Title:
METHOD OF PRODUCING SOUFFLE CAKE
Document Type and Number:
Japanese Patent JP2021171022
Kind Code:
A
Abstract:
To provide a method of producing souffle cake efficiently.SOLUTION: There is provided a method of producing souffle cake in which raw materials other than those used for meringue dough are used to prepare dough, thus-obtained dough is chilled or refrigerated, and then, the preserved dough is reheated at 15°C or higher and 60°C or lower, and mixed with the meringue dough to prepare souffle cake dough.SELECTED DRAWING: None
Inventors:
DEGUCHI KOJI
NOJIMA MOMOKO
NOJIMA MOMOKO
Application Number:
JP2020079946A
Publication Date:
November 01, 2021
Filing Date:
April 30, 2020
Export Citation:
Assignee:
NIPPN CORP
International Classes:
A21D8/02; A21D2/26; A21D13/80
Domestic Patent References:
| JP2016189717A | 2016-11-10 |
Other References:
YAHOO!知恵袋 [オンライン], 2012.01.28 [検索日 2023.03.09], インターネット：
Attorney, Agent or Firm:
Yoshitsugu Tadokoro