JPH04237453A - Production of frozen baked wheat flour food - Google Patents
Production of frozen baked wheat flour foodInfo
- Publication number
- JPH04237453A JPH04237453A JP2054591A JP2054591A JPH04237453A JP H04237453 A JPH04237453 A JP H04237453A JP 2054591 A JP2054591 A JP 2054591A JP 2054591 A JP2054591 A JP 2054591A JP H04237453 A JPH04237453 A JP H04237453A
- Authority
- JP
- Japan
- Prior art keywords
- frozen
- baked
- food
- sugar
- pancakes
- 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
Links
- 235000013312 flour Nutrition 0.000 title claims abstract description 38
- 241000209140 Triticum Species 0.000 title claims abstract description 9
- 235000021307 Triticum Nutrition 0.000 title claims abstract description 9
- 238000004519 manufacturing process Methods 0.000 title claims description 8
- 235000013305 food Nutrition 0.000 title abstract 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 235000000346 sugar Nutrition 0.000 claims abstract description 17
- 239000007864 aqueous solution Substances 0.000 claims abstract description 11
- 238000007710 freezing Methods 0.000 claims abstract description 10
- 230000008014 freezing Effects 0.000 claims abstract description 10
- 150000005846 sugar alcohols Chemical class 0.000 claims abstract description 9
- 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 abstract description 3
- 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 abstract description 3
- 239000008103 glucose Substances 0.000 abstract description 3
- 235000012489 doughnuts Nutrition 0.000 abstract description 2
- 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 abstract 1
- 229930006000 Sucrose Natural products 0.000 abstract 1
- 235000019659 mouth feeling Nutrition 0.000 abstract 1
- 239000005720 sucrose Substances 0.000 abstract 1
- 235000012771 pancakes Nutrition 0.000 description 44
- 239000000047 product Substances 0.000 description 34
- 238000012360 testing method Methods 0.000 description 15
- 238000010438 heat treatment Methods 0.000 description 7
- 238000001816 cooling Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 150000008163 sugars Chemical class 0.000 description 3
- 238000010257 thawing Methods 0.000 description 3
- 229930091371 Fructose Natural products 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 238000005470 impregnation Methods 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000013021 overheating Methods 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
Landscapes
- Freezing, Cooling And Drying Of Foods (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
【０００１】0001
【産業上の利用分野】本発明は冷凍小麦粉焼成品の製造
法、更に詳細には電子レンジによる加熱解凍に好適なパ
ンケーキ等の冷凍小麦粉焼成品の製造法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing frozen flour baked products, and more particularly to a method for producing frozen flour baked products such as pancakes that are suitable for thawing by heating in a microwave oven.
【０００２】0002
【従来の技術】従来、冷凍パンケーキ等の冷凍小麦粉焼
成品は、焼成後そのまま冷凍して製造せられていた。BACKGROUND OF THE INVENTION Conventionally, frozen flour baked products such as frozen pancakes have been produced by freezing them as they are after baking.
【０００３】0003
【発明が解決しようとする課題】然しながら、斯かる冷
凍品を電子レンジで加熱解凍して喫食せんとするときは
、不均一加熱やオーバータイムの過加熱処理により食感
や外観に悪影響が生じ易いと共に、経時的な硬化も生じ
易いと云う欠点があった。而して、従来冷凍小麦粉焼成
品は、電子レンジによる加熱解凍には不向きなのが実状
であった。[Problem to be Solved by the Invention] However, when such frozen products are heated and thawed in a microwave oven before being eaten, the texture and appearance are likely to be adversely affected due to uneven heating and overheating. At the same time, it also has the disadvantage that it tends to harden over time. The fact is that conventional frozen flour baked products are not suitable for heating and thawing in a microwave oven.
【０００４】そこで、本発明者は斯かる従来の欠点を解
消し、電子レンジによる加熱解凍に好適な冷凍小麦粉焼
成品を提供すべく種々研究を重ねた結果、該焼成品の表
面に水あるいは糖類又は糖アルコールの水溶液を所定量
添加含浸せしめて冷凍すれば、極めて良い結果が得られ
ることを見い出し、本発明を完成した。[0004]The inventor of the present invention has conducted various studies in order to eliminate such conventional drawbacks and provide a baked product of frozen wheat flour that is suitable for heating and thawing in a microwave oven. Alternatively, they have discovered that extremely good results can be obtained by adding a predetermined amount of an aqueous solution of sugar alcohol to impregnate the product and freezing it, thereby completing the present invention.
【０００５】[0005]
【課題を解決するための手段】すなわち、本発明は小麦
粉焼成品の表面に、該小麦粉焼成品の重量に対して水を
５〜５０重量％（以下、単に「％」と表示する）添加含
浸せしめた後、冷凍することを特徴とする冷凍小麦粉焼
成品の製造法及び小麦粉焼成品の表面に、該小麦粉焼成
品の重量に対して糖類又は糖アルコールの水溶液を３〜
５０％添加含浸せしめた後、冷凍することを特徴とする
冷凍小麦粉焼成品の製造法である。[Means for Solving the Problems] That is, the present invention impregnates the surface of a baked flour product with water in an amount of 5 to 50% by weight (hereinafter simply referred to as "%") based on the weight of the baked flour product. A method for producing a frozen flour baked product, characterized in that the flour baked product is dried and then frozen;
This is a method for producing baked frozen flour products, which is characterized by freezing the flour after impregnating it with 50% additive.
【０００６】本発明に於ける小麦粉焼成品としては、小
麦粉を主原料とした生地を所望の形状に成形し、焼成等
の手段により加熱したものをさし、その種類の如何を問
わない。加熱の手段としては、焼成以外に油揚げ、蒸し
等の通常の方法も含む。具体的には、例えばパンケーキ
、ホットケーキ、ドーナツ、菓子パン、蒸しパン、蒸し
ケーキ等が挙げられ、具体的製法もその如何を問わない
。[0006] In the present invention, the flour baked product refers to a dough made from wheat flour as a main raw material, which is formed into a desired shape and heated by means such as baking, and any type of dough is used. In addition to baking, heating means include conventional methods such as deep-frying and steaming. Specific examples include pancakes, pancakes, donuts, sweet buns, steamed bread, steamed cakes, etc., and the specific manufacturing method does not matter.
【０００７】斯かる小麦粉焼成品の表面に水あるいは糖
類又は糖アルコールの水溶液を添加するが、この場合、
表面全体にほぼ均一に添加するのが好ましい。添加後、
水あるいは前記水溶液を内部に含浸せしめるため放置す
るが、添加した水等が、ある程度内部に浸透して、表面
がべとつかない程度である方が好ましい。[0007] Water or an aqueous solution of sugar or sugar alcohol is added to the surface of such baked flour products, but in this case,
It is preferable to add it almost uniformly over the entire surface. After addition,
It is left to stand in order to impregnate the inside with water or the aqueous solution, but it is preferable that the added water etc. permeate into the inside to some extent so that the surface does not become sticky.
【０００８】また、該小麦粉焼成品を後工程で凍結する
場合、小麦粉焼成品に対する水の添加含浸量は、該小麦
粉焼成品の重量に対して５〜５０％好ましくは２０〜５
０％であり、また糖類や糖アルコールの水溶液の添加含
浸量は、該小麦粉焼成品の重量に対して３〜５０％、好
ましくは１０〜５０％である。添加含浸量がこの範囲よ
り少ない場合には目的とする効果が得られず、またこの
範囲より多い場合には軟化し過ぎて商品価値が認められ
ないものとなる。[0008] When the flour baked product is frozen in a subsequent step, the amount of water added to the flour baked product to impregnate is 5 to 50%, preferably 20 to 5%, based on the weight of the flour baked product.
The amount of the aqueous solution of saccharide or sugar alcohol added and impregnated is 3 to 50%, preferably 10 to 50%, based on the weight of the flour baked product. If the amount of added impregnation is less than this range, the desired effect cannot be obtained, and if it is more than this range, the product becomes too soft and has no commercial value.
【０００９】さらに、該小麦粉焼成品を後工程で冷蔵や
チルドにする場合、水の添加含浸寮は該小麦粉焼成品の
重量に対して５〜２０％でするのが好ましく、糖類や糖
アルコールの水溶液の添加含浸量は該小麦粉焼成品の重
量に対して３〜２０％にするのが好ましい。添加含浸量
がこの範囲より少ない場合には目的とする効果が得られ
ず、またこの範囲より多い場合には、該小麦粉焼成品の
形状が保てなくなると共に軟化し過ぎる傾向がある。Furthermore, when the flour baked product is refrigerated or chilled in a subsequent process, the amount of water added and impregnated is preferably 5 to 20% based on the weight of the flour baked product, and sugars and sugar alcohols are The amount of the aqueous solution added is preferably 3 to 20% based on the weight of the flour baked product. If the added impregnating amount is less than this range, the desired effect cannot be obtained, and if it is more than this range, the shape of the flour baked product cannot be maintained and it tends to become too soft.
【００１０】本発明に用いられる糖類や糖アルコールと
しては砂糖、果糖、ブドウ糖、マルチトール等が挙げら
れ、その水溶液の濃度は適宜選定されるが、特にＢｒｉ
ｘ１０°〜６０°の範囲とするのが好ましい。[0010] Examples of sugars and sugar alcohols used in the present invention include sugar, fructose, glucose, maltitol, etc., and the concentration of the aqueous solution thereof is appropriately selected.
It is preferable to set it as the range of x10 degrees - 60 degrees.
【００１１】小麦粉焼成品に対する水等の具体的添加法
は、塗布、スプレー、浸漬等その如何を問わないが、前
述のように表面全体にほぼ均一に添加されるようにする
のが好ましい。[0011] The specific method of adding water, etc. to the flour baked product may be coating, spraying, dipping, or the like, but it is preferable to add it almost uniformly over the entire surface as described above.
【００１２】斯かる水等の添加含浸の後、常法に従い冷
凍処理するが、この冷凍温度は該焼成品が凍結しない範
囲の低温（約＋１０〜−５℃）および凍結状態になるま
での低温（約−５℃以下）の両方を含む。この冷凍処理
により小麦粉焼成品の冷蔵品、チルド品、凍結品等を得
ることができる。After the addition and impregnation with water, etc., the product is frozen according to a conventional method, and the freezing temperature is within a range that does not freeze the baked product (approximately +10 to -5°C) and a low temperature that does not reach a frozen state. (approximately -5°C or below). By this freezing treatment, it is possible to obtain refrigerated products, chilled products, frozen products, etc. of flour baked products.
【００１３】[0013]
【作用効果】本発明により得られた冷凍小麦粉焼成品は
、電子レンジによる加熱解凍によっても、しっとり、ふ
っくらし、しかもソフトで口溶けの良い小麦粉焼成品が
復元される。また、特に糖類又は糖アルコールの水溶液
を用いた場合には、更にまろやかさを付与し得る上で効
果的である。[Function and Effect] The frozen flour baked product obtained according to the present invention can be restored to a moist, fluffy, soft, and melt-in-your-mouth flour product even when thawed by heating in a microwave oven. In addition, particularly when an aqueous solution of sugars or sugar alcohols is used, it is effective in imparting even more mellowness.
【００１４】而して、本発明は従来不向きとされた冷凍
小麦粉焼成品の電子レンジによる加熱解凍を可能ならし
めるものである。[0014] Thus, the present invention makes it possible to heat and thaw baked products of frozen wheat flour in a microwave oven, which was conventionally considered unsuitable.
【００１５】[0015]
【実施例】以下実施例を挙げて本発明を更に説明する。[Examples] The present invention will be further explained with reference to Examples below.
【００１６】実施例１
配合
重量部 小麦粉（薄力粉）
１００ 砂糖
１５ 卵
２
５ バター
５ 牛乳
８５ ベーキ
ングパウダー
４ 水
３
０上記配合を用い、グリドル（佐々木製作所製）にてパ
ンケーキ（６４ｇ／個）を焼成した。次いで、得られた
パンケーキを冷却後、パンケーキ１個当たり水３２ｇ（
パンケーキ重量に対して５０％）をパンケーキの表面に
ほぼ均一に塗布し、これを含浸せしめ、−３０℃で凍結
して冷凍パンケーキを得た。Example 1 Formulation
Parts by weight Flour (soft flour)
100 sugar
15 eggs
2
5 Butter
5 Milk
85 Baking powder
4 Water
3
0 Using the above formulation, pancakes (64 g/pancake) were baked in a griddle (manufactured by Sasaki Seisakusho). Next, after cooling the obtained pancakes, 32g of water (
(50% based on the weight of the pancake) was applied almost uniformly onto the surface of the pancake to impregnate it, and then frozen at -30°C to obtain frozen pancakes.
【００１７】試験例１
水の添加含浸量を表１記載の各量とした以外は実施例１
と同様にして冷凍パンケーキを得た。これら各冷凍パン
ケーキ及び実施例１で得られた冷凍パンケーキを−２０
℃の冷凍庫に一晩保管後、６００ Ｗ電子レンジで２分
間加熱解凍した。次いで２０分後にパンケーキの水分含
量、厚さ及びテンシプレッサー（タケトモ電機社製）に
よる圧縮時の応力（Ｔｕ）を測定すると共に、食感の評
価を行なった。その結果を表１に示す。尚、以下の各表
中の総合評価の基準は下記の通りである。
◎ 非常に良好
○ 良好
× 不良Test Example 1 Example 1 except that the amount of water added and impregnated was set to each amount listed in Table 1.
Frozen pancakes were obtained in the same manner as above. Each of these frozen pancakes and the frozen pancakes obtained in Example 1 were
After storing it in a freezer at ℃ overnight, it was thawed by heating in a 600 W microwave oven for 2 minutes. After 20 minutes, the moisture content, thickness, and stress (Tu) of the pancakes when compressed using a tensipresser (manufactured by Taketomo Electric Co., Ltd.) were measured, and the texture was evaluated. The results are shown in Table 1. The criteria for comprehensive evaluation in each table below are as follows. ◎ Very good ○ Good × Bad
【表１】[Table 1]
【００１８】実施例２
実施例１と同様にして焼成したパンケーキを冷却後、パ
ンケーキ１個当たり砂糖水（Ｂｒｉｘ３８°） １２．
８ｇ（パンケーキの重量に対して２０％）をパンケーキ
の表面にほぼ均一にスプレーし、これを含浸せしめ、−
３０℃で凍結して冷凍パンケーキを得た。Example 2 After cooling pancakes baked in the same manner as in Example 1, sugar water (Brix 38°) was added per pancake.12.
Spray 8g (20% of the weight of the pancakes) almost uniformly onto the surface of the pancakes to impregnate them, -
Frozen pancakes were obtained by freezing at 30°C.
【００１９】試験例２
砂糖水の添加含浸量を表２記載の各量とした以外は実施
例２と同様にして冷凍パンケーキを得た。これら各冷凍
パンケーキ及び実施例２で得られた冷凍パンケーキにつ
き試験例１と同様な試験を行なった。その結果を表２に
示す。Test Example 2 Frozen pancakes were obtained in the same manner as in Example 2, except that the amounts of sugar water added and impregnated were as shown in Table 2. A test similar to Test Example 1 was conducted on each of these frozen pancakes and the frozen pancake obtained in Example 2. The results are shown in Table 2.
【表２】[Table 2]
【００２０】試験例３
砂糖水に代え同じ濃度の果糖・ブドウ糖の混合水溶液を
用い、その添加含浸量を表３記載の各量とした以外は実
施例２と同様にして冷凍パンケーキを得た。これら各冷
凍パンケーキにつき試験例１と同様な試験を行なった。
その結果を表３に示す。Test Example 3 Frozen pancakes were obtained in the same manner as in Example 2, except that a mixed aqueous solution of fructose and glucose of the same concentration was used instead of sugar water, and the added impregnating amounts were changed to the amounts listed in Table 3. . A test similar to Test Example 1 was conducted on each of these frozen pancakes. The results are shown in Table 3.
【表３】[Table 3]
【００２１】試験例４
砂糖水に代え同じ濃度のマルチトール水溶液を用い、そ
の添加含浸量を表４記載の各量とした以外は実施例２と
同様にして冷凍パンケーキを得た。これら各冷凍パンケ
ーキにつき試験例１と同様な試験を行なった。その結果
を表４に示す。Test Example 4 Frozen pancakes were obtained in the same manner as in Example 2, except that an aqueous maltitol solution of the same concentration was used in place of the sugar water, and the amounts added and impregnated were as shown in Table 4. A test similar to Test Example 1 was conducted on each of these frozen pancakes. The results are shown in Table 4.
【表４】[Table 4]
【００２２】試験例５
実施例１と同様にして焼成したパンケーキを冷却後、パ
ンケーキ１個当たりについて、表５記載の各濃度の砂糖
水９．６ｇ（パンケーキの重量に対して１５％）をパン
ケーキの表面にほぼ均一に塗布し、これを含浸せしめ、
−３０℃で凍結して冷凍パンケーキを得た。これら各冷
凍パンケーキにつき、製品の厚さを除いて試験例１と同
様な試験を行なった。その結果を表５に示す。Test Example 5 After cooling pancakes baked in the same manner as in Example 1, 9.6 g of sugar water at each concentration listed in Table 5 (15% of the weight of the pancakes) was added per pancake. ) onto the surface of the pancakes almost evenly to impregnate it.
Frozen pancakes were obtained by freezing at -30°C. A test similar to Test Example 1 was conducted on each of these frozen pancakes except for the thickness of the product. The results are shown in Table 5.
【表５】[Table 5]
【００２３】実施例３
実施例１と同様にして焼成したパンケーキを冷却後、パ
ンケーキ１個当たりについて、水１２．８ｇ（パンケー
キ重量に対して２０％）パンケーキの表面にほぼ均一に
塗布し、これを含浸せしめ、＋５℃の温度で保管して冷
蔵パンケーキを得た。Example 3 After cooling pancakes baked in the same manner as in Example 1, 12.8 g of water (20% of the weight of the pancake) was poured almost uniformly on the surface of each pancake. It was coated, impregnated and stored at a temperature of +5° C. to obtain refrigerated pancakes.
【００２４】試験例６
水の添加含浸量を表６に記載の各量とした以外は実施例
３と同様にしてパンケーキを得た。これらのパンケーキ
を＋５℃の冷蔵庫に一晩保管後、保形性を観察し６００
Ｗ電子レンジで１．５ 分間加熱し、次いで２０分後に
、食感の評価を行なった。その結果を表６に示す。Test Example 6 Pancakes were obtained in the same manner as in Example 3, except that the amounts of water added and impregnated were as shown in Table 6. After storing these pancakes in the refrigerator at +5℃ overnight, the shape retention was observed.
It was heated in a W microwave oven for 1.5 minutes, and then 20 minutes later, the texture was evaluated. The results are shown in Table 6.
【表６】[Table 6]
【００２５】実施例４
実施例１と同様にして焼成したパンケーキ１個当たりに
ついて、砂糖水９．６ｇ（パンケーキの重量に対して１
５％）をパンケーキの表面にほぼ均一に塗布し、これを
含浸せしめ、＋５℃の温度で保管して冷蔵パンケーキを
得た。Example 4 For each pancake baked in the same manner as in Example 1, 9.6 g of sugar water (1
5%) was applied almost uniformly onto the surface of the pancake to impregnate it, and the pancake was stored at a temperature of +5° C. to obtain a refrigerated pancake.
【００２６】試験例７
砂糖水の添加含浸量を表７記載の各量とした以外は、実
施例４と同様にしてパンケーキを得た。これらのパンケ
ーキを＋５℃の冷蔵庫に一晩保管後、保形性を観察し、
６００Ｗ電子レンジで１．５ 分間加熱し、次いで２０
分後に食感の評価を行った。その結果を表７に示す。Test Example 7 Pancakes were obtained in the same manner as in Example 4, except that the amounts of sugar water added and impregnated were as shown in Table 7. After storing these pancakes in a refrigerator at +5°C overnight, their shape retention was observed.
Heat in a 600W microwave for 1.5 minutes, then 20
After a few minutes, the texture was evaluated. The results are shown in Table 7.
【表７】[Table 7]
Claims (2)
品の重量に対して水を５〜５０重量％添加含浸せしめた
後、冷凍することを特徴とする冷凍小麦粉焼成品の製造
法。1. A method for producing a frozen wheat flour baked product, which comprises impregnating the surface of the wheat flour baked product with 5 to 50% by weight of water based on the weight of the wheat flour baked product, and then freezing the product.
品の重量に対して糖類又は糖アルコールの水溶液を３〜
５０重量％添加含浸せしめた後、冷凍することを特徴と
する冷凍小麦粉焼成品の製造法。Claim 2: Apply an aqueous solution of sugar or sugar alcohol to the surface of the baked flour product in an amount of 3 to 30% by weight based on the weight of the baked flour product.
A method for producing a baked frozen flour product, which comprises impregnating it with 50% by weight and then freezing it.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2054591A JPH04237453A (en) | 1991-01-21 | 1991-01-21 | Production of frozen baked wheat flour food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2054591A JPH04237453A (en) | 1991-01-21 | 1991-01-21 | Production of frozen baked wheat flour food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH04237453A true JPH04237453A (en) | 1992-08-25 |
Family
ID=12030126
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2054591A Pending JPH04237453A (en) | 1991-01-21 | 1991-01-21 | Production of frozen baked wheat flour food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH04237453A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20000073896A (en) * | 1999-05-15 | 2000-12-05 | 김응수 | A freezing chinese pancake and manufacturing process |
| JP2013021992A (en) * | 2011-07-25 | 2013-02-04 | Tablemark Co Ltd | Method for producing baked frozen bread, and baked frozen bread |
| JP5993532B1 (en) * | 2015-05-28 | 2016-09-14 | 株式会社ニチレイフーズ | Deep-fried spring roll and its manufacturing method |
| WO2016189771A1 (en) * | 2015-05-28 | 2016-12-01 | 株式会社ニチレイフーズ | Fried spring roll and method for preparing same |
| JP2019134697A (en) * | 2018-02-05 | 2019-08-15 | 日清食品ホールディングス株式会社 | Frozen okonomiyaki and method for producing the same |
-
1991
- 1991-01-21 JP JP2054591A patent/JPH04237453A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20000073896A (en) * | 1999-05-15 | 2000-12-05 | 김응수 | A freezing chinese pancake and manufacturing process |
| JP2013021992A (en) * | 2011-07-25 | 2013-02-04 | Tablemark Co Ltd | Method for producing baked frozen bread, and baked frozen bread |
| JP5993532B1 (en) * | 2015-05-28 | 2016-09-14 | 株式会社ニチレイフーズ | Deep-fried spring roll and its manufacturing method |
| WO2016189771A1 (en) * | 2015-05-28 | 2016-12-01 | 株式会社ニチレイフーズ | Fried spring roll and method for preparing same |
| JP2019134697A (en) * | 2018-02-05 | 2019-08-15 | 日清食品ホールディングス株式会社 | Frozen okonomiyaki and method for producing the same |
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