METHOD FOR PRODUCING LAMINAR FOOD AND LAMINAR FOOD
PROBLEM TO BE SOLVED: To provide a method for producing a laminar food having a flaky inner layer and outer layer and a variety of tastes in the laminar food represented by croissant, Danish pastry, pie, etc., and to obtain a laminar food having excellent appearance, volume, palatability and flavor...
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| creator | HAMAMOTO REIKO KAWASHIMA TAKESHI SAKAKIBARA SATOSHI |
| description | PROBLEM TO BE SOLVED: To provide a method for producing a laminar food having a flaky inner layer and outer layer and a variety of tastes in the laminar food represented by croissant, Danish pastry, pie, etc., and to obtain a laminar food having excellent appearance, volume, palatability and flavor produced by the production method. SOLUTION: This method for producing the laminar food is characterized in that oils and fats for insertion are arranged on a dough, a flavoring material preformed into a chip state, a dice state, a straw state, a spherical state or a cone state is dispersed and arranged on the oils and fats for insertion and the dough is folded. |
| format | Patent |
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SOLUTION: This method for producing the laminar food is characterized in that oils and fats for insertion are arranged on a dough, a flavoring material preformed into a chip state, a dice state, a straw state, a spherical state or a cone state is dispersed and arranged on the oils and fats for insertion and the dough is folded.</description><edition>7</edition><language>eng</language><subject>BAKERY PRODUCTS ; BAKING ; EDIBLE DOUGHS ; HUMAN NECESSITIES ; PRESERVATION THEREOF ; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><creationdate>2001</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=20011120&DB=EPODOC&CC=JP&NR=2001321064A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,778,883,25551,76302</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20011120&DB=EPODOC&CC=JP&NR=2001321064A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>HAMAMOTO REIKO</creatorcontrib><creatorcontrib>KAWASHIMA TAKESHI</creatorcontrib><creatorcontrib>SAKAKIBARA SATOSHI</creatorcontrib><title>METHOD FOR PRODUCING LAMINAR FOOD AND LAMINAR FOOD</title><description>PROBLEM TO BE SOLVED: To provide a method for producing a laminar food having a flaky inner layer and outer layer and a variety of tastes in the laminar food represented by croissant, Danish pastry, pie, etc., and to obtain a laminar food having excellent appearance, volume, palatability and flavor produced by the production method. SOLUTION: This method for producing the laminar food is characterized in that oils and fats for insertion are arranged on a dough, a flavoring material preformed into a chip state, a dice state, a straw state, a spherical state or a cone state is dispersed and arranged on the oils and fats for insertion and the dough is folded.</description><subject>BAKERY PRODUCTS</subject><subject>BAKING</subject><subject>EDIBLE DOUGHS</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION THEREOF</subject><subject>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2001</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZDDydQ3x8HdRcPMPUggI8ncJdfb0c1fwcfT19HMMAooCpRz9XFAEeBhY0xJzilN5oTQ3g5Kba4izh25qQX58anFBYnJqXmpJvFeAkYGBobGRoYGZiaMxUYoAnmQm0Q</recordid><startdate>20011120</startdate><enddate>20011120</enddate><creator>HAMAMOTO REIKO</creator><creator>KAWASHIMA TAKESHI</creator><creator>SAKAKIBARA SATOSHI</creator><scope>EVB</scope></search><sort><creationdate>20011120</creationdate><title>METHOD FOR PRODUCING LAMINAR FOOD AND LAMINAR FOOD</title><author>HAMAMOTO REIKO ; KAWASHIMA TAKESHI ; SAKAKIBARA SATOSHI</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JP2001321064A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>2001</creationdate><topic>BAKERY PRODUCTS</topic><topic>BAKING</topic><topic>EDIBLE DOUGHS</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION THEREOF</topic><topic>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</topic><toplevel>online_resources</toplevel><creatorcontrib>HAMAMOTO REIKO</creatorcontrib><creatorcontrib>KAWASHIMA TAKESHI</creatorcontrib><creatorcontrib>SAKAKIBARA SATOSHI</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>HAMAMOTO REIKO</au><au>KAWASHIMA TAKESHI</au><au>SAKAKIBARA SATOSHI</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>METHOD FOR PRODUCING LAMINAR FOOD AND LAMINAR FOOD</title><date>2001-11-20</date><risdate>2001</risdate><abstract>PROBLEM TO BE SOLVED: To provide a method for producing a laminar food having a flaky inner layer and outer layer and a variety of tastes in the laminar food represented by croissant, Danish pastry, pie, etc., and to obtain a laminar food having excellent appearance, volume, palatability and flavor produced by the production method. SOLUTION: This method for producing the laminar food is characterized in that oils and fats for insertion are arranged on a dough, a flavoring material preformed into a chip state, a dice state, a straw state, a spherical state or a cone state is dispersed and arranged on the oils and fats for insertion and the dough is folded.</abstract><edition>7</edition><oa>free_for_read</oa></addata></record> |
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| language | eng |
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| subjects | BAKERY PRODUCTS BAKING EDIBLE DOUGHS HUMAN NECESSITIES PRESERVATION THEREOF TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS |
| title | METHOD FOR PRODUCING LAMINAR FOOD AND LAMINAR FOOD |
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