JPS61187740A - 焼成菓子の製造方法 - Google Patents

焼成菓子の製造方法

Info

Publication number
JPS61187740A
JPS61187740A JP60026502A JP2650285A JPS61187740A JP S61187740 A JPS61187740 A JP S61187740A JP 60026502 A JP60026502 A JP 60026502A JP 2650285 A JP2650285 A JP 2650285A JP S61187740 A JPS61187740 A JP S61187740A
Authority
JP
Japan
Prior art keywords
parts
starch
added
confectionery
crepe
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
JP60026502A
Other languages
English (en)
Japanese (ja)
Other versions
JPH0529413B2 (enrdf_load_stackoverflow
Inventor
邦雄 石田
斉藤　鋭
羽太　章中
村田　忠彦
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.)
Meiji Seika Kaisha Ltd
Original Assignee
Meiji Seika Kaisha 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 Meiji Seika Kaisha Ltd filed Critical Meiji Seika Kaisha Ltd
Priority to JP60026502A priority Critical patent/JPS61187740A/ja
Priority to KR1019850005223A priority patent/KR900005939B1/ko
Priority to US06/809,820 priority patent/US4655125A/en
Priority to DE8585309544T priority patent/DE3584568D1/de
Priority to EP85309544A priority patent/EP0191250B1/en
Priority to DE9090201010T priority patent/DE3587021T2/de
Priority to EP90201010A priority patent/EP0391501B1/en
Publication of JPS61187740A publication Critical patent/JPS61187740A/ja
Priority to US07/266,282 priority patent/US4857354A/en
Publication of JPH0529413B2 publication Critical patent/JPH0529413B2/ja
Granted legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
JP60026502A 1985-02-15 1985-02-15 焼成菓子の製造方法 Granted JPS61187740A (ja)

Priority Applications (8)

Application Number Priority Date Filing Date Title
JP60026502A JPS61187740A (ja) 1985-02-15 1985-02-15 焼成菓子の製造方法
KR1019850005223A KR900005939B1 (ko) 1985-02-15 1985-07-22 소성(燒成)과자의 제조방법
US06/809,820 US4655125A (en) 1985-02-15 1985-12-17 Apparatus for producing baked products
DE8585309544T DE3584568D1 (de) 1985-02-15 1985-12-30 Zusammensetzung zur herstellung von backwaren.
EP85309544A EP0191250B1 (en) 1985-02-15 1985-12-30 Composition for producing baked products
DE9090201010T DE3587021T2 (de) 1985-02-15 1985-12-30 Vorrichtung zur herstellung von backwaren.
EP90201010A EP0391501B1 (en) 1985-02-15 1985-12-30 Apparatus for producing baked products
US07/266,282 US4857354A (en) 1985-02-15 1988-10-26 Method for producing baked products

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP60026502A JPS61187740A (ja) 1985-02-15 1985-02-15 焼成菓子の製造方法

Publications (2)

Publication Number Publication Date
JPS61187740A true JPS61187740A (ja) 1986-08-21
JPH0529413B2 JPH0529413B2 (enrdf_load_stackoverflow) 1993-04-30

Family

ID=12195259

Family Applications (1)

Application Number Title Priority Date Filing Date
JP60026502A Granted JPS61187740A (ja) 1985-02-15 1985-02-15 焼成菓子の製造方法

Country Status (2)

Country Link
JP (1) JPS61187740A (enrdf_load_stackoverflow)
KR (1) KR900005939B1 (enrdf_load_stackoverflow)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH03266930A (ja) * 1990-03-19 1991-11-27 Fuji Sangyo Kk 小麦粉醗酵物の製造方法
JP2009039094A (ja) * 2007-07-13 2009-02-26 Nisshin Foods Kk クレープミックス、クレープバッターおよびクレープ
JP2021058107A (ja) * 2019-10-03 2021-04-15 物産フードサイエンス株式会社 ドウ加熱食品のボリューム向上剤、ドウ伸展性向上剤、ドウ加熱食品の柔らかさ向上剤、ドウ加熱食品の食感向上剤、ドウの製造方法及びドウ加熱食品の製造方法
JP2022034932A (ja) * 2020-08-19 2022-03-04 昭和産業株式会社 バッター生地焼成食品の焼成時の生地剥がれを良化する方法、及びバッター生地焼成食品の製造方法
JP2022152967A (ja) * 2021-03-29 2022-10-12 株式会社Adeka チェッキング抑制剤

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2894946B2 (ja) * 1994-04-01 1999-05-24 株式会社ロッテ プレッツェルおよびその製造方法

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS4852968A (enrdf_load_stackoverflow) * 1971-11-09 1973-07-25
JPS5718936A (en) * 1980-07-09 1982-01-30 Katokichi Kk Sponge like food mixed with rice flour
JPH0836335A (ja) * 1994-03-10 1996-02-06 イーストマン コダック カンパニー ウエブ上の電荷制御装置及び方法

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS4852968A (enrdf_load_stackoverflow) * 1971-11-09 1973-07-25
JPS5718936A (en) * 1980-07-09 1982-01-30 Katokichi Kk Sponge like food mixed with rice flour
JPH0836335A (ja) * 1994-03-10 1996-02-06 イーストマン コダック カンパニー ウエブ上の電荷制御装置及び方法

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH03266930A (ja) * 1990-03-19 1991-11-27 Fuji Sangyo Kk 小麦粉醗酵物の製造方法
JP2009039094A (ja) * 2007-07-13 2009-02-26 Nisshin Foods Kk クレープミックス、クレープバッターおよびクレープ
JP2021058107A (ja) * 2019-10-03 2021-04-15 物産フードサイエンス株式会社 ドウ加熱食品のボリューム向上剤、ドウ伸展性向上剤、ドウ加熱食品の柔らかさ向上剤、ドウ加熱食品の食感向上剤、ドウの製造方法及びドウ加熱食品の製造方法
JP2021104061A (ja) * 2019-10-03 2021-07-26 物産フードサイエンス株式会社 パン類のボリューム向上剤、パン類の柔らかさ向上剤、パン類のドウの製造方法及びパン類の製造方法
JP2022034932A (ja) * 2020-08-19 2022-03-04 昭和産業株式会社 バッター生地焼成食品の焼成時の生地剥がれを良化する方法、及びバッター生地焼成食品の製造方法
JP2022152967A (ja) * 2021-03-29 2022-10-12 株式会社Adeka チェッキング抑制剤

Also Published As

Publication number Publication date
JPH0529413B2 (enrdf_load_stackoverflow) 1993-04-30
KR900005939B1 (ko) 1990-08-18
KR860006212A (ko) 1986-09-09

Similar Documents

Publication Publication Date Title
US4777057A (en) Process for making a packaged dough for a baked confectionery
JP4400282B2 (ja) パン生地及びパン類
JP3663454B2 (ja) パン
DE60003176T3 (de) Mehle und stärke mit sehr hohem amylopectingehalt, verfahren zu deren herstellung und deren verwendungen
TWI469742B (zh) Buns
JP6574540B2 (ja) 多加水パン用本捏生地
JPH08196198A (ja) 油脂組成物及びそれを用いたパンの製造方法
KR101610913B1 (ko) 쌀 반죽 조성물 및 이를 이용하여 제조되는 제과류 식품
KR101936119B1 (ko) 도우 제조방법 및 이로부터 제조된 도우를 이용한 식빵 제조방법
KR20170055802A (ko) 쌀가루와 전분을 포함하는 글루텐 무첨가 빵과 그 조성물 및 제조방법
JP6942643B2 (ja) 米粉パン類の製造方法
CA1230255A (en) Bakery products and method for making bakery products
JP6381887B2 (ja) 糖液種及び該糖液種を用いて製造されたパン、並びに糖液種の製造方法及びパンの製造方法
JP4311885B2 (ja) 可塑性油脂組成物
JPS61187740A (ja) 焼成菓子の製造方法
CN115812755B (zh) 一种超软吐司及其加工方法
EP0338121B1 (en) An egg-based cream for industrial scale confectionary production
JP3701235B2 (ja) パン生地
JP4171521B2 (ja) パンの製造方法
JP4368434B2 (ja) 膨化でんぷんペースト様食品
TWI696423B (zh) 包括阿洛酮糖之酵母圈餅及其製備
JP3632280B2 (ja) 製パン用油脂組成物
JPH06169680A (ja) パン類およびパン粉の製造法
JP2727311B2 (ja) パンの製造方法及び冷凍パン並びに冷凍パン生地
JP7518331B2 (ja) 菓子パン用油脂組成物

Legal Events

Date Code Title Description
R250 Receipt of annual fees

Free format text: JAPANESE INTERMEDIATE CODE: R250

EXPY Cancellation because of completion of term