JPS6153003B2 - - Google Patents
Info
- Publication number
- JPS6153003B2 JPS6153003B2 JP53126988A JP12698878A JPS6153003B2 JP S6153003 B2 JPS6153003 B2 JP S6153003B2 JP 53126988 A JP53126988 A JP 53126988A JP 12698878 A JP12698878 A JP 12698878A JP S6153003 B2 JPS6153003 B2 JP S6153003B2
- Authority
- JP
- Japan
- Prior art keywords
- dough
- oil
- water
- fat
- parts
- 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
Links
- 239000003925 fat Substances 0.000 claims description 74
- 239000003921 oil Substances 0.000 claims description 73
- 239000000843 powder Substances 0.000 claims description 54
- 239000000203 mixture Substances 0.000 claims description 46
- 235000013312 flour Nutrition 0.000 claims description 45
- 235000009508 confectionery Nutrition 0.000 claims description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 31
- 235000000346 sugar Nutrition 0.000 claims description 21
- 239000000126 substance Substances 0.000 claims description 20
- 238000004519 manufacturing process Methods 0.000 claims description 16
- 239000007787 solid Substances 0.000 claims description 16
- 241000209140 Triticum Species 0.000 claims description 14
- 235000021307 Triticum Nutrition 0.000 claims description 14
- 239000004615 ingredient Substances 0.000 claims description 9
- 235000013365 dairy product Nutrition 0.000 claims description 5
- 239000004033 plastic Substances 0.000 claims description 3
- 235000019197 fats Nutrition 0.000 description 73
- 235000019198 oils Nutrition 0.000 description 71
- 229940060184 oil ingredients Drugs 0.000 description 66
- 238000000034 method Methods 0.000 description 19
- 235000015108 pies Nutrition 0.000 description 16
- 230000000694 effects Effects 0.000 description 11
- 238000002156 mixing Methods 0.000 description 11
- 238000005096 rolling process Methods 0.000 description 11
- 235000020183 skimmed milk Nutrition 0.000 description 11
- 235000013351 cheese Nutrition 0.000 description 10
- 238000000855 fermentation Methods 0.000 description 9
- 230000004151 fermentation Effects 0.000 description 9
- 235000014594 pastries Nutrition 0.000 description 9
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 6
- 238000003756 stirring Methods 0.000 description 6
- 230000015572 biosynthetic process Effects 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 5
- 238000011049 filling Methods 0.000 description 5
- 235000021312 gluten Nutrition 0.000 description 5
- 235000002639 sodium chloride Nutrition 0.000 description 5
- 150000008163 sugars Chemical class 0.000 description 5
- 108010068370 Glutens Proteins 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- 235000014593 oils and fats Nutrition 0.000 description 4
- 230000000704 physical effect Effects 0.000 description 4
- 239000013078 crystal Substances 0.000 description 3
- 239000010408 film Substances 0.000 description 3
- 238000010304 firing Methods 0.000 description 3
- 239000007789 gas Substances 0.000 description 3
- 235000021552 granulated sugar Nutrition 0.000 description 3
- 235000013310 margarine Nutrition 0.000 description 3
- 239000003264 margarine Substances 0.000 description 3
- 238000002844 melting Methods 0.000 description 3
- 230000008018 melting Effects 0.000 description 3
- 238000000465 moulding Methods 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 241001137251 Corvidae Species 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 239000010775 animal oil Substances 0.000 description 2
- 239000008346 aqueous phase Substances 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- -1 sugar Chemical class 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 235000016127 added sugars Nutrition 0.000 description 1
- 238000007792 addition Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000036760 body temperature Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 238000003763 carbonization Methods 0.000 description 1
- 229940110456 cocoa butter Drugs 0.000 description 1
- 235000019868 cocoa butter Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 235000021539 instant coffee Nutrition 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 239000004570 mortar (masonry) Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000010409 thin film Substances 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
Landscapes
- Edible Oils And Fats (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP12698878A JPS5554845A (en) | 1978-10-16 | 1978-10-16 | Producing of layered confectionery |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP12698878A JPS5554845A (en) | 1978-10-16 | 1978-10-16 | Producing of layered confectionery |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5554845A JPS5554845A (en) | 1980-04-22 |
| JPS6153003B2 true JPS6153003B2 (fr) | 1986-11-15 |
Family
ID=14948869
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP12698878A Granted JPS5554845A (en) | 1978-10-16 | 1978-10-16 | Producing of layered confectionery |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5554845A (fr) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4130524B2 (ja) * | 2000-03-09 | 2008-08-06 | 株式会社カネカ | シート状油脂加工食品およびその製造方法並びにそれを用いた層状小麦粉膨化食品 |
| JP6649687B2 (ja) * | 2014-06-17 | 2020-02-19 | 株式会社Ｊ−オイルミルズ | 焼き菓子およびその製造方法 |
| JP6649688B2 (ja) * | 2015-03-11 | 2020-02-19 | 株式会社Ｊ−オイルミルズ | 焼き菓子 |
| JP6680522B2 (ja) * | 2015-12-02 | 2020-04-15 | 株式会社Ｊ−オイルミルズ | 焼き菓子の製造方法 |
| JP6859139B2 (ja) * | 2017-03-10 | 2021-04-14 | ミヨシ油脂株式会社 | パン生地およびパンの製造方法とそれに使用される塗布剤 |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5495759A (en) * | 1978-01-10 | 1979-07-28 | Ota Toshuki | Pie making method |
-
1978
- 1978-10-16 JP JP12698878A patent/JPS5554845A/ja active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5495759A (en) * | 1978-01-10 | 1979-07-28 | Ota Toshuki | Pie making method |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5554845A (en) | 1980-04-22 |
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