JPS641098B2 - - Google Patents
Info
- Publication number
- JPS641098B2 JPS641098B2 JP61105704A JP10570486A JPS641098B2 JP S641098 B2 JPS641098 B2 JP S641098B2 JP 61105704 A JP61105704 A JP 61105704A JP 10570486 A JP10570486 A JP 10570486A JP S641098 B2 JPS641098 B2 JP S641098B2
- Authority
- JP
- Japan
- Prior art keywords
- dough
- skin
- vaporized
- container
- sponge
- 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
- 235000009508 confectionery Nutrition 0.000 claims description 29
- 239000000758 substrate Substances 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 229920003002 synthetic resin Polymers 0.000 claims description 3
- 239000000057 synthetic resin Substances 0.000 claims description 3
- 210000003491 skin Anatomy 0.000 description 64
- 239000006071 cream Substances 0.000 description 37
- 235000011950 custard Nutrition 0.000 description 36
- 238000000034 method Methods 0.000 description 21
- 239000000463 material Substances 0.000 description 19
- 239000004744 fabric Substances 0.000 description 12
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 230000008016 vaporization Effects 0.000 description 7
- 238000001704 evaporation Methods 0.000 description 6
- 238000010025 steaming Methods 0.000 description 6
- 230000008020 evaporation Effects 0.000 description 5
- 238000009834 vaporization Methods 0.000 description 5
- 239000011230 binding agent Substances 0.000 description 4
- 244000046052 Phaseolus vulgaris Species 0.000 description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 3
- 230000007423 decrease Effects 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 230000004580 weight loss Effects 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 210000002615 epidermis Anatomy 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 230000001771 impaired effect Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 230000000994 depressogenic effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Confectionery (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61105704A JPS62262948A (ja) | 1986-05-08 | 1986-05-08 | スポンジケ−キを外皮とする菓子の製造方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61105704A JPS62262948A (ja) | 1986-05-08 | 1986-05-08 | スポンジケ−キを外皮とする菓子の製造方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62262948A JPS62262948A (ja) | 1987-11-16 |
| JPS641098B2 true JPS641098B2 (en, 2012) | 1989-01-10 |
Family
ID=14414746
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61105704A Granted JPS62262948A (ja) | 1986-05-08 | 1986-05-08 | スポンジケ−キを外皮とする菓子の製造方法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS62262948A (en, 2012) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SI2944198T1 (en) * | 2014-05-15 | 2018-02-28 | Barilla G. E R. Fratelli S.P.A. | A process for producing a long-lasting filled biscuit baking product |
-
1986
- 1986-05-08 JP JP61105704A patent/JPS62262948A/ja active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS62262948A (ja) | 1987-11-16 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| S531 | Written request for registration of change of domicile |
Free format text: JAPANESE INTERMEDIATE CODE: R313531 |
|
| R350 | Written notification of registration of transfer |
Free format text: JAPANESE INTERMEDIATE CODE: R350 |
|
| EXPY | Cancellation because of completion of term |