JPS6158542A - バ−状アイスクリ−ム製造の方法 - Google Patents
バ−状アイスクリ−ム製造の方法Info
- Publication number
- JPS6158542A JPS6158542A JP59180136A JP18013684A JPS6158542A JP S6158542 A JPS6158542 A JP S6158542A JP 59180136 A JP59180136 A JP 59180136A JP 18013684 A JP18013684 A JP 18013684A JP S6158542 A JPS6158542 A JP S6158542A
- Authority
- JP
- Japan
- Prior art keywords
- ice cream
- gluten
- rod
- bar
- baked
- 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
- 235000015243 ice cream Nutrition 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title description 2
- 108010068370 Glutens Proteins 0.000 claims abstract description 31
- 235000021312 gluten Nutrition 0.000 claims abstract description 31
- 241000209140 Triticum Species 0.000 claims abstract description 17
- 235000021307 Triticum Nutrition 0.000 claims abstract description 17
- 239000000126 substance Substances 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 5
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 239000011796 hollow space material Substances 0.000 claims description 2
- 238000010304 firing Methods 0.000 claims 1
- 244000299461 Theobroma cacao Species 0.000 abstract description 4
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 abstract description 2
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 abstract description 2
- 235000001046 cacaotero Nutrition 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 abstract description 2
- 230000015271 coagulation Effects 0.000 abstract 1
- 238000005345 coagulation Methods 0.000 abstract 1
- 239000006071 cream Substances 0.000 abstract 1
- 230000010354 integration Effects 0.000 abstract 1
- 238000007796 conventional method Methods 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 235000019219 chocolate Nutrition 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 210000002615 epidermis Anatomy 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 235000010855 food raising agent Nutrition 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 235000019750 Crude protein Nutrition 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 238000005267 amalgamation Methods 0.000 description 1
- 230000036760 body temperature Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000010186 staining Methods 0.000 description 1
- 230000002522 swelling effect Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Confectionery (AREA)
- Cereal-Derived Products (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59180136A JPS6158542A (ja) | 1984-08-28 | 1984-08-28 | バ−状アイスクリ−ム製造の方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59180136A JPS6158542A (ja) | 1984-08-28 | 1984-08-28 | バ−状アイスクリ−ム製造の方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6158542A true JPS6158542A (ja) | 1986-03-25 |
| JPS6219137B2 JPS6219137B2 (enrdf_load_stackoverflow) | 1987-04-27 |
Family
ID=16078037
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59180136A Granted JPS6158542A (ja) | 1984-08-28 | 1984-08-28 | バ−状アイスクリ−ム製造の方法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6158542A (enrdf_load_stackoverflow) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04327396A (ja) * | 1991-04-26 | 1992-11-16 | Senju Metal Ind Co Ltd | 高温はんだ |
| JPH09115957A (ja) * | 1995-10-18 | 1997-05-02 | Sanken Electric Co Ltd | 電子部品及びこれを使用した電子回路装置の製造方法 |
| JP2011000087A (ja) * | 2009-06-22 | 2011-01-06 | Akihiko Yamamura | 可食吸収体を備える保持棒付き複合冷菓 |
| JP2012080800A (ja) * | 2010-10-08 | 2012-04-26 | Kigawaya Honten:Kk | 食品用可食容器とその製造方法並びに当該食品用可食容器を用いた食品 |
-
1984
- 1984-08-28 JP JP59180136A patent/JPS6158542A/ja active Granted
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04327396A (ja) * | 1991-04-26 | 1992-11-16 | Senju Metal Ind Co Ltd | 高温はんだ |
| JPH09115957A (ja) * | 1995-10-18 | 1997-05-02 | Sanken Electric Co Ltd | 電子部品及びこれを使用した電子回路装置の製造方法 |
| JP2011000087A (ja) * | 2009-06-22 | 2011-01-06 | Akihiko Yamamura | 可食吸収体を備える保持棒付き複合冷菓 |
| JP2012080800A (ja) * | 2010-10-08 | 2012-04-26 | Kigawaya Honten:Kk | 食品用可食容器とその製造方法並びに当該食品用可食容器を用いた食品 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6219137B2 (enrdf_load_stackoverflow) | 1987-04-27 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US4812318A (en) | Chocolate enrobed wafer products and method for preparing the same | |
| RU2222961C2 (ru) | Составное кондитерское изделие из мороженого и способ его производства | |
| SE434451B (sv) | Forfarande for framstellning av neringsmedel med fyllning och brodholje | |
| JP2005529601A (ja) | 甘味又は塩味のパイのための冷凍中間生成物の製造方法、及び製造される中間生成物 | |
| JPS6158542A (ja) | バ−状アイスクリ−ム製造の方法 | |
| JPH02163039A (ja) | 顆粒状チョコレート類及びそれを使用した飲食品並びに顆粒状チョコレート類の製造法 | |
| JPS6364178B2 (enrdf_load_stackoverflow) | ||
| RU2158086C1 (ru) | Способ производства слоеного печенья | |
| JPH0587214B2 (enrdf_load_stackoverflow) | ||
| JP5071920B2 (ja) | 冷菓の製造方法 | |
| JPS6167446A (ja) | 棒状アイスクリ−ム製造の方法 | |
| JPS6211045A (ja) | 冷凍シユ−皮生地の製造法 | |
| JP3295664B2 (ja) | プレッツェルおよびプレッツェルの製造方法 | |
| JP2816728B2 (ja) | 内部流動状カプセルを含有するケーキ類及びその製造方法 | |
| RU2127533C1 (ru) | Способ производства кремово-сбивной массы | |
| JP4362059B2 (ja) | ケーキドーナツ及びケーキドーナツの製造方法 | |
| JP3165610B2 (ja) | 冷菓との複合商品用焼菓子の製造法 | |
| KR20000073896A (ko) | 냉동용 호떡 및 제조방법 | |
| JPH0513188Y2 (enrdf_load_stackoverflow) | ||
| JP5104471B2 (ja) | 菓子パン | |
| JP3375933B2 (ja) | スイートポテトの製造方法 | |
| JPH0458943B2 (enrdf_load_stackoverflow) | ||
| JP3162879B2 (ja) | 焼菓子用耐熱性センターおよびその製造方法 | |
| JP2017158468A (ja) | チョコレート類を用いた組み合わせ食品の製造方法 | |
| JPS6142537B2 (enrdf_load_stackoverflow) |