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Title:
FROZEN DOUGH SUCH AS CHOU PASTRY AND ITS PRODUCTION
Document Type and Number:
Japanese Patent JP3052163
Kind Code:
B2
Abstract:

PURPOSE: To improve keeping quality, shape retaining properties and operating efficiency, prevent the quality from deteriorating and obtain the subject frozen dough by quick freezing a soft dough such as a chou pastry, then providing a layer of edible fats and oils having a specific melting point on its outside and solidifying the layer of the edible fats and oils.
CONSTITUTION: A chou pastry, etc., are produced and a soft dough dispensed therefrom by a prescribed amount is preferably quick frozen at -20 to -40°C and a layer of edible fats and oils (e.g. hardened fish oil, hardened vegetable oil, butter or lard) having 5-55°C melting point is then formed on the outside of the frozen dough. The layer of the edible fats and oils is subsequently solidified to afford the objective dough.


Inventors:
Watanabe, Hiroshi
Takenouchi, Kazumi
Application Number:
JP1991000309871
Publication Date:
April 07, 2000
Filing Date:
October 29, 1991
Export Citation:
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Assignee:
NIPPON FLOUR MILLS CO LTD
International Classes:
A21D6/00; A21D8/02; (IPC1-7): A21D8/02; A21D6/00
Attorney, Agent or Firm:
鈴木 正次



 
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