CN117222319A - 烘焙混合料的制造方法 - Google Patents

烘焙混合料的制造方法 Download PDF

Info

Publication number: CN117222319A
Authority: CN; China
Prior art keywords: slurry; cereal flour; mass; baked; producing
Prior art date: 2021-04-28
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

CN202280028952.7A

Other languages

English (en)

Chinese (zh)

Inventor

柴本宪幸

中村健治

高松研一郎

向后佑佳子

小岛和子

田中智久

山崎周平

幸西翔平

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.)

Riqing Fuzi Co ltd

Nisshin Seifun Group Inc

Nisshin Seifun Premix Inc

Original Assignee

Riqing Fuzi Co ltd

Nisshin Seifun Group Inc

Nisshin Seifun Premix Inc

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.)

2021-04-28

Filing date

2022-04-26

Publication date

2023-12-12

2022-04-26 Application filed by Riqing Fuzi Co ltd, Nisshin Seifun Group Inc, Nisshin Seifun Premix Inc filed Critical Riqing Fuzi Co ltd

2023-12-12 Publication of CN117222319A publication Critical patent/CN117222319A/zh

Status Pending legal-status Critical Current

Links

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238000010438 heat treatment Methods 0.000 claims abstract description 70
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238000005187 foaming Methods 0.000 description 1
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Classifications

- 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
- A21D10/00—Batters, dough or mixtures 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
- A21D13/40—Products characterised by the type, form or use
- A21D13/44—Pancakes or crêpes
- 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
- A21D13/60—Deep-fried products, e.g. doughnuts
- 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
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating

Landscapes

Life Sciences & Earth Sciences (AREA)
Engineering & Computer Science (AREA)
Food Science & Technology (AREA)
Bakery Products And Manufacturing Methods Therefor (AREA)

CN202280028952.7A 2021-04-28 2022-04-26 烘焙混合料的制造方法 Pending CN117222319A (zh)

Applications Claiming Priority (3)

Application Number	Priority Date	Filing Date	Title
JP2021-076695		2021-04-28
JP2021076695		2021-04-28
PCT/JP2022/018798 WO2022230839A1 (ja)	2021-04-28	2022-04-26	ベーカリーミックスの製造方法

Publications (1)

Publication Number	Publication Date
CN117222319A true CN117222319A (zh)	2023-12-12

Family

ID=83848120

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
CN202280028952.7A Pending CN117222319A (zh)	2021-04-28	2022-04-26	烘焙混合料的制造方法

Country Status (3)

Country	Link
JP (1)	JPWO2022230839A1 (ja)
CN (1)	CN117222319A (ja)
WO (1)	WO2022230839A1 (ja)

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
JP3035566B2 (ja) *	1996-06-19	2000-04-24	長田産業株式会社	高吸水性澱粉、高吸水性澱粉の製法、及び澱粉の吸水力向上方法
JP3766923B2 (ja) *	1999-10-29	2006-04-19	株式会社Ｊ−オイルミルズ	油脂α化澱粉質およびこれを用いた食品
JP3618321B2 (ja) *	2002-02-07	2005-02-09	株式会社Ｊ−オイルミルズ	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
JP3829284B2 (ja) *	2002-08-22	2006-10-04	株式会社Ｊ−オイルミルズ	ドーナツ類及びその製造方法
JP5300254B2 (ja) *	2007-12-11	2013-09-25	フタムラ化学株式会社	食品用結着剤
WO2021084663A1 (ja) *	2019-10-30	2021-05-06	株式会社日清製粉グループ本社	α化穀粉類の製造方法

2022
- 2022-04-26 WO PCT/JP2022/018798 patent/WO2022230839A1/ja active Application Filing
- 2022-04-26 JP JP2023517532A patent/JPWO2022230839A1/ja active Pending
- 2022-04-26 CN CN202280028952.7A patent/CN117222319A/zh active Pending

Also Published As

Publication number	Publication date
WO2022230839A1 (ja)	2022-11-03
JPWO2022230839A1 (ja)	2022-11-03

Legal Events

Date	Code	Title
2023-12-12	PB01	Publication
2023-12-12	PB01	Publication
2023-12-29	SE01	Entry into force of request for substantive examination
2023-12-29	SE01	Entry into force of request for substantive examination

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