JPS62134038A - フライケ−キの製造法 - Google Patents
フライケ−キの製造法Info
- Publication number
- JPS62134038A JPS62134038A JP60276419A JP27641985A JPS62134038A JP S62134038 A JPS62134038 A JP S62134038A JP 60276419 A JP60276419 A JP 60276419A JP 27641985 A JP27641985 A JP 27641985A JP S62134038 A JPS62134038 A JP S62134038A
- Authority
- JP
- Japan
- Prior art keywords
- weight
- parts
- cake
- frying
- oil
- 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
- 238000004519 manufacturing process Methods 0.000 title claims description 11
- 239000003921 oil Substances 0.000 claims description 27
- 235000000346 sugar Nutrition 0.000 claims description 11
- 235000013601 eggs Nutrition 0.000 claims description 10
- 235000013312 flour Nutrition 0.000 claims description 9
- 235000020374 simple syrup Nutrition 0.000 claims description 9
- 230000005484 gravity Effects 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 150000008163 sugars Chemical class 0.000 claims description 5
- 241000209140 Triticum Species 0.000 claims description 4
- 235000021307 Triticum Nutrition 0.000 claims description 4
- 239000004088 foaming agent Substances 0.000 claims description 4
- 239000003205 fragrance Substances 0.000 claims description 4
- 235000013334 alcoholic beverage Nutrition 0.000 claims description 3
- 235000013365 dairy product Nutrition 0.000 claims description 3
- 239000003925 fat Substances 0.000 claims description 3
- 235000010855 food raising agent Nutrition 0.000 claims description 3
- 239000003381 stabilizer Substances 0.000 claims description 3
- 239000000049 pigment Substances 0.000 claims description 2
- 235000019197 fats Nutrition 0.000 claims 1
- 235000019198 oils Nutrition 0.000 claims 1
- 235000012489 doughnuts Nutrition 0.000 description 8
- 239000000203 mixture Substances 0.000 description 6
- 238000010521 absorption reaction Methods 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 238000000034 method Methods 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 150000004043 trisaccharides Chemical class 0.000 description 4
- 235000014103 egg white Nutrition 0.000 description 3
- 210000000969 egg white Anatomy 0.000 description 3
- 235000013345 egg yolk Nutrition 0.000 description 3
- 210000002969 egg yolk Anatomy 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 150000002772 monosaccharides Chemical class 0.000 description 2
- 235000014593 oils and fats Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- 150000005846 sugar alcohols Chemical class 0.000 description 2
- 150000004044 tetrasaccharides Chemical class 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 210000003491 skin Anatomy 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60276419A JPS62134038A (ja) | 1985-12-09 | 1985-12-09 | フライケ−キの製造法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60276419A JPS62134038A (ja) | 1985-12-09 | 1985-12-09 | フライケ−キの製造法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62134038A true JPS62134038A (ja) | 1987-06-17 |
| JPS6366491B2 JPS6366491B2 (enrdf_load_stackoverflow) | 1988-12-21 |
Family
ID=17569144
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60276419A Granted JPS62134038A (ja) | 1985-12-09 | 1985-12-09 | フライケ−キの製造法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS62134038A (enrdf_load_stackoverflow) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05284897A (ja) * | 1992-04-07 | 1993-11-02 | Fuji Oil Co Ltd | スポンジケーキの製造法 |
| JP2009060848A (ja) * | 2007-09-06 | 2009-03-26 | Nisshin Flour Milling Inc | ドーナツ様食品の製造法 |
-
1985
- 1985-12-09 JP JP60276419A patent/JPS62134038A/ja active Granted
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05284897A (ja) * | 1992-04-07 | 1993-11-02 | Fuji Oil Co Ltd | スポンジケーキの製造法 |
| JP2009060848A (ja) * | 2007-09-06 | 2009-03-26 | Nisshin Flour Milling Inc | ドーナツ様食品の製造法 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6366491B2 (enrdf_load_stackoverflow) | 1988-12-21 |
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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 |