MY162442A - Choux pastry and method for producing the same - Google Patents

Choux pastry and method for producing the same

Info

Publication number
MY162442A
MY162442A MYPI2016704178A MYPI2016704178A MY162442A MY 162442 A MY162442 A MY 162442A MY PI2016704178 A MYPI2016704178 A MY PI2016704178A MY PI2016704178 A MYPI2016704178 A MY PI2016704178A MY 162442 A MY162442 A MY 162442A
Authority
MY
Malaysia
Prior art keywords
mass
parts
choux
choux pastry
starch
Prior art date
Application number
MYPI2016704178A
Inventor
Junichi Urakami
Shozo Sugano
Lertwanawatana Werawat
Klaikherd Akamol
Original Assignee
Matsutani Kagaku Kogyo Kk
Siam Modified Starch Co Ltd
Siam Quality Starch Co Ltd
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 by Matsutani Kagaku Kogyo Kk, Siam Modified Starch Co Ltd, Siam Quality Starch Co Ltd filed Critical Matsutani Kagaku Kogyo Kk
Publication of MY162442A publication Critical patent/MY162442A/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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
    • A21D2/186—Starches; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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
    • A21D2/36—Vegetable material

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Noodles (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)

Abstract

It is an object of the present invention to provide a choux pastry having an excellent rice cake-like texture, a large capacity, and a thin choux shell, a method for producing the same, a choux pastry dough for producing the choux pastry, and a flour mix for preparing the choux pastry dough. The object is solved by producing and providing a choux pastry which has an excellent rice cake-like texture, a large capacity, and a thin choux shell, wherein the choux pastry is produced by using a choux pastry dough prepared by using a starchy raw material in which (A) 70 parts by mass to 92 parts by mass of a starch having an amylopectin content of 80% by mass or more and (B) 8 to 20 parts by mass of a pregelatinized starch are contained, provided that A + B ≤ 100 parts by mass, or in which (A) 70 parts by mass to 92 parts by mass of a starch having an amylopectin content of 80% by mass or more and (B) 8 to 20 parts by mass of a pregelatinized starch are contained, provided that A + B < 100 parts by mass, and (C) a grain flour in an amount to be blended of 22 parts by mass or less is blended as the balance of the starchy raw material, based on parts by mass of the starchy raw material comprised in the choux pastry, wherein at least 8 parts by mass or more of the 25 starch having an amylopectin content of 80% by mass or more of the above (A) is waxy tapioca starch.
MYPI2016704178A 2015-08-31 2015-08-31 Choux pastry and method for producing the same MY162442A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/JP2015/004405 WO2017037756A1 (en) 2015-08-31 2015-08-31 Cream puff and production method thereof

Publications (1)

Publication Number Publication Date
MY162442A true MY162442A (en) 2017-06-15

Family

ID=56820083

Family Applications (1)

Application Number Title Priority Date Filing Date
MYPI2016704178A MY162442A (en) 2015-08-31 2015-08-31 Choux pastry and method for producing the same

Country Status (7)

Country Link
JP (1) JP5981677B1 (en)
KR (1) KR101732333B1 (en)
CN (1) CN106572665B (en)
MY (1) MY162442A (en)
PH (1) PH12016502439A1 (en)
SG (1) SG11201610266RA (en)
WO (1) WO2017037756A1 (en)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP7049077B2 (en) * 2017-07-18 2022-04-06 昭和産業株式会社 Choux pastry mix, choux pastry, and choux pastry manufacturing method
CN108432843A (en) * 2018-03-01 2018-08-24 上海麦优食品有限公司 A kind of puff freezing flour-dough and its deep process
KR102075253B1 (en) 2018-07-12 2020-03-02 신성호 New cream puff using custard cream mix and its preparation method
TW202119928A (en) * 2019-08-01 2021-06-01 日商Ｊ制油股份有限公司 Starch composition for pies, pie composition, and pie dough containing same
CN112438327A (en) * 2019-08-28 2021-03-05 内蒙古蒙牛乳业（集团）股份有限公司 Ice cream processed cheese and preparation method thereof

Family Cites Families (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2822326B2 (en) * 1989-04-13 1998-11-11 日本製粉株式会社 Skin noodle belt suitable for freezing and refrigeration
JP3118089B2 (en) 1992-07-23 2000-12-18 日清製粉株式会社 How to make shoe leather
JP3456794B2 (en) 1995-04-03 2003-10-14 日本食品化工株式会社 Production method of mixed powder for shoe skin and shoe skin
US6982327B2 (en) * 1996-05-20 2006-01-03 Cooperatieve Verkoop-En Productievereniging Van Aardeppelmeel En Derivaten Abebe, B.A. Methods for producing and transforming cassava protoplasts
JP3678525B2 (en) * 1997-01-17 2005-08-03 日本食品化工株式会社 Puffed food dough and puffed food
JP3149811B2 (en) * 1997-04-21 2001-03-26 不二製油株式会社 Method for producing foamed or foamed custard cream
BR0008985B8 (en) 1999-03-15 2013-02-19 process for obtaining an expanded foodstuff, composition for use in the preparation of an expanded foodstuff, expanded foodstuff, and use of a non-cereal amylopectin starch.
SE0004108D0 (en) * 2000-11-10 2000-11-10 Ceba Ab Coolable liquid batter with long shelf life for making pancakes and waffles, and methods for making it
US20030094104A1 (en) * 2001-11-21 2003-05-22 Roger Jeffcoat Process tolerant low amylose tapioca distarch adipates
JP4455823B2 (en) 2003-02-24 2010-04-21 松谷化学工業株式会社 Gomadango-style donut, dough and manufacturing method thereof
JP4272912B2 (en) 2003-04-10 2009-06-03 松谷化学工業株式会社 Manufacturing method of hollow baked confectionery
WO2005032261A1 (en) * 2003-09-30 2005-04-14 Fuji Oil Company, Limited Method of producing forzen puff dough
JP4798064B2 (en) 2007-03-28 2011-10-19 不二製油株式会社 Process for producing confectionery dough and confectionery
JP5188951B2 (en) * 2008-12-26 2013-04-24 株式会社Ａｄｅｋａ Composite confectionery dough
TW201223453A (en) * 2010-10-19 2012-06-16 Otsuka Pharma Co Ltd Hollow confectionary and method for manufacturing same
JP5740770B2 (en) 2011-12-13 2015-07-01 月島食品工業株式会社 Shoe fabric and sticky shoe puff
CN103416456A (en) * 2012-05-15 2013-12-04 深圳海川食品科技有限公司 Puff premixed powder and producing method thereof
JP6147688B2 (en) * 2014-03-03 2017-06-14 松谷化学工業株式会社 Bakery product and manufacturing method thereof

Also Published As

Publication number Publication date
WO2017037756A1 (en) 2017-03-09
CN106572665A (en) 2017-04-19
PH12016502439B1 (en) 2017-03-06
PH12016502439A1 (en) 2017-03-06
KR101732333B1 (en) 2017-05-02
CN106572665B (en) 2018-06-12
SG11201610266RA (en) 2017-04-27
JP5981677B1 (en) 2016-08-31
JPWO2017037756A1 (en) 2017-08-31
KR20170037887A (en) 2017-04-05

Similar Documents

Publication Publication Date Title
MY162442A (en) Choux pastry and method for producing the same
PH12016501642B1 (en) Bakery product and method for manufacturing same
MX2012013896A (en) N-[(het)arylalkyl)] pyrazole (thio)carboxamides and their heterosubstituted analogues.
MX2018010072A (en) Food product with reduced sugar grain binder composition.
EA201100316A1 (en) NEW STARCH COMPOSITION AND METHOD OF MANUFACTURE OF THE BAKED PRODUCTS
MX2022016198A (en) Sugar-producing and texture-improving bakery methods and products formed therefrom.
MX2019007081A (en) Inhibited waxy starches and methods of using them.
TW201613479A (en) Mix for fried food coating
WO2014066497A3 (en) Production of high quality durum wheat having increased amylose content
TH166267B (en) Shrewsbury and a method for producing the same.
MX2019015342A (en) Gluten-free tortillas.
GB201317024D0 (en) A method for decreasing the viscosity of flour
PH22013000087Y1 (en) Calcium-enriched gluten-free cookies
RO135096A2 (en) Dough composition for gluten-free biscuits with quince (cydonia)
PH22017050278Y1 (en) Process for producing gluten-free pasta noodles
UA105972U (en) Composition for making biscuit semi-finished product
PH22018001487Y1 (en) Composition of squash (cucurbita) &#34;buko&#34; (cocos-nucifera) pie
EP2832225A3 (en) Reduced saturated and total fat content pie crusts
PH22014000626U1 (en) Brown rice cereal composition for baby
MX2016016698A (en) Prepared flour composition for gluten-free pastry and with different flavors.
RS20140709A1 (en) A procedure for the production of insoluble, low-calorie, non-allergenic dietary fibers from triticale
PH22016000735Y1 (en) Process of producing gluten-free cake roll
PH22015000751U1 (en) Empanadita (filled pastry) with lubeg (syzygium lineatum) jam and sweet potato (ipomea batatas) blend filler
PL411394A1 (en) Method for producing yeast-raised cake products
PH22016000936U1 (en) Formulation of malunggay (moringa oliefera) sticky rice peanut filling