TW201350022A - 抑制油脂轉移之烘焙複合甜點 - Google Patents

抑制油脂轉移之烘焙複合甜點 Download PDF

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Publication number
TW201350022A
TW201350022A TW102114438A TW102114438A TW201350022A TW 201350022 A TW201350022 A TW 201350022A TW 102114438 A TW102114438 A TW 102114438A TW 102114438 A TW102114438 A TW 102114438A TW 201350022 A TW201350022 A TW 201350022A
Authority
TW
Taiwan
Prior art keywords
snack
weight
baked
oily
chocolate
Prior art date
Application number
TW102114438A
Other languages
English (en)
Chinese (zh)
Inventor
Maki Hiraoka
Sato MIURA
Hiroyuki Utsunomiya
Original Assignee
Meiji 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 Meiji Co Ltd filed Critical Meiji Co Ltd
Publication of TW201350022A publication Critical patent/TW201350022A/zh

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/22—Partially or completely coated products coated before baking
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/31—Filled, to be filled or stuffed products filled before baking
    • 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
    • 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
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
    • A23G1/54—Composite products, e.g. layered laminated, coated, filled
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S118/00—Coating apparatus
    • Y10S118/16—Slinger type

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
TW102114438A 2012-04-24 2013-04-23 抑制油脂轉移之烘焙複合甜點 TW201350022A (zh)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP2012098502 2012-04-24

Publications (1)

Publication Number Publication Date
TW201350022A true TW201350022A (zh) 2013-12-16

Family

ID=49483117

Family Applications (1)

Application Number Title Priority Date Filing Date
TW102114438A TW201350022A (zh) 2012-04-24 2013-04-23 抑制油脂轉移之烘焙複合甜點

Country Status (6)

Country Link
JP (1) JP6294820B2 (ja)
KR (1) KR20150008850A (ja)
CN (1) CN104244724B (ja)
HK (1) HK1202229A1 (ja)
TW (1) TW201350022A (ja)
WO (1) WO2013161808A1 (ja)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP5908067B2 (ja) * 2012-04-25 2016-04-26 株式会社明治 焼成複合菓子およびその製造方法
JP6014755B2 (ja) * 2013-04-22 2016-10-25 株式会社明治 焼成油性菓子およびその製造方法
JP6397209B2 (ja) * 2014-04-11 2018-09-26 株式会社Adeka 焼成チョコレート用生地の製造方法
KR101870527B1 (ko) * 2016-10-19 2018-07-20 이창동 홍삼을 포함하는 초콜릿 제조 방법 및 홍삼을 포함하는 초콜릿
JP6844738B1 (ja) * 2020-07-17 2021-03-17 不二製油株式会社 チョコレートの砂糖使用量低減方法

Family Cites Families (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS63177757A (ja) * 1987-01-19 1988-07-21 Morinaga & Co Ltd 多重球状中空焼菓子の製造法
JPH02150236A (ja) * 1988-11-30 1990-06-08 Kanegafuchi Chem Ind Co Ltd ハードバター組成物
JPH0475556A (ja) * 1989-07-13 1992-03-10 Fuji Oil Co Ltd 含水食品用チョコレート類の製造法
JP2516268B2 (ja) * 1990-03-23 1996-07-24 不二製油株式会社 チョコレ―ト様食品の製造法
JP3329483B2 (ja) * 1992-04-09 2002-09-30 旭電化工業株式会社 食用硬化油
JP3349678B2 (ja) * 1999-03-19 2002-11-25 江崎グリコ株式会社 耐焼成チョコレートおよびこれを含有した焼菓子
BR0111901A (pt) * 2000-06-27 2004-02-25 Meiji Seika Kaisha Produto de confeitaria oco que contém um chocolate expandido, e, processo para a fabricação do mesmo
JP3464646B2 (ja) * 2000-09-01 2003-11-10 旭電化工業株式会社 油脂組成物及びこれを用いて製造されたチョコレート複合菓子類
JP3947068B2 (ja) * 2002-09-10 2007-07-18 森永製菓株式会社 油脂性菓子の製造方法
JP4283648B2 (ja) * 2003-11-20 2009-06-24 明治製菓株式会社 中心核を包含した膨化焼成菓子及びその製造方法
JP2006006277A (ja) * 2004-06-29 2006-01-12 Sakamoto Yakuhin Kogyo Co Ltd 油脂の染み出し抑制剤
JPWO2007091529A1 (ja) * 2006-02-06 2009-07-02 不二製油株式会社 チョコレート用油脂組成物ならびに該油脂組成物を用いた複合食品
WO2008143223A1 (ja) * 2007-05-18 2008-11-27 Fuji Oil Company, Limited スプレー用油脂組成物およびこれを用いた焼き菓子の製造方法
JP5570113B2 (ja) * 2008-12-22 2014-08-13 日清オイリオグループ株式会社 油脂及び油脂の製造方法
JP4651734B1 (ja) * 2009-09-30 2011-03-16 日清オイリオグループ株式会社 油脂の製造方法
JP5528855B2 (ja) * 2010-03-10 2014-06-25 株式会社Ａｄｅｋａ 低温ブルーム防止剤
JP5470133B2 (ja) * 2010-03-31 2014-04-16 株式会社明治 耐焼成油系クリーム及びそれを使用した複合焼成食品

Also Published As

Publication number Publication date
CN104244724A (zh) 2014-12-24
HK1202229A1 (en) 2015-09-25
JP6294820B2 (ja) 2018-03-14
CN104244724B (zh) 2017-11-07
JPWO2013161808A1 (ja) 2015-12-24
KR20150008850A (ko) 2015-01-23
WO2013161808A1 (ja) 2013-10-31

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