Title:
焼菓子の製造方法
Document Type and Number:
Japanese Patent JP6659334
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To provide a method for producing baked confectionery, capable of obtaining crispy texture like cookies, and moist texture like butter cake, and sufficiently giving the fermentation flavor of yeast.SOLUTION: A method for producing baked confectionery includes: mixing at least fat, a moisture raw material, and yeast; adding and mixing cereal powder and/or a fine particle starch raw material to/with the mixture so as to make sponge dough; fermenting the sponge dough to make fermented sponge dough; mixing the remaining raw material containing at least saccharide and a puffing agent with the fermented sponge dough to make main dough; and molding and baking the main dough. The sponge dough further contains preferably a protein raw material.SELECTED DRAWING: None
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Inventors:
Keiichi Suzuki
Kayo Kodama
Kamisada Shusuke
Kayo Kodama
Kamisada Shusuke
Application Number:
JP2015240847A
Publication Date:
March 04, 2020
Filing Date:
December 10, 2015
Export Citation:
Assignee:
Tsukishima Food Industry Co., Ltd.
International Classes:
A21D13/80; A21D2/36; A21D6/00; A21D13/062
Domestic Patent References:
| JP2124054A | ||||
| JP2004298138A | ||||
| JP53075348A | ||||
| JP2005000048A | ||||
| JP2007306838A | ||||
| JP2002017240A | ||||
| JP2003250430A | ||||
| JP7184526A | ||||
| JP2000060431A | ||||
| JP2003102366A | ||||
| JP2001061402A | ||||
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| JP4051867A | ||||
| JP11289968A | ||||
| JP2006087359A | ||||
| JP10191964A | ||||
| JP2003047393A |
Foreign References:
| US20070059425 | ||||
| US6383533 |
Attorney, Agent or Firm:
Creation International Patent Office
Shigeru Matsui
Takeo Miyao
Shigeru Matsui
Takeo Miyao