JPS5726545A - Preparation of hollow cake - Google Patents
Preparation of hollow cakeInfo
- Publication number
- JPS5726545A JPS5726545A JP9236581A JP9236581A JPS5726545A JP S5726545 A JPS5726545 A JP S5726545A JP 9236581 A JP9236581 A JP 9236581A JP 9236581 A JP9236581 A JP 9236581A JP S5726545 A JPS5726545 A JP S5726545A
- Authority
- JP
- Japan
- Prior art keywords
- oil
- coating
- hollow
- roasting
- hollow cake
- 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
Landscapes
- Confectionery (AREA)
Abstract
PURPOSE: To prepare a hollow cake, by coating a granular food which is liquefiable at a roasting or (oil) frying temperature as a core material with a coating dough, and roasting or frying the coated food in oil.
CONSTITUTION: A raw material which consists of a hardened oil, etc. as a main component and is solidified at the coating temperature but liquefiable at a roasting or (oil) frying temperature is molded into a granular food. On the other hand, an aqueous solution consisting of water, saccharide solution, gum, etc. is added to a powder, e.g. starch or grain flour, and kneaded to prepare a doughlike coating material. The granular food is then coated with the resultant doughlike coating material and roasted or dried in oil at 120°C or above to give a hollow cake. The hollow of the resultant hollow cake may be filled with a filling material, e.g. jelly, jam, custard or chocolate.
COPYRIGHT: (C)1982,JPO&Japio
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP56092365A JPS6036258B2 (en) | 1981-06-17 | 1981-06-17 | How to make hollow confectionery |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP56092365A JPS6036258B2 (en) | 1981-06-17 | 1981-06-17 | How to make hollow confectionery |
Related Parent Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP388978A Division JPS5498364A (en) | 1978-01-18 | 1978-01-18 | Production of *onoroke* skin |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS5726545A true JPS5726545A (en) | 1982-02-12 |
JPS6036258B2 JPS6036258B2 (en) | 1985-08-19 |
Family
ID=14052382
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP56092365A Expired JPS6036258B2 (en) | 1981-06-17 | 1981-06-17 | How to make hollow confectionery |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS6036258B2 (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS6083537A (en) * | 1983-10-08 | 1985-05-11 | Risubon Seika Kk | Preparation of hollow snack food |
JP2009232701A (en) * | 2008-03-26 | 2009-10-15 | Ezaki Glico Co Ltd | Method for easily producing rice confectionery |
JP2017169473A (en) * | 2016-03-23 | 2017-09-28 | 日清食品ホールディングス株式会社 | Three layer chocolate confectionery |
-
1981
- 1981-06-17 JP JP56092365A patent/JPS6036258B2/en not_active Expired
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS6083537A (en) * | 1983-10-08 | 1985-05-11 | Risubon Seika Kk | Preparation of hollow snack food |
JP2009232701A (en) * | 2008-03-26 | 2009-10-15 | Ezaki Glico Co Ltd | Method for easily producing rice confectionery |
JP2017169473A (en) * | 2016-03-23 | 2017-09-28 | 日清食品ホールディングス株式会社 | Three layer chocolate confectionery |
Also Published As
Publication number | Publication date |
---|---|
JPS6036258B2 (en) | 1985-08-19 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
GB952655A (en) | Granulated dry dough, cooked food product made of such dough and method of making the said food product | |
US4379173A (en) | Process for preparing biscuits containing glucomannan | |
JPS5726545A (en) | Preparation of hollow cake | |
CA2140076A1 (en) | Preparation of noodles | |
GB1517158A (en) | Baking dough compositions | |
JPS5692750A (en) | Preparation of frozen noodle | |
IE792293L (en) | Marzipan substitute. | |
JPS56106569A (en) | Creamy coating material for frying | |
JPS56131353A (en) | Production of noodle | |
CN107484940A (en) | A kind of green and healthy extruding cake and preparation method | |
JPS56158056A (en) | Preparation of fried food from ice cream with bread | |
JPS56106567A (en) | Preparation of rice cake mixed with spinach | |
JPS5596058A (en) | Preparation of chocolate having salty taste and its candy or cake | |
JPS5692739A (en) | Production of liquid-including candy covered with oily base | |
JPS5672665A (en) | Preparation of food having delicate flavor like sea urchin | |
JPS6158542A (en) | Preparation of bar-shaped ice cream | |
JPS56117777A (en) | Diuretic health food | |
JPS5523912A (en) | Preparation of formed potato chips | |
JPS5534061A (en) | Method of making soft adzuki-bean jelly | |
JPH0620394Y2 (en) | Combination sweets | |
JPS5629965A (en) | Food to be fried | |
JPS5736951A (en) | Preparation of rice ball with roasted kneaded fish meat or livestock meat as film | |
JPS57194767A (en) | Preparation of fried egg with thin pastry | |
JPS5648853A (en) | Preparation of cake | |
SU794958A1 (en) | Praline mass for production of candies and method of producing the same |