Title:
BAKED CONFECTIONERY DOUGH AND METHOD FOR MAKING THE SAME
Document Type and Number:
Japanese Patent JP2012029576
Kind Code:
A
Abstract:
To provide baked confectionery dough and a method for making the same, producible of such new baked confectionery as a combination of two different kinds of dough for a custard cream layer and a sponge cake-like cake layer with different texture by putting only one kind of dough into a mold and baking the dough.
Sugar, wheat flour and an emulsifying frothing agent are used at the following ratios (a)-(c) for 1 pt.mass of liquid egg 1 in the baked confectionery dough, and the dough is frothed and prepared so that the specific gravity of the dough is 0.7 or lower: (a) 0.4-1.1 pts.mass of sugar, (b) 0.03-1.1 pts.mass of wheat flour, and (c) 0.01-0.3 pt.mass of the emulsifying frothing agent.
Inventors:
SUZUKI KUMIKO
MURAYAMA NORIKO
MURAYAMA NORIKO
Application Number:
JP2010169391A
Publication Date:
February 16, 2012
Filing Date:
July 28, 2010
Export Citation:
Assignee:
NISSHIN OILLIO GROUP LTD
International Classes:
A23G3/00; A21D10/00; A23G3/34
Domestic Patent References:
| JP2002247952A | 2002-09-03 | |||
| JPH03187340A | 1991-08-15 | |||
| JP2004329154A | 2004-11-25 | |||
| JP2008054583A | 2008-03-13 |
Other References:
JPN6013057368; グルメの取り寄せ便 パォン・デ・ロー 和菓子処 清野（東京） 大田区蒲田本町１の７の５（電）０３・３
JPN6013057371; ［注目ワード］半熟カステラ 中からとろ〜り 初めての感覚，読売新聞 東京夕刊，６頁，２０１０年 ５月
JPN6013057373; （オトコの別腹）彦摩呂さん「ママン・ラトーナ」の半熟カステラ，朝日新聞 東京夕刊，５頁，２０１０年
JPN6013057371; ［注目ワード］半熟カステラ 中からとろ〜り 初めての感覚，読売新聞 東京夕刊，６頁，２０１０年 ５月
JPN6013057373; （オトコの別腹）彦摩呂さん「ママン・ラトーナ」の半熟カステラ，朝日新聞 東京夕刊，５頁，２０１０年
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