Title:
PRODUCTION METHOD OF BAKED CONFECTIONERY
Document Type and Number:
Japanese Patent JP2016174558
Kind Code:
A
Abstract:
PROBLEM TO BE SOLVED: To provide a production method of a baked confectionery having excellent in-mouth meltability, and not remaining powder-like feeling, even when using dietary fibers.SOLUTION: A production method of a baked confectionery comprises a mixing step for preparing a dough, a forming step for forming the dough into a prescribed shape, a firing step for firing the formed dough. In the production method of the baked confectionery, the dough contains dietary fibers, the firing step is carried out at the inside temperature of 180-240°C, and a super heated steam treatment is performed after performing a normal firing treatment.SELECTED DRAWING: None
Inventors:
UNO RYOTA
Application Number:
JP2015056485A
Publication Date:
October 06, 2016
Filing Date:
March 19, 2015
Export Citation:
Assignee:
NISSIN FOODS HOLDINGS CO LTD
International Classes:
A21D13/00; A21D2/36; A21D8/06
Domestic Patent References:
| JP2012165687A | 2012-09-06 | |||
| JP2013179008A | 2013-09-09 | |||
| JPH05103579A | 1993-04-27 | |||
| JPH10191876A | 1998-07-28 |
Other References:
ＰＡＮＡＳＯＮＩＣ: "家庭用スチームオーブンレンジ 品番ＮＥ−Ｗ３０２", 取扱説明書, JPN6018032390, 9 October 2009 (2009-10-09), pages 86 - 89