JPS63169887U - - Google Patents
Info
- Publication number
- JPS63169887U JPS63169887U JP6351487U JP6351487U JPS63169887U JP S63169887 U JPS63169887 U JP S63169887U JP 6351487 U JP6351487 U JP 6351487U JP 6351487 U JP6351487 U JP 6351487U JP S63169887 U JPS63169887 U JP S63169887U
- Authority
- JP
- Japan
- Prior art keywords
- bread
- filling material
- crushing
- dough
- compressing
- 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.)
- Pending
Links
- 235000008429 bread Nutrition 0.000 claims description 11
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims 1
- 244000046052 Phaseolus vulgaris Species 0.000 claims 1
- 238000000855 fermentation Methods 0.000 claims 1
- 230000004151 fermentation Effects 0.000 claims 1
Description
図面は、本考案の一実施例に係り、第１図は、
従来例によりフイリング材入パンの斜視図、第２
図は、同上のパンの側面断面図、第３図は、本考
案に係る実施例であるフイリング材入のパンの斜
視図、第４図は、同上のパンの側面断面図、第５
図は本考案による第２の実施例であるパンの斜視
図、第６図は本考案による第３の実施例であるパ
ンの斜視図を示す。
１……パン、１１……パン生地、１２……フイ
リング材、１３……トツピング。
The drawings relate to an embodiment of the present invention, and FIG.
Perspective view of bread with filling material according to conventional example, 2nd
The figures are a sectional side view of the same bread as above, FIG. 3 is a perspective view of a bread containing filling material according to an embodiment of the present invention, FIG.
The figure shows a perspective view of a bread according to a second embodiment of the present invention, and FIG. 6 shows a perspective view of a bread according to a third embodiment of the present invention. 1...Bread, 11...Bread dough, 12...Filling material, 13...Topping.
Claims (1)
グ材を内蔵したパンを上下方向より圧潰し、上記
フイリング材と共に板形状に圧縮して成るパン。 (2) 上下方向より圧潰する時期につき、焼成前
のパン生地発酵段階で圧潰して成る実用新案登録
請求の範囲第１項記載のパン。[Scope of Claim for Utility Model Registration] (1) A bread made by crushing a bread dough containing a filling material such as "bean paste" from above and below, and compressing it together with the filling material into a plate shape. (2) The bread according to claim 1, which is obtained by crushing the bread dough from the top and bottom during the dough fermentation stage before baking.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6351487U JPS63169887U (en) | 1987-04-28 | 1987-04-28 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6351487U JPS63169887U (en) | 1987-04-28 | 1987-04-28 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS63169887U true JPS63169887U (en) | 1988-11-04 |
Family
ID=30898814
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP6351487U Pending JPS63169887U (en) | 1987-04-28 | 1987-04-28 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63169887U (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011036133A (en) * | 2009-08-06 | 2011-02-24 | Nisshin Oillio Group Ltd | Dried frozen dough after fermentation for layered swollen food |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5922502A (en) * | 1982-07-30 | 1984-02-04 | 月星化成株式会社 | Molding of shoe rubber sole |
| JPS61282028A (en) * | 1985-06-10 | 1986-12-12 | 食品産業エクストル−ジヨンクツキング技術研究組合 | Processed food containing meat |
-
1987
- 1987-04-28 JP JP6351487U patent/JPS63169887U/ja active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5922502A (en) * | 1982-07-30 | 1984-02-04 | 月星化成株式会社 | Molding of shoe rubber sole |
| JPS61282028A (en) * | 1985-06-10 | 1986-12-12 | 食品産業エクストル−ジヨンクツキング技術研究組合 | Processed food containing meat |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011036133A (en) * | 2009-08-06 | 2011-02-24 | Nisshin Oillio Group Ltd | Dried frozen dough after fermentation for layered swollen food |