JPH0481418B2 - - Google Patents
Info
- Publication number
- JPH0481418B2 JPH0481418B2 JP61311259A JP31125986A JPH0481418B2 JP H0481418 B2 JPH0481418 B2 JP H0481418B2 JP 61311259 A JP61311259 A JP 61311259A JP 31125986 A JP31125986 A JP 31125986A JP H0481418 B2 JPH0481418 B2 JP H0481418B2
- Authority
- JP
- Japan
- Prior art keywords
- paste
- heating
- minutes
- dough
- flower paste
- 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 - Lifetime
Links
- 238000010438 heat treatment Methods 0.000 claims description 14
- 238000004519 manufacturing process Methods 0.000 claims description 13
- 239000002994 raw material Substances 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 5
- 108010046377 Whey Proteins Proteins 0.000 claims 1
- 102000007544 Whey Proteins Human genes 0.000 claims 1
- 239000012141 concentrate Substances 0.000 claims 1
- 235000021119 whey protein Nutrition 0.000 claims 1
- 229920002472 Starch Polymers 0.000 description 15
- 235000019698 starch Nutrition 0.000 description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 13
- 235000008429 bread Nutrition 0.000 description 10
- 238000011049 filling Methods 0.000 description 10
- 239000000796 flavoring agent Substances 0.000 description 9
- 238000000034 method Methods 0.000 description 9
- 239000008107 starch Substances 0.000 description 9
- 235000000346 sugar Nutrition 0.000 description 9
- 238000001816 cooling Methods 0.000 description 8
- 239000003921 oil Substances 0.000 description 8
- 235000019198 oils Nutrition 0.000 description 8
- 239000006071 cream Substances 0.000 description 7
- 238000000265 homogenisation Methods 0.000 description 7
- 235000009508 confectionery Nutrition 0.000 description 6
- 239000003925 fat Substances 0.000 description 6
- 235000019197 fats Nutrition 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 230000014759 maintenance of location Effects 0.000 description 6
- 239000000463 material Substances 0.000 description 6
- 238000002156 mixing Methods 0.000 description 6
- 239000003086 colorant Substances 0.000 description 5
- 235000013312 flour Nutrition 0.000 description 5
- 238000004806 packaging method and process Methods 0.000 description 5
- 238000003756 stirring Methods 0.000 description 5
- 229920002261 Corn starch Polymers 0.000 description 4
- 230000032683 aging Effects 0.000 description 4
- 239000008120 corn starch Substances 0.000 description 4
- 229940099112 cornstarch Drugs 0.000 description 4
- 150000008163 sugars Chemical class 0.000 description 4
- 108010073771 Soybean Proteins Proteins 0.000 description 3
- 235000013355 food flavoring agent Nutrition 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 235000019710 soybean protein Nutrition 0.000 description 3
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 238000007664 blowing Methods 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000013310 margarine Nutrition 0.000 description 2
- 239000003264 margarine Substances 0.000 description 2
- 229920001206 natural gum Polymers 0.000 description 2
- 235000014594 pastries Nutrition 0.000 description 2
- 238000007790 scraping Methods 0.000 description 2
- 235000008939 whole milk Nutrition 0.000 description 2
- OEPOKWHJYJXUGD-UHFFFAOYSA-N 2-(3-phenylmethoxyphenyl)-1,3-thiazole-4-carbaldehyde Chemical compound O=CC1=CSC(C=2C=C(OCC=3C=CC=CC=3)C=CC=2)=N1 OEPOKWHJYJXUGD-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 238000010793 Steam injection (oil industry) Methods 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 229920001577 copolymer Polymers 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000005429 filling process Methods 0.000 description 1
- 238000010304 firing Methods 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 238000012858 packaging process Methods 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 239000002985 plastic film Substances 0.000 description 1
- 229920006255 plastic film Polymers 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000009751 slip forming Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 238000009834 vaporization Methods 0.000 description 1
- 230000008016 vaporization Effects 0.000 description 1
Landscapes
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61311259A JPS63167735A (ja) | 1986-12-27 | 1986-12-27 | フラワ−ペ−スト及びその製造法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61311259A JPS63167735A (ja) | 1986-12-27 | 1986-12-27 | フラワ−ペ−スト及びその製造法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63167735A JPS63167735A (ja) | 1988-07-11 |
| JPH0481418B2 true JPH0481418B2 (enrdf_load_stackoverflow) | 1992-12-24 |
Family
ID=18014991
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61311259A Granted JPS63167735A (ja) | 1986-12-27 | 1986-12-27 | フラワ−ペ−スト及びその製造法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63167735A (enrdf_load_stackoverflow) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2770330B2 (ja) * | 1988-07-22 | 1998-07-02 | 日本油脂株式会社 | フラワーペーストの製造法 |
| JPH0365251U (enrdf_load_stackoverflow) * | 1989-10-31 | 1991-06-25 | ||
| JP2981285B2 (ja) * | 1990-11-30 | 1999-11-22 | 日清製油株式会社 | フィリング・トッピング材およびその製造法 |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS57194748A (en) * | 1981-05-27 | 1982-11-30 | Sonton Shokuhin Kogyo Kk | Preparation of flour paste mixed with cheese |
-
1986
- 1986-12-27 JP JP61311259A patent/JPS63167735A/ja active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS63167735A (ja) | 1988-07-11 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| LAPS | Cancellation because of no payment of annual fees |