型焼き食品及びその製造方法

Japanese Patent JP6920175

B2

To provide a mold baking food product wherein, when time passes after baking or when it is refrigerated after baking, even if it is re-heated by microwave, it has an excellent shape retention quality and gives an excellent texture in which its surface has a crunchy and crispy texture and its inside is soft and really melts in the mouth.SOLUTION: The problem is solved by a mold baking food product that comprises a step of spraying a dough for an outer skin into a baking mold and forming an outer skin and a step of pouring a dough for an internal layer further onto the formed outer skin and baking it, or solved by a mold baking food product having an outer skin baked with a dough for an outer skin and an internal layer baked with a dough for an internal layer covered with the outer skin, and the dough for outer skin comprises lactoprotein and/or egg protein and a mass of lactoprotein and/or egg protein relative to a total mass of starch powder raw material contained in the dough for outer skin is different from a mass of lactoprotein and/or egg protein relative to a total mass of starch powder raw material contained in the dough for internal layer.SELECTED DRAWING: None

Sakiko Minami
Sanae Sasaki

JP2017216260A

August 18, 2021

November 09, 2017

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Nippon Flour Mills Co., Ltd.

A21D8/06; A21D2/26; A21D13/11; A23G3/44; A23G3/50; A23L35/00

JP2014161260A
JP2014161261A
JP4293452A
JP56050931B1
JP2007117026A
JP2014212730A
JP3105800U
JP2005348612A
JP3189666U
JP2002369648A

Shinichiro Tanaka
Disciple Maru Ken
▲吉▼田 和彦
Atsushi Hakoda
Kenji Asai
Kazuo Yamazaki
Satsuki Ichikawa
Hironobu Hattori
Akizawa

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