JPH0638666A - Production of puff pastry - Google Patents
Production of puff pastryInfo
- Publication number
- JPH0638666A JPH0638666A JP4196907A JP19690792A JPH0638666A JP H0638666 A JPH0638666 A JP H0638666A JP 4196907 A JP4196907 A JP 4196907A JP 19690792 A JP19690792 A JP 19690792A JP H0638666 A JPH0638666 A JP H0638666A
- Authority
- JP
- Japan
- Prior art keywords
- dough
- pts
- starch
- parts
- mix
- Prior art date
- 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.)
- Granted
Links
- 238000004519 manufacturing process Methods 0.000 title claims description 6
- 235000014594 pastries Nutrition 0.000 title abstract 3
- 239000000203 mixture Substances 0.000 claims abstract description 21
- 229920002472 Starch Polymers 0.000 claims abstract description 13
- 239000003925 fat Substances 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 6
- 239000005018 casein Substances 0.000 claims abstract description 5
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims abstract description 5
- 235000021240 caseins Nutrition 0.000 claims abstract description 5
- 239000011734 sodium Substances 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims abstract description 5
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims abstract description 4
- 229910052708 sodium Inorganic materials 0.000 claims abstract description 4
- 235000013601 eggs Nutrition 0.000 claims description 16
- 229920000881 Modified starch Polymers 0.000 claims description 5
- 229940100445 wheat starch Drugs 0.000 claims description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 8
- 239000003921 oil Substances 0.000 abstract description 8
- 235000019698 starch Nutrition 0.000 abstract description 8
- 239000008107 starch Substances 0.000 abstract description 7
- 229910052742 iron Inorganic materials 0.000 abstract description 4
- 238000002156 mixing Methods 0.000 abstract description 2
- 238000000034 method Methods 0.000 description 6
- 235000019198 oils Nutrition 0.000 description 6
- 235000019197 fats Nutrition 0.000 description 5
- 235000013312 flour Nutrition 0.000 description 5
- 102000011632 Caseins Human genes 0.000 description 4
- 108010076119 Caseins Proteins 0.000 description 4
- 241000209140 Triticum Species 0.000 description 4
- 235000021307 Triticum Nutrition 0.000 description 4
- 239000010903 husk Substances 0.000 description 4
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000014593 oils and fats Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 229940080237 sodium caseinate Drugs 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000010304 firing Methods 0.000 description 1
- 235000012470 frozen dough Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000008384 inner phase Substances 0.000 description 1
- 229910052816 inorganic phosphate Inorganic materials 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 235000016337 monopotassium tartrate Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- GRLPQNLYRHEGIJ-UHFFFAOYSA-J potassium aluminium sulfate Chemical compound [Al+3].[K+].[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O GRLPQNLYRHEGIJ-UHFFFAOYSA-J 0.000 description 1
- KYKNRZGSIGMXFH-ZVGUSBNCSA-M potassium bitartrate Chemical compound [K+].OC(=O)[C@H](O)[C@@H](O)C([O-])=O KYKNRZGSIGMXFH-ZVGUSBNCSA-M 0.000 description 1
- 229940086065 potassium hydrogentartrate Drugs 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 229940116317 potato starch Drugs 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 1
- 229940048086 sodium pyrophosphate Drugs 0.000 description 1
- 235000002316 solid fats Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 1
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明はシュー皮の製造法、更に
詳細には、家庭等において簡単に製造することができ、
しかもボリュームのある風味の優れた製品を得ることの
できるシュー皮の製造法に関する。FIELD OF THE INVENTION The present invention relates to a method for producing shoehide, more specifically, it can be easily produced at home.
Moreover, the present invention relates to a method for producing shoehide, which allows obtaining a product with a large volume and excellent flavor.
【０００２】[0002]
【従来の技術】シュー皮は、水と油脂を沸騰させてお
き、これに小麦粉を加えて糊化させ、更に卵を徐々に加
えて適当な硬さに調整し、天板に絞り出してオーブンに
入れ、焼成する方法によって製造されている。2. Description of the Related Art Puffed skin is prepared by boiling water and fats and oils, adding flour to gelatinize the mixture, and gradually adding eggs to adjust the hardness to a suitable level, and squeezing it on a baking sheet to put it in an oven. It is manufactured by the method of putting and firing.
【０００３】しかしながら、上記方法では、小麦粉の糊
化の程度、卵の添加量及び添加速度、生地温度、生地の
絞り方等によって得られるシュー皮が異なり、熟練者で
なければ一定の品質のものを得ることができないという
欠点があった。更に、絞り出した生地を冷凍保存し、要
時これを解凍して焼成しようとすると、更に品質のバラ
ツキが大きくなるという欠点があった。However, in the above method, the obtained husks differ depending on the degree of gelatinization of wheat flour, the amount and speed of addition of eggs, the dough temperature, the way of squeezing the dough, etc. There was a drawback that you could not get. Further, if the squeezed dough is stored in a frozen state, and if it is thawed and baked when necessary, there is a drawback that the quality variation further increases.
【０００４】斯かる欠点を解決せんと種々の研究が行わ
れており、例えば、（１）小麦粉としてα化度８５％以
上のα化小麦粉を使用し、かつ得られた生地を−２０℃
以下のフリーザーで急速凍結する方法（特開昭６２−１
１０４５号）、（２）Ａ群：オキシカルボン酸又はその
塩、Ｂ群：無機リン酸塩、Ｃ群：カゼインナトリウム及
びＤ群：２糖以上の糖類よりなるプレミックスを添加す
る方法（特開平２−９３３３号）等が報告されている。Various studies have been carried out to solve these drawbacks. For example, (1) wheat flour having a gelatinization degree of 85% or more is used as wheat flour, and the obtained dough is -20 ° C.
Rapid freezing with the following freezer (JP-A-62-1)
No. 1045), (2) Group A: oxycarboxylic acid or a salt thereof, Group B: inorganic phosphate, Group C: sodium caseinate, and Group D: a method of adding a premix consisting of saccharides having two or more sugars (Japanese Patent Laid-Open Publication No. H10 (1999) -242242). 2-9333) and the like have been reported.
【０００５】[0005]
【発明が解決しようとする課題】しかしながら、上記方
法も充分に満足し得るものではなく、更に改良が望まれ
ていた。However, the above method is not fully satisfactory, and further improvement has been desired.
【０００６】[0006]
【課題を解決するための手段】斯かる実情において、本
発明者は鋭意研究を行った結果、従来の小麦粉に相当す
る原料として、下記のミックスを使用すれば品質の優れ
たシュー皮が得られることを見出し、本発明を完成し
た。Under such circumstances, the present inventor has conducted diligent research, and as a result, if the following mix is used as a raw material corresponding to conventional wheat flour, excellent quality husks can be obtained. It was found that the present invention has been completed.
【０００７】すなわち、本発明は、α化澱粉７５〜５０
重量部、未α化小麦澱粉２５〜５０重量部、カゼインナ
トリウム１〜１０重量部及び全卵粉２〜２５重量部を含
有するミックスに、水及び油脂を加えて混和し、次いで
攪拌下に卵を加えて、生成した生地を一定量に絞り出
し、必要により冷凍し、要時解凍して、焼成することを
特徴とするシュー皮の製造法を提供するものである。[0007] That is, the present invention is a pregelatinized starch 75-50
Water and fats and oils are added to a mix containing 1 part by weight, 25 to 50 parts by weight of non-pregelatinized wheat starch, 1 to 10 parts by weight of sodium casein and 2 to 25 parts by weight of whole egg powder, and then the mixture is mixed with eggs while stirring. In addition, the present invention provides a method for producing a shoe skin, which comprises squeezing the produced dough into a certain amount, freezing if necessary, thawing as needed, and baking.
【０００８】本発明において、α化澱粉としては、α化
した小麦澱粉、馬鈴薯澱粉、コーンスターチ、米澱粉等
が挙げられるが、この中でもα化小麦澱粉が好ましい。In the present invention, examples of the pregelatinized starch include pregelatinized wheat starch, potato starch, corn starch, rice starch and the like. Of these, pregelatinized wheat starch is preferable.
【０００９】また、本発明で使用する小麦澱粉も、その
一部がα化されていてもよいが、全澱粉中のα化澱粉の
割合が５０〜７５％になるようにすることが必要であ
る。α化澱粉の量が５０％未満であるとシュー皮のボリ
ューム及び内部の空洞が充分でなく、また７５％を超え
るとシュー皮の形状が不良になる。The wheat starch used in the present invention may be partially pregelatinized, but it is necessary that the proportion of pregelatinized starch in the total starch is 50 to 75%. is there. If the amount of pregelatinized starch is less than 50%, the volume and internal voids of the shoe hide are insufficient, and if it exceeds 75%, the shape of the shoe hide becomes poor.
【００１０】カゼインナトリウムはシュー皮にボリュー
ムを付与するためのものであり、全澱粉の合計重量〔１
００重量部（以下部という）〕に対するカゼインナトリ
ウムの添加量が１部未満であると当該作用が得られず、
また１０部を超えると食感的にソフト感が悪くなる。Sodium casein is for giving a volume to the husks, and the total weight of all starches [1
00 parts by weight (hereinafter referred to as “parts”)], when the amount of sodium caseinate added is less than 1 part, the effect cannot be obtained,
If it exceeds 10 parts, the soft texture will be deteriorated.
【００１１】全卵粉はシュー皮の形状に影響を与え、全
澱粉の合計重量（１００部）に対する全卵粉の添加量が
２部未満であると、製品形状が扁平気味になって内部の
空洞ができにくい。また、２５部を超えると製品形状が
腰高になってボリュームが小さくなりしかも表皮に穴が
あくようになってくる。The whole egg powder affects the shape of the husks, and if the amount of the whole egg powder added is less than 2 parts based on the total weight (100 parts) of the total starch, the product shape tends to be flat. Difficult to form a cavity. On the other hand, if it exceeds 25 parts, the shape of the product becomes high and the volume becomes small, and moreover, the outer skin becomes perforated.
【００１２】本発明のミックスは、上記必須成分の他
に、更に膨張剤、食塩、フレーバー、ショートニング、
乳化剤、色素等の任意成分を配合することができる。In addition to the above essential ingredients, the mix of the present invention further comprises a swelling agent, salt, flavor, shortening,
Optional components such as an emulsifier and a dye can be added.
【００１３】上記任意成分の中でも、膨張剤としては、
酸性ピロリン酸ソーダ、硫酸アルミニウムカリウム、Ｌ
−酒石酸水素カリウム、炭酸水素ナトリウム及び澱粉質
を含むものが好ましい。Among the above optional components, as the swelling agent,
Acid sodium pyrophosphate, potassium aluminum sulfate, L
Preferred are those containing potassium hydrogen tartrate, sodium hydrogen carbonate and starch.
【００１４】本発明に用いられる油脂は、動物性、植物
性のいずれでもあるいは併用してもよく、牛脂、ラー
ド、バターなどの固体脂あるいは大豆油、綿実油、コー
ン油、パーム油などの硬化油もしくはこれらの油脂の混
合物で融点２５〜４５℃程度のものが好ましい。油脂の
配合量は上記ミックス１００部に対し、６０〜８０部が
好ましい。The fats and oils used in the present invention may be of animal or vegetable origin or may be used in combination. Solid fats such as beef tallow, lard and butter or hardened oils such as soybean oil, cottonseed oil, corn oil and palm oil. Alternatively, a mixture of these oils and fats having a melting point of about 25 to 45 ° C. is preferable. The blending amount of oils and fats is preferably 60 to 80 parts with respect to 100 parts of the mix.
【００１５】本発明に用いられる卵としては特に限定さ
れないが、新鮮な卵、液卵、冷凍卵が好ましい。また乾
燥卵も使用できる。卵の配合量は上記ミックス１００部
に対し６５〜１７０部が好ましい。The eggs used in the present invention are not particularly limited, but fresh eggs, liquid eggs and frozen eggs are preferable. Dried eggs can also be used. The egg content is preferably 65 to 170 parts per 100 parts of the above mix.
【００１６】本発明方法によれば、まず溶融した油脂を
水と混和し、これをミックスに加えて中低速で混和す
る。次いでこれに攪拌下に卵を徐々に加えて、中高速で
攪拌してシュー生地を調製する。この際の生地温度は３
０℃付近が好ましい。この生地を一定量ずつ鉄板上に絞
り出し、２００℃前後の温度で焼成してシュー皮を製造
する。According to the method of the present invention, first, the melted fat and oil is mixed with water, and this is added to the mix and mixed at medium and low speeds. Next, eggs are gradually added to this with stirring, and the mixture is stirred at a medium and high speed to prepare a choux dough. The dough temperature at this time is 3
Around 0 ° C is preferable. A certain amount of this dough is squeezed out on an iron plate and baked at a temperature of about 200 ° C. to produce a shoe skin.
【００１７】また、一定量ずつ鉄板上に絞り出した生地
を約−４０℃の温度で冷凍し、次いで約−２０℃以下の
温度で冷凍保存し、要時これを解凍し、２００℃前後の
温度で焼成すればシュー皮を得ることができる。Further, the dough squeezed out on an iron plate by a fixed amount is frozen at a temperature of about -40 ° C, then frozen and stored at a temperature of about -20 ° C or lower, thawed as needed, and stored at a temperature of about 200 ° C. If you bake it, you can obtain a shoe skin.
【００１８】[0018]
【発明の効果】本発明方法によれば、上記組成のミック
スを用意しておけば、熟練を要することなく、家庭にお
いて簡単な操作でボリュームのある美味のシュー皮を得
ることができる。更に、焼成前のシュー生地を冷凍して
も、品質のバラツキがほとんどないボリュームのある美
味なシュー皮を得ることができる。According to the method of the present invention, if a mix of the above composition is prepared, it is possible to obtain a voluminous and delicious shoe skin at home by a simple operation without requiring skill. Furthermore, even if the choux dough before baking is frozen, a voluminous and delicious choux hide can be obtained with almost no variation in quality.
【００１９】[0019]
【実施例】次に実施例を挙げて説明する。 実施例１〜３及び比較例１〜４ 下記表１に示す配合原料を均一に混合して、シュー皮用
ミックスを得た。EXAMPLES Next, examples will be described. Examples 1 to 3 and Comparative Examples 1 to 4 The blended raw materials shown in Table 1 below were uniformly mixed to obtain a shoe skin mix.
【００２０】[0020]
【表１】 [Table 1]
【００２１】上記で得た各シュー皮用ミックス１００部
に対し、温度５０℃に溶解した油脂〔ミヨシ油脂（株）
社製，商品名パンテオンデラックス〕及び水を下記表３
に示す量を加えて、中低速で混合した。次いで、これに
更に攪拌下で表３に示す量の全卵液を徐々に加えて、中
高速で攪拌してシュー生地を調製した（生地温度約３０
℃）。この生地を２５ｇずつ鉄板上に絞り出し、−４０
℃で冷凍し、次いで−２０℃で冷凍保存した。一週間
後、この冷凍生地を冷凍庫より取出して室温下に解凍
し、約２００℃のオーブンで焼成してシュー皮を得た。
得られたシュー皮のボリューム、巾（横の広がり）及び
高さを３個ずつ測定してその合計を求め、更に表２に示
す評価基準にしたがってシュー皮の形状及び内相の評価
を行った。その結果を表３に示す。Fats and oils melted at a temperature of 50 ° C. with respect to 100 parts of each shoe-skin mix obtained above [Miyoshi Yushi-Seiyaku Co., Ltd.]
Company name, Pantheon Deluxe] and water are listed in Table 3 below.
The amount shown in was added and mixed at medium and low speed. Then, the whole egg liquid in an amount shown in Table 3 was gradually added to the mixture with stirring, and the mixture was stirred at a medium and high speed to prepare a shoe dough (a dough temperature of about 30).
C). Squeeze 25g of this dough onto an iron plate, -40
Frozen at 0 ° C and then stored frozen at -20 ° C. One week later, the frozen dough was taken out from the freezer, thawed at room temperature, and baked in an oven at about 200 ° C. to obtain shoehide.
The volume, width (horizontal spread) and height of each of the obtained shoe skins were measured three by three, and the total thereof was obtained. Further, the shape and inner phase of the shoe skins were evaluated according to the evaluation criteria shown in Table 2. .. The results are shown in Table 3.
【００２２】[0022]
【表２】 [Table 2]
【００２３】[0023]
【表３】 [Table 3]
【００２４】[0024]
Claims (2)
澱粉２５〜５０重量部、カゼインナトリウム１〜１０重
量部及び全卵粉２〜２５重量部を含有するミックスに、
水及び油脂を加えて混和し、次いで攪拌下に卵を加え、
生成した生地を一定量に絞り出し、焼成することを特徴
とするシュー皮の製造法。1. A mix containing 75 to 50 parts by weight of pregelatinized starch, 25 to 50 parts by weight of non-pregelatinized wheat starch, 1 to 10 parts by weight of sodium casein and 2 to 25 parts by weight of whole egg powder,
Add water and fat and mix, then add the eggs with stirring,
A method for producing shoehide, which comprises squeezing the produced dough into a certain amount and baking.
焼成することを特徴とする請求項１記載のシュー皮の製
造法。2. The method for producing shoehide according to claim 1, wherein the squeezed dough is frozen, thawed and baked as needed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP04196907A JP3118089B2 (en) | 1992-07-23 | 1992-07-23 | How to make shoe leather |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP04196907A JP3118089B2 (en) | 1992-07-23 | 1992-07-23 | How to make shoe leather |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0638666A true JPH0638666A (en) | 1994-02-15 |
| JP3118089B2 JP3118089B2 (en) | 2000-12-18 |
Family
ID=16365638
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP04196907A Expired - Fee Related JP3118089B2 (en) | 1992-07-23 | 1992-07-23 | How to make shoe leather |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3118089B2 (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2003043426A1 (en) * | 2001-01-16 | 2003-05-30 | Muginoho Co., Ltd. | Structure of dough for outer shell skin of pie cream puff |
| JP2008263944A (en) * | 2007-03-28 | 2008-11-06 | Fuji Oil Co Ltd | Confectionery dough and production method of confectionery |
| JP2010104248A (en) * | 2008-10-28 | 2010-05-13 | Nitto Fuji Flour Milling Co Ltd | Method for producing chou pastry-like puffed food |
| EP2258199A1 (en) * | 2008-04-02 | 2010-12-08 | Nisshin Foods Inc. | Mix for bakery food |
| US8960129B2 (en) | 2007-11-19 | 2015-02-24 | United Pet Group, Inc. | Toothed pet grooming tool with fur ejecting mechanism |
| KR20170037887A (en) | 2015-08-31 | 2017-04-05 | 마쓰다니가가꾸고오교가부시끼가이샤 | Choux pastry and method for producing the same |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20070154607A1 (en) * | 2003-11-03 | 2007-07-05 | Ulate-Rodriguez Jorge A | Dough and method for preparing leavened food product |
-
1992
- 1992-07-23 JP JP04196907A patent/JP3118089B2/en not_active Expired - Fee Related
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2003043426A1 (en) * | 2001-01-16 | 2003-05-30 | Muginoho Co., Ltd. | Structure of dough for outer shell skin of pie cream puff |
| JP2008263944A (en) * | 2007-03-28 | 2008-11-06 | Fuji Oil Co Ltd | Confectionery dough and production method of confectionery |
| US8960129B2 (en) | 2007-11-19 | 2015-02-24 | United Pet Group, Inc. | Toothed pet grooming tool with fur ejecting mechanism |
| US11147239B2 (en) | 2007-11-19 | 2021-10-19 | Spectrum Brands, Inc. | Toothed pet grooming tool with fur ejecting mechanism |
| US11606930B2 (en) | 2007-11-19 | 2023-03-21 | Spectrum Brands, Inc. | Toothed pet grooming tool with fur ejecting mechanism |
| EP2258199A1 (en) * | 2008-04-02 | 2010-12-08 | Nisshin Foods Inc. | Mix for bakery food |
| EP2258199A4 (en) * | 2008-04-02 | 2011-03-23 | Nisshin Foods Inc | MIXING FOR BAKERY PRODUCTS |
| JP5562230B2 (en) * | 2008-04-02 | 2014-07-30 | 日清フーズ株式会社 | Bakery food mix |
| TWI478671B (en) * | 2008-04-02 | 2015-04-01 | Nisshin Foods Inc | Baked food mix |
| JP2010104248A (en) * | 2008-10-28 | 2010-05-13 | Nitto Fuji Flour Milling Co Ltd | Method for producing chou pastry-like puffed food |
| KR20170037887A (en) | 2015-08-31 | 2017-04-05 | 마쓰다니가가꾸고오교가부시끼가이샤 | Choux pastry and method for producing the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3118089B2 (en) | 2000-12-18 |
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