JPH0797950B2 - Cake premix for microwave cooking - Google Patents
Cake premix for microwave cookingInfo
- Publication number
- JPH0797950B2 JPH0797950B2 JP9350087A JP9350087A JPH0797950B2 JP H0797950 B2 JPH0797950 B2 JP H0797950B2 JP 9350087 A JP9350087 A JP 9350087A JP 9350087 A JP9350087 A JP 9350087A JP H0797950 B2 JPH0797950 B2 JP H0797950B2
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- premix
- microwave cooking
- cake premix
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Description
【発明の詳細な説明】 〔産業上の利用分野〕 本発明は、電子レンジによって調理することのできるマ
イクロ波調理用ケーキプレミックスに関する。Description: FIELD OF THE INVENTION The present invention relates to a microwave precooked cake premix that can be cooked in a microwave oven.
従来、種々のケーキプレミックスが市販されているが、
家庭に於て電子レンジを用いて手軽に短時間で調理を行
うことにより、満足なケーキを得ることのできるケーキ
プレミックスは知られていなかった。Conventionally, various cake premixes are commercially available,
No cake premix has been known that can obtain a satisfactory cake by simply cooking in a short time at home using a microwave oven.
従来のケーキプレミックスを電子レンジにかけて調理し
た場合、（１）食感が硬すぎたり、逆にねちゃつく、
（２）ボリュームが出ない、（３）型からはがれない、
等の問題が生じ、電子レンジによって調理するには不適
当であった。When a conventional cake premix is cooked in a microwave oven, (1) the texture is too hard, or conversely sticky,
(2) Volume does not come out, (3) Does not come off from the mold,
However, it was not suitable for cooking in a microwave oven.
本発明の目的は、このような欠点のない、すなわち食感
が良好で、ボリュームがあり、型はがれの良好なマイク
ロ波調理用ケーキプレミックスを提供することにある。An object of the present invention is to provide a cake premix for microwave cooking which does not have such drawbacks, that is, has a good texture, has a large volume, and has good mold release.
本発明は、75〜100℃の温度下で熱処理した小麦粉１〜5
0重量％、卵白粉0.5〜10重量％、油脂0.5〜30重量％、
糖類２〜50重量％及び膨剤0.5〜10重量％を含有するマ
イクロ波調理用ケーキプレミックスを提供するものであ
り、またさらに増粘剤0.05〜５重量％を含有する上記マ
イクロ波調理用ケーキプレミックスを提供するものであ
る。The present invention is wheat flour 1-5 which is heat-treated at a temperature of 75-100 ° C.
0% by weight, egg white powder 0.5 to 10% by weight, fats and oils 0.5 to 30% by weight,
A microwave cooking cake premix containing 2 to 50% by weight of a sugar and 0.5 to 10% by weight of a leavening agent, and the microwave cooking cake further comprising 0.05 to 5% by weight of a thickening agent. It provides a premix.
本明細書中ケーキプレミックスとは、スポンジケーキ、
シフォンケーキ、蒸しカステラ、ケーキマフィン、蒸し
パン、スチームケーキ用のプレミックスを言うが、以下
本発明のケーキプレミックスに含まれる各種の成分につ
いて詳細に説明する。Cake premix in this specification means sponge cake,
It refers to a premix for chiffon cake, steamed castella, cake muffin, steamed bread, and steam cake, and various components contained in the cake premix of the present invention will be described in detail below.
（熱処理小麦粉） 本発明において使用される熱処理小麦粉は、75〜100℃
の温度下で熱処理した小麦粉である。このような小麦粉
としては、小麦粉をエクストルーダーにて加熱加圧下で
押出したもの、あるいは回転する加熱ローラーによるホ
ットローラー法、ミキサー内に蒸気を導入する蒸煮法、
マイクロ波加熱法、遠赤外加熱法等、これらを組み合わ
せた方法で処理した小麦粉、または小麦原粒の状態で蒸
煮や加熱を施こし、その後製粉して得られる小麦粉等を
挙げることができる。(Heat treated wheat flour) The heat treated wheat flour used in the present invention has a temperature of 75 to 100 ° C.
It is wheat flour that has been heat-treated under the temperature of. As such wheat flour, wheat flour extruded under heat and pressure in an extruder, or a hot roller method by a rotating heating roller, a steaming method of introducing steam into a mixer,
Examples thereof include wheat flour treated by a combination of these methods such as a microwave heating method and a far infrared heating method, or a wheat flour obtained by steaming or heating in the state of wheat original grains and then milling.
いずれの方法で得られた小麦粉でも良いが、本発明では
軽度に熱処理した小麦粉が要される。ここで軽度に熱処
理した小麦粉とは、75〜100℃の温度下で熱処理するこ
とによってグルテンの一部が変性した小麦粉を意味す
る。このような小麦粉は、加水して生地とした時に完全
なグルテン蛋白質の膜が形成しにくくなったもので、未
処理の小麦粉と比較してグルテン蛋白のまとまりが悪
い。一方グルテンが完全に変性した小麦粉は、その加水
した生地からグルテンを採取することができないもので
あって、本発明には不適当である。本発明においては上
記の熱処理小麦粉をケーキプレミックスの総重量に対し
て１〜50重量％用い、好ましくは10〜40重量％用いる。The wheat flour obtained by any method may be used, but the lightly heat-treated wheat flour is required in the present invention. Here, the lightly heat-treated wheat flour means wheat flour in which a part of gluten has been modified by heat treatment at a temperature of 75 to 100 ° C. In such wheat flour, it is difficult to form a complete gluten protein film when water is added to the dough, and the gluten protein is less cohesive than untreated wheat flour. On the other hand, wheat flour in which gluten has been completely modified is not suitable for the present invention because gluten cannot be collected from the hydrated dough. In the present invention, the above heat-treated wheat flour is used in an amount of 1 to 50% by weight, preferably 10 to 40% by weight, based on the total weight of the cake premix.
この熱処理小麦粉を添加することによって、本発明のケ
ーキプレミックスは食感がソフトとなり、老化が遅くな
り、ボリュームが出て縮まなくなるが、１重量％以下で
は効果がなく、50重量％以上では食感がねちゃつき、団
子様となってくすんだ色相となる。本発明に於ては、熱
処理小麦粉と通常の生の小麦粉とを併用することができ
るが、生の小麦粉のみを使用した場合は、生地がゆる
く、照射後縮みが出て、ボリュームが小さく食感が硬く
なる。By adding this heat-treated wheat flour, the cake premix of the present invention has a soft texture, slows aging, and does not shrink in volume, but there is no effect at 1% by weight or less and at 50% by weight or more The feeling is sticky, and it becomes a dumpling and becomes a dull hue. In the present invention, heat treated wheat flour and normal raw wheat flour can be used in combination, but when only raw wheat flour is used, the dough is loose, shrinks after irradiation, and the volume is small and the texture is small. Becomes hard.
（増粘剤） 本発明に於て用いることのできる増粘剤としては、グア
ガム、ローカストビーンガム、キサンタンガム、タマリ
ンド種子、トラガントガム、カラヤガム、CMC、アルギ
ン酸ソーダ、カラギーナン、ペクチン、寒天等を挙げる
ことができる。(Thickener) Examples of the thickener that can be used in the present invention include guar gum, locust bean gum, xanthan gum, tamarind seeds, tragacanth gum, karaya gum, CMC, sodium alginate, carrageenan, pectin and agar. it can.
本発明のケーキプレミックスは、増粘剤を加えることに
より、次のような効果を得ることができる。すなわち、
ケーキプレミックスに水を加えて混合した生地の上面
に、レーズン、甘納豆、ナッツなどのトッピング材をの
せた後、電子レンジで加熱調理する場合、トッピング材
が沈むことなく、良好なボリュームが出て、むらのない
均一な外観を有したケーキとなる。The cake premix of the present invention can obtain the following effects by adding a thickener. That is,
After adding toppings such as raisins, natto and nuts on top of the cake premix with water and mixing, when heating in a microwave oven, the toppings do not sink and a good volume appears. The resulting cake has a uniform and even appearance.
特にキサンタンガムはこの効果が著しく、又、風味も良
い。更に、ケーキが冷えても硬くならない。Particularly, xanthan gum has this effect remarkably and has a good flavor. In addition, the cake does not get stiff as it cools.
本発明のケーキプレミックスに於て、増粘剤は0.05〜５
重量％添加することが好ましい。0.05重量％以下ではト
ッピングが沈み、５重量％以上ではケーキプレミックス
が水と攪拌しにくくなり、火通りが悪くボリュームが出
なくなる。0.1〜１重量％添加することが更に好まし
い。In the cake premix of the present invention, the thickener is 0.05 to 5
Addition by weight% is preferable. If it is less than 0.05% by weight, the topping will sink, and if it is more than 5% by weight, the cake premix will be difficult to stir with water and the fire will not flow well and the volume will not come out. It is more preferable to add 0.1 to 1% by weight.
（卵白粉） 本発明のケーキプレミックスは、卵白粉を添加すること
により、加熱調理後の型ばなれが良好となり、調理時に
使用する容器に微細なデザインを施した場合でも、調理
後のケーキにそのデザインを明瞭に写し取ることができ
る。卵白粉は、保型性を賦与する役割を果たす。(Egg white powder) The cake premix of the present invention, by adding the egg white powder, the shape of the cake after heating and cooking becomes good, and even when the container used during cooking has a fine design, the cake after cooking The design can be clearly copied on the. Egg white powder plays a role of imparting shape retention.
卵白粉は、0.5〜10重量％添加することが好ましく、３
〜７重量％添加することが更に好ましい。0.5重量％以
下では、型ばなれが悪く、10重量％以下では、食感が硬
すぎてしまう。It is preferable to add 0.5 to 10% by weight of egg white powder.
It is more preferable to add ˜7% by weight. If it is less than 0.5% by weight, it will not be shaped properly, and if it is less than 10% by weight, the texture will be too hard.
（油脂） 本発明のケーキプレミックスは、油脂を添加することに
よりケーキの食感がソフトとなり、歯切れが良くなる。(Fats and Oils) In the cake premix of the present invention, the addition of fats and oils gives the cake a soft texture and good crispness.
油脂としては粉末油脂を使用することが好ましい。添加
量は0.5〜30重量％であることが好ましく、更に好まし
くは３〜20重量％である。It is preferable to use powdered oil and fat as the oil and fat. The amount added is preferably 0.5 to 30% by weight, more preferably 3 to 20% by weight.
0.5重量％以下では、ケーキに過度の弾力を生じ、食感
がかたくなる。また30重量％以下ではボリュームが減少
し、中心部が沈みやすくなり、ねちゃついた食感とな
る。If it is less than 0.5% by weight, the cake becomes excessively elastic and the texture becomes hard. On the other hand, if it is less than 30% by weight, the volume is reduced and the central part tends to sink, resulting in a sticky texture.
（糖類） 本発明のケーキプレミックスには、糖類を添加すること
が好ましく、グルコース、キシロースなどの単糖類、シ
ュークロース、ラクトース、マルトースなどの二糖類、
ラフィノースなどの三糖類、その他デキストリンの如き
多糖類等を挙げることができる。(Sugar) To the cake premix of the present invention, it is preferable to add a saccharide, glucose, monosaccharides such as xylose, sucrose, lactose, disaccharides such as maltose,
Examples include trisaccharides such as raffinose, and polysaccharides such as dextrin.
糖類を添加することにより、ケーキの食感はソフトにな
り、ボリュームがでる。また糖類はケーキに保型性を賦
与し、老化を遅らせる。糖類は、0.5〜50重量％添加す
ることが好ましく、20〜40重量％であれば更に好まし
く、25〜35重量％であれば非常に好ましい。0.5重量％
以下であれば、ケーキの火通りが悪く団子状となり、食
感がかたくなる。更にボリューウムが出ない。50重量％
以上では、ケーキがねちゃつき、色調がくすみ、甘さが
強くなる。By adding sugars, the texture of the cake becomes soft and the volume becomes large. In addition, sugar imparts shape retention to the cake and delays aging. The saccharide is preferably added in an amount of 0.5 to 50% by weight, more preferably 20 to 40% by weight, and most preferably 25 to 35% by weight. 0.5% by weight
If it is less than the following, the cake will not flow well and will have a dumpling-like texture, making it hard to feel. Furthermore, the volume does not come out. 50% by weight
With the above, the cake becomes sticky, the color tone becomes dull, and the sweetness becomes strong.
（膨剤） 本発明のケーキプレミックスには、膨剤を加えることが
好ましい。膨剤としては、炭酸水素ナトリウム、炭酸ア
ンモニウム等の単品の他、これらにグルコノデルタラク
トン、酸性ピロリン酸ソーダ、ミョウバン、フマル酸、
第１リン酸カルシウム、第２リン酸カルシウム、クエン
酸、酒石酸水素カリウム等を添加したものを用いること
ができる。(Swelling agent) It is preferable to add a swelling agent to the cake premix of the present invention. As a leavening agent, in addition to single items such as sodium hydrogen carbonate and ammonium carbonate, glucono delta lactone, acidic sodium pyrophosphate, alum, fumaric acid,
What added the 1st calcium phosphate, the 2nd calcium phosphate, citric acid, potassium hydrogen tartrate, etc. can be used.
膨剤の添加は、ケーキのボリュームを出し、保型性、均
一性を賦与し、火通りを良くする。The addition of the swelling agent brings out the volume of the cake, imparts shape retention and uniformity, and improves the heat passage.
膨剤は、0.5〜10重量％添加することが好ましく、更に
好ましくは１〜４重量％である。0.5重量％以下ではボ
リュームが出ず、ねちゃつきを生じる。また10重量％以
上では、風味が劣るようになる。The swelling agent is preferably added in an amount of 0.5 to 10% by weight, more preferably 1 to 4% by weight. If it is less than 0.5% by weight, the volume does not appear and stickiness occurs. If it is 10% by weight or more, the flavor becomes inferior.
（その他の成分） 上記の各種成分の他、本発明のケーキプレミックスに
は、界面活性剤、調味料、香辛料、フレーバー、色素、
野菜パウダー、ココアパウダー、コーヒーパウダー、粉
乳、チーズパウダー、カゼインナトリウムまたは各種ト
ッピング材料などを適宜配合することができる。(Other components) In addition to the above-mentioned various components, the cake premix of the present invention includes a surfactant, a seasoning, a spice, a flavor, a pigment,
Vegetable powder, cocoa powder, coffee powder, milk powder, cheese powder, sodium caseinate, various topping materials and the like can be appropriately mixed.
（ケーキプレミックスの製造法） 本発明のケーキプレミックスの製造法としては、上記各
原料をＶブレンダー、ナウターミキサー、ヘンシェルミ
キサー、流動層ミキサーどの機械で混合すれば良い。(Production Method of Cake Premix) As a production method of the cake premix of the present invention, each of the above raw materials may be mixed by a machine such as a V blender, a Nauter mixer, a Henschel mixer or a fluidized bed mixer.
（ケーキプレミックスの調理法） 本発明のケーキプレミックスは、水または牛乳を添加
し、混合攪拌した後容器に入れ、２〜10分間マイクロ波
を照射して調理することによって容器の形状のケーキと
なる。マイクロ波の照射は、2,450MHzの通常の家庭用電
子レンジによって行うことができる。(Cooking method of cake premix) The cake premix of the present invention is a cake in the shape of a container, which is prepared by adding water or milk, mixing and stirring, and then putting the mixture in a container, and irradiating with microwaves for 2 to 10 minutes for cooking. Becomes The microwave irradiation can be performed by a normal household microwave oven at 2,450 MHz.
またマイクロ波照射時に用いる容器としては、耐熱性を
有する容器であれば良く、たとえば、ナイロン、ポリエ
チレン、ポリプロピレン、不飽和ポリエステル、フッ素
樹脂、ポリ−４−メチルペンテン−１、ポリブチレンテ
レフタレート、ポリフェニレンサルファイトなどの合成
樹脂、紙、アルミ箔、さらに上記を複数ラミネートした
ものを用いることができる。The container used for microwave irradiation may be any container having heat resistance, for example, nylon, polyethylene, polypropylene, unsaturated polyester, fluororesin, poly-4-methylpentene-1, polybutylene terephthalate, polyphenylene sulphate. A synthetic resin such as fight, paper, aluminum foil, or a laminate of a plurality of the above may be used.
また、ケーキに焦げ目を付けたいような場合には、特公
昭60-15548号公報に示されるように、容器の内面に40〜
700Å厚のアルミニウムもしくはアルミニウム合金をラ
ミネートすればよい。更に形状は、たとえば、本発明の
プレミックスに水や牛乳を加えて混合した生地を収容で
きる体積を有し、容器本体の底面に、この容器を支承す
る複数の突起を設けたものなどが良好な結果を示す。In addition, when it is desired to brown the cake, as shown in Japanese Patent Publication No. 60-15548, 40 to 40
Laminate 700 Å thick aluminum or aluminum alloy. Further, the shape is preferably, for example, one having a volume capable of containing a dough prepared by adding water or milk to the premix of the present invention and providing a plurality of protrusions for supporting the container on the bottom surface of the container body. Shows the results.
以下に本発明を実施例によって具体的に説明する。 The present invention will be specifically described below with reference to examples.
実施例１（熱処理小麦粉と生の小麦粉） 表−１の配合をＶブレンダーで10分間混合し、実施例１
及び比較例１のケーキプレミックスを得た。このプレミ
ックス100重量部に水80重量部を加え、ホイッパーでよ
く攪拌した後、ポリプロピレンの容器内に流しこみ、電
子レンジ（株式会社東芝製、商品名アラカルト:500w、2
450MHz）内に配置して、４分間強加熱で調理した。その
後、この容器を電子レンジから取り出して、皿の上に容
器ごと上下逆向きとなるように置いて中味を出して蒸し
パンを得た。得られた２種の蒸しパンの評価を表−１に
示した。Example 1 (heat treated wheat flour and raw wheat flour) The ingredients in Table-1 were mixed in a V blender for 10 minutes, and
And the cake premix of the comparative example 1 was obtained. 80 parts by weight of water was added to 100 parts by weight of this premix, and after stirring well with a whipper, it was poured into a polypropylene container and microwaved (manufactured by Toshiba Corporation, trade name a la carte: 500w, 2
(450 MHz) and cooked for 4 minutes under high heat. Then, the container was taken out of the microwave oven, placed on a plate so that the container was turned upside down, and the contents were taken out to obtain steamed bread. The evaluation of the two types of steamed bread thus obtained is shown in Table 1.
実施例２及び３（増粘剤の有無） 表−２の配合で、ヘンシェルミキサーを使用して７分間
混合し、実施例２及び３のマイクロ波調理用ケーキプレ
ミックスを得た。得られたプレミックス100重量部に対
し82重量部の牛乳を加えよく混ぜた。 Examples 2 and 3 (presence / absence of thickening agent) The premixes for microwave cooking of Examples 2 and 3 were obtained by mixing for 7 minutes using a Henschel mixer with the composition of Table-2. 82 parts by weight of milk was added to 100 parts by weight of the obtained premix and mixed well.
これをポリエチレンの容器に注入した後、その上から30
重量部の干しブドウを乗せたまま４分間電子レンジ（実
施例１と同様のもの）内に入れマイクロ波加熱した。そ
の後中身を取り出してトッピングのあるケーキを得た。
評価を表−２に示した。After pouring this into a polyethylene container,
The dried grape of the weight part was put on the microwave oven (the same as in Example 1) for 4 minutes and microwave heating was performed. After that, the contents were taken out to obtain a cake with toppings.
The evaluation is shown in Table-2.
実施例４〜９（各種成分の有無） 表−３の配合で、実施例１と同様に均一に混合し、実施
例４〜９のマイクロ波調理用ケーキプレミックスを得
た。 Examples 4 to 9 (presence / absence of various components) The compounds shown in Table 3 were mixed uniformly in the same manner as in Example 1 to obtain cake premixes for microwave cooking of Examples 4 to 9.
この混合物100重量部に水を加えてよく混合した後、電
子レンジ（実施例１と同様のもの）内で４分間加熱調理
して蒸しパンを得た。これらの評価を表−３に示した。Water was added to 100 parts by weight of this mixture and mixed well, and then cooked in a microwave oven (the same as in Example 1) for 4 minutes to obtain a steamed bread. These evaluations are shown in Table-3.
〔発明の効果〕 本発明のマイクロ波調理用ケーキプレミックスは、次の
ような効果を有する。 [Effects of the Invention] The cake premix for microwave cooking of the present invention has the following effects.
ｉ）家庭用電子レンジで、手軽に短時間で調理すること
ができる。i) It can be easily cooked in a household microwave oven in a short time.
ii）ボリュームのあるケーキを得ることができる。ii) A cake with a large volume can be obtained.
iii）調理したケーキの食感がソフトで良好である。iii) The texture of the cooked cake is soft and good.
iv）調理したケーキの老化が遅いので、いつまでもソフ
トさが保たれる。iv) The aging of the cooked cake is slow, so it remains soft.
ｖ）トッピングが沈まないままで加熱調理することがで
きる。v) It can be cooked without the toppings sinking.
Claims (9)
〜50重量％、卵白粉0.5〜10重量％、油脂0.5〜30重量
％、糖類２〜50重量％及び膨剤0.5〜10重量％を含有す
るマイクロ波調理用ケーキプレミックス。1. Wheat flour 1 heat-treated at a temperature of 75 to 100 ° C.
A cake premix for microwave cooking containing -50% by weight, egg white powder 0.5-10% by weight, fats and oils 0.5-30% by weight, sugars 2-50% by weight and leavening agent 0.5-10% by weight.
範囲第１項記載のマイクロ波調理用ケーキプレミック
ス。2. The cake premix for microwave cooking according to claim 1, further comprising 0.5 to 10% by weight of starch.
２項記載のマイクロ波調理用ケーキプレミックス。3. The cake premix for microwave cooking according to claim 2, wherein the starch is potato starch.
項〜第３項のいずれか１項記載のマイクロ波調理用ケー
キプレミックス。4. An oil and fat containing powdered oil and fat.
Item 3. A cake premix for microwave cooking according to any one of items 1 to 3.
〜50重量％、卵白粉0.5〜10重量％、油脂0.5〜30重量
％、糖類２〜50重量％、膨剤0.5〜10重量％及び増粘剤
0.05〜５重量％を含有するマイクロ波調理用ケーキプレ
ミックス。5. Wheat flour 1 heat-treated at a temperature of 75 to 100 ° C.
~ 50% by weight, egg white powder 0.5-10% by weight, fats and oils 0.5-30% by weight, sugars 2-50% by weight, swelling agent 0.5-10% by weight and thickener
Cake premix for microwave cooking containing 0.05-5% by weight.
範囲第５項記載のマイクロ波調理用ケーキプレミック
ス。6. The cake premix for microwave cooking according to claim 5, further comprising 0.5 to 10% by weight of starch.
６項記載のマイクロ波調理用ケーキプレミックス。7. The cake premix for microwave cooking according to claim 6, wherein the starch is potato starch.
項〜第７項のいずれか１項記載のマイクロ波調理用ケー
キプレミックス。8. A fat and oil containing powdered fat and oil according to claim 5.
Item 8. A cake premix for microwave cooking according to any one of items 1 to 7.
範囲第５項〜第８項のいずれか１項記載のマイクロ波調
理用ケーキプレミックス。9. The cake premix for microwave cooking according to any one of claims 5 to 8, wherein the thickener is xanthan gum.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP9350087A JPH0797950B2 (en) | 1987-04-16 | 1987-04-16 | Cake premix for microwave cooking |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP9350087A JPH0797950B2 (en) | 1987-04-16 | 1987-04-16 | Cake premix for microwave cooking |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63258529A JPS63258529A (en) | 1988-10-26 |
| JPH0797950B2 true JPH0797950B2 (en) | 1995-10-25 |
Family
ID=14084067
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP9350087A Expired - Lifetime JPH0797950B2 (en) | 1987-04-16 | 1987-04-16 | Cake premix for microwave cooking |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0797950B2 (en) |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001346503A (en) * | 2000-06-05 | 2001-12-18 | Nisshin Seifun Group Inc | Heat-treated flour for hot cakes |
| JP4554487B2 (en) * | 2005-10-04 | 2010-09-29 | ピジョン株式会社 | Food ingredients in containers that can form steamed bread-like food |
| JP2007259793A (en) * | 2006-03-29 | 2007-10-11 | Kyowa Hakko Foods Kk | Premix |
| JP4676971B2 (en) * | 2007-05-31 | 2011-04-27 | 日清製粉株式会社 | Production method of microwave cooking sponge-like food |
| JP5882051B2 (en) * | 2011-12-27 | 2016-03-09 | クラシエフーズ株式会社 | Cooked powder for thermoformed food with drawing pattern and combination kit for thermoformed food |
| JP2014018108A (en) * | 2012-07-13 | 2014-02-03 | Showa Sangyo Co Ltd | Production method of breads, and bread mix for use in the production method |
| JP2014138579A (en) * | 2012-12-19 | 2014-07-31 | Nisshin Foods Kk | Mix powder for making microwave-cooked food |
| JP2020018177A (en) * | 2018-07-30 | 2020-02-06 | ミヨシ油脂株式会社 | Oil or fat composition kneaded into baked confectionery, method for producing baked confectionery, and method for improving appearance of baked confectionery |
| CN116114735A (en) * | 2022-12-21 | 2023-05-16 | 苏州闻达食品配料有限公司 | Low-heat rapid-expansion microwave cake premixed flour and preparation method thereof |
-
1987
- 1987-04-16 JP JP9350087A patent/JPH0797950B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPS63258529A (en) | 1988-10-26 |
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