Title:
パン類の製造方法、パン類用生地の製造方法及び冷凍食品の製造方法
Document Type and Number:
Japanese Patent JP7353879
Kind Code:
B2
Abstract:
To provide a method of producing bread which has good appearance in a frozen state, has a soft and light food texture and a good melt-in-the-mouth feeling when it is eaten while it remains the frozen state, and is capable of controlling water flow from frozen dessert caused together with passage of time when the bread is combined with the frozen dessert, and maintaining the soft and light food texture and the good melt-in-the-mouth feeling.SOLUTION: There is provided a method of producing bread for being eaten in a frozen state, in which a blending quantity of weak flour in whole cereal flour is 10-50 pts.mass. The method comprises a step of combining oils and fats of 5-20 pts.mass and maltooligosaccharide of 1.5-40 pts.mass relative to whole-cereal flour of 100 pts.mass, the oils and fats having a solid fat content at 0°C of 30% or less.SELECTED DRAWING: None
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Inventors:
Hikaru Motoda
Application Number:
JP2019164146A
Publication Date:
October 02, 2023
Filing Date:
September 10, 2019
Export Citation:
Assignee:
Showa Sangyo Co., Ltd.
International Classes:
A21D13/00; A21D2/16; A21D2/18; A21D10/02; A21D13/32; A21D15/02; A23G9/48
Domestic Patent References:
| JP6276919A | ||||
| JP2000125750A | ||||
| JP2018061486A | ||||
| JP61293334A | ||||
| JP2015104343A | ||||
| JP2015080452A | ||||
| JP2003009757A |
Attorney, Agent or Firm:
Kaoru Watanabe