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SG11201702341VA - Doughnuts and method for producing same - Google Patents

Doughnuts and method for producing same

Info

Publication number
SG11201702341VA
SG11201702341VA SG11201702341VA SG11201702341VA SG11201702341VA SG 11201702341V A SG11201702341V A SG 11201702341VA SG 11201702341V A SG11201702341V A SG 11201702341VA SG 11201702341V A SG11201702341V A SG 11201702341VA SG 11201702341V A SG11201702341V A SG 11201702341VA
Authority
SG
Singapore
Prior art keywords
doughnuts
producing same
producing
same
Prior art date
Application number
SG11201702341VA
Inventor
Masahiro Arai
Shozo Sugano
Srivarakiat Sumate
Klaikherd Akamol
Original Assignee
Matsutani Kagaku Kogyo Kk
Siam Modified Starch Co Ltd
Siam Quality Starch Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=55580432&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=SG11201702341V(A) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Matsutani Kagaku Kogyo Kk, Siam Modified Starch Co Ltd, Siam Quality Starch Co Ltd filed Critical Matsutani Kagaku Kogyo Kk
Publication of SG11201702341VA publication Critical patent/SG11201702341VA/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)
SG11201702341VA 2014-09-26 2014-09-26 Doughnuts and method for producing same SG11201702341VA (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/JP2014/004957 WO2016046866A1 (en) 2014-09-26 2014-09-26 Doughnuts and method for producing same

Publications (1)

Publication Number Publication Date
SG11201702341VA true SG11201702341VA (en) 2017-04-27

Family

ID=55580432

Family Applications (1)

Application Number Title Priority Date Filing Date
SG11201702341VA SG11201702341VA (en) 2014-09-26 2014-09-26 Doughnuts and method for producing same

Country Status (5)

Country Link
JP (1) JP6162343B2 (en)
KR (1) KR101827686B1 (en)
CN (1) CN106714561B (en)
SG (1) SG11201702341VA (en)
WO (1) WO2016046866A1 (en)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP6753724B2 (en) * 2016-08-03 2020-09-09 日清フーズ株式会社 Donut mix and donut manufacturing method
WO2024038886A1 (en) * 2022-08-18 2024-02-22 株式会社日清製粉ウェルナ Fried confectionery
CN118355935A (en) * 2022-11-03 2024-07-19 哈尔滨商业大学 Double protein biscuits
KR20250003195A (en) 2023-06-30 2025-01-07 씨제이제일제당 (주) Churros with enhanced texture and preparation method therof

Family Cites Families (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP3700015B2 (en) * 1997-04-24 2005-09-28 松谷化学工業株式会社 Bread and its production method
JP3772934B2 (en) * 1997-05-15 2006-05-10 日本製粉株式会社 How to make fried rice cake
CN100392382C (en) * 2002-11-07 2008-06-04 中国农业大学 A method for measuring starch gelatinization temperature
JP4455823B2 (en) * 2003-02-24 2010-04-21 松谷化学工業株式会社 Gomadango-style donut, dough and manufacturing method thereof
JP4922153B2 (en) * 2005-02-01 2012-04-25 日本水産株式会社 Method for reducing oil absorption of bread crumbs, method for producing bread crumbs and bread crumbs
AR053259A1 (en) * 2005-05-02 2007-04-25 Nippon Flour Mills WHEAT WITH NEW ALMIDON AND METHOD TO PRODUCE IT
CN101557722B (en) * 2006-11-01 2012-08-22 独立行政法人农业·食品产业技术综合研究机构 Cereal flour composition containing low-temperature gelatinizing wheat-derived flour and food using the same
JP4276683B2 (en) * 2007-02-28 2009-06-10 クラウン・フーヅ株式会社 Bread crumb composition and bread crumb
JP5166224B2 (en) * 2008-12-16 2013-03-21 花王株式会社 Baked goods
JP5771385B2 (en) * 2010-11-08 2015-08-26 森永製菓株式会社 Arranged mix of hot cake mix and premix food
JP6144041B2 (en) * 2012-12-03 2017-06-07 松谷化学工業株式会社 Bakery products and manufacturing method thereof
WO2014128873A1 (en) * 2013-02-21 2014-08-28 昭和産業株式会社 Composition for dough-based foods

Also Published As

Publication number Publication date
WO2016046866A1 (en) 2016-03-31
JPWO2016046866A1 (en) 2017-05-25
CN106714561B (en) 2018-10-19
JP6162343B2 (en) 2017-07-12
KR20170063538A (en) 2017-06-08
CN106714561A (en) 2017-05-24
KR101827686B1 (en) 2018-02-08

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