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公开(公告)号：JP2007312691A
公开(公告)日：2007-12-06
申请号：JP2006146311
申请日：2006-05-26
申请人： Ezaki Glico Co Ltd , 江崎グリコ株式会社
发明人： DATE TAKAYUKI , HONDA MASAHIRO , OKA KOJI , HAYATA SHIGEKI , MATSUMOTO SHINJI , TAIHO TATSUKI
摘要： PROBLEM TO BE SOLVED: To provide stick-shaped confectionery having a straight shape; and to provide a method for producing the confectionery. SOLUTION: The method for producing stick-like confectionery by which stick-shaped confectionery is produced from string-state dough 10 formed into a string shape and consisting mainly of grain flour, comprises the following steps: a baking step S6 of placing string-state dough 10 where a plurality of half cut-state cuts 15 are formed along a longitudinal direction and alkaline solution is impregnated, on a heated face 30 for baking the dough; and a cutting step S7 of cutting the baked string-state dough 10 at the cuts 15 to form stick-shaped pieces of dough 40. COPYRIGHT: (C)2008,JPO&INPIT
摘要翻译： 要解决的问题：提供具有直线形状的棒状糖果; 并提供一种生产糖果的方法。 解决方案：制成棒状糖果的棒状糖果的制造方法包括以下步骤：将由条状面团10制成的串状糖果制成串状，主要由谷物粉制成， 其中沿着纵向方向形成多个半切割切口15并将碱性溶液浸渍在加热面30上以烘烤面团; 以及切割步骤S7，在切割部15切割烘烤的线状面团10，以形成棒状的面团片40.版权所有（C）2008，JPO＆INPIT
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公开(公告)号：JP2004057143A
公开(公告)日：2004-02-26
申请号：JP2002223083
申请日：2002-07-31
申请人： Ezaki Glico Co Ltd , 江崎グリコ株式会社
发明人： MATSUMOTO SHINJI , HONDA MASAHIRO , NAKAE TAKASHI
摘要： PROBLEM TO BE SOLVED: To obtain composite confectionery with at least two layers of a fat and oil material coated on the surface of baked confectionery, containing a layer comprising a fat and oil material at low fusing point in the inner layer and in the outside a layer comprising a fat and oil material at high fusing point, and to provide a method for producing the confectionery. SOLUTION: The composite confectionery is obtained by coating at least two layers of the fat and oil material on the surface of the baked confectionery. Among the layers comprising the fat and oil materials, the first layer comprising the fat and oil material is coated with the second layer comprising the fat and oil material. The fusing point of the fat and oil material of the first layer is made lower than that of the fat and oil material of the second layer. COPYRIGHT: (C)2004,JPO
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公开(公告)号：JP2014045742A
公开(公告)日：2014-03-17
申请号：JP2012193152
申请日：2012-09-03
申请人： Ezaki Glico Co Ltd , 江崎グリコ株式会社
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 chocolate-coated 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 baking the dough formed into a stick-like shape; a step of topping and impregnating at least one type of a butter component selected from a group composed of clarified butter and butter oil on and into a baked stick-like pretzel; and a step of coating the butter component-impregnating pretzel with chocolate. There is used the butter component of 10-30 pts.wt. 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巧克力涂布的棒状椒盐卷饼的制备方法包括：捏合5-20个 .wt。 的黄油成为100粒重的谷物粉 获得面团，并将形成的棒状的面团烘烤; 将选自由澄清的黄油和黄油组成的组中的至少一种类型的黄油成分顶起并浸渍到烘烤的棒状椒盐卷饼上的步骤; 以及用巧克力涂覆黄油成分浸渍的椒盐脆饼的步骤。 使用10-30重量份的黄油成分 关于100 pts.wt. 的棒状椒盐卷饼。
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公开(公告)号：JP2007312786A
公开(公告)日：2007-12-06
申请号：JP2007189431
申请日：2007-07-20
申请人： Ezaki Glico Co Ltd , 江崎グリコ株式会社
发明人： DATE TAKAYUKI , HONDA MASAHIRO , OKA KOJI , HAYATA SHIGEKI , MATSUMOTO SHINJI , TAIHO TATSUKI
IPC分类号： A23G3/50
摘要： PROBLEM TO BE SOLVED: To provide stick-shaped confectionery having straight shape, such as a stick-shaped pretzel, or composite confectionery obtained by coating the surface of the stick-shaped pretzel with chocolate or the like. SOLUTION: The stick-shaped confectionery comprises stick like dough 40 and coating material with which the surface of the stick-shaped dough 40 is coated. The stick-shaped dough 40 is formed through the following process: placing string-state dough 10 where a plurality of half-cut cut lines 15 are formed in a longitudinal direction and alkaline fluid is impregnated, on a heated surface 30, and baking the string-state dough followed by cutting the string-state dough 10 at the cut lines 15. The widest width of the cross section of the stick-shaped dough 40 is 2.5-3.5 mm. COPYRIGHT: (C)2008,JPO&INPIT
摘要翻译： 要解决的问题：提供具有直形形状的棒状糖果，例如棒状椒盐卷饼，或通过用巧克力等涂覆棒状椒盐卷饼的表面而获得的复合糖果。 解决方案：棒状糖果包括棒状面团40和涂覆有棒状面团40的表面的涂料。 棒状生面团40通过以下工序形成：将长条状的多个半切割切割线15和浸渍了碱液的多个半切割切割线15放置在加热面30上， 然后在切割线15处切割线状面团10。棒状面团40的横截面的最宽宽度为2.5-3.5mm。 版权所有（C）2008，JPO＆INPIT
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公开(公告)号：JP2004350572A
公开(公告)日：2004-12-16
申请号：JP2003151196
申请日：2003-05-28
申请人： Ezaki Glico Co Ltd , 江崎グリコ株式会社
发明人： HONDA MASAHIRO , MATSUMOTO SHINJI , SERI KATSUMA , NAKAE KENJI , YAMAMOTO KAZUYA , OKAMURA YOSHIFUMI
摘要： PROBLEM TO BE SOLVED: To provide linear air-containing chocolate free from being united with each other, causing no air escape after ejecting chocolate from a nozzle and having soft palate feeling of the chocolate itself, and to provide a method for producing the chocolate.
SOLUTION: The method for producing the air-containing chocolate comprises obtaining air-containing chocolate by using for chocolate a polyglycerol fatty acid ester having as the main component a diglycerol monofatty acid ester, and 0.01 wt.%-2 wt.% of at least one kind selected from glycerol, propylene glycol and ethanol and ejecting the product from a nozzle.
COPYRIGHT: (C)2005,JPO&NCIPI-
公开(公告)号：JP2004065176A
公开(公告)日：2004-03-04
申请号：JP2002231987
申请日：2002-08-08
申请人： Ezaki Glico Co Ltd , 江崎グリコ株式会社
摘要： PROBLEM TO BE SOLVED: To provide a method facilitating disperse/mixing to foods, etc., even at a temperature lower than a melting point of the emulsifier which originally has when a polyglycerol fatty acid ester which is an emulsifier containing a saturated fatty acid as a constituent element and having high melting point is added to foods, etc. and to provide a method attaining reduction of energy consumption in heating/cooling steps of foods, etc., shortening of a time required in mixing step of the emulsifier and prevention of quality deterioration of foods during heating thereby. SOLUTION: The emulsifier is obtained by mixing a polyglycerol fatty acid ester having a degree of polymerization of 2-10 and kept in a melted state, in which at least one molecule of a 14-22C saturated fatty acid is bounded, with a phospholipid. COPYRIGHT: (C)2004,JPO
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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
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。
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