Title:
FROZEN LAYERED BAKERY FOOD
Document Type and Number:
Japanese Patent JP2023129946
Kind Code:
A
Abstract:
To provide a layered bakery food curbed in texture deterioration after re-heating the frozen layered bakery product.SOLUTION: There is provided a frozen layered bakery food dispersed with fat powders on a surface thereof, the fat powders having a melting point of 40°C or higher and an average particle diameter of 500 μm or less. There is provided the frozen layered bakery food dispersed with the fat powders on the surface thereof together with saccharide powders, the fat powders having a melting point of 40°C or higher and an average particle diameter of 500 μm or less. There is provided the frozen layered bakery food dispersed with the fat powders on the surface thereof, the surface including a coated phase of sugar solution, the fat powders having a melting point of 40°C or higher and an average particle diameter of 500 μm or less. The frozen layered bakery food includes a Danish pastry or a croissant.SELECTED DRAWING: None
Inventors:
HAZOME YOSHIMUNE
KOBAYASHI KENJI
KATAOKA NAOTO
KOBAYASHI KENJI
KATAOKA NAOTO
Application Number:
JP2022034320A
Publication Date:
September 20, 2023
Filing Date:
March 07, 2022
Export Citation:
Assignee:
NISSHIN OILLIO GROUP LTD
International Classes:
A21D13/28; A21D13/16; A21D13/17; A21D13/24; A21D15/02
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