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1. WO2020230654 - CREPE BATTER, CREPE SKIN, METHOD FOR PRODUCING CREPE SKIN, AND CREPE MIX

Publication Number WO/2020/230654
Publication Date 19.11.2020
International Application No. PCT/JP2020/018320
International Filing Date 30.04.2020
IPC
A21D 13/80 2017.01
AHUMAN NECESSITIES
21BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
13Finished or partly finished bakery products
80Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
A21D 2/16 2006.01
AHUMAN NECESSITIES
21BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
2Treatment of flour or dough by adding materials thereto before or during baking
08by adding organic substances
14Organic oxygen compounds
16Fatty acid esters
Applicants
  • 日清製粉プレミックス株式会社 NISSHIN SEIFUN PREMIX INC. [JP]/[JP]
Inventors
  • 石崎 純一 ISHIZAKI, Junichi
  • 片桐 さやか KATAGIRI, Sayaka
Agents
  • 特許業務法人翔和国際特許事務所 SHOWA INTERNATIONAL PATENT FIRM
Priority Data
PCT/JP2019/01882610.05.2019JP
Publication Language Japanese (JA)
Filing Language Japanese (JA)
Designated States
Title
(EN) CREPE BATTER, CREPE SKIN, METHOD FOR PRODUCING CREPE SKIN, AND CREPE MIX
(FR) PÂTE À CRÊPES, PEAU DE CRÊPE, PROCÉDÉ DE PRODUCTION DE PEAU DE CRÊPE ET MÉLANGE DE CRÊPE
(JA) クレープ用生地、クレープ皮、及びクレープ皮の製造方法並びにクレープ用ミックス
Abstract
(EN)
This crepe batter contains a cereal flour, a sugar, eggs, and a liquid oil/fat, and has 160-400 parts by mass of moisture with respect to 100 parts by mass of the cereal flour, and 0.01-2.5 parts by mass of a propylene glycol fatty acid ester and/or 0.01-2.5 parts by mass of a monoglyceride having a melting point of less than 55°C with respect to 100 parts by mass of the cereal flour. This crepe mix contains a cereal flour and a sugar, and includes 0.01-2.5 parts by mass of propylene glycol fatty acid ester and/or 0.01-2.5 parts by mass of a monoglyceride having a melting point of less than 55°C with respect to 100 parts by mass of the cereal flour.
(FR)
Cette pâte à crêpes contient une farine de céréales, un sucre, des œufs et une huile/matière grasse liquide, et comprend de 160 à 400 parties en masse d'humidité par rapport à 100 parties en masse de la farine de céréales, et de 0,01 à 2,5 parties en masse d'un ester d'acide gras de propylène glycol et/ou de 0,01 à 2,5 parties en masse d'un monoglycéride ayant un point de fusion inférieur à 55 °C par rapport à 100 parties en masse de la farine de céréales. Ce mélange de crêpe contient une farine de céréales et un sucre, et comprend de 0,01 à 2,5 parties en masse d'ester d'acide gras de propylène glycol et/ou de 0,01 à 2,5 parties en masse d'un monoglycéride ayant un point de fusion inférieur à 55 °C par rapport à 100 parties en masse de la farine de céréales.
(JA)
本発明のクレープ用生地は、穀粉類、糖類、卵類、及び液状油脂を含有し、 水分量が穀粉類100質量部に対し160~400質量部であり、 穀粉類100質量部に対し、プロピレングリコール脂肪酸エステルを0.01~2.5質量部、及び/又は融点55℃未満のモノグリセリドを0.01~2.5質量部含有する。 本発明のクレープ用ミックスは、穀粉類及び糖類を含有し、穀粉類100質量部に対し、プロピレングリコール脂肪酸エステルを0.01~2.5質量部、及び/又は融点55℃未満のモノグリセリドを0.01~2.5質量部含有する。
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