PURPOSE: To obtain a pretzel excellent in flavor and touch without sticking a seasoning to a hand by extruding a specific dough from a ring-shaped nozzle, forming the dough, providing a hollow cylindrical shape, baking the formed dough and injecting the seasoning thereinto.
CONSTITUTION: This method or producing a pretzel is to extrude a dough consisting essentially of 100 pts.wt. grain flour, 5-50 pts.wt. saccharides, 5-60 pts.wt. fats and oils and 0-60 pts.wt. starch from a ring-shaped nozzle having ≤18mm outside diameter, form the dough, provide a hollow cylindrical shape, bake the formed dough, uniformly cut the baked dough (having preferably ≤10mm outside diameter and the inside diameter of ≥40% based on the outside diameter) 11 to a prescribed length and inject a seasoning 13 prepared into a viscous state from one opened end 121 of the baked dough 11 thereinto.
TSURUMI TOSHINOBU
TAKAGI MASAHIRO
TERASAKI SHUNICHI
JPS5117192A | 1976-02-10 |
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