JPS643455B2 - - Google Patents

Info

Publication number: JPS643455B2
Authority: JP; Japan
Prior art keywords: parts; weight; rice; kutsky; seeds
Prior art date: 1986-03-04
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.): Expired

Application number

JP61047982A

Other languages

English (en)

Japanese (ja)

Other versions

JPS62205745A (ja

Inventor

Takaaki Yoshida

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.)

KITANIPPON SHOKUHIN KOGYO KK

Original Assignee

KITANIPPON SHOKUHIN KOGYO KK

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.)

1986-03-04

Filing date

1986-03-04

Publication date

1989-01-20

1986-03-04 Application filed by KITANIPPON SHOKUHIN KOGYO KK filed Critical KITANIPPON SHOKUHIN KOGYO KK

1986-03-04 Priority to JP61047982A priority Critical patent/JPS62205745A/ja

1987-09-10 Publication of JPS62205745A publication Critical patent/JPS62205745A/ja

1989-01-20 Publication of JPS643455B2 publication Critical patent/JPS643455B2/ja

Status Granted legal-status Critical Current

Links

235000019685 rice crackers Nutrition 0.000 claims description 26
XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
235000013312 flour Nutrition 0.000 claims description 10
239000011248 coating agent Substances 0.000 claims description 9
238000000576 coating method Methods 0.000 claims description 9
239000003921 oil Substances 0.000 claims description 9
238000004519 manufacturing process Methods 0.000 claims description 7
241000209094 Oryza Species 0.000 claims description 6
235000007164 Oryza sativa Nutrition 0.000 claims description 6
235000009508 confectionery Nutrition 0.000 claims description 6
239000007788 liquid Substances 0.000 claims description 6
235000009566 rice Nutrition 0.000 claims description 6
235000013601 eggs Nutrition 0.000 claims description 5
235000000346 sugar Nutrition 0.000 claims description 4
235000013365 dairy product Nutrition 0.000 claims description 3
235000010855 food raising agent Nutrition 0.000 claims description 3
239000003205 fragrance Substances 0.000 claims description 3
238000000465 moulding Methods 0.000 claims description 3
239000000049 pigment Substances 0.000 claims description 3
235000013599 spices Nutrition 0.000 claims description 3
239000003381 stabilizer Substances 0.000 claims description 3
241000209140 Triticum Species 0.000 claims description 2
235000021307 Triticum Nutrition 0.000 claims description 2
238000001035 drying Methods 0.000 claims description 2
239000000839 emulsion Substances 0.000 claims description 2
238000010438 heat treatment Methods 0.000 claims description 2
235000014593 oils and fats Nutrition 0.000 claims description 2
239000007921 spray Substances 0.000 claims description 2
238000010025 steaming Methods 0.000 claims description 2
238000004806 packaging method and process Methods 0.000 claims 1
239000000796 flavoring agent Substances 0.000 description 8
235000019634 flavors Nutrition 0.000 description 8
235000019198 oils Nutrition 0.000 description 8
238000000034 method Methods 0.000 description 6
235000015895 biscuits Nutrition 0.000 description 4
239000000203 mixture Substances 0.000 description 4
108010068370 Glutens Proteins 0.000 description 3
239000003925 fat Substances 0.000 description 3
235000019197 fats Nutrition 0.000 description 3
235000021312 gluten Nutrition 0.000 description 3
235000014103 egg white Nutrition 0.000 description 2
210000000969 egg white Anatomy 0.000 description 2
235000019484 Rapeseed oil Nutrition 0.000 description 1
230000015572 biosynthetic process Effects 0.000 description 1
235000014121 butter Nutrition 0.000 description 1
150000001720 carbohydrates Chemical class 0.000 description 1
150000002016 disaccharides Chemical class 0.000 description 1
235000013399 edible fruits Nutrition 0.000 description 1
239000003995 emulsifying agent Substances 0.000 description 1
238000010304 firing Methods 0.000 description 1
235000013305 food Nutrition 0.000 description 1
238000009472 formulation Methods 0.000 description 1
238000004898 kneading Methods 0.000 description 1
239000000463 material Substances 0.000 description 1
238000002156 mixing Methods 0.000 description 1
150000002772 monosaccharides Chemical class 0.000 description 1
238000009740 moulding (composite fabrication) Methods 0.000 description 1
239000000843 powder Substances 0.000 description 1
239000002994 raw material Substances 0.000 description 1
235000002316 solid fats Nutrition 0.000 description 1
238000003756 stirring Methods 0.000 description 1
150000008163 sugars Chemical class 0.000 description 1
150000004044 tetrasaccharides Chemical class 0.000 description 1
150000004043 trisaccharides Chemical class 0.000 description 1

Landscapes

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

JP61047982A 1986-03-04 1986-03-04 米菓包装クツキ−の製造法 Granted JPS62205745A (ja)

Priority Applications (1)

Application Number	Priority Date	Filing Date	Title
JP61047982A JPS62205745A (ja)	1986-03-04	1986-03-04	米菓包装クツキ−の製造法

Applications Claiming Priority (1)

Application Number	Priority Date	Filing Date	Title
JP61047982A JPS62205745A (ja)	1986-03-04	1986-03-04	米菓包装クツキ−の製造法

Publications (2)

Publication Number	Publication Date
JPS62205745A JPS62205745A (ja)	1987-09-10
JPS643455B2 true JPS643455B2 (de)	1989-01-20

Family

ID=12790517

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
JP61047982A Granted JPS62205745A (ja)	1986-03-04	1986-03-04	米菓包装クツキ−の製造法

Country Status (1)

Country	Link
JP (1)	JPS62205745A (de)

1986
- 1986-03-04 JP JP61047982A patent/JPS62205745A/ja active Granted

Also Published As

Publication number	Publication date
JPS62205745A (ja)	1987-09-10

Similar Documents

Publication	Publication Date	Title
DE69827918T2 (de)	2005-04-07	Gefülltes Teigprodukt, das durch Mikrowellen krustig wird
KR20100090192A (ko)	2010-08-13	베이커리 식품용 피복제 및 이를 사용한 베이커리 식품
US3669681A (en)	1972-06-13	Shortening composition containing silicon dioxide and a bridging agent,and baked goods containing same
US3582353A (en)	1971-06-01	Edible products with localized areas of coloring or flavoring and process for making same
JPH02215339A (ja)	1990-08-28	充填クッキー
US4514430A (en)	1985-04-30	Process for preparing baked goods with improved flavor and flavor chip texture
US3508926A (en)	1970-04-28	Method for the utilization of baked food products
JP4399889B2 (ja)	2010-01-20	水中油型含水チョコレート及びその製造法並びにその使用法
JP3659022B2 (ja)	2005-06-15	チョコレート利用食品及びその使用法
CA2038893A1 (en)	1991-10-10	Barrier coating
KR101855153B1 (ko)	2018-05-04	마카롱이 함유된 아이스크림의 제조방법
JP2019162094A (ja)	2019-09-26	焼き菓子用ミックス粉、焼き菓子及び焼き菓子の製造方法
JP7319796B2 (ja)	2023-08-02	焼き菓子の製造方法、焼き菓子用生地、及び焼き菓子
JPS6364178B2 (de)	1988-12-09
JP4519092B2 (ja)	2010-08-04	フライドベーカリー及びその製造方法並びに該フライドベーカリーを製造するための生地
JPH0838028A (ja)	1996-02-13	焼菓子用プレミックス、これを用いた焼菓子およびその製造方法
KR20170043825A (ko)	2017-04-24	쌀가루와 변성전분을 포함하는 초코파이용 비스킷 기지 조성물 및 그 제조방법
JPS643455B2 (de)	1989-01-20
JP7486956B2 (ja)	2024-05-20	シュー皮用油脂組成物
US5260087A (en)	1993-11-09	Fat and egg yolk substitute for use in baking and process for using substitute
JP2017225419A (ja)	2017-12-28	光沢のある塗布用光沢剤および塗布用光沢剤が被覆された食品の製造方法
RU2733657C1 (ru)	2020-10-06	Торт бисквитно-кремовый с определенным соотношением высоты слоя бисквита к высоте слоя крема
TWI915029B (zh)	2026-02-11	用於烘焙食品的頂飾組合物、含有該頂飾組合物之烘焙食品以及該烘焙食品的製造方法
RU2445776C2 (ru)	2012-03-27	Способ получения готового к употреблению термообработанного пищевого продукта
KR102733575B1 (ko)	2024-11-21	표면이 바삭한 크림 슈 및 이의 제조방법

Legal Events

Date	Code	Title	Description
2004-12-14	R250	Receipt of annual fees	Free format text: JAPANESE INTERMEDIATE CODE: R250
2005-12-20	R250	Receipt of annual fees	Free format text: JAPANESE INTERMEDIATE CODE: R250
2006-03-04	EXPY	Cancellation because of completion of term