JPS57198048A - Covering ingredient for bread - Google Patents

Covering ingredient for bread

Info

Publication number
JPS57198048A
JPS57198048A JP8186581A JP8186581A JPS57198048A JP S57198048 A JPS57198048 A JP S57198048A JP 8186581 A JP8186581 A JP 8186581A JP 8186581 A JP8186581 A JP 8186581A JP S57198048 A JPS57198048 A JP S57198048A
Authority
JP
Japan
Prior art keywords
bread
fatty acid
acid ester
melon
foaming agent
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
Application number
JP8186581A
Other languages
Japanese (ja)
Other versions
JPS6143970B2 (en
Inventor
Itaro Nakagawa
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.)
CHIYUUETSU PANII KK
CHUETSU PANII KK
Original Assignee
CHIYUUETSU PANII KK
CHUETSU PANII KK
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 CHIYUUETSU PANII KK, CHUETSU PANII KK filed Critical CHIYUUETSU PANII KK
Priority to JP8186581A priority Critical patent/JPS57198048A/en
Publication of JPS57198048A publication Critical patent/JPS57198048A/en
Publication of JPS6143970B2 publication Critical patent/JPS6143970B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

PURPOSE: To provide a covering ingredient for bread having improved taste and shelf stability, containing a foaming agent consisting essentially of sucrose fatty acid ester.
CONSTITUTION: 1W6wt% based on wheat flour of a foaming agent comprising sucrose fatty acid ester as a main component, glycerol fatty acid ester, sorbitan fatty acid ester, propylene glycol, etc. is used. The foaming agent is blended with eggs and suger by a mixer, the blend is kneaded with wheat flour, defatted milk powder, margarine, emulsifying gaent, melon dyestuff, fruit vinegar, water, and spices, to give a covering ingredient for bread having a melon-like taste. Raw ingredients for bread are covered with this covering ingredient and baked to give a melon bread.
COPYRIGHT: (C)1982,JPO&Japio
JP8186581A 1981-05-30 1981-05-30 Covering ingredient for bread Granted JPS57198048A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP8186581A JPS57198048A (en) 1981-05-30 1981-05-30 Covering ingredient for bread

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP8186581A JPS57198048A (en) 1981-05-30 1981-05-30 Covering ingredient for bread

Publications (2)

Publication Number Publication Date
JPS57198048A true JPS57198048A (en) 1982-12-04
JPS6143970B2 JPS6143970B2 (en) 1986-09-30

Family

ID=13758362

Family Applications (1)

Application Number Title Priority Date Filing Date
JP8186581A Granted JPS57198048A (en) 1981-05-30 1981-05-30 Covering ingredient for bread

Country Status (1)

Country Link
JP (1) JPS57198048A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61293333A (en) * 1985-06-20 1986-12-24 新田ゼラチン株式会社 Sponge like confectionery

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61293333A (en) * 1985-06-20 1986-12-24 新田ゼラチン株式会社 Sponge like confectionery
JPH0129535B2 (en) * 1985-06-20 1989-06-12 Nitta Gelatin Kk

Also Published As

Publication number Publication date
JPS6143970B2 (en) 1986-09-30

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