JPS6255044A - 焼菓子の製造方法 - Google Patents

焼菓子の製造方法

Info

Publication number: JPS6255044A
Authority: JP; Japan
Prior art keywords: weight; dough; flour; parts; baked confectionery
Prior art date: 1985-08-23
Legal status (The legal status 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 status listed.): Granted

Application number

JP60183864A

Other languages

English (en)

Japanese (ja)

Other versions

JPH0544250B2 (cs

Inventor

Yukio Giyouda

桑田　行男

Kenji Nishizawa

西澤　健治

Tadahiko Murata

村田　忠彦

Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)

TECH RES ASSOC EXTRU COOK FOOD IND

Original Assignee

TECH RES ASSOC EXTRU COOK FOOD IND

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.)

1985-08-23

Filing date

1985-08-23

Publication date

1987-03-10

1985-08-23 Application filed by TECH RES ASSOC EXTRU COOK FOOD IND filed Critical TECH RES ASSOC EXTRU COOK FOOD IND

1985-08-23 Priority to JP60183864A priority Critical patent/JPS6255044A/ja

1987-03-10 Publication of JPS6255044A publication Critical patent/JPS6255044A/ja

1993-07-05 Publication of JPH0544250B2 publication Critical patent/JPH0544250B2/ja

Status Granted legal-status Critical Current

Links

235000009508 confectionery Nutrition 0.000 title claims abstract description 22
238000004519 manufacturing process Methods 0.000 title claims description 9
235000013312 flour Nutrition 0.000 claims abstract description 39
XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
239000002994 raw material Substances 0.000 claims abstract description 18
241000209140 Triticum Species 0.000 claims abstract description 17
235000021307 Triticum Nutrition 0.000 claims abstract description 17
238000001125 extrusion Methods 0.000 claims abstract description 3
238000010411 cooking Methods 0.000 claims abstract 2
238000000034 method Methods 0.000 claims description 22
235000013601 eggs Nutrition 0.000 claims description 18
229920002472 Starch Polymers 0.000 claims description 12
239000000843 powder Substances 0.000 claims description 11
239000008107 starch Substances 0.000 claims description 11
235000019698 starch Nutrition 0.000 claims description 10
235000000346 sugar Nutrition 0.000 claims description 10
239000003921 oil Substances 0.000 claims description 9
239000003925 fat Substances 0.000 claims description 6
238000002360 preparation method Methods 0.000 claims description 4
150000008163 sugars Chemical class 0.000 claims description 4
235000010855 food raising agent Nutrition 0.000 claims description 3
238000012545 processing Methods 0.000 claims description 2
239000003795 chemical substances by application Substances 0.000 abstract description 4
238000007796 conventional method Methods 0.000 abstract description 3
239000000463 material Substances 0.000 abstract 4
150000001720 carbohydrates Chemical class 0.000 abstract 1
239000000203 mixture Substances 0.000 description 11
238000002156 mixing Methods 0.000 description 10
235000013310 margarine Nutrition 0.000 description 8
239000003264 margarine Substances 0.000 description 8
238000012360 testing method Methods 0.000 description 6
230000000052 comparative effect Effects 0.000 description 5
235000019197 fats Nutrition 0.000 description 4
238000010438 heat treatment Methods 0.000 description 4
238000004898 kneading Methods 0.000 description 4
238000003756 stirring Methods 0.000 description 4
IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 3
229920000881 Modified starch Polymers 0.000 description 3
235000010445 lecithin Nutrition 0.000 description 3
239000000787 lecithin Substances 0.000 description 3
229940067606 lecithin Drugs 0.000 description 3
238000010298 pulverizing process Methods 0.000 description 3
239000003981 vehicle Substances 0.000 description 3
235000008429 bread Nutrition 0.000 description 2
238000009472 formulation Methods 0.000 description 2
239000008187 granular material Substances 0.000 description 2
239000002075 main ingredient Substances 0.000 description 2
235000019198 oils Nutrition 0.000 description 2
239000000047 product Substances 0.000 description 2
230000001007 puffing effect Effects 0.000 description 2
108090000790 Enzymes Proteins 0.000 description 1
102000004190 Enzymes Human genes 0.000 description 1
WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
229930006000 Sucrose Natural products 0.000 description 1
238000010521 absorption reaction Methods 0.000 description 1
239000000654 additive Substances 0.000 description 1
230000000996 additive effect Effects 0.000 description 1
108090000637 alpha-Amylases Proteins 0.000 description 1
235000015173 baked goods and baking mixes Nutrition 0.000 description 1
108010019077 beta-Amylase Proteins 0.000 description 1
WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
235000014121 butter Nutrition 0.000 description 1
229920001525 carrageenan Polymers 0.000 description 1
235000010418 carrageenan Nutrition 0.000 description 1
238000005520 cutting process Methods 0.000 description 1
238000000354 decomposition reaction Methods 0.000 description 1
235000019621 digestibility Nutrition 0.000 description 1
238000001035 drying Methods 0.000 description 1
230000000694 effects Effects 0.000 description 1
238000004945 emulsification Methods 0.000 description 1
238000005516 engineering process Methods 0.000 description 1
238000011156 evaluation Methods 0.000 description 1
238000000855 fermentation Methods 0.000 description 1
230000004151 fermentation Effects 0.000 description 1
239000000796 flavoring agent Substances 0.000 description 1
235000019634 flavors Nutrition 0.000 description 1
239000008103 glucose Substances 0.000 description 1
230000006698 induction Effects 0.000 description 1
229960004903 invert sugar Drugs 0.000 description 1
230000014759 maintenance of location Effects 0.000 description 1
238000005259 measurement Methods 0.000 description 1
235000014593 oils and fats Nutrition 0.000 description 1
108090000623 proteins and genes Proteins 0.000 description 1
102000004169 proteins and genes Human genes 0.000 description 1
238000011160 research Methods 0.000 description 1
238000007665 sagging Methods 0.000 description 1
238000004904 shortening Methods 0.000 description 1
239000002002 slurry Substances 0.000 description 1
238000003892 spreading Methods 0.000 description 1
239000005720 sucrose Substances 0.000 description 1
229940100445 wheat starch Drugs 0.000 description 1

Landscapes

Confectionery (AREA)
Bakery Products And Manufacturing Methods Therefor (AREA)

JP60183864A 1985-08-23 1985-08-23 焼菓子の製造方法 Granted JPS6255044A (ja)

Priority Applications (1)

Application Number	Priority Date	Filing Date	Title
JP60183864A JPS6255044A (ja)	1985-08-23	1985-08-23	焼菓子の製造方法

Applications Claiming Priority (1)

Application Number	Priority Date	Filing Date	Title
JP60183864A JPS6255044A (ja)	1985-08-23	1985-08-23	焼菓子の製造方法

Publications (2)

Publication Number	Publication Date
JPS6255044A true JPS6255044A (ja)	1987-03-10
JPH0544250B2 JPH0544250B2 (cs)	1993-07-05

Family

ID=16143160

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
JP60183864A Granted JPS6255044A (ja)	1985-08-23	1985-08-23	焼菓子の製造方法

Country Status (1)

Country	Link
JP (1)	JPS6255044A (cs)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
JP2003000164A (ja) *	2001-06-19	2003-01-07	Nisshin Seifun Group Inc	小麦粉製品用素材

1985
- 1985-08-23 JP JP60183864A patent/JPS6255044A/ja active Granted

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
JP2003000164A (ja) *	2001-06-19	2003-01-07	Nisshin Seifun Group Inc	小麦粉製品用素材

Also Published As

Publication number	Publication date
JPH0544250B2 (cs)	1993-07-05

Publication	Publication Date	Title
JPH0376909B2 (cs)	1991-12-06
Ryu et al.	1993	Pasting of wheat flour extrudates containing conventional baking ingredients
JPH08242752A (ja)	1996-09-24	菓子類の製造法
AU2004315841A1 (en)	2005-09-01	Method for the production of pasta, pasta obtainable according thereto and system for carrying out said method
JPH09238630A (ja)	1997-09-16	餅様食品及びその製造方法
JPH0937706A (ja)	1997-02-10	シュー皮用のミックス粉
JPS6255044A (ja)	1987-03-10	焼菓子の製造方法
US20040199492A1 (en)	2004-10-07	Method of manufacturing dough products via gas injection and accelerational mixing
JP3618321B2 (ja)	2005-02-09	ベーカリー製品用ミックス及びそれを用いたベーカリー製品
JP4272912B2 (ja)	2009-06-03	中空状焼菓子の製造法
JPH05130827A (ja)	1993-05-28	米粉パンの製造方法
JPS6283857A (ja)	1987-04-17	改質小麦粉の製造方法
JP3934667B1 (ja)	2007-06-20	米粉を含んだ菓子及びその製造方法
JP5069969B2 (ja)	2012-11-07	湿熱処理小麦粉、該小麦粉を用いたソース類またはフラワーペースト類用食品素材およびソース類またはフラワーペースト類
JP2002253111A (ja)	2002-09-10	パン類の製造方法
SU1634213A1 (ru)	1991-03-15	Способ производства песочных пирожных с фруктовой начинкой
JP2000106825A (ja)	2000-04-18	餅菓子の製造法
JPH1118706A (ja)	1999-01-26	麺類の製造方法
JPS6131053A (ja)	1986-02-13	麺類の品質改良法
JP2003189786A (ja)	2003-07-08	米粉を主原料として架橋ネットワーク構造体を形成する方法と、米粉を主原料とする含泡食品用生地と含泡食品とパンとその製造方法
JP2004248567A (ja)	2004-09-09	菓子の製造方法並びに菓子用プレミックス
JP3637554B2 (ja)	2005-04-13	パン類の製造法
JPS6196965A (ja)	1986-05-15	米粉麺またはでん粉麺の連続的製造法
WO2021153694A1 (ja)	2021-08-05	ベーカリー食品用生地の製造方法
JP2007289133A (ja)	2007-11-08	こんにゃく粉を主原料とする麺類

JPS6255044A - 焼菓子の製造方法 - Google Patents

Info

Links

Landscapes

Priority Applications (1)

Applications Claiming Priority (1)

Publications (2)

Family

ID=16143160

Family Applications (1)

Country Status (1)

Cited By (1)

Cited By (1)

Also Published As

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