SG11201610266RA - Choux pastry and method for producing the same - Google Patents

Choux pastry and method for producing the same

Info

Publication number
SG11201610266RA
SG11201610266RA SG11201610266RA SG11201610266RA SG11201610266RA SG 11201610266R A SG11201610266R A SG 11201610266RA SG 11201610266R A SG11201610266R A SG 11201610266RA SG 11201610266R A SG11201610266R A SG 11201610266RA SG 11201610266R A SG11201610266R A SG 11201610266RA
Authority
SG
Singapore
Prior art keywords
producing
same
choux pastry
choux
pastry
Prior art date
Application number
SG11201610266RA
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 SG11201610266RA publication Critical patent/SG11201610266RA/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
SG11201610266RA 2015-08-31 2015-08-31 Choux pastry and method for producing the same SG11201610266RA (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
SG11201610266RA true SG11201610266RA (en) 2017-04-27

Family

ID=56820083

Family Applications (1)

Application Number Title Priority Date Filing Date
SG11201610266RA SG11201610266RA (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
WO2021020120A1 (en) * 2019-08-01 2021-02-04 株式会社Ｊ－オイルミルズ 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
ID30396A (en) 1999-03-15 2001-11-29 Avebe Coop Verkoop Prod INGREDIENTS FOR ENLARGED FOOD
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
EP2630871A1 (en) * 2010-10-19 2013-08-28 Otsuka Pharmaceutical 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
KR101732333B1 (en) 2017-05-02
CN106572665B (en) 2018-06-12
JPWO2017037756A1 (en) 2017-08-31
MY162442A (en) 2017-06-15
JP5981677B1 (en) 2016-08-31
WO2017037756A1 (en) 2017-03-09
PH12016502439B1 (en) 2017-03-06
PH12016502439A1 (en) 2017-03-06
KR20170037887A (en) 2017-04-05
CN106572665A (en) 2017-04-19

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