JPS641101B2 - - Google Patents
Info
- Publication number
- JPS641101B2 JPS641101B2 JP61147881A JP14788186A JPS641101B2 JP S641101 B2 JPS641101 B2 JP S641101B2 JP 61147881 A JP61147881 A JP 61147881A JP 14788186 A JP14788186 A JP 14788186A JP S641101 B2 JPS641101 B2 JP S641101B2
- Authority
- JP
- Japan
- Prior art keywords
- outer skin
- sponge
- skin
- dough
- lid
- 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
- 239000000463 material Substances 0.000 claims description 34
- 235000009508 confectionery Nutrition 0.000 claims description 30
- 230000008016 vaporization Effects 0.000 claims description 11
- 239000000758 substrate Substances 0.000 claims description 6
- 229920003002 synthetic resin Polymers 0.000 claims description 6
- 239000000057 synthetic resin Substances 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 210000003491 skin Anatomy 0.000 description 68
- 239000006071 cream Substances 0.000 description 31
- 235000011950 custard Nutrition 0.000 description 29
- 239000004744 fabric Substances 0.000 description 23
- 238000000034 method Methods 0.000 description 17
- 210000001519 tissue Anatomy 0.000 description 14
- 238000010025 steaming Methods 0.000 description 11
- 210000002615 epidermis Anatomy 0.000 description 7
- 238000001704 evaporation Methods 0.000 description 7
- 238000009834 vaporization Methods 0.000 description 6
- 230000008020 evaporation Effects 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 244000046052 Phaseolus vulgaris Species 0.000 description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 4
- 238000010586 diagram Methods 0.000 description 4
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 230000000994 depressogenic effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000011343 solid material Substances 0.000 description 2
- 230000004580 weight loss Effects 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 1
- 240000001417 Vigna umbellata Species 0.000 description 1
- 235000011453 Vigna umbellata Nutrition 0.000 description 1
- 235000014121 butter Nutrition 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
- 238000010304 firing Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 230000001771 impaired effect 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
- 239000011148 porous material Substances 0.000 description 1
Landscapes
- Confectionery (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61147881A JPS633756A (ja) | 1986-06-23 | 1986-06-23 | 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 |
|---|---|---|---|
| JP61147881A JPS633756A (ja) | 1986-06-23 | 1986-06-23 | 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 |
|---|---|
| JPS633756A JPS633756A (ja) | 1988-01-08 |
| JPS641101B2 true JPS641101B2 (en, 2012) | 1989-01-10 |
Family
ID=15440325
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61147881A Granted JPS633756A (ja) | 1986-06-23 | 1986-06-23 | 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) | JPS633756A (en, 2012) |
-
1986
- 1986-06-23 JP JP61147881A patent/JPS633756A/ja active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS633756A (ja) | 1988-01-08 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US4285979A (en) | Bread making process and product thereof particularly well suited for freezing and reheating | |
| US5236724A (en) | Filled bagel dough product and method | |
| US5654021A (en) | Process for preparing a filled steamed bagel product | |
| RU2222961C2 (ru) | Составное кондитерское изделие из мороженого и способ его производства | |
| JPS641101B2 (en, 2012) | ||
| CN212852333U (zh) | 蛋糕食品 | |
| JPS641098B2 (en, 2012) | ||
| JPH0424941Y2 (en, 2012) | ||
| JPH01174330A (ja) | 外皮がスポンジケーキから成る冷し菓子 | |
| JPH0120873Y2 (en, 2012) | ||
| JP3037243U (ja) | 冷凍大判焼 | |
| JP2886763B2 (ja) | パイ食品 | |
| KR102369096B1 (ko) | 바삭함과 부드러운 식감을 갖는 소보로 타입의 호두빵의 제조방법 | |
| JPH0195721A (ja) | スポンジケーキの外皮を有する菓子の製造方法ならびにその装置 | |
| KR102050516B1 (ko) | 피자도우용 몰드, 이를 이용한 피자도우 제조방법, 피자도우 및 피자 | |
| JP7261598B2 (ja) | パイ及びその製造方法 | |
| JPS62205743A (ja) | ゼリ−入り食品 | |
| WO2008012943A1 (fr) | Dessert glacé et processus de production de dessert glacé | |
| JP3052808U (ja) | パルフェ | |
| JPS5894348A (ja) | スポンジ状菓子の製造方法 | |
| JP3105800U (ja) | 被覆焼き菓子 | |
| JP2005348612A (ja) | 被覆焼き菓子とその製造方法 | |
| JPS6242581B2 (en, 2012) | ||
| JP2548693Y2 (ja) | 一口スナックパン食品 | |
| JP3051089U (ja) | 和風洋生菓子 |
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 |