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    Choux pastry dough, and method for producing choux pastry shell
    72.
    发明专利
    Choux pastry dough, and method for producing choux pastry shell 审中-公开
    CHOUX PASTRY DOUGH和生产CHOUX PASTRY SHELL的方法

    公开(公告)号：JP2014103895A

    公开(公告)日：2014-06-09

    申请号：JP2012259227

    申请日：2012-11-28

    申请人： Fuji Oil Co Ltd ,  不二製油株式会社

    发明人： SANO NOBUAKI ,  KANAYA MIYUKI

    IPC分类号： A21D2/14 ,  A21D2/18 ,  A21D2/34 ,  A21D13/08 ,  A23G3/50

    摘要： PROBLEM TO BE SOLVED: To provide a method for producing a choux pastry shell, in which the choux pastry shell excellent in taste and texture can be produced by a simple means without using a special raw material.SOLUTION: Choux pastry dough is prepared by heating/boiling water, and oils and fats (A), adding grain flour to the boiled mixture, further adding eggs, and oils and fats (B) to the grain flour-added mixture, and mixing them. The prepared choux pastry dough is baked according to an ordinary means to obtain the choux pastry shell excellent in taste, melt-in-the-mouth and juicy feeling. Choux confectionery can be obtained by using the obtained choux pastry shell. Butter or milk fat is used particularly as the oils and fats (B) to impart suitable tastes effectively to the choux confectionery.

    摘要翻译： 要解决的问题：提供一种生产巧克力糕点的方法，其中可以通过简单的手段在不使用特殊原料的情况下生产出味道和质地优异的胡椒糕点壳。解决方案：通过加热制备Choux糕点面团 /沸水，油脂（A），向煮沸的混合物中加入谷粉，再向加入谷物粉的混合物中加入鸡蛋和油脂（B），并混合。 按照普通手段烘烤准备好的面团，以获得口感优异，口感丰富，多汁感的巧克力面包。 Choux糖果可以通过使用所获得的cho糕饼来获得。 黄油或乳脂特别用作油和脂肪（B），以有效地赋予choux糖果。

    Method for manufacturing granular soybean protein impregnated with saccharide
    73.
    发明专利
    Method for manufacturing granular soybean protein impregnated with saccharide 有权
    用沙棘制造大豆大豆蛋白的方法

    公开(公告)号：JP2014100108A

    公开(公告)日：2014-06-05

    申请号：JP2012255332

    申请日：2012-11-21

    申请人： Nisshin Oillio Group Ltd ,  日清オイリオグループ株式会社

    发明人： AIDA HARUNA

    IPC分类号： A23J3/16 ,  A21D2/26 ,  A21D13/00 ,  A21D13/08 ,  A23G1/00 ,  A23G1/30 ,  A23G3/00 ,  A23G3/34 ,  A23G3/50 ,  A23G9/32 ,  A23G9/44 ,  A23G9/52

    摘要： PROBLEM TO BE SOLVED: To provide a method for manufacturing a granular soybean protein uniformly impregnated with saccharide.SOLUTION: The method for manufacturing a granular soybean protein impregnated with saccharide includes heating the mixture of granular soybean protein and saccharide at 40°C to 100°C under deaerated conditions or under presence of ethanol. The solid content of saccharide is 100 to 300 mass parts relative to 100 mass parts of the granular soybean protein, and the dry weight of the granular soybean protein impregnated with saccharide is 60 to 77 mass%. Bread and confectionery are provided using the granular soybean protein impregnated with saccharide.

    摘要翻译： 要解决的问题：提供均匀浸渍糖的颗粒状大豆蛋白的制造方法。溶液：用糖类浸渍的粒状大豆蛋白的制造方法包括：在40℃〜100℃下加热粒状大豆蛋白和糖的混合物 在脱气条件下或在乙醇存在下。 糖类的固体成分相对于100质量份粒状大豆蛋白质为100〜300质量份，并且用糖浸渍的粒状大豆蛋白的干重为60〜77质量％。 使用浸有糖的颗粒状大豆蛋白提供面包和糖果。

    Water-in-oil emulsified oil for kneading in confectionery
    75.
    发明专利
    Water-in-oil emulsified oil for kneading in confectionery 有权
    用于在食品中加工的油包水油

    公开(公告)号：JP2014050351A

    公开(公告)日：2014-03-20

    申请号：JP2012197128

    申请日：2012-09-07

    申请人： Adeka Corp ,  株式会社Adeka

    发明人： TANAKA YUKA ,  YAMAZAKI HIDEMASA

    IPC分类号： A23D7/00 ,  A21D2/16 ,  A21D13/08

    摘要： PROBLEM TO BE SOLVED: To provide a baked confectionery having a good flavor or good solubility in mouths, and crispy palate feeling while reducing oil content.SOLUTION: Problems are resolved by using a water-in-oil emulsified oil for kneading in a confectionery containing a modified starch of 10 to 30 mass%, an organic acid monoglyceride of 0.1 to 4 mass%, and oil content of 25 to 70 mass%. Preferably, cross-linked starch is used as the modified starch and succinic acid monoglyceride is used as the organic acid monoglyceride.

    摘要翻译： 要解决的问题：提供具有良好风味或口感良好的油炸糖食，同时降低油脂含量，并具有酥脆的腭感。解决方案：通过使用油包水乳化油在含有 10〜30质量％的改性淀粉，0.1〜4质量％的有机酸单甘油酯，25〜70质量％的油含量。 优选使用交联淀粉作为改性淀粉，并使用琥珀酸单甘油酯作为有机酸单甘油酯。

    Pretzel and production method thereof
    76.
    发明专利
    Pretzel and production method thereof 审中-公开
    PRETZEL及其生产方法

    公开(公告)号：JP2014045741A

    公开(公告)日：2014-03-17

    申请号：JP2012193134

    申请日：2012-09-03

    申请人： Ezaki Glico Co Ltd ,  江崎グリコ株式会社

    发明人： HOSOKAWA SEIJI ,  MATSUMOTO SHINJI ,  HIROHATA MASAYUKI

    IPC分类号： A21D13/08 ,  A21D2/34 ,  A23G3/00 ,  A23G3/34 ,  A23G3/50

    摘要： PROBLEM TO BE SOLVED: To provide a pretzel product having a rich butter flavor and a production method thereof.SOLUTION: A production method of a stick-like pretzel having a rich butter flavor includes: a step of kneading 5-20 pts.wt. of butter into grain flour of 100 pts.wt. to obtain dough, and primarily baking the dough formed into a stick-like shape to obtain a stick-like pretzel; and a step of topping and impregnating a butter component selected from a group composed of clarified butter and butter oil on and into the primarily-baked stick-like pretzel, coating the primarily-baked stick-like pretzel with melted butter, sprinkling sugar thereon, and secondarily baking the primarily-baked stick-like pretzel. There are used the butter component of 10-30 pts.wt. with regard to 100 pts.wt. of the stick-like pretzel, 5-30 pts.wt. of the melted butter with regard to 100 pts.wt. of the stick-like pretzel, and 5-30 pts.wt. of the sugar with regard to 100 pts.wt. of the stick-like pretzel.

    摘要翻译： 要解决的问题：提供具有丰富的黄油香味的椒盐卷饼产品及其制备方法。解决方案：具有丰富的黄油味的棒状椒盐卷饼的制备方法包括：捏合5-20重量份的步骤 的黄油成为100粒重的谷物粉 以获得面团，并且主要将形成为棒状形状的面团烘烤以获得棒状椒盐卷饼; 将选自由澄清的黄油和黄油组成的组中的黄油组分顶起并浸渍到主烘烤的棒状椒盐卷饼中的步骤，用熔化的黄油涂覆初步烘烤的棒状椒盐卷饼，在其上撒上糖， 然后二次烘烤主烘烤的棒状椒盐卷饼。 使用10-30重量份的黄油成分 关于100 pts.wt. 的棒状椒盐卷饼，5-30磅 的熔化黄油相对于100磅重 的棒状椒盐卷饼，和5-30重量份 的糖相对于100重量份 的棒状椒盐卷饼。

    Method and apparatus for manufacturing baked confectionery
    79.
    发明专利
    Method and apparatus for manufacturing baked confectionery 审中-公开
    制造烧烤食品的方法和装置

    公开(公告)号：JP2014008001A

    公开(公告)日：2014-01-20

    申请号：JP2012146647

    申请日：2012-06-29

    申请人： Kowa Kogyo:Kk ,  株式会社幸和工業

    发明人： MIZUMAKI HIROTAKA

    IPC分类号： A21B5/02 ,  A21B1/46 ,  A21B3/07 ,  A21B3/18 ,  A21B7/00 ,  A21D13/08 ,  A23G3/50

    摘要： PROBLEM TO BE SOLVED: To provide a method and apparatus for manufacturing baked confectionery suitable for mass production at a low price by greatly shortening a baking time and improving manufacturing efficiency.SOLUTION: A method for manufacturing baked confectionery includes the steps of: supplying confectionery dough to a circularly conveyed baking mold; half baking the confectionery dough in the baking mold followed by taking out and transferring onto a net circularly conveyed in a baking pot; and completely baking up the confectionery dough half baked on the net in the baking pot. An apparatus for manufacturing the baked confectionery includes: a baking machine 10 which is provided with first baking means 2 for baking to a half-baked state, confectionery dough in many baking molds 1 made up of upper and lower molds 1a and 1b and circularly conveyed, a dough supplying building-up machine 20 which supplies the confectionery dough to the baking molds 1 of the baking machine 10 to build up them; a transfer conveyor 30 for the confectionery dough in a half baked state, taken out from the baking molds 1; and a baking pot 40 which is provided with second baking means 42 for baking the half baked confectionery dough on a conveyance net 41 wound in an endless strip shape and circularly conveyed.

    摘要翻译： 要解决的问题：提供一种适用于以低价批量生产的烘烤糖果的方法和装置，其大大缩短了烘烤时间并提高了制造效率。解决方案：一种制造焙烤糖果的方法包括以下步骤：供应糖果面团 循环传送烘烤模具; 将烘烤模具中的糖果面团半烘烤，然后取出并转移到在烘箱中循环传送的网上; 并完全烘烤在烘焙锅中网上烘烤的糖果面团。 用于制造烘烤糖食的装置包括：烘烤机10，其设置有用于烘烤至半烘烤状态的第一烘烤装置2，以及由上下模1a和1b构成的许多烘焙模具1中的糖果面团，并循环输送 面团供应建筑机20，其将糖果面团供应到烘焙机10的烘烤模具1以建立它们; 从烘烤模具1中取出半烘烤状态的糖果面团的转运输送机30; 以及设置有第二烘烤装置42的烤箱40，用于将卷绕成环形条状并循环输送的输送网41烘烤半烤糕点。