JPWO2022264766A1 - - Google Patents

Info

Publication number
JPWO2022264766A1
JPWO2022264766A1 JP2023529728A JP2023529728A JPWO2022264766A1 JP WO2022264766 A1 JPWO2022264766 A1 JP WO2022264766A1 JP 2023529728 A JP2023529728 A JP 2023529728A JP 2023529728 A JP2023529728 A JP 2023529728A JP WO2022264766 A1 JPWO2022264766 A1 JP WO2022264766A1
Authority
JP
Japan
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
Application number
JP2023529728A
Other languages
Japanese (ja)
Other versions
JPWO2022264766A5 (enrdf_load_stackoverflow
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed filed Critical
Publication of JPWO2022264766A1 publication Critical patent/JPWO2022264766A1/ja
Publication of JPWO2022264766A5 publication Critical patent/JPWO2022264766A5/ja
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/60—Deep-fried products, e.g. doughnuts
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/10—Hydrocarbons

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
JP2023529728A 2021-06-16 2022-05-25 Pending JPWO2022264766A1 (enrdf_load_stackoverflow)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2021100468 2021-06-16
PCT/JP2022/021469 WO2022264766A1 (ja) 2021-06-16 2022-05-25 ドーナツ生地、ドーナツ、ドーナツの製造方法、ドーナツ生地の製造方法及びミックス粉

Publications (2)

Publication Number Publication Date
JPWO2022264766A1 true JPWO2022264766A1 (enrdf_load_stackoverflow) 2022-12-22
JPWO2022264766A5 JPWO2022264766A5 (enrdf_load_stackoverflow) 2024-11-06

Family

ID=84526189

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2023529728A Pending JPWO2022264766A1 (enrdf_load_stackoverflow) 2021-06-16 2022-05-25

Country Status (3)

Country Link
JP (1) JPWO2022264766A1 (enrdf_load_stackoverflow)
CN (1) CN116887682A (enrdf_load_stackoverflow)
WO (1) WO2022264766A1 (enrdf_load_stackoverflow)

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0984512A (ja) * 1995-09-27 1997-03-31 Nippon Flour Mills Co Ltd ケーキドーナツの製造方法
JP4179730B2 (ja) * 2000-05-26 2008-11-12 オリエンタル酵母工業株式会社 油ちょう品用ベーキングパウダー及びそれを用いた油ちょう品
JP4455823B2 (ja) * 2003-02-24 2010-04-21 松谷化学工業株式会社 ゴマダンゴ風ドーナツ、生地及びその製造方法
JP4668849B2 (ja) * 2006-06-07 2011-04-13 松谷化学工業株式会社 ベーカリー食品及びその製造方法
US20130196033A1 (en) * 2012-02-01 2013-08-01 Frito-Lay North America, Inc. Crisp Bread Snack Foods
KR101827686B1 (ko) * 2014-09-26 2018-02-08 마쓰다니가가꾸고오교가부시끼가이샤 도넛류 및 그 제조 방법
JP6824660B2 (ja) * 2016-08-10 2021-02-03 昭和産業株式会社 ドーナツの製造方法、及びそれに用いるドーナツ用ミックス
JP7626332B2 (ja) * 2018-08-29 2025-02-07 王子ホールディングス株式会社 パン様食品、その製造方法およびパン様食品生地
JP7099996B2 (ja) * 2019-06-17 2022-07-12 株式会社ニップン ドーナツの製造方法
JP7460354B2 (ja) * 2019-11-08 2024-04-02 株式会社ニップン ソフトでかつもち食感を有する油ちょうベーカリー食品の配合及び製造方法

Also Published As

Publication number Publication date
WO2022264766A1 (ja) 2022-12-22
CN116887682A (zh) 2023-10-13

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