METHOD FOR PRODUCING VEGETABLE PANCAKE
PROBLEM TO BE SOLVED: To provide a method for producing frozen vegetable pancake having good melting feeling and viscous feeling while sufficiently satisfying shape retention at the time of producing.SOLUTION: Frozen vegetable pancake having good melting feeling and viscous feeling can be produced b...
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| creator | SHIRAI SHINTARO ARIMURA KEIJI OKURA RYUICHI OGAWA FUMIYASU |
| description | PROBLEM TO BE SOLVED: To provide a method for producing frozen vegetable pancake having good melting feeling and viscous feeling while sufficiently satisfying shape retention at the time of producing.SOLUTION: Frozen vegetable pancake having good melting feeling and viscous feeling can be produced by mixing a dough raw material of vegetable pancake so as to adjust main raw material powder to 20-30 wt.%, eggs to 10-20 wt.%, water to 50-60 wt.%, and albumen powder to 0.1-2.0 wt.% with respect to the total dough weight, and preparing the dough, while promoting pregelatinization and sufficiently satisfying shape retention at the time of producing.
【課題】製造時の保形性を充分満たしながら口溶けがよく、トロミがある冷凍お好み焼きの製造方法を提供することを課題とする。【解決手段】生地の総重量に対して、主原料粉が２０〜３０重量％、卵が１０〜２０重量％、水が５０〜６０重量％、卵白粉末が０．１〜２．０重量％となるようお好み焼きの生地原料を混合し生地を調整し冷凍お好み焼きを製造することで、主原料粉のα化を促進しつつ、製造時の保形性を充分満たしながら、口溶けがよく、トロミがある冷凍お好み焼きを製造できる。【選択図】なし |
| format | Patent |
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【課題】製造時の保形性を充分満たしながら口溶けがよく、トロミがある冷凍お好み焼きの製造方法を提供することを課題とする。【解決手段】生地の総重量に対して、主原料粉が２０〜３０重量％、卵が１０〜２０重量％、水が５０〜６０重量％、卵白粉末が０．１〜２．０重量％となるようお好み焼きの生地原料を混合し生地を調整し冷凍お好み焼きを製造することで、主原料粉のα化を促進しつつ、製造時の保形性を充分満たしながら、口溶けがよく、トロミがある冷凍お好み焼きを製造できる。【選択図】なし</description><language>eng ; jpn</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2015</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=20151105&DB=EPODOC&CC=JP&NR=2015192604A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76293</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20151105&DB=EPODOC&CC=JP&NR=2015192604A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>SHIRAI SHINTARO</creatorcontrib><creatorcontrib>ARIMURA KEIJI</creatorcontrib><creatorcontrib>OKURA RYUICHI</creatorcontrib><creatorcontrib>OGAWA FUMIYASU</creatorcontrib><title>METHOD FOR PRODUCING VEGETABLE PANCAKE</title><description>PROBLEM TO BE SOLVED: To provide a method for producing frozen vegetable pancake having good melting feeling and viscous feeling while sufficiently satisfying shape retention at the time of producing.SOLUTION: Frozen vegetable pancake having good melting feeling and viscous feeling can be produced by mixing a dough raw material of vegetable pancake so as to adjust main raw material powder to 20-30 wt.%, eggs to 10-20 wt.%, water to 50-60 wt.%, and albumen powder to 0.1-2.0 wt.% with respect to the total dough weight, and preparing the dough, while promoting pregelatinization and sufficiently satisfying shape retention at the time of producing.
【課題】製造時の保形性を充分満たしながら口溶けがよく、トロミがある冷凍お好み焼きの製造方法を提供することを課題とする。【解決手段】生地の総重量に対して、主原料粉が２０〜３０重量％、卵が１０〜２０重量％、水が５０〜６０重量％、卵白粉末が０．１〜２．０重量％となるようお好み焼きの生地原料を混合し生地を調整し冷凍お好み焼きを製造することで、主原料粉のα化を促進しつつ、製造時の保形性を充分満たしながら、口溶けがよく、トロミがある冷凍お好み焼きを製造できる。【選択図】なし</description><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>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2015</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZFDzdQ3x8HdRcPMPUggI8ncJdfb0c1cIc3V3DXF08nFVCHD0c3b0duVhYE1LzClO5YXS3AxKbq4hzh66qQX58anFBYnJqXmpJfFeAUYGhqaGlkZmBiaOxkQpAgD5OSPS</recordid><startdate>20151105</startdate><enddate>20151105</enddate><creator>SHIRAI SHINTARO</creator><creator>ARIMURA KEIJI</creator><creator>OKURA RYUICHI</creator><creator>OGAWA FUMIYASU</creator><scope>EVB</scope></search><sort><creationdate>20151105</creationdate><title>METHOD FOR PRODUCING VEGETABLE PANCAKE</title><author>SHIRAI SHINTARO ; ARIMURA KEIJI ; OKURA RYUICHI ; OGAWA FUMIYASU</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JP2015192604A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; jpn</language><creationdate>2015</creationdate><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>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>SHIRAI SHINTARO</creatorcontrib><creatorcontrib>ARIMURA KEIJI</creatorcontrib><creatorcontrib>OKURA RYUICHI</creatorcontrib><creatorcontrib>OGAWA FUMIYASU</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>SHIRAI SHINTARO</au><au>ARIMURA KEIJI</au><au>OKURA RYUICHI</au><au>OGAWA FUMIYASU</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>METHOD FOR PRODUCING VEGETABLE PANCAKE</title><date>2015-11-05</date><risdate>2015</risdate><abstract>PROBLEM TO BE SOLVED: To provide a method for producing frozen vegetable pancake having good melting feeling and viscous feeling while sufficiently satisfying shape retention at the time of producing.SOLUTION: Frozen vegetable pancake having good melting feeling and viscous feeling can be produced by mixing a dough raw material of vegetable pancake so as to adjust main raw material powder to 20-30 wt.%, eggs to 10-20 wt.%, water to 50-60 wt.%, and albumen powder to 0.1-2.0 wt.% with respect to the total dough weight, and preparing the dough, while promoting pregelatinization and sufficiently satisfying shape retention at the time of producing.
【課題】製造時の保形性を充分満たしながら口溶けがよく、トロミがある冷凍お好み焼きの製造方法を提供することを課題とする。【解決手段】生地の総重量に対して、主原料粉が２０〜３０重量％、卵が１０〜２０重量％、水が５０〜６０重量％、卵白粉末が０．１〜２．０重量％となるようお好み焼きの生地原料を混合し生地を調整し冷凍お好み焼きを製造することで、主原料粉のα化を促進しつつ、製造時の保形性を充分満たしながら、口溶けがよく、トロミがある冷凍お好み焼きを製造できる。【選択図】なし</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | METHOD FOR PRODUCING VEGETABLE PANCAKE |
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