PRODUCTION METHOD OF SPRING ROLL SKIN
To provide a production method of spring roll skin excellent in workability without stickiness nor brittleness during burning dough and suppressed in deterioration of texture with time after cocking and suppressed in deterioration of texture when re-heating it by an electronic oven or the like. A pr...
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| creator | OKUBO KANA MIYATA ATSUYUKI NAGAI TAKAO |
| description | To provide a production method of spring roll skin excellent in workability without stickiness nor brittleness during burning dough and suppressed in deterioration of texture with time after cocking and suppressed in deterioration of texture when re-heating it by an electronic oven or the like. A production method of spring roll skin includes: a process of preparing dough by using a powder raw material mainly containing grain flour; and a process of burning the dough. Starch hard to digest is contained in the powder raw material at 1 to 50 mass%. It is preferable to adjust a pH of the dough to a range of 3.0 to 5.5 or 8.0 to 10.5 before burning the dough and then re-adjust it to a range of 6.0 to 7.5.
本发明的春卷皮的制造方法具有使用以谷粉类作为主体的粉原料来调制面团的工序、和将该面团进行焙烤的工序，该粉原料中含有卵蛋白酶分解物。也可以使用0.5～30质量％的难消化性糊精或1～50质量％的难消化性淀粉来代替上述卵蛋白酶分解物。优选在面团的焙烤前，将该面团的pH调节至3.0～5.5的范围或8.0～10.5的范围后，将该面团的pH再调节至6.0～7.5的范围。 |
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本发明的春卷皮的制造方法具有使用以谷粉类作为主体的粉原料来调制面团的工序、和将该面团进行焙烤的工序，该粉原料中含有卵蛋白酶分解物。也可以使用0.5～30质量％的难消化性糊精或1～50质量％的难消化性淀粉来代替上述卵蛋白酶分解物。优选在面团的焙烤前，将该面团的pH调节至3.0～5.5的范围或8.0～10.5的范围后，将该面团的pH再调节至6.0～7.5的范围。</description><language>chi ; eng</language><subject>BAKERY PRODUCTS ; BAKING ; EDIBLE DOUGHS ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PRESERVATION THEREOF ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><creationdate>2019</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20190927&DB=EPODOC&CC=CN&NR=110278983A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20190927&DB=EPODOC&CC=CN&NR=110278983A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>OKUBO KANA</creatorcontrib><creatorcontrib>MIYATA ATSUYUKI</creatorcontrib><creatorcontrib>NAGAI TAKAO</creatorcontrib><title>PRODUCTION METHOD OF SPRING ROLL SKIN</title><description>To provide a production method of spring roll skin excellent in workability without stickiness nor brittleness during burning dough and suppressed in deterioration of texture with time after cocking and suppressed in deterioration of texture when re-heating it by an electronic oven or the like. A production method of spring roll skin includes: a process of preparing dough by using a powder raw material mainly containing grain flour; and a process of burning the dough. Starch hard to digest is contained in the powder raw material at 1 to 50 mass%. It is preferable to adjust a pH of the dough to a range of 3.0 to 5.5 or 8.0 to 10.5 before burning the dough and then re-adjust it to a range of 6.0 to 7.5.
本发明的春卷皮的制造方法具有使用以谷粉类作为主体的粉原料来调制面团的工序、和将该面团进行焙烤的工序，该粉原料中含有卵蛋白酶分解物。也可以使用0.5～30质量％的难消化性糊精或1～50质量％的难消化性淀粉来代替上述卵蛋白酶分解物。优选在面团的焙烤前，将该面团的pH调节至3.0～5.5的范围或8.0～10.5的范围后，将该面团的pH再调节至6.0～7.5的范围。</description><subject>BAKERY PRODUCTS</subject><subject>BAKING</subject><subject>EDIBLE DOUGHS</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PRESERVATION THEREOF</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2019</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZFANCPJ3CXUO8fT3U_B1DfHwd1Hwd1MIDgjy9HNXCPL38VEI9vb042FgTUvMKU7lhdLcDIpuriHOHrqpBfnxqcUFicmpeakl8c5-hoYGRuYWlhbGjsbEqAEAplYjWA</recordid><startdate>20190927</startdate><enddate>20190927</enddate><creator>OKUBO KANA</creator><creator>MIYATA ATSUYUKI</creator><creator>NAGAI TAKAO</creator><scope>EVB</scope></search><sort><creationdate>20190927</creationdate><title>PRODUCTION METHOD OF SPRING ROLL SKIN</title><author>OKUBO KANA ; MIYATA ATSUYUKI ; NAGAI TAKAO</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN110278983A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2019</creationdate><topic>BAKERY PRODUCTS</topic><topic>BAKING</topic><topic>EDIBLE DOUGHS</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PRESERVATION THEREOF</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</topic><toplevel>online_resources</toplevel><creatorcontrib>OKUBO KANA</creatorcontrib><creatorcontrib>MIYATA ATSUYUKI</creatorcontrib><creatorcontrib>NAGAI TAKAO</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>OKUBO KANA</au><au>MIYATA ATSUYUKI</au><au>NAGAI TAKAO</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>PRODUCTION METHOD OF SPRING ROLL SKIN</title><date>2019-09-27</date><risdate>2019</risdate><abstract>To provide a production method of spring roll skin excellent in workability without stickiness nor brittleness during burning dough and suppressed in deterioration of texture with time after cocking and suppressed in deterioration of texture when re-heating it by an electronic oven or the like. A production method of spring roll skin includes: a process of preparing dough by using a powder raw material mainly containing grain flour; and a process of burning the dough. Starch hard to digest is contained in the powder raw material at 1 to 50 mass%. It is preferable to adjust a pH of the dough to a range of 3.0 to 5.5 or 8.0 to 10.5 before burning the dough and then re-adjust it to a range of 6.0 to 7.5.
本发明的春卷皮的制造方法具有使用以谷粉类作为主体的粉原料来调制面团的工序、和将该面团进行焙烤的工序，该粉原料中含有卵蛋白酶分解物。也可以使用0.5～30质量％的难消化性糊精或1～50质量％的难消化性淀粉来代替上述卵蛋白酶分解物。优选在面团的焙烤前，将该面团的pH调节至3.0～5.5的范围或8.0～10.5的范围后，将该面团的pH再调节至6.0～7.5的范围。</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | BAKERY PRODUCTS BAKING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS |
| title | PRODUCTION METHOD OF SPRING ROLL SKIN |
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