JPS6434233A - Cake mix and production of cake - Google Patents

Cake mix and production of cake

Info

Publication number
JPS6434233A
JPS6434233A JP19127587A JP19127587A JPS6434233A JP S6434233 A JPS6434233 A JP S6434233A JP 19127587 A JP19127587 A JP 19127587A JP 19127587 A JP19127587 A JP 19127587A JP S6434233 A JPS6434233 A JP S6434233A
Authority
JP
Japan
Prior art keywords
powder
cake
pts
mixture
grain
Prior art date
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.)
Pending
Application number
JP19127587A
Other languages
Japanese (ja)
Inventor
Hiromi Shirahase
Koki Toyoshima
Shuichi Murata
Yoshio Adachi
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.)
Okumoto Flour Milling Co Ltd
Nissin Food Products Co Ltd
Original Assignee
Okumoto Flour Milling Co Ltd
Nissin Food Products 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 Okumoto Flour Milling Co Ltd, Nissin Food Products Co Ltd filed Critical Okumoto Flour Milling Co Ltd
Priority to JP19127587A priority Critical patent/JPS6434233A/en
Publication of JPS6434233A publication Critical patent/JPS6434233A/en
Pending legal-status Critical Current

Links

Landscapes

  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

PURPOSE: To form a cake mixture capable of easily yielding cake which is soft, light and easily meltable in the mouth and is easily removable from vessels in an extremely short time by high-frequency heating and cooking without requiring any special cooking techniques and operations by limiting the compsn. and compounding of the cake mixture. CONSTITUTION: This cake mixture is prepd. by compounding 25 to 75 pts.wt. powder fats and oils, 50 to 150 pts.wt. sugar, 10 to 40 pts.wt. thermally coagulatable protein powder, 3 to 15wt.% swelling agent and if necessary, suitable amt. of seasonings, etc., with 100 pts.wt. grain powder. While the grain powder is preferably wheat flour, the grain powder may also be rice powder, starches, etc., and may be a mixture composed thereof. Egg white powder, whole egg powder, albumin powder or the mixture composed thereof are usable as the coagulatable protein powder.
JP19127587A 1987-07-30 1987-07-30 Cake mix and production of cake Pending JPS6434233A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP19127587A JPS6434233A (en) 1987-07-30 1987-07-30 Cake mix and production of cake

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP19127587A JPS6434233A (en) 1987-07-30 1987-07-30 Cake mix and production of cake

Publications (1)

Publication Number Publication Date
JPS6434233A true JPS6434233A (en) 1989-02-03

Family

ID=16271841

Family Applications (1)

Application Number Title Priority Date Filing Date
JP19127587A Pending JPS6434233A (en) 1987-07-30 1987-07-30 Cake mix and production of cake

Country Status (1)

Country Link
JP (1) JPS6434233A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2012179026A (en) * 2011-03-02 2012-09-20 National Agriculture & Food Research Organization Rice flour blended flour for producing confectionery and confectionery using the same

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2012179026A (en) * 2011-03-02 2012-09-20 National Agriculture & Food Research Organization Rice flour blended flour for producing confectionery and confectionery using the same

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