Title:
ドーナツ用組成物及びドーナツ生地
Document Type and Number:
Japanese Patent JP6995532
Kind Code:
B2
Abstract:
To provide a doughnut capable of significantly improving an amount of water absorption compared to a normal frozen dough, and having a voluminous texture and a soft texture similar to a scratch process of manufacture even when being manufactured from the frozen dough, and also provide a doughnut capable of increasing a water addition ratio in a scratch dough compared to a normal scratch dough, and being excellent in appearance and texture without influencing a dough property when the dough is formed.SOLUTION: There is provided a doughnut composition that solves the aforementioned problem, the doughnut composition containing gelatin of 0.3 to 5.5 pts. mass by an external ratio to a powder material of 100 pts. mass.SELECTED DRAWING: None
Inventors:
Takafumi Otsuka
Application Number:
JP2017165345A
Publication Date:
January 14, 2022
Filing Date:
August 30, 2017
Export Citation:
Assignee:
Nippon Flour Mills Co., Ltd.
International Classes:
A21D13/60; A21D2/26; A21D2/34; A21D6/00; A21D10/00
Domestic Patent References:
| JP2012065554A | ||||
| JP2012157329A | ||||
| JP2017093299A | ||||
| JP2006345803A | ||||
| JP5041938A | ||||
| JP2014217326A |
Foreign References:
| US20060147598 |
Attorney, Agent or Firm:
Shinichiro Tanaka
Teshimaru Ken
Yoshi Kazuhiko Ta
Atsushi Hakoda
Kenji Asai
Kazuo Yamazaki
Satsuki Ichikawa
Hironobu Hattori
Ji Akizawa
Teshimaru Ken
Yoshi Kazuhiko Ta
Atsushi Hakoda
Kenji Asai
Kazuo Yamazaki
Satsuki Ichikawa
Hironobu Hattori
Ji Akizawa
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