (ja) * 1987-01-14 1995-04-05 日清デイ−・シ−・エ−食品株式会社 新規油揚げ菓子用組成物
JPH0740857B2 (ja) * 1987-07-15 1995-05-10 日清デイ−・シ−・エ−食品株式会社 ド−ナツの製造法
JPH0984512A (ja) * 1995-09-27 1997-03-31 Nippon Flour Mills Co Ltd ケーキドーナツの製造方法
JP4179730B2 (ja) * 2000-05-26 2008-11-12 オリエンタル酵母工業株式会社 油ちょう品用ベーキングパウダー及びそれを用いた油ちょう品
JP4455823B2 (ja) * 2003-02-24 2010-04-21 松谷化学工業株式会社 ゴマダンゴ風ドーナツ、生地及びその製造方法
JP4668849B2 (ja) * 2006-06-07 2011-04-13 松谷化学工業株式会社 ベーカリー食品及びその製造方法
US20130196033A1 (en) * 2012-02-01 2013-08-01 Frito-Lay North America, Inc. Crisp Bread Snack Foods
SG11201702341VA (en) * 2014-09-26 2017-04-27 Matsutani Kagaku Kogyo Kk Doughnuts and method for producing same
JP6824660B2 (ja) * 2016-08-10 2021-02-03 昭和産業株式会社 ドーナツの製造方法、及びそれに用いるドーナツ用ミックス
JP7626332B2 (ja) * 2018-08-29 2025-02-07 王子ホールディングス株式会社 パン様食品、その製造方法およびパン様食品生地
JP7099996B2 (ja) * 2019-06-17 2022-07-12 株式会社ニップン ドーナツの製造方法

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2021073905A (ja) 2019-11-08 2021-05-20 株式会社ニップン ソフトでかつもち食感を有する油ちょうベーカリー食品の配合及び製造方法

Also Published As

Publication number Publication date
CN116887682A (zh) 2023-10-13
WO2022264766A1 (ja) 2022-12-22
JPWO2022264766A1 (https=) 2022-12-22

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