JPS62282549A - 菓子の製造方法 - Google Patents
菓子の製造方法Info
- Publication number
- JPS62282549A JPS62282549A JP61126237A JP12623786A JPS62282549A JP S62282549 A JPS62282549 A JP S62282549A JP 61126237 A JP61126237 A JP 61126237A JP 12623786 A JP12623786 A JP 12623786A JP S62282549 A JPS62282549 A JP S62282549A
- Authority
- JP
- Japan
- Prior art keywords
- confectionery
- vertical wall
- cake
- plate
- board
- 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
- 239000000463 material Substances 0.000 claims abstract description 25
- 239000007788 liquid Substances 0.000 claims abstract description 6
- 238000001035 drying Methods 0.000 claims abstract description 3
- 235000009508 confectionery Nutrition 0.000 claims description 42
- 238000004519 manufacturing process Methods 0.000 claims description 14
- 238000010438 heat treatment Methods 0.000 abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 9
- 235000019219 chocolate Nutrition 0.000 abstract description 5
- 239000006071 cream Substances 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 238000007789 sealing Methods 0.000 abstract 2
- 230000006835 compression Effects 0.000 description 9
- 238000007906 compression Methods 0.000 description 9
- 241000209094 Oryza Species 0.000 description 8
- 235000007164 Oryza sativa Nutrition 0.000 description 8
- 235000009566 rice Nutrition 0.000 description 8
- 239000004615 ingredient Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 241000238557 Decapoda Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 241000519695 Ilex integra Species 0.000 description 1
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000004826 Synthetic adhesive Substances 0.000 description 1
- 239000004809 Teflon Substances 0.000 description 1
- 229920006362 Teflon® Polymers 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000005538 encapsulation Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000002360 explosive Substances 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 238000009434 installation Methods 0.000 description 1
- 238000005304 joining Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000019685 rice crackers Nutrition 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000011343 solid material Substances 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
Landscapes
- Confectionery (AREA)
- Manufacturing And Processing Devices For Dough (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61126237A JPS62282549A (ja) | 1986-05-30 | 1986-05-30 | 菓子の製造方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61126237A JPS62282549A (ja) | 1986-05-30 | 1986-05-30 | 菓子の製造方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62282549A true JPS62282549A (ja) | 1987-12-08 |
| JPH0129541B2 JPH0129541B2 (enrdf_load_stackoverflow) | 1989-06-12 |
Family
ID=14930185
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61126237A Granted JPS62282549A (ja) | 1986-05-30 | 1986-05-30 | 菓子の製造方法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS62282549A (enrdf_load_stackoverflow) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004180619A (ja) * | 2002-12-05 | 2004-07-02 | Jinushi Kyowa Shokai:Kk | 鶏肉煎餅の即席製造法とその装置 |
| JP2019176832A (ja) * | 2018-03-30 | 2019-10-17 | 株式会社カネカ | 焼チョコレート様菓子およびその製造方法 |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61209550A (ja) * | 1985-03-14 | 1986-09-17 | Uegaki Beika Kk | 米菓の製造方法 |
-
1986
- 1986-05-30 JP JP61126237A patent/JPS62282549A/ja active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61209550A (ja) * | 1985-03-14 | 1986-09-17 | Uegaki Beika Kk | 米菓の製造方法 |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004180619A (ja) * | 2002-12-05 | 2004-07-02 | Jinushi Kyowa Shokai:Kk | 鶏肉煎餅の即席製造法とその装置 |
| JP2019176832A (ja) * | 2018-03-30 | 2019-10-17 | 株式会社カネカ | 焼チョコレート様菓子およびその製造方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0129541B2 (enrdf_load_stackoverflow) | 1989-06-12 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US4927656A (en) | Method of producing edible vessel | |
| US4759937A (en) | Technique for molding edible popcorn art objects | |
| US4104405A (en) | Food product having expanded confection and method of manufacture | |
| US5091200A (en) | Process for microwave browning uncooked baked goods foodstuffs | |
| US4068007A (en) | Food product containing expanded cellular material and method of manufacture | |
| US3719497A (en) | Process for producing a simulated nutmeat | |
| JPS62282549A (ja) | 菓子の製造方法 | |
| JPS59135835A (ja) | ミルクを原料とする非水溶性発泡材料の製造方法 | |
| JPH02255044A (ja) | 菓子の製造法 | |
| KR101854849B1 (ko) | 김 부각의 제조방법 | |
| JPH01168242A (ja) | 高膨化食品製造の方法 | |
| JPS62282550A (ja) | 菓子の製造方法 | |
| US4645675A (en) | Starch-based dry product in the form of flakes, bits, or grains in porous bags for making dumplings | |
| JPS645855B2 (enrdf_load_stackoverflow) | ||
| JPH0357729B2 (enrdf_load_stackoverflow) | ||
| JP3615744B2 (ja) | 菓子の製造方法及び米菓の製造方法 | |
| JPH0333271Y2 (enrdf_load_stackoverflow) | ||
| JPS596846A (ja) | 複層構造食品およびその製法 | |
| JPS63141537A (ja) | 低温焼成済食品素地 | |
| JPS60176571A (ja) | 乾燥食品の製造法 | |
| FR2624346A1 (fr) | Procede et dispositif de fabrication d'une tarte | |
| JPS641099B2 (enrdf_load_stackoverflow) | ||
| JPH04190746A (ja) | 可食性フィルムの製造方法とその使用方法 | |
| JPH08322488A (ja) | 成型飯及びその製造法 | |
| JPH01300852A (ja) | 粒状ないしフレーク状素材の集合体よりなる菓子 |