Title:
PRODUCTION METHOD OF MIX FOR BAKED CONFECTIONERY
Document Type and Number:
Japanese Patent JP2019062858
Kind Code:
A
Abstract:
To provide a mix for a baked confectionery capable of producing a baked confectionery which is soft and has better articulation and melting in mouth feeling even in the case of being reheated by a heating cooker such as a microwave oven.SOLUTION: In a production method of a mix for a baked confectionery containing a grain flour composition, a following grain flour heat treatment process is provided as a preparation process of the grain flour composition. In the grain flour heat treatment process, a mixture containing a grain flour and a high melting point fat with a melting point of 40°C or higher, in which content of the high melting point fat is 0.1 mass% or more, is prepared and after 2-35 pts.mass of water is added to 100 pts.mass of the mixture, the mixture is heat treated in a condition where a temperature of the mixture is 80-210°C. A mix for a baked confectionery produced according to the invention is advantageous in particular for a production of Japanese style pancake.SELECTED DRAWING: None
Inventors:
TAKAMATSU KENICHIRO
TSURUMAKI MASUMI
FUKUTOME SHINICHI
HIWATARI SOICHIRO
FUKUDA MASATO
TSURUMAKI MASUMI
FUKUTOME SHINICHI
HIWATARI SOICHIRO
FUKUDA MASATO
Application Number:
JP2017194707A
Publication Date:
April 25, 2019
Filing Date:
October 04, 2017
Export Citation:
Assignee:
NISSHIN FOODS KK
International Classes:
A21D2/14; A21D10/00; A21D13/44
Domestic Patent References:
| JPH02174644A | 1990-07-06 | |||
| JPS51139661A | 1976-12-02 | |||
| JPH01320962A | 1989-12-27 | |||
| JP2002291398A | 2002-10-08 | |||
| JPS52154563A | 1977-12-22 |
Foreign References:
| WO2016121570A1 | 2016-08-04 |
Other References:
オレオサイエンス, 2001年, vol. 第1巻, 第4号, JPN6021010426, pages 413 - 419, ISSN: 0004619082
Attorney, Agent or Firm:
Showa International Patent Office