JPS60153744A - 直捏法によるパン製造用，めん類製造用等の生地の製造法 - Google Patents
直捏法によるパン製造用，めん類製造用等の生地の製造法Info
- Publication number
- JPS60153744A JPS60153744A JP59007927A JP792784A JPS60153744A JP S60153744 A JPS60153744 A JP S60153744A JP 59007927 A JP59007927 A JP 59007927A JP 792784 A JP792784 A JP 792784A JP S60153744 A JPS60153744 A JP S60153744A
- Authority
- JP
- Japan
- Prior art keywords
- dough
- assembled
- production
- food dough
- ageing treatment
- 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
Links
- 235000013305 food Nutrition 0.000 title claims description 12
- 230000032683 aging Effects 0.000 title claims description 10
- 238000004519 manufacturing process Methods 0.000 title claims description 10
- 239000000463 material Substances 0.000 claims description 11
- 230000008014 freezing Effects 0.000 claims description 8
- 238000007710 freezing Methods 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 4
- 235000012149 noodles Nutrition 0.000 description 13
- 235000008429 bread Nutrition 0.000 description 12
- 238000000034 method Methods 0.000 description 12
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 8
- 238000000855 fermentation Methods 0.000 description 7
- 230000004151 fermentation Effects 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 5
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- 244000005700 microbiome Species 0.000 description 4
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 239000004744 fabric Substances 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 230000005070 ripening Effects 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- IKHGUXGNUITLKF-UHFFFAOYSA-N Acetaldehyde Chemical compound CC=O IKHGUXGNUITLKF-UHFFFAOYSA-N 0.000 description 2
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- XSQUKJJJFZCRTK-UHFFFAOYSA-N Urea Chemical compound NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 description 2
- 230000002528 anti-freeze Effects 0.000 description 2
- 239000004202 carbamide Substances 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- PHTQWCKDNZKARW-UHFFFAOYSA-N isoamylol Chemical compound CC(C)CCO PHTQWCKDNZKARW-UHFFFAOYSA-N 0.000 description 2
- 238000005096 rolling process Methods 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000555825 Clupeidae Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 235000016127 added sugars Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 238000009530 blood pressure measurement Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000012495 crackers Nutrition 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000000994 depressogenic effect Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000012470 frozen dough Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000002250 progressing effect Effects 0.000 description 1
- 235000019512 sardine Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Noodles (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59007927A JPS60153744A (ja) | 1984-01-21 | 1984-01-21 | 直捏法によるパン製造用，めん類製造用等の生地の製造法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59007927A JPS60153744A (ja) | 1984-01-21 | 1984-01-21 | 直捏法によるパン製造用，めん類製造用等の生地の製造法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS60153744A true JPS60153744A (ja) | 1985-08-13 |
| JPS6211564B2 JPS6211564B2 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) | 1987-03-13 |
Family
ID=11679154
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59007927A Granted JPS60153744A (ja) | 1984-01-21 | 1984-01-21 | 直捏法によるパン製造用，めん類製造用等の生地の製造法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS60153744A (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62228219A (ja) * | 1986-03-29 | 1987-10-07 | 近藤 博之 | 低温醗酵パンの製造方法 |
| JPS6312241A (ja) * | 1986-07-01 | 1988-01-19 | 富田 利之 | 製パン方法 |
| JPH0353840A (ja) * | 1989-07-20 | 1991-03-07 | Hoshino Bussan Kk | パン類生地の安定貯蔵法および焼きたてのパン類の迅速製造方法 |
| JP2018033369A (ja) * | 2016-08-31 | 2018-03-08 | 株式会社甚助 | 手延素麺の製造方法およびこの方法に使用する熟成庫 |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0496034U (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) * | 1991-01-16 | 1992-08-20 |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5467053A (en) * | 1977-11-05 | 1979-05-30 | Takaki Bakery Kk | Refrigerating nakadane method |
| JPS59130126A (ja) * | 1983-01-13 | 1984-07-26 | 室井 千明 | 製パン方法 |
-
1984
- 1984-01-21 JP JP59007927A patent/JPS60153744A/ja active Granted
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5467053A (en) * | 1977-11-05 | 1979-05-30 | Takaki Bakery Kk | Refrigerating nakadane method |
| JPS59130126A (ja) * | 1983-01-13 | 1984-07-26 | 室井 千明 | 製パン方法 |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62228219A (ja) * | 1986-03-29 | 1987-10-07 | 近藤 博之 | 低温醗酵パンの製造方法 |
| JPS6312241A (ja) * | 1986-07-01 | 1988-01-19 | 富田 利之 | 製パン方法 |
| JPH0353840A (ja) * | 1989-07-20 | 1991-03-07 | Hoshino Bussan Kk | パン類生地の安定貯蔵法および焼きたてのパン類の迅速製造方法 |
| JP2018033369A (ja) * | 2016-08-31 | 2018-03-08 | 株式会社甚助 | 手延素麺の製造方法およびこの方法に使用する熟成庫 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6211564B2 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) | 1987-03-13 |
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