KR102711625B1 - 크레이프용 생지, 크레이프 피, 및 크레이프 피의 제조 방법 그리고 크레이프용 믹스 - Google Patents

크레이프용 생지, 크레이프 피, 및 크레이프 피의 제조 방법 그리고 크레이프용 믹스 Download PDF

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KR102711625B1
KR102711625B1 KR1020217029536A KR20217029536A KR102711625B1 KR 102711625 B1 KR102711625 B1 KR 102711625B1 KR 1020217029536 A KR1020217029536 A KR 1020217029536A KR 20217029536 A KR20217029536 A KR 20217029536A KR 102711625 B1 KR102711625 B1 KR 102711625B1
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South Korea
Prior art keywords
crepe
mass
parts
dough
less
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Korean (ko)
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KR20210149701A (ko
Inventor
준이치 이시자키
사야카 카타기리
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닛신 세이훈 프리믹스 가부시키가이샤
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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
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/02—Ready-for-oven doughs
    • 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
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/44—Pancakes or crêpes
    • 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
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • A21D2/262—Animal proteins from eggs
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
    • A21D6/003—Heat treatment

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Zoology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Grain Derivatives (AREA)
KR1020217029536A 2019-05-10 2020-04-30 크레이프용 생지, 크레이프 피, 및 크레이프 피의 제조 방법 그리고 크레이프용 믹스 Active KR102711625B1 (ko)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JPPCT/JP2019/018826 2019-05-10
JP2019018826 2019-05-10
PCT/JP2020/018320 WO2020230654A1 (ja) 2019-05-10 2020-04-30 クレープ用生地、クレープ皮、及びクレープ皮の製造方法並びにクレープ用ミックス

Publications (2)

Publication Number Publication Date
KR20210149701A KR20210149701A (ko) 2021-12-09
KR102711625B1 true KR102711625B1 (ko) 2024-09-30

Family

ID=73290011

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020217029536A Active KR102711625B1 (ko) 2019-05-10 2020-04-30 크레이프용 생지, 크레이프 피, 및 크레이프 피의 제조 방법 그리고 크레이프용 믹스

Country Status (5)

Country Link
JP (2) JP6871486B2 (enExample)
KR (1) KR102711625B1 (enExample)
CN (1) CN113727608B (enExample)
AU (1) AU2020274667B2 (enExample)
WO (1) WO2020230654A1 (enExample)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP6922117B1 (ja) * 2020-11-18 2021-08-18 日清製粉プレミックス株式会社 クレープ用生地及びクレープ皮の製造方法並びにクレープ用ミックス
KR102791068B1 (ko) * 2022-06-09 2025-04-08 주식회사 핀브레드 크레이프 및 그의 제조방법
KR20240178525A (ko) 2023-06-22 2024-12-31 홍신화 쌀크레페 및 그 제조 방법

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2014132907A (ja) 2008-04-02 2014-07-24 Nisshin Foods Kk ベーカリー食品用ミックス
JP2018201457A (ja) 2017-06-08 2018-12-27 日油株式会社 水中油型乳化油脂組成物および菓子用穀粉組成物

Family Cites Families (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5712944A (en) * 1980-06-25 1982-01-22 House Food Industrial Co Production of cake mix
JPS5836335A (ja) 1981-08-27 1983-03-03 株式会社ニチロ 冷凍焼成洋菓子の製造方法
JPS5974945A (ja) * 1982-10-21 1984-04-27 不二製油株式会社 クレ−プ皮の製造法
JPH0523096A (ja) * 1991-07-22 1993-02-02 Kao Corp プレミツクスおよびプレミツクスを用いた食品
JPH07111855A (ja) 1993-10-19 1995-05-02 Amacos:Kk 水種生地焼成食品の品質改良法
JPH0965821A (ja) * 1995-09-04 1997-03-11 Kanegafuchi Chem Ind Co Ltd 生地組成物
JPH09149756A (ja) * 1995-11-28 1997-06-10 Nisshin Flour Milling Co Ltd 冷凍パンケーキ類の製造法
JP3735076B2 (ja) 2002-02-08 2006-01-11 山崎製パン株式会社 菓子用焼皮及びその製造方法
JP2004073119A (ja) 2002-08-20 2004-03-11 Asahi Denka Kogyo Kk 膜状食品
JP3540313B1 (ja) * 2003-06-11 2004-07-07 花王株式会社 ベーカリー製品用油脂組成物
JP2007195463A (ja) * 2006-01-26 2007-08-09 Yamato & Traders Co Ltd 加工食品およびその製造方法
US20080107779A1 (en) * 2006-11-06 2008-05-08 Sara Lee Corporation Pancrepe and method of making same
CN101103780B (zh) * 2007-07-04 2010-09-08 美晨集团股份有限公司 粉状复合蛋糕乳化剂及其制备方法
US11206838B2 (en) * 2013-04-11 2021-12-28 General Mills, Inc. Batter compositions, packaged batter products, and related methods
TWM466503U (zh) * 2013-08-09 2013-12-01 Fei-Ye Wu 可麗餅
JP6319832B2 (ja) * 2013-10-25 2018-05-09 株式会社Adeka 製パン練り込み用油中水型乳化油脂組成物
CN107846907B (zh) * 2015-07-21 2021-06-11 江崎格力高株式会社 硬饼干及其制造方法
JP6617005B2 (ja) * 2015-11-10 2019-12-04 株式会社モリロボ クレープ焼成装置及びクレープ焼成方法

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2014132907A (ja) 2008-04-02 2014-07-24 Nisshin Foods Kk ベーカリー食品用ミックス
JP2018201457A (ja) 2017-06-08 2018-12-27 日油株式会社 水中油型乳化油脂組成物および菓子用穀粉組成物

Also Published As

Publication number Publication date
AU2020274667B2 (en) 2023-11-09
AU2020274667A1 (en) 2021-10-14
CN113727608B (zh) 2025-01-17
KR20210149701A (ko) 2021-12-09
JP6871486B2 (ja) 2021-05-12
JP7346487B2 (ja) 2023-09-19
JPWO2020230654A1 (ja) 2021-05-20
CN113727608A (zh) 2021-11-30
JP2021101743A (ja) 2021-07-15
WO2020230654A1 (ja) 2020-11-19

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