JPH07147882A - Dough for fermented bread having taste and flavor of rice, steamed bread made therefrom and their preparation - Google Patents
Dough for fermented bread having taste and flavor of rice, steamed bread made therefrom and their preparationInfo
- Publication number
- JPH07147882A JPH07147882A JP5341112A JP34111293A JPH07147882A JP H07147882 A JPH07147882 A JP H07147882A JP 5341112 A JP5341112 A JP 5341112A JP 34111293 A JP34111293 A JP 34111293A JP H07147882 A JPH07147882 A JP H07147882A
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- Japan
- Prior art keywords
- rice
- bread
- dough
- fermented
- steamed
- 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.)
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- Seeds, Soups, And Other 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、コメ風味をもった発酵
パンの生地、その蒸しパンおよびそれらの製造方法に関
するものである。詳しくは本発明は、なめらかな舌触り
とわずかな米の風味、しっとりとして薄い皮の素朴でお
いしい発酵パンの生地、それを蒸して作った蒸しパンお
よびそれらの製造方法に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fermented bread dough having a rice flavor, a steamed bread thereof and a method for producing them. More particularly, the present invention relates to a rustic and delicious fermented bread dough having a smooth texture and a slight rice flavor, and a moist and thin skin, steamed bread made by steaming the same, and a method for producing them.
【０００２】[0002]
【従来の技術】あんパン、クリームパン、チョコレート
パンなどの、パンの中に具をつめ込むタイプのパンはま
んじゅうから発想して作り出されたのだろうか。ともあ
れ銀座木村屋の創始者木村安兵衛は、明治５年に「洋風
の味」あんパンを作り出し、その後、明治時代に、酒だ
ねによるパンが続々と登場した。本格的なパンは大正１
１年に上野精養軒がアメリカからイーストを輸入して機
械パンを作り始め、パンは日本の食生活に広がってゆ
き、食糧難の時代を経て、完全給食のコッペパンによっ
て全国にゆきわたり、今やパン食は日本の食生活に浸透
している。2. Description of the Related Art Wasn't manju inspired by breads such as bean jam, cream bread, chocolate bread, and the like in which ingredients are packed in bread? Anyway, Yabei Kimura, the founder of Ginza Kimuraya, made "Western-style taste" Anpan in 1905, and then, in the Meiji era, bread made with sake was introduced one after another. Authentic bread is Taisho 1
In 1 year, Ueno Seiyoken started to make machine bread by importing yeast from America. The bread spread to Japanese dietary habits, and after the era of food shortage, it went to the whole country by the full-fledged coppe bread, and now bread food is It has permeated the Japanese diet.
【０００３】味に関して人間は保守的であり、これを裏
付けることとして、「最高の味はおふくろの味」がよく
引用される。年齢が高くなるにつれて味の感覚がにぶく
なる傾向があり、長い間親しんできた味に限りないノス
タルジーをもつ。それが新しいものに対して否定的な立
場に立ってしまう。しかし、食品の開発には温故知新の
精神が大切である。人類の食生活の歴史は食物に関する
創造と叡知の歴史であり、長い歴史を経て残ってきた素
ぼくな料理、自然な料理の中には現代の食文化に取り入
れて育てるべき「種」がある。Human beings are conservative in terms of taste, and as a proof of this, "the best taste is the taste of our mother" is often cited. As the age increases, the taste sensation tends to become dull, and the nostalgia of the taste that has been familiar for a long time is unlimited. That puts us in a negative position for new things. However, in the development of foods, the spirit of old and new knowledge is important. The history of human eating habits is the history of creation and wisdom related to food, and among the simple and natural dishes that have survived a long history, there are "seed" that should be brought up in the modern dietary culture. .
【０００４】最近、フランスパンの皮にあんをつめ包み
込んだもの、フランスパンの中にマッシュポテトや栗あ
んをつめたものが開発され、意外にも、フランスパンと
あんの組み合わせは、あんパンよりもちょっと固めの酒
まんじゅう風で、新しい味を作りだしている。食品は新
しい味を作りだしたとき、たとえすでにある食材を組み
合わせたものであってもそこには創意工夫があるといえ
る。創意工夫によって素朴で自然でおいしい食物の開発
が強く望まれている。Recently, a product in which bean jam is wrapped in the skin of French bread and a product in which mashed potatoes and chestnut soup are packed in French bread have been developed. Surprisingly, the combination of French bread and bean jam is better than that of Anpan. It's a slightly solid sake bun style, creating a new flavor. When a food creates a new taste, it can be said that there is an ingenuity even if it is a combination of already existing ingredients. There is a strong demand for the development of simple, natural and delicious food through ingenuity.
【０００５】[0005]
【発明が解決しようとする課題】本発明はなめらかな舌
触りとわずかなコメの風味、しっとりとして薄い皮の素
朴でおいしい発酵パンの生地、それを蒸して作った蒸し
パン、それらの製造方法を提供することを目的とする。
本発明は生イーストに甘酒の素を併用してパン用生イー
ストの発酵力を高めたコメ風味の発酵パンの生地、その
蒸しパン、それらの製造方法を提供することを目的とす
る。The present invention provides a rustic and delicious fermented bread dough with a smooth texture and a slight rice flavor, a moist and thin skin, steamed bread made by steaming the same, and a method for producing them. The purpose is to do.
An object of the present invention is to provide a rice-flavored fermented bread dough in which raw yeast is used together with amazake to enhance the fermenting power of raw yeast for bread, steamed bread thereof, and a method for producing them.
【０００６】[0006]
【課題を解決するための手段】酵母（ｙｅａｓｔｓ）は
生活史の大部分を球形、卵形などの単細胞で過ごし、主
として出芽によって増殖する真菌類の総称である。か
び、きのこなどの呼び名と同様に、分類学上の厳密な名
称ではない。酵母は応用微生物学上極めて重要な微生物
群で、アルコール発酵能の強い種類が多く、これらは酒
類の醸造、アルコール製造、製パンなどに利用される。
優れた性質を有する酵母を分離後、目的に応じて馴養し
つつ継代培養してビール酵母、酒精酵母、パン酵母など
をつくりだしている。[Means for Solving the Problems] Yeasts are a general term for fungi that spend most of their life history in single cells, such as spheres and ovales, and grow mainly by budding. It is not a strict taxonomic name, as is the name of fungi and mushrooms. Yeast is a group of microorganisms that are extremely important in applied microbiology, and there are many types that have strong alcohol fermenting ability, and these are used for brewing alcoholic beverages, alcohol production, and bread making.
After separating yeast having excellent properties, it is subcultured while acclimatizing according to the purpose to produce brewer's yeast, sake yeast, baker's yeast and the like.
【０００７】米麹の作り方は、蒸した米に種麹を植えつ
け、３０℃ちかい麹室に入れる。麹菌が芽を出して、繁
殖し、次第に温度が昇るので、これを上手に管理し、約
二日間で真白な麹ができる。香ばしい香りとわずかの甘
みのあるものを良しとする。酒造りでは、一に麹、二に
もと、三につくり、といって、麹造り、麹の品質は酒質
への影響が大きくもっとも重要な工程である。パン作り
にもこうした良質の麹を利用することが大切である。[0007] To make rice koji, seed koji is planted in steamed rice and placed in a koji chamber at 30 ° C. As the koji mold buds, propagates, and the temperature gradually rises, it can be managed properly and pure white koji can be made in about two days. Good with a fragrant scent and a slight sweetness. In sake brewing, making koji first, second and third, the quality of koji and koji is the most important process because it has a great influence on the quality of sake. It is important to use these high-quality koji for making bread.
【０００８】一般に、麹の役割は穀類の澱粉を糖化し、
タンパクを分解するとともに麹内に蓄積された各種成分
が酵母その他の有用微生物の増殖、発酵の栄養源とな
り、かつ、アルコール飲料、各種食品の風味に寄与する
ことである。麹がもっているたくさんの種類の「酵
素」、澱粉糖化酵素などの作用によって米が糖分に分解
される。酒造りに米麹を使う理由は、麹に生えている麹
菌がつくりだす「酵素」を使うためである。Generally, the role of koji is to saccharify the starch of cereals,
Various components accumulated in koji while decomposing proteins serve as a nutrient source for the growth and fermentation of yeast and other useful microorganisms, and contribute to the flavor of alcoholic beverages and various foods. Rice is decomposed into sugars by the action of many kinds of "enzymes" that koji has, such as starch saccharifying enzyme. The reason why rice koji is used for sake brewing is that it uses the “enzyme” produced by the koji mold that grows on koji.
【０００９】本発明の米飯に米麹を加えて米飯を糖化し
たもの由来のコメ風味をもった発酵パン用のパン生地の
製造方法の概略は以下のとおりである。パン生地材料に
生イーストを加えてパン生地を製造するに際し、米飯に
米麹を加えて米飯を糖化したものを併用して生イースト
の発酵力を高めることを特徴とする。まず、本発明で使
用する米飯に米麹を加えて米飯を糖化したものの製造方
法は、飯を炊いてこれに半量のくらいの水を加え６０℃
くらいのとき、飯とほぼ同量の米麹を加え保温する。５
５〜６０℃で５〜６時間で糖化が完了する。The outline of the method for producing bread dough for fermented bread having a rice flavor derived from saccharified rice by adding rice malt to the cooked rice of the present invention is as follows. When the raw dough is manufactured by adding the raw yeast to the bread dough material, the fermenting power of the raw yeast is enhanced by using the rice saccharified by adding the rice koji to the rice. First, the manufacturing method of saccharified cooked rice by adding rice malt to the cooked rice used in the present invention is as follows: Cook rice and add about half of this water to 60 ° C.
At about this time, add the same amount of rice malt as rice and keep warm. 5
Saccharification is completed within 5 to 6 hours at 5 to 60 ° C.
【００１０】本発明はパン作りに酵母（ｙｅａｓｔｓ）
の発酵力を利用するものである。その際、パン用のイー
ストの発酵力を高めることを特徴とする。発酵は例えば
米飯に米麹を加えて米飯を糖化したものを入れることに
より促進される。米飯に米麹を加えて米飯を糖化したも
のとして市販の甘酒の素が利用できる。このようにして
作ったパン生地を蒸して蒸しパンが作られる。The present invention uses yeasts to make bread.
It utilizes the fermentative power of. At that time, it is characterized by enhancing the fermenting power of yeast for bread. Fermentation is accelerated, for example, by adding rice malt to rice and adding saccharified rice. Commercially available amazake element can be used as saccharified rice by adding rice malt to rice. Steamed bread is made by steaming the bread dough made in this way.
【００１１】生イーストの発酵力を高めるために使用し
た例えば甘酒の素は米飯を多量に含むため製品にコメの
風味をもたらす。甘酒の素はパン生地に対しておおよそ
２０％の量で使用されるため蒸しパンにコメの風味をも
たせるとともに、発酵力を高め、なめらかでしっとりし
た肌の蒸しパンを作り上げる。焼きおにぎりが香ばしい
香をもつと同様にこの蒸しパンは焼くことにより香ばし
い風味をもつようになる。For example, the amazake element used for enhancing the fermenting power of the raw yeast contains a large amount of cooked rice and thus brings a rice flavor to the product. Since the amount of Amazake is used in an amount of about 20% based on the bread dough, it gives the steamed bread a rice flavor and enhances the fermenting power to create a steamed bread with smooth and moist skin. Just like baked rice balls have a fragrant aroma, this steamed bread has a fragrant flavor when baked.
【００１２】さらにパンの具として米飯のおかずが相性
よく使用することができる。普通のパンよりもさっぱり
とした風味であるため和風のおかずと相性がよい。ま
た、洋風のおかずと併せると洋風のおかずの特徴を浮き
立たせることができる。これらのパンは、その他の具材
も自由に使用できる。具材は内部に包み込むこともサン
ドイッチ風に挟むこともパンを折り曲げて包むこともで
きる。Furthermore, a side dish of cooked rice can be used as a bread ingredient with good compatibility. It has a lighter flavor than ordinary bread, so it goes well with Japanese side dishes. Also, when combined with a Western-style side dish, the characteristics of the Western-style side dish can be highlighted. These breads are free to use other ingredients. The ingredients can be wrapped inside, sandwiched or folded by wrapping bread.
【００１３】本発明で用いるパン生地材料は普通に使用
されるパン用の材料が使用できる。生イーストを培養す
る原料の粉には小麦、大麦、えん麦、ライ麦、そば、じ
ゃがいも、とうもろこし、麦芽根などが使われるが、好
ましくは小麦粉、最も好ましくは強力粉と薄力粉を混ぜ
て使用する。例えば強力粉５〜７割に対し薄力粉を５〜
３割混ぜて使用する。生地用の副材料としては砂糖、
塩、牛乳、バター、ラードなど普通に使用される材料で
よい。The bread dough material used in the present invention may be a commonly used bread material. Wheat, barley, oats, rye, buckwheat, potatoes, corn, malt root and the like are used as the raw material flour for culturing the raw yeast, preferably wheat flour, most preferably strong flour and weak flour are mixed and used. For example, 5 to 70% of strong flour,
Use by mixing 30%. Sugar as a secondary material for the dough,
Commonly used ingredients such as salt, milk, butter and lard may be used.
【００１４】[0014]
【実施例】本発明の詳細を実施例で説明する。本発明は
それらの実施例によっては何ら限定されるものではな
い。The details of the present invention will be described with reference to examples. The invention is in no way limited by the examples.
【００１５】実施例１ 材料 生イースト２０ｇ、イースト用砂糖少々およびぬるま湯
大さじ３、甘酒の素２００ｇ、生地用小麦粉（強力粉と
薄力粉半々）１０００ｇ、牛乳１８０ｃｃ、水および白
ワインで７：３の割合で１８０ｃｃ、砂糖１５０ｇ、塩
２ｇ、バター２０ｇ、ラード１０ｇExample 1 Ingredients 20 g of raw yeast, a little sugar for yeast and 3 tablespoons of lukewarm water, 200 g of amazake, 1000 g of wheat flour for dough (strong flour and half flour), milk 180 cc, water and white wine at a ratio of 7: 3. 180cc, sugar 150g, salt 2g, butter 20g, lard 10g
【００１６】作り方 ４０度くらいのぬるま湯を小さな器に入れ、砂糖を加え
てさっと溶かし、その中に生イーストを平均に入れた。
砂糖は発酵を促すために加えた。イーストの発酵が弱ま
らないように例えば湯せんにして４０度に保ちながら、
数分置いた後、甘酒の素を加えた。このようにして得ら
れた生イーストと甘酒の素の混合物をボウルに移し替
え、そこに上記生地材料を全部入れた。パン生地を作る
ように十分にこねた。生地を丸めて、４時間４０度の湯
せんにして第１次発酵させた。How to make: Put lukewarm water of about 40 degrees in a small vessel, add sugar to quickly dissolve it, and add raw yeast to the average.
Sugar was added to encourage fermentation. To prevent the yeast fermentation from weakening, keep it in a water bath and keep it at 40 degrees,
After a few minutes, Amazake menthol was added. The thus-obtained mixture of raw yeast and amazake was transferred to a bowl, and the above dough ingredients were all put therein. Knead enough to make bread dough. The dough was rolled into a 40 degree hot water bath for 4 hours for primary fermentation.
【００１７】約４時間置いて、生地を十分発酵させ、ふ
くらんだ生地を軽く押しつぶしてガス抜きをした。ガス
抜きがすんだら、冷蔵庫中３℃で一昼夜ねかした。その
間ガス抜きを１回行った。このようにして発酵と熟成を
してできた生地２ｋｇ弱を二つに分けて半分を残した。
上記の同じ分量で生地材料を混合し、新しい生地２ｋｇ
を得た。これと前に半分残したよく発酵した生地１ｋｇ
弱を入れて練り込んだ。さらに４時間発酵してからガス
を抜き２時間後パン台の上で軽くガスを抜き細長く棒状
にのばした後、スケッパーで切り、各片の目方を測って
手で丸く成形し同時にガス抜きをし、１５分置いて発酵
調整した。その後、めん棒でのばしバターをハケでぬっ
て半折りし１５〜２０分焙炉で発酵し約１５分強火で蒸
した。After about 4 hours, the dough was sufficiently fermented, and the fluffy dough was lightly crushed to degas. After degassing, I left it overnight at 3 ° C in the refrigerator. During that time, degassing was performed once. A little less than 2 kg of the dough thus fermented and aged was divided into two and half was left.
Mix the dough materials in the same amount as above and add 2kg of new dough.
Got 1kg of this and well-fermented dough left half before
I kneaded it with a little bit of it. Ferment for another 4 hours and then degas 2 hours later, lightly degas on a pan and spread it into a long and thin rod, cut it with a skipper, measure the weight of each piece, shape it into a circle by hand, and degas it at the same time. Then, it was left for 15 minutes to adjust the fermentation. Then, the rolled butter with a rolling pin was applied with a brush, half-folded, fermented in a roasting oven for 15 to 20 minutes, and steamed over high heat for about 15 minutes.
【００１８】蒸し上がった蒸しパンは滑らかな舌触りと
かすかな米の風味、薄くてなめらかな皮、素朴な味の中
華まんじゅうとおにぎりの合いの子の蒸しパンに仕上が
っていた。このままでご飯のおかずと一緒に主食として
食べることができた。[0018] The steamed steamed bread was finished into a steamed bread with a smooth texture and a faint rice flavor, thin and smooth skin, and a rustic taste of Chinese steamed bun and rice ball rice balls. As it was, I was able to eat it as a staple food with a side dish of rice.
【００１９】次いで蒸し上がった蒸パンのそれぞれに牛
すき味の具材、高菜の漬物を塩出ししてなたね油で炒め
て芥子明太子および豆板醤で味付けし、乾煎りした具
材、栗入りサツマイモ金時などを半折りした箇所に挟み
込むと、和風味の蒸しパンができあがった。甘酒の素を
使用しているため米飯が多く含まれ、ごはんのおかずに
なるものとの相性がよいパンが得られた。Next, each of the steamed breads that have been steamed, beef sukiyaki ingredients, and pickles of high-quality vegetables are salted and fried in rapeseed oil, seasoned with mustard mentaiko and pea soy sauce, and then roasted ingredients, chestnut-sweet potatoes When sandwiched in a half-folded place, a Japanese-style steamed bread was completed. Since it uses the ingredient of amazake, it contains a lot of cooked rice, and bread that goes well with the side dish of rice was obtained.
【００２０】実施例２ 実施例１と同様にして蒸し上がった蒸しパンに白味噌入
りホワイトソースのグラタンを挟み込んだ。グラタンの
具材としては、マッシュルームおよびハムを切ったもの
を使用した。蒸しパンはグラタンの具材の味をひきたた
せ、新しい味の蒸しパンを構成することができた。Example 2 Grain of white sauce containing white miso was sandwiched between steamed breads steamed in the same manner as in Example 1. As gratin ingredients, cut mushrooms and ham were used. The steamed bread was able to enhance the taste of the ingredients of the gratin and form a steamed bread with a new taste.
【００２１】実施例３ 実施例１で得られた蒸しパンを冷めた後、オーブントー
スターで焼いたところ甘酒の素に由来する香が増加し香
ばしいキツネ色の皮に変わり中はふんわりと仕上がっ
た。また、冷めた後、電子レンジで加熱すると１０秒〜
２０秒で蒸し上げた直後の状態に戻すことができた。さ
らに蒸し上げられた蒸しパンを冷凍保存後、電子レンジ
で解凍加熱あるいは蒸し器で蒸しても同様に元に戻すこ
とができた。Example 3 When the steamed bread obtained in Example 1 was cooled and then baked in an oven toaster, the aroma derived from amazake was increased, and the savory flesh turned into a fluffy fox-colored skin. Also, after cooling down, heating in a microwave oven for 10 seconds
It was possible to return to the state immediately after steaming in 20 seconds. Furthermore, after steaming the steamed steamed bread in a frozen state, it could be returned to the original state even if it was thawed and heated in a microwave oven or steamed in a steamer.
【００２２】[0022]
【発明の効果】なめらかな舌触りとわずかなコメの風
味、しっとりとして薄い皮の素朴でおいしい発酵パンの
生地、それを蒸して作った蒸しパン、それらの製造方法
を提供することができる。生イーストに甘酒の素を併用
してパン用生イーストの発酵力を高めたコメ風味の発酵
パンの生地、その蒸しパン、それらの製造方法を提供す
ることができる。EFFECTS OF THE INVENTION It is possible to provide a rustic and delicious fermented bread dough having a smooth texture and a slight rice flavor, a moist and thin skin, steamed bread prepared by steaming the same, and a method for producing them. It is possible to provide a rice-flavored fermented bread dough in which raw yeast for bread is used to improve the fermenting power of raw yeast, steamed bread thereof, and a method for producing the same.
Claims (10)
由来のコメ風味をもった発酵パン用のパン生地。1. A dough for fermented bread having a rice flavor derived from saccharified cooked rice by adding rice malt to cooked rice.
が甘酒の素である請求項１記載のパン生地。2. The bread dough according to claim 1, wherein the rice is saccharified by adding rice malt to the rice, which is the base of amazake.
を蒸して作った蒸しパン。3. A steamed bread made by steaming the bread dough according to claim 1 or 2.
の蒸しパン。4. The steamed bread according to claim 3, which is combined with a Japanese side dish.
の蒸しパン。5. The steamed bread according to claim 3, which is combined with a Western side dish.
生地を製造するに際し、米飯に米麹を加えて米飯を糖化
したものを併用して生イーストの発酵力を高めることを
特徴とするコメ風味の発酵パンの生地の製造方法。6. A method for producing a bread dough by adding raw yeast to a bread dough material, wherein rice yeast is added to the rice to saccharify the rice to enhance fermenting power of the raw yeast. Method for manufacturing dough for fermented bread.
が甘酒の素である請求項６記載のコメ風味の発酵パンの
生地の製造方法。7. The method for producing a rice-flavored fermented bread dough according to claim 6, wherein the rice is saccharified by adding rice koji to the rice and the saccharified rice.
地の製造方法によって得られたパン生地を成形してから
蒸すことを特徴とするコメ風味の発酵パンの製造方法。8. A method for producing a rice-flavored fermented bread, which comprises shaping the bread dough obtained by the method for producing a bread dough according to claim 6 or 7 and steaming the bread dough.
８記載のコメ風味の発酵パンの製造方法。9. The method for producing a rice-flavored fermented bread according to claim 8, which is further combined with a Japanese side dish.
項８記載のコメ風味の発酵パンの製造方法。10. The method for producing a rice-flavored fermented bread according to claim 8, which is further combined with a Western-style side dish.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5341112A JPH07147882A (en) | 1993-11-30 | 1993-11-30 | Dough for fermented bread having taste and flavor of rice, steamed bread made therefrom and their preparation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5341112A JPH07147882A (en) | 1993-11-30 | 1993-11-30 | Dough for fermented bread having taste and flavor of rice, steamed bread made therefrom and their preparation |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH07147882A true JPH07147882A (en) | 1995-06-13 |
Family
ID=18343372
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP5341112A Withdrawn JPH07147882A (en) | 1993-11-30 | 1993-11-30 | Dough for fermented bread having taste and flavor of rice, steamed bread made therefrom and their preparation |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH07147882A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010187559A (en) * | 2009-02-16 | 2010-09-02 | Oriental Yeast Co Ltd | Bread making rice filling |
| JP2012115197A (en) * | 2010-11-30 | 2012-06-21 | National Agriculture & Food Research Organization | Method for producing rice flour bread including prefermentation step by mold such as malted rice |
| CN108552474A (en) * | 2018-04-25 | 2018-09-21 | 张绍英 | A kind of old face steamed bun of rice wine and preparation method thereof |
| CN111567724A (en) * | 2020-05-18 | 2020-08-25 | 安徽省怀宁县顶雪食品有限公司 | Fermented soft tribute cake and preparation method thereof |
-
1993
- 1993-11-30 JP JP5341112A patent/JPH07147882A/en not_active Withdrawn
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010187559A (en) * | 2009-02-16 | 2010-09-02 | Oriental Yeast Co Ltd | Bread making rice filling |
| JP2012115197A (en) * | 2010-11-30 | 2012-06-21 | National Agriculture & Food Research Organization | Method for producing rice flour bread including prefermentation step by mold such as malted rice |
| CN108552474A (en) * | 2018-04-25 | 2018-09-21 | 张绍英 | A kind of old face steamed bun of rice wine and preparation method thereof |
| CN111567724A (en) * | 2020-05-18 | 2020-08-25 | 安徽省怀宁县顶雪食品有限公司 | Fermented soft tribute cake and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A300 | Withdrawal of application because of no request for examination |
Free format text: JAPANESE INTERMEDIATE CODE: A300 Effective date: 20010130 |