CN106572665B - 泡芙及其制造方法 - Google Patents

泡芙及其制造方法 Download PDF

Info

Publication number: CN106572665B
Authority: CN; China
Prior art keywords: puff; mass parts; starch; mass; starchy material
Prior art date: 2015-08-31
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.): Active

Application number

CN201580030198.0A

Other languages

English (en)

Chinese (zh)

Other versions

CN106572665A (zh

Inventor

浦上淳

浦上淳一

菅野祥三

L·维拉沃特

K·阿卡莫尔

Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)

Siam High Quality Starch Co Ltd

SIAM MODIFIED STARCH Co Ltd

Matsutani Chemical Industries Co Ltd

Original Assignee

Siam High Quality Starch Co Ltd

SIAM MODIFIED STARCH Co Ltd

Matsutani Chemical Industries Co Ltd

Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)

2015-08-31

Filing date

2015-08-31

Publication date

2018-06-12

2015-08-31 Application filed by Siam High Quality Starch Co Ltd, SIAM MODIFIED STARCH Co Ltd, Matsutani Chemical Industries Co Ltd filed Critical Siam High Quality Starch Co Ltd

2017-04-19 Publication of CN106572665A publication Critical patent/CN106572665A/zh

2018-06-12 Application granted granted Critical

2018-06-12 Publication of CN106572665B publication Critical patent/CN106572665B/zh

Status Active legal-status Critical Current

2035-08-31 Anticipated expiration legal-status Critical

Links

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Classifications

- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material

Landscapes

Life Sciences & Earth Sciences (AREA)
Engineering & Computer Science (AREA)
Food Science & Technology (AREA)
Health & Medical Sciences (AREA)
Molecular Biology (AREA)
Bakery Products And Manufacturing Methods Therefor (AREA)
General Health & Medical Sciences (AREA)
Nutrition Science (AREA)
Noodles (AREA)

CN201580030198.0A 2015-08-31 2015-08-31 泡芙及其制造方法 Active CN106572665B (zh)

Applications Claiming Priority (1)

Application Number	Priority Date	Filing Date	Title
PCT/JP2015/004405 WO2017037756A1 (ja)	2015-08-31	2015-08-31	シューパフ及びその製造方法

Publications (2)

Publication Number	Publication Date
CN106572665A CN106572665A (zh)	2017-04-19
CN106572665B true CN106572665B (zh)	2018-06-12

Family

ID=56820083

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
CN201580030198.0A Active CN106572665B (zh)	2015-08-31	2015-08-31	泡芙及其制造方法

Country Status (7)

Country	Link
JP (1)	JP5981677B1 (ko)
KR (1)	KR101732333B1 (ko)
CN (1)	CN106572665B (ko)
MY (1)	MY162442A (ko)
PH (1)	PH12016502439A1 (ko)
SG (1)	SG11201610266RA (ko)
WO (1)	WO2017037756A1 (ko)

Families Citing this family (7)

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Publication number	Priority date	Publication date	Assignee	Title
JP7049077B2 (ja) *	2017-07-18	2022-04-06	昭和産業株式会社	シュー生地用ミックス、シュー生地、及びシュー皮の製造方法
CN108432843A (zh) *	2018-03-01	2018-08-24	上海麦优食品有限公司	一种泡芙冷冻面团及其深加工工艺
KR102075253B1 (ko)	2018-07-12	2020-03-02	신성호	커스타드 크림믹스을 이용한 뉴슈크림 및 그 제조방법
TWI862631B (zh) *	2019-08-01	2024-11-21	日商Ｊ制油股份有限公司	派餅用澱粉組成物、派餅用組成物、派餅用麵糰、派餅用麵糰之製造方法、及派餅之製造方法
CN112438327A (zh) *	2019-08-28	2021-03-05	内蒙古蒙牛乳业（集团）股份有限公司	冰淇淋再制干酪及其制备方法
KR102733574B1 (ko)	2023-04-25	2024-11-21	최한나	치즈 크림을 포함하는 크림슈 및 이의 제조방법
KR102733575B1 (ko)	2023-04-25	2024-11-21	최한나	표면이 바삭한 크림 슈 및 이의 제조방법

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JPH10191877A (ja) *	1997-01-17	1998-07-28	Nippon Shokuhin Kako Co Ltd	膨化食品の生地及び膨化食品
CN1197607A (zh) *	1997-04-21	1998-11-04	不二制油株式会社	具起泡性或已起泡的奶油糊及其制造方法
TW200511940A (en) *	2003-09-30	2005-04-01	Fuji Oil Ltd	Method of producing frozen puff dough
CN103416456A (zh) *	2012-05-15	2013-12-04	深圳海川食品科技有限公司	泡芙预拌粉及其制作方法

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JP2822326B2 (ja) *	1989-04-13	1998-11-11	日本製粉株式会社	冷凍、冷蔵に適した皮用麺帯
JP3118089B2 (ja)	1992-07-23	2000-12-18	日清製粉株式会社	シュー皮の製造法
JP3456794B2 (ja)	1995-04-03	2003-10-14	日本食品化工株式会社	シュー皮用ミックス粉及びシュー皮の製造法
US6982327B2 (en) *	1996-05-20	2006-01-03	Cooperatieve Verkoop-En Productievereniging Van Aardeppelmeel En Derivaten Abebe, B.A.	Methods for producing and transforming cassava protoplasts
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SE0004108D0 (sv) *	2000-11-10	2000-11-10	Ceba Ab	Kylbar flytande smet med lång lagringstid för framställning av pankakor och wåfflor, och sätt för dess framställning
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JP4455823B2 (ja)	2003-02-24	2010-04-21	松谷化学工業株式会社	ゴマダンゴ風ドーナツ、生地及びその製造方法
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WO2017037756A1 (ja)	2017-03-09
CN106572665A (zh)	2017-04-19
KR20170037887A (ko)	2017-04-05
JP5981677B1 (ja)	2016-08-31
SG11201610266RA (en)	2017-04-27
PH12016502439B1 (en)	2017-03-06
MY162442A (en)	2017-06-15
PH12016502439A1 (en)	2017-03-06
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JPWO2017037756A1 (ja)	2017-08-31

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