WO1998056266A1 - Procede pour produire des aliments a structure feuilletee - Google Patents

Procede pour produire des aliments a structure feuilletee Download PDF

Info

Publication number
WO1998056266A1
WO1998056266A1 PCT/JP1998/002377 JP9802377W WO9856266A1 WO 1998056266 A1 WO1998056266 A1 WO 1998056266A1 JP 9802377 W JP9802377 W JP 9802377W WO 9856266 A1 WO9856266 A1 WO 9856266A1
Authority
WO
WIPO (PCT)
Prior art keywords
dough
rolling
food
cracker
laminating
Prior art date
Application number
PCT/JP1998/002377
Other languages
English (en)
Japanese (ja)
Inventor
Eiji Asahara
Satoru Ida
Kunio Ishida
Original Assignee
Meiji Seika Kaisha 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 Seika Kaisha Ltd. filed Critical Meiji Seika Kaisha Ltd.
Publication of WO1998056266A1 publication Critical patent/WO1998056266A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/122—Coated, filled, multilayered or hollow ready-to-eat cereals
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C3/00—Machines or apparatus for shaping batches of dough before subdivision
    • A21C3/02—Dough-sheeters; Rolling-machines; Rolling-pins
    • A21C3/022—Laminating or undulating a continuous dough sheet, e.g. by folding transversely or longitudinally onto a moving surface
    • 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
    • A21D13/10—Multi-layered products
    • A21D13/11—Multi-layered products made of two or more doughs, e.g. differing in composition, colour or structure
    • 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
    • A21D13/10—Multi-layered products
    • A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
    • 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
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/20—Apparatus for coating or filling sweetmeats or confectionery
    • A23G3/2007—Manufacture of filled articles, composite articles, multi-layered articles
    • 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
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/20—Apparatus for coating or filling sweetmeats or confectionery
    • A23G3/2007—Manufacture of filled articles, composite articles, multi-layered articles
    • A23G3/2015—Manufacture of filled articles, composite articles, multi-layered articles the material being shaped at least partially by a die; Extrusion of filled or multi-layered cross-sections or plates, optionally with the associated cutting device
    • 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
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
    • A23G9/28—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing
    • A23G9/286—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing for producing ice-cream sandwiches
    • 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

Definitions

  • the present invention relates to a method for producing a food having a laminate structure (hereinafter, referred to as a laminate structure food).
  • the present invention relates to a method for producing a laminated structure food having good quality. Further, the present invention also provides a laminated structure food obtained by the above method.
  • laminated structure foods are prepared by dough preparation, primary rolling, laminating, secondary rolling, cutting and shaping, and baking, oiling, etc. It is manufactured through the process of.
  • a laminated structure In the molding process of a laminated structure food composed of a single blend, a laminated structure can be easily obtained by combining a laminator and a rolling roll, while a multiple dough consisting of raw materials of different types and / or blends
  • the laminated structure food of the present invention may be subjected to a forming process in which the same number of sets of rolls as the number of layers are used, and the single compounded doughs are rolled with the rolls, overlapped, and then re-rolled.
  • it can be obtained by performing a forming step of rolling after obtaining a laminated strip of a plurality of doughs by an extruder.
  • An object of the present invention is to simplify a molding process and maintain product quality in a method for producing a laminated structure food.
  • the first object of the present invention is to provide a method for producing a laminated structure food from a plurality of food doughs composed of raw materials having different types and / or blends in a simple process. It is.
  • the present invention aims to provide a method for producing a high-quality laminated structure food from a plurality of food doughs composed of raw materials having different types and / or different compositions. is there.
  • FIG. 1 is a schematic view showing one embodiment of a molding apparatus suitably used for carrying out the present invention.
  • FIG. 2 shows the primary rolling roll used in the primary rolling step in the present invention. It is a schematic diagram showing one aspect.
  • FIG. 3 is a schematic diagram of a superposed sheet in a laminating step in the present invention, and is a schematic diagram of a superposed sheet in the case of using a laminator that folds the superposed sheet without cutting it.
  • FIG. 3 (a) is a plan view thereof
  • FIG. 3 (b) is a side view thereof.
  • FIG. 4 is a schematic diagram of a superposed sheet in a laminating step in the present invention, and is a schematic diagram of a superposed sheet in a case where a laminator that cuts and superimposes the superposed sheet is used.
  • FIG. 4 (a) is a plan view thereof
  • FIG. 4 (b) is a side view thereof.
  • FIG. 5 is a schematic diagram showing a situation in which a secondary rolled sheet having a three-layer structure is manufactured from three types of doughs in order to obtain a three-layer laminated structure food according to the present invention.
  • FIG. 6 is a cross-sectional view taken along the line XX ′ of FIG. 5, and is a cross-sectional view showing one embodiment of a secondary rolling sheet having a three-layer structure obtained by the method shown in FIG. is there.
  • reference numeral 1 is a primary rolling roll
  • reference numeral 2 is a supply hopper
  • reference numeral 3 is a laminator transport conveyor
  • reference numeral 4 is a laminator (oscillating conveyor)
  • reference numeral 5 is a transport conveyor
  • reference numeral 6 is secondary rolling.
  • Reference numeral 7 denotes a conveyor
  • reference numeral 8 denotes a partition plate
  • reference numeral 9 denotes a primary rolled sheet
  • reference numeral 10 denotes a superposed sheet
  • reference numeral 11 denotes a secondary rolled sheet. Disclosure of the invention
  • the present invention relates to a method for producing a laminated structure food from a plurality of food doughs composed of raw materials having different types and / or blends, wherein a dough having rolling plasticity is used as the dough, and the dough is formed into a first rolling roll.
  • a first rolling step of dividing into strips, and a first rolled sheet divided into strips obtained in the first rolling step, A laminator that superimposes the belt with a certain interval in the vertical direction and superimposes the laminating sheet to obtain a superimposed sheet; and rolling the superimposed sheet obtained by the laminating step using a secondary rolling roll.
  • the present invention provides a method for producing a laminated structure food, characterized in that the overlapping portions of the belts are rolled and bonded, and a second rolling step for completing lamination and a forming step comprising: Still further, the present invention provides a laminated structure food obtained by the above method.
  • FIG. 5 is a schematic diagram showing a situation in which a secondary rolled sheet having a three-layer structure is manufactured from three types of doughs in order to obtain a three-layer laminated structure food according to the present invention.
  • the present invention will be specifically described below based on FIG. 5 and further with reference to FIGS. 1, 2, 3, 4, and 6.
  • a rolled plastic dough is used as the dough in manufacturing a laminated structure food from a plurality of food doughs composed of raw materials having different types and / or blends.
  • Any food dough having rolling plasticity and prepared from edible materials as raw materials can be applied to the present invention.
  • dough for food examples include dough such as cookie dough, pie paste, cracker dough, corn snack dough, potato snack dough, rice snack dough, and caramel dough.
  • a mixed dough in which various materials are kneaded into such dough can be used.
  • Examples of such compounding dough include cracker dough mixed with cheese and beef. Cracker dough kneaded, cracker dough kneaded vegetables, cracker dough kneaded juice, fruit, cookie dough kneaded candy, pie dough kneaded cocoa, corn snack dough kneaded meat, vegetables Potato snack dough kneaded with coffee, caramel dough kneaded with coffee, and the like.
  • a plurality of food doughs composed of raw materials of different types and / or different blends are used from such food doughs.
  • the dough for food cracker dough into which kneaded dough, pie dough, cracker dough, corn snack dough, potato snack dough, rice snack dough, caramel dough, and cheese are kneaded Cracker dough with beef, cracker dough with vegetables, cracker dough with fruit juice, fruit, cookie dough with candy, pie dough with cocoa, corn nuts with meat
  • doughs that differ only in type include, specifically, cookie dough, pie dough, cracker dough, corn snack dough, potato snack dough, rice snack dough, caramel dough, etc. Thus, two or more kinds can be used in combination.
  • a plurality of food doughs made of raw materials in which only the composition is changed can be used.
  • a dough in which only the composition is changed concretely, it is the same cracker dough, but it is kneaded like a cracker dough mixed with cheese, a cracker dough mixed with beef, and a cracker dough mixed with vegetables Use a combination of two or more different materials You can also.
  • cracker dough mixed with the same vegetables but a combination of cracker dough mixed with carrot and cracker dough mixed with spinach can also be included.
  • the combination of two or more types with different types and combinations refers to a combination that differs not only in type but also in combination, specifically, for example, a cracker in which cookie dough, pie dough, and cheese are kneaded.
  • Combinations that differ only in composition such as one dough, or crackers dough in which cheese is kneaded, crackers in which beef is kneaded, and combinations that differ in only one ⁇ ⁇
  • Examples thereof include various embodiments such as a combination of different types and combinations, such as a cracker dough kneaded with candy, a woodpecker dough kneaded with candy, and a pie dough kneaded with cocoa.
  • the present invention relates to a plurality of food doughs made of raw materials having different types and / or blends, and using a dough having rolling plasticity, subjecting the dough to a forming process including the following three steps, and forming the dough.
  • a forming process including the following three steps, and forming the dough.
  • the first of the forming process is the primary rolling process.
  • the dough is subjected to a primary rolling step in which the dough is sectioned in a band shape by a set of primary rolling rolls.
  • FIG. 1 A plurality of rolled food doughs having plasticity.
  • Figures 2 and 5 show examples in which three food doughs of different types and / or blends are put into a supply hopper (2) divided into three by two partition plates (8).
  • a strip of primary rolling sheet (9) is obtained and supplied to a laminator (4) that performs the next laminating step.
  • the upper part of Fig. 5 is divided into strips from three types of food dough (dough A, dough B, and dough C) fed into the supply hopper (2) on the primary rolling roll (1).
  • the pattern in which one primary rolled sheet (9) is formed is shown.
  • FIG. 3 is a schematic diagram of a laminated sheet when a laminating sheet of a type that is folded without cutting the laminated sheet is used.
  • Fig. 3 (a) shows the flat FIG. 3 (b) is a side view thereof. The arrow indicates the direction of the dough flow, and the broken line in the side view indicates the fold of the dough.
  • FIG. 4 is a schematic view of a superposed sheet when a laminator of a type in which a superposed sheet is cut and superposed is used.
  • FIG. 4 (a) is a plan view thereof
  • FIG. 4 (b) is a side view thereof.
  • the laminated sheet (10) obtained in the laminating step is rolled by a secondary rolling roll (6), so that the overlapping portions of the strips are roll-bonded to complete the lamination.
  • the next rolling step is performed.
  • the superposed sheet (10) (the sheet shown in FIG. 3 or 4) supplied from the laminator (4) is transferred to the second rolling roll (6). Then, the overlapping portions of the strips are roll-bonded, and the lamination is completed to obtain a second rolled sheet (11).
  • FIG. 6 is a sectional view showing one embodiment of the secondary rolled sheet (11) having a three-layer structure obtained in this manner.
  • the second rolled sheet (11) having a three-layer structure composed of the dough A, the dough B, and the dough C is shown from the top in the figure.
  • n the number of the partition plates (8) of the supply hopper (2) used in the first rolling step.
  • the secondary rolled sheet (11) thus obtained is formed into a desired product shape such as die cutting, and supplied to the subsequent steps to complete the step of forming the laminated structure food.
  • the intended laminated structure food can be produced.
  • the intended laminated structure food is manufactured through a process such as drying, baking, oil filing, or coating, which is performed through a packaging process or, if necessary, before the packaging process by a conventional method. be able to.
  • ADVANTAGE OF THE INVENTION According to this invention, the shaping
  • Example 1 Molding of a three-layer laminated food product
  • the feed hopper (2) was divided into three sections by two partition plates (8).
  • the divided hoppers are divided into three categories, a, b, and c, respectively.
  • dough A made of cracker dough mixed with beef
  • dough B made of cracker dough mixed with cheese
  • the dough C made of cracker dough into which vegetables were kneaded was put into each, and a first rolled sheet (9), which was divided into three strips of different doughs, was obtained (the first rolling process). ).
  • the strip-shaped primary rolled sheets (9) obtained in the primary rolling step were overlapped with a laminator (4) to obtain an overlapped sheet (stacking step).
  • Lamination at Lamine Ichiichi (4) was performed by both the method of cutting the sheet at Lamine Ichiichi (4) and the method of not cutting the sheet. Each method has a different number of superposition steps.
  • a laminated sheet (1) that always folds at least 6 steps based on both ends of the fabric (0) was obtained by adjusting the overlapping interval.
  • the overlapping interval is adjusted so that three or more overlapping sheets (10) are always obtained based on both ends of the fabric. did.
  • the laminated sheet (10) obtained by the above-mentioned laminating step is rolled by a secondary rolling roll (6), so that the overlapping portions of the bands are roll-bonded, and lamination is completed.
  • a secondary rolled sheet (11) having a cross-sectional structure of three layers as shown in Fig. 6 was obtained (secondary rolling step).
  • the obtained second rolled sheet (11) was further supplied to a forming line such as a die cutting to complete a forming process of a three-layer laminated food product.
  • the molding process of a laminated body structure food can be designed using equipment of the minimum unit of two sets of rolling rolls and one laminator, and since an extrusion molding process is not required, the process is simplified. In addition, product quality can be maintained. That is, according to the present invention, a laminated structure food can be produced by a simple process from a plurality of food doughs composed of raw materials having different types and / or blends.
  • a high-quality laminated structure food can be produced from a plurality of food doughs composed of raw materials having different types and / or blends.
  • the number of laminations when the number of laminations is changed, it can be handled only by changing the number of partition plates and changing the operating conditions, so that there is no need to significantly change the molding equipment, thereby increasing the production area and production cost. Very profitable.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Formation And Processing Of Food Products (AREA)

Abstract

L'invention concerne un procédé pour produire des aliments à structure feuilletée, à partir d'une pluralité de pâtes constituées de matériaux de natures et de compositions différentes, ledit procédé étant caractérisé par une première étape de laminage pour former de premières bandes laminées de pâtes façonnables sur un premier cylindre de laminage, une étape de stratification pour superposer les bandes avec un espace vertical prédéterminé, sur un dispositif de stratification, et une deuxième étape de laminage pour laminer les bandes superposées sur un deuxième cylindre de laminage, afin de coller les bandes les unes aux autres. Ce procédé permet de simplifier les étapes du processus et de maintenir la qualité des produits. On peut mettre en oeuvre ce procédé, même en faisant varier le nombre de couches, sans devoir modifier de façon importante l'équipement de façonnage.
PCT/JP1998/002377 1997-06-09 1998-05-29 Procede pour produire des aliments a structure feuilletee WO1998056266A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP9/150946 1997-06-09
JP15094697A JP2002191343A (ja) 1997-06-09 1997-06-09 積層体構造食品の製造方法

Publications (1)

Publication Number Publication Date
WO1998056266A1 true WO1998056266A1 (fr) 1998-12-17

Family

ID=15507882

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP1998/002377 WO1998056266A1 (fr) 1997-06-09 1998-05-29 Procede pour produire des aliments a structure feuilletee

Country Status (2)

Country Link
JP (1) JP2002191343A (fr)
WO (1) WO1998056266A1 (fr)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2003059080A1 (fr) * 2002-01-15 2003-07-24 Mars Incorporated Procede de fabrication de confiseries
US8357415B2 (en) 2004-06-02 2013-01-22 Kyukyu Pharmaceutical Co., Ltd. Method for producing orally administrable edible agent of aggregated subtance-containing laminate film form and orally administrable edible agent of aggregated substance-containing laminate film form
CN114631552A (zh) * 2022-03-30 2022-06-17 安徽省皖美食品有限公司 一种夹心手抓饼生产工艺
IT202200010172A1 (it) * 2022-05-17 2023-11-17 Barilla Flli G & R Procedimento per la produzione di un prodotto da forno confezionato

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1568346B1 (fr) 2002-12-02 2016-06-22 Kyukyu Pharmaceutical Co., Ltd. Procede de production d'agent comestible administre oralement, sous forme de film lamine, et appareil de liaison par compression
BR112018012063B1 (pt) * 2015-12-18 2022-09-20 Kellogg Company Método para fabricar um produto alimentício

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH044845A (ja) * 1990-04-23 1992-01-09 Fujikame:Kk 野菜、果物、種子を含有したスナック及びその製造方法
JPH0662724A (ja) * 1992-08-21 1994-03-08 Soji Iwadare 緑黄色野菜クッキーの製法
JPH0956320A (ja) * 1995-06-14 1997-03-04 Nisshin Flour Milling Co Ltd 積層麺帯

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH044845A (ja) * 1990-04-23 1992-01-09 Fujikame:Kk 野菜、果物、種子を含有したスナック及びその製造方法
JPH0662724A (ja) * 1992-08-21 1994-03-08 Soji Iwadare 緑黄色野菜クッキーの製法
JPH0956320A (ja) * 1995-06-14 1997-03-04 Nisshin Flour Milling Co Ltd 積層麺帯

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2003059080A1 (fr) * 2002-01-15 2003-07-24 Mars Incorporated Procede de fabrication de confiseries
US7022362B2 (en) 2002-01-15 2006-04-04 Mars Incorporated Method of forming confectionery articles
US8357415B2 (en) 2004-06-02 2013-01-22 Kyukyu Pharmaceutical Co., Ltd. Method for producing orally administrable edible agent of aggregated subtance-containing laminate film form and orally administrable edible agent of aggregated substance-containing laminate film form
CN114631552A (zh) * 2022-03-30 2022-06-17 安徽省皖美食品有限公司 一种夹心手抓饼生产工艺
CN114631552B (zh) * 2022-03-30 2023-10-20 安徽省皖美食品有限公司 一种夹心手抓饼生产工艺
IT202200010172A1 (it) * 2022-05-17 2023-11-17 Barilla Flli G & R Procedimento per la produzione di un prodotto da forno confezionato
WO2023222619A1 (fr) * 2022-05-17 2023-11-23 Barilla G. E R. Fratelli S.P.A. Procédé de production d'un produit de boulangerie emballé

Also Published As

Publication number Publication date
JP2002191343A (ja) 2002-07-09

Similar Documents

Publication Publication Date Title
US1975326A (en) Continuous sheeting and laminating process
US5514397A (en) Process for making a layered dough sheet product
US7914834B2 (en) Method of forming food product
JP4625876B2 (ja) 麺線剥離板及び麺線切出し装置
IE42695B1 (en) Shredded food article and its production
US20100196564A1 (en) Device for manufacturing filled and unfilled food products
US6136360A (en) Twist-shaped products and method and apparatus for manufacturing the same
EP0921729B1 (fr) Procede de production continue de parties semi-finies pour amuse-gueules tridimensionnels prepares a partir de pommes de terre, de cereales ou analogues et dispositif servant a mettre ce procede en application
US20190029273A1 (en) Filled Snack Product With Spaced Filling Lines And Method Of Making The Same
CN102429167A (zh) 夹心面、夹心面生产方法及其生产夹心面的设备
WO1998056266A1 (fr) Procede pour produire des aliments a structure feuilletee
WO2009056971A2 (fr) Encas cuit stratifié
KR101955496B1 (ko) 과자용 반죽물 가공장치
KR101911896B1 (ko) 다층구조의 면대 제조장치와 다층 구조의 면대를 이용한 면 제조방법
CN114304490A (zh) 一种杂粮夹心面条
JP3787696B2 (ja) パン類の製造方法
US2121128A (en) Baked article
AU2015230717B2 (en) Filled snack product with spaced filling lines and method of making the same
CN221241471U (zh) 一种起酥生产线
JP7067805B2 (ja) 積層食品製造方法
EP2561761A1 (fr) Procédé de fabrication de biscottes à partir de pain arménien mince « lavash » et variantes
ITTV940045A1 (it) Perfezionamento in una linea di produzione in continuo particolarmente di pellets o snacks anche complessi e prodotto cosi' ottenuto.
JP2001078693A (ja) 水を加えて戻る時に形を変化させる食物ペースト
JPH0633838Y2 (ja) シート状パイ生地
JPH0966969A (ja) シート状餡およびその包装体並びにシート状餡をロールインした餡パンの製造方法

Legal Events

Date Code Title Description
AK Designated states

Kind code of ref document: A1

Designated state(s): JP KR US

AL Designated countries for regional patents

Kind code of ref document: A1

Designated state(s): AT BE CH CY DE DK ES FI FR GB GR IE IT LU MC NL PT SE

DFPE Request for preliminary examination filed prior to expiration of 19th month from priority date (pct application filed before 20040101)
121 Ep: the epo has been informed by wipo that ep was designated in this application
122 Ep: pct application non-entry in european phase
NENP Non-entry into the national phase

Ref country code: JP

Ref document number: 2000573171

Format of ref document f/p: F