JPH0436150A - Flour paste - Google Patents
Flour pasteInfo
- Publication number
- JPH0436150A JPH0436150A JP2143418A JP14341890A JPH0436150A JP H0436150 A JPH0436150 A JP H0436150A JP 2143418 A JP2143418 A JP 2143418A JP 14341890 A JP14341890 A JP 14341890A JP H0436150 A JPH0436150 A JP H0436150A
- Authority
- JP
- Japan
- Prior art keywords
- carrageenan
- paste
- dough
- filling
- gum
- 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.)
- Granted
Links
- 235000013312 flour Nutrition 0.000 title abstract description 10
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 22
- 239000000679 carrageenan Substances 0.000 claims abstract description 22
- 229920001525 carrageenan Polymers 0.000 claims abstract description 22
- 229940113118 carrageenan Drugs 0.000 claims abstract description 22
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 22
- 241000596504 Tamarindus Species 0.000 claims abstract description 19
- 235000004298 Tamarindus indica Nutrition 0.000 claims abstract description 19
- 229920002148 Gellan gum Polymers 0.000 claims abstract description 8
- 235000010492 gellan gum Nutrition 0.000 claims abstract description 8
- 239000000216 gellan gum Substances 0.000 claims abstract description 8
- ZNOZWUKQPJXOIG-XSBHQQIPSA-L [(2r,3s,4r,5r,6s)-6-[[(1r,3s,4r,5r,8s)-3,4-dihydroxy-2,6-dioxabicyclo[3.2.1]octan-8-yl]oxy]-4-[[(1r,3r,4r,5r,8s)-8-[(2s,3r,4r,5r,6r)-3,4-dihydroxy-6-(hydroxymethyl)-5-sulfonatooxyoxan-2-yl]oxy-4-hydroxy-2,6-dioxabicyclo[3.2.1]octan-3-yl]oxy]-5-hydroxy-2-( Chemical compound O[C@@H]1[C@@H](O)[C@@H](OS([O-])(=O)=O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H]2OC[C@H]1O[C@H](O[C@H]1[C@H]([C@@H](CO)O[C@@H](O[C@@H]3[C@@H]4OC[C@H]3O[C@H](O)[C@@H]4O)[C@@H]1O)OS([O-])(=O)=O)[C@@H]2O ZNOZWUKQPJXOIG-XSBHQQIPSA-L 0.000 abstract description 2
- 238000013329 compounding Methods 0.000 abstract 2
- 210000003254 palate Anatomy 0.000 abstract 1
- 229920002472 Starch Polymers 0.000 description 15
- 235000019698 starch Nutrition 0.000 description 14
- 239000008107 starch Substances 0.000 description 13
- 239000002994 raw material Substances 0.000 description 10
- 235000008429 bread Nutrition 0.000 description 7
- 235000000346 sugar Nutrition 0.000 description 6
- 239000003921 oil Substances 0.000 description 5
- 235000019198 oils Nutrition 0.000 description 5
- 239000000463 material Substances 0.000 description 4
- 150000008163 sugars Chemical class 0.000 description 4
- 235000020357 syrup Nutrition 0.000 description 4
- 239000006188 syrup Substances 0.000 description 4
- 102000002322 Egg Proteins Human genes 0.000 description 3
- 108010000912 Egg Proteins Proteins 0.000 description 3
- 244000068988 Glycine max Species 0.000 description 3
- 235000010469 Glycine max Nutrition 0.000 description 3
- 240000008415 Lactuca sativa Species 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 235000012045 salad Nutrition 0.000 description 3
- 239000002002 slurry Substances 0.000 description 3
- 239000008157 edible vegetable oil Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000014103 egg white Nutrition 0.000 description 2
- 210000000969 egg white Anatomy 0.000 description 2
- 210000002969 egg yolk Anatomy 0.000 description 2
- 235000013345 egg yolk Nutrition 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000155 melt Substances 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 235000008939 whole milk Nutrition 0.000 description 2
- JQWAHKMIYCERGA-UHFFFAOYSA-N (2-nonanoyloxy-3-octadeca-9,12-dienoyloxypropoxy)-[2-(trimethylazaniumyl)ethyl]phosphinate Chemical group CCCCCCCCC(=O)OC(COP([O-])(=O)CC[N+](C)(C)C)COC(=O)CCCCCCCC=CCC=CCCCCC JQWAHKMIYCERGA-UHFFFAOYSA-N 0.000 description 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 241000206572 Rhodophyta Species 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000037237 body shape Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000003631 expected effect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000003607 modifier Substances 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 238000007790 scraping Methods 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
Landscapes
- Grain Derivatives (AREA)
- Jellies, Jams, And Syrups (AREA)
- Confectionery (AREA)
Abstract
Description
【発明の詳細な説明】 〔産業上の利用分野〕 本発明は、新規なフラワーペーストに関する。[Detailed description of the invention] [Industrial application field] The present invention relates to a novel flower paste.
フラワーペーストは、主としてパンやシュークリーム等
へのフィリング材として用いられるため、生地への充填
適性があり、しかもこれを生地に充填し焼き込んだ後の
口溶けの良さとクリーミーさが要求される。Since flower paste is mainly used as a filling material for bread, cream puffs, etc., it is required to be suitable for filling dough, and to have good melt-in-the-mouth texture and creaminess after being filled into dough and baked.
一般的な製法によって作られたフラワーペーストは、口
溶けが良くかつクリーミーであるが、生地への充填適性
と耐熱性がないため、従来においては、生地を焼成して
パンを得、このパンにフラワーペーストを充填し、ペー
スト詰めパン等の製品が作られていた。Flour paste made using conventional manufacturing methods melts well in the mouth and is creamy, but it is not suitable for filling into dough and is not heat resistant. Products such as bread stuffed with paste were made by filling it with paste.
ところで、このような製造工程では作業性が悪く、コス
ト高となるため、澱粉を主原料としたフラワーペースト
を用い、このペーストを生地に充填した後焼成してペー
スト詰めパン等の製品を得る方法が採用されるようにな
った。澱粉を主原料としたフラワーペーストは生地への
充填適性があり、かつ耐熱性を有するからである。By the way, such manufacturing process has poor workability and high cost, so there is a method to obtain products such as paste-stuffed bread by using flour paste made mainly of starch, filling dough with this paste, and then baking it. started to be adopted. This is because flour paste, which is mainly made from starch, is suitable for filling dough and has heat resistance.
しかしながら、澱粉を主原料としたフラワーペーストは
、口溶けが悪い上、経時的に澱粉骨が老化して風味が劣
化するという食味上の致命的な欠点を有するため、最近
では、原料として澱粉と卵白等の蛋白性原料を併用し、
かつカラギーナンやキサンタンガム等の改良剤を配合し
たフラワーペーストがフィリング材として用いられるよ
うになった。However, starch-based flour paste has the fatal disadvantage of not only not melting well in the mouth but also aging of the starch bones and deterioration of flavor over time. Using proteinaceous raw materials such as
In addition, flower paste containing modifiers such as carrageenan and xanthan gum has come to be used as a filling material.
ところで、このようなフラワーペーストは、生地への充
填適性や（フラワーペーストを充填した陣地の焼成後の
口溶けはある程度改善されるものの、クリーミーななめ
らかさに欠けるため、さらに改善の余地がある。By the way, although this type of flower paste improves to some extent its suitability for filling dough (melt in the mouth after baking of the base filled with flower paste), it lacks creamy smoothness, so there is room for further improvement.
本発明は、生地への充填適性があり、また、生地に充填
して焼成しても口溶けがよくかつクリーミーさを有する
フラワーペーストを提供することを目的としてなされた
ものである。The object of the present invention is to provide a flower paste that is suitable for filling into dough, melts well in the mouth even when baked after being filled into dough, and has creaminess.
本発明は、フラワーペーストに関し、その第１の発明は
、カラギーナンとタマリンドガムを配合してあることを
特徴とし、その第２の発明は、カラギーナン、タマリン
ドガム及びジェランガムを配合してあることを特徴とす
るものである。The present invention relates to a flower paste, and the first invention is characterized in that it contains carrageenan and tamarind gum, and the second invention is characterized in that it contains carrageenan, tamarind gum, and gellan gum. That is.
本発明で竺うワーーーストとは、糖類、食用油脂、澱蝋
蛋白性原料、その他所望の原料を用い、これらの原料を
常法により混合・乳化・加熱してペースト状にしたもの
をいう。The word worst used in the present invention refers to a product made into a paste by mixing, emulsifying, and heating these raw materials in a conventional manner using sugars, edible fats and oils, starch, proteinaceous raw materials, and other desired raw materials.
また、カラギーナンとは、紅藻類から抽出して得られる
多Ｗ類であり、に （カッパー）カラギーナン、λ（ラ
ムダ）カラギーナン等があげられる。Furthermore, carrageenan is a multi-W compound obtained by extraction from red algae, and examples include kappa carrageenan and lambda carrageenan.
本発明においてはにカラギーナンを用いることが望まし
い。In the present invention, it is desirable to use carrageenan.
さらに、タマリンドガムとは、マメ科のタマリンドの果
実から抽出して得られるガムをいい、また、ジェランガ
ムとは、微生物を利用してコーンシロップを醗酵させて
得られるガム（多Ｉｉ類）をいう。Furthermore, tamarind gum refers to the gum extracted from the fruit of tamarind, a member of the leguminous family, and gellan gum refers to the gum (polymer class Ii) obtained by fermenting corn syrup using microorganisms. .
本発明のフラワーペーストには、生地への充填適性を向
上させ、生地焼成後の口溶けとクリーミーさを改善する
ため、カラギーナンとタマリンドガムが配合されている
。その配合量は制限はないが、フラワーペースト中、カ
ラギーナンが０．０５〜０．４％（重量％をいう、以下
同じ）、タマリンドガムが０．０５〜０．４％となるよ
うに配合することが望ましい。カラギーナン及びタマリ
ンドガムの配合量が少な過ぎると目的のフラワーペース
トが得にくくなる傾向にあり、一方、配合量が多過ぎて
も期待する程の効果が得られない傾向にある。The flower paste of the present invention contains carrageenan and tamarind gum in order to improve the suitability for filling dough and improve melt-in-the-mouth texture and creaminess after baking the dough. There is no limit to the blending amount, but the amount of carrageenan in the flower paste should be 0.05 to 0.4% (by weight, the same applies hereinafter) and the tamarind gum should be 0.05 to 0.4%. This is desirable. If the amounts of carrageenan and tamarind gum are too small, it tends to be difficult to obtain the desired flower paste, while if the amounts are too large, the expected effects tend not to be obtained.
尚、上記カラギーナン、タマリンドガムに加え、ジェラ
ンガムを併用すると、後の試験例にも示すように、口溶
けとクリーミーさがさらに改善されンガムは：よ：ラワ
ーペーストｒｋ０５〜０．４％となるように配合するこ
とが望ましい。In addition, in addition to the carrageenan and tamarind gum mentioned above, when gellan gum is used in combination, as shown in the later test examples, the melting in the mouth and creaminess are further improved. It is desirable to mix them.
本発明のフラワーペーストを得るには、まず、砂糖・水
飴等の糖類、大豆サラダ油・マーガリン・パーム油等の
食用油脂、コーン澱粉・小麦澱粉等の澱粉、−卵液・粉
乳等の蛋白性原料、カラギーナン、タマリンドガム、そ
の他所望によりジェランガム、食塩グルタミンソーダ等
の調味料、フレーバー材等の香料を用意する。To obtain the flower paste of the present invention, first, sugars such as sugar and starch syrup, edible fats and oils such as soybean salad oil, margarine, and palm oil, starches such as corn starch and wheat starch, and protein raw materials such as egg liquid and powdered milk are prepared. , carrageenan, tamarind gum, and if desired, seasonings such as gellan gum, salt glutamine soda, and flavoring materials.
次に、常法により、糖類、澱粉、蛋白性原料、カラギー
ナン、タマリンドガム等の水性原料を清水中に加えて攪
拌・混合してスラリーを得、これに食用油を加えて乳化
させ、而る後、オンレータ−等のかき取り成熱交換機に
て９５〜１００℃で４〜１０分間加熱した後、冷却すれ
ば、目的のフラワーペーストを得ることができる。Next, aqueous raw materials such as sugars, starch, proteinaceous raw materials, carrageenan, tamarind gum, etc. are added to clean water and stirred and mixed to obtain a slurry, and edible oil is added to this to emulsify it. Thereafter, the desired flour paste can be obtained by heating at 95 to 100°C for 4 to 10 minutes using a scraping heat exchanger such as an Onlator, and then cooling.
尚、カラギーナン、タマリンドガム、ジェランガム以外
の原料の配合量は特に制限はないが、フラワーペースト
中に、いずれも乾物換算で、糖類が２５〜４０％、食用
油脂が１０〜３０％、澱粉が４〜１０％、蛋白性原料が
３〜１０％となるようにすると、目的のフラワーペース
トが得られやすくなる傾向にある。There are no particular restrictions on the amount of ingredients other than carrageenan, tamarind gum, and gellan gum, but in the flower paste, sugars are 25-40%, edible oils and fats are 10-30%, and starch is 4% on a dry matter basis. -10%, and the proteinaceous raw material content is 3-10%, it tends to be easier to obtain the desired flower paste.
原料として、大豆サラダ油２０ｋｇ、卵黄（乳化剤）１
ｋｇ、清水３９ｋｇ、砂１！２０ｋｇ、水飴１．４μ、
澱粉８ｋｇ、乾燥卵白２ ｋｇ、全脂粉乳２ｋｇ、に、
カラギーナン３００ｇ、タマリンドガム１００ｇを用意
した。Ingredients: 20 kg of soybean salad oil, 1 egg yolk (emulsifier)
kg, fresh water 39kg, sand 1.20kg, starch syrup 1.4μ,
8 kg of starch, 2 kg of dried egg whites, 2 kg of whole milk powder,
300 g of carrageenan and 100 g of tamarind gum were prepared.
次に、この原料を用いて、まず、ミキサー内に清水を入
れ、攪拌しなからに、カラギーナン、タマリンドガム、
卵黄、砂糖、水飴、澱粉、乾燥卵白、全脂粉乳を添加・
混合してスラリーを得、次に、このスラリーを攪拌しな
がら大豆サラダ油を性別して乳化させペーストを得た。Next, using this raw material, first put clean water in a mixer, and while stirring, carrageenan, tamarind gum, etc.
Added egg yolk, sugar, starch syrup, starch, dried egg white, and whole milk powder.
A slurry was obtained by mixing, and then, while stirring the slurry, soybean salad oil was mixed and emulsified to obtain a paste.
得られたペーストをオンレータ−にて１００℃で５分間
加熱した後、４０℃に冷却したところ、フラワーペース
ト９８呟が得られた。The resulting paste was heated in an onlator at 100°C for 5 minutes and then cooled to 40°C, yielding a flower paste with a strength of 98°C.
下記の表−１に示すとおり、カラギーナンやガム類の組
み合せや配合量の異なる５種類の原料（サンプル）を用
意した。As shown in Table 1 below, five types of raw materials (samples) with different combinations and amounts of carrageenan and gums were prepared.
そして、サンプル毎に実施例に準じてフラワーペースト
を試作した。Then, a flower paste was prepared for each sample according to the example.
尚、表中の数値は重量％であり、また、表中の乳化剤と
は卵黄レシチンであり、また、対照区１と対照区２の澱
粉の配合量を他のサンプルより多くしたのは、フラワー
ペーストのボディ形威力を他サンプルより得られるもの
と同等にする。ためである。The values in the table are weight %, and the emulsifier in the table is egg yolk lecithin. Also, the amount of starch in control group 1 and control group 2 was higher than in other samples. Make the body shape power of the paste comparable to that obtained from other samples. It's for a reason.
ＩＬＬ（充填適性）
得られた５種類のフラワーペーストについて、サンプル
毎に、簡易式ハンドフィーラーによりパン生地（７０ｇ
）に４０ｇずつ充填して、充填のし易≠さを観察したと
ころ、表−２の結果が得られた。ILL (filling suitability) For each sample of the five types of flower paste obtained, bread dough (70 g) was prepared using a simple hand feeler.
) and observed the ease of filling, and the results shown in Table 2 were obtained.
ＭＪＬＬ（口溶け、クリーミーさ）
試験１のフラワーペーストを充填した生地を常法により
焼成して中身のフラワーペーストの種類の異なる５種類
のパンを得た後、得られたパンをよく訓練したパネル２
０名に試食させてヱラヮーレ
ペーストの口溶けとクリミーさを観察李曇たところ、表
−２の結果が得られた。MJLL (melt in the mouth, creaminess) The dough filled with the flour paste from Test 1 was baked in a conventional manner to obtain five types of bread with different types of flour paste inside, and then the resulting breads were well trained in panel 2.
When 0 people tasted the paste and observed how it melted in the mouth and creaminess, the results shown in Table 2 were obtained.
尚、表中の記号、◎は充填がし易いことを、○は充填が
ややし易いことを、Δは充填がややしにくいことを示し
、また、表沖の数値は、パネル２０名のうちでその項目
に該当するとした人の人数である。The symbols in the table, ◎, indicate that filling is easy, ○ indicates that filling is somewhat easy, and Δ indicates that filling is somewhat difficult. This is the number of people who fall under that item.
表から、本発明のフラワーペーストは、生地への充填適
性がよいばかりでな（、生地焼成後の口溶けとクリーミ
ーさが良好であることがわかる。From the table, it can be seen that the flower paste of the present invention not only has good suitability for filling dough, but also has good melt-in-the-mouth texture and creaminess after baking the dough.
以上述べたように、本発明のフラワーペーストは、カラ
ギーナンとタマリンドガムを配合しであるので、生地へ
の充填適性があり、また、生地の焼成後においても口溶
けとクリーミーさが良好であるという、従来製品にはな
い特性を有し、パン生地等へのフィリング材として好適
である。As mentioned above, the flower paste of the present invention is a blend of carrageenan and tamarind gum, so it is suitable for filling into dough, and also has good melt-in-the-mouth texture and creaminess even after baking the dough. It has properties not found in conventional products and is suitable as a filling material for bread dough and the like.
また、カラギーナン、タマリンドガム及びジェランガム
を配合しであるフラワーペーストは、上記効果がさらに
改善されたものとなる。In addition, a flower paste containing carrageenan, tamarind gum, and gellan gum has the above-mentioned effects further improved.
Claims (2)
とを特徴とするフラワーペースト。(1) A flower paste characterized by containing carrageenan and tamarind gum.
を配合してあることを特徴とするフラワーペースト。(2) A flower paste characterized by containing carrageenan, tamarind gum, and gellan gum.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2143418A JP2809285B2 (en) | 1990-05-31 | 1990-05-31 | Flower paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2143418A JP2809285B2 (en) | 1990-05-31 | 1990-05-31 | Flower paste |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0436150A true JPH0436150A (en) | 1992-02-06 |
| JP2809285B2 JP2809285B2 (en) | 1998-10-08 |
Family
ID=15338294
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2143418A Expired - Lifetime JP2809285B2 (en) | 1990-05-31 | 1990-05-31 | Flower paste |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2809285B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001314149A (en) * | 2000-05-09 | 2001-11-13 | Sonton Food Industry Co Ltd | Filling for hollow bread and method for producing the same |
| JP2008061504A (en) * | 2006-09-04 | 2008-03-21 | Q P Corp | Flour paste |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5945836A (en) * | 1982-09-07 | 1984-03-14 | Ajinomoto Co Inc | Formed food for filling or topping use |
| JPS6143966A (en) * | 1984-08-07 | 1986-03-03 | Mitsubishi Acetate Co Ltd | Gelatinous composition for food |
| JPS62275646A (en) * | 1986-02-04 | 1987-11-30 | Asahi Denka Kogyo Kk | Production of high-viscosity oil-in-water type emulsion |
| JPH01266179A (en) * | 1988-04-18 | 1989-10-24 | San Ei Chem Ind Ltd | Method for thickening and gelling |
-
1990
- 1990-05-31 JP JP2143418A patent/JP2809285B2/en not_active Expired - Lifetime
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5945836A (en) * | 1982-09-07 | 1984-03-14 | Ajinomoto Co Inc | Formed food for filling or topping use |
| JPS6143966A (en) * | 1984-08-07 | 1986-03-03 | Mitsubishi Acetate Co Ltd | Gelatinous composition for food |
| JPS62275646A (en) * | 1986-02-04 | 1987-11-30 | Asahi Denka Kogyo Kk | Production of high-viscosity oil-in-water type emulsion |
| JPH01266179A (en) * | 1988-04-18 | 1989-10-24 | San Ei Chem Ind Ltd | Method for thickening and gelling |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001314149A (en) * | 2000-05-09 | 2001-11-13 | Sonton Food Industry Co Ltd | Filling for hollow bread and method for producing the same |
| JP2008061504A (en) * | 2006-09-04 | 2008-03-21 | Q P Corp | Flour paste |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2809285B2 (en) | 1998-10-08 |
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