CA1061630A - Systeme de boulangerie commerciale, caracterise par des aliments congeles reconstitues par exposition aux infrarouges et aux micro-ondes - Google Patents
Systeme de boulangerie commerciale, caracterise par des aliments congeles reconstitues par exposition aux infrarouges et aux micro-ondesInfo
- Publication number
- CA1061630A CA1061630A CA247,977A CA247977A CA1061630A CA 1061630 A CA1061630 A CA 1061630A CA 247977 A CA247977 A CA 247977A CA 1061630 A CA1061630 A CA 1061630A
- Authority
- CA
- Canada
- Prior art keywords
- bakery
- foods
- per gram
- microwave
- range
- Prior art date
- Legal status (The legal status 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 status listed.)
- Expired
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 123
- 238000000034 method Methods 0.000 title claims description 22
- 230000008569 process Effects 0.000 title claims description 12
- 239000000047 product Substances 0.000 description 23
- 235000012489 doughnuts Nutrition 0.000 description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 13
- 230000000994 depressogenic effect Effects 0.000 description 8
- 238000010257 thawing Methods 0.000 description 7
- 238000004519 manufacturing process Methods 0.000 description 6
- 101710179734 6,7-dimethyl-8-ribityllumazine synthase 2 Proteins 0.000 description 4
- 101710186609 Lipoyl synthase 2 Proteins 0.000 description 4
- 101710122908 Lipoyl synthase 2, chloroplastic Proteins 0.000 description 4
- 101710101072 Lipoyl synthase 2, mitochondrial Proteins 0.000 description 4
- 206010039509 Scab Diseases 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 3
- 230000007704 transition Effects 0.000 description 3
- 230000032258 transport Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 150000002500 ions Chemical class 0.000 description 2
- 239000010421 standard material Substances 0.000 description 2
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 description 1
- RZVAJINKPMORJF-UHFFFAOYSA-N Acetaminophen Chemical compound CC(=O)NC1=CC=C(O)C=C1 RZVAJINKPMORJF-UHFFFAOYSA-N 0.000 description 1
- 244000075850 Avena orientalis Species 0.000 description 1
- 235000007319 Avena orientalis Nutrition 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-M Bicarbonate Chemical class OC([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-M 0.000 description 1
- 244000068645 Carya illinoensis Species 0.000 description 1
- 235000009025 Carya illinoensis Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000002301 combined effect Effects 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000008878 coupling Effects 0.000 description 1
- 238000010168 coupling process Methods 0.000 description 1
- 238000005859 coupling reaction Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000003989 dielectric material Substances 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000000977 initiatory effect Effects 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 239000003456 ion exchange resin Substances 0.000 description 1
- 229920003303 ion-exchange polymer Polymers 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000004702 low-density polyethylene Substances 0.000 description 1
- 229940099514 low-density polyethylene Drugs 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 239000005297 pyrex Substances 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000012457 sweet doughs Nutrition 0.000 description 1
- 238000009827 uniform distribution Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
- A21D15/06—Preserving finished, partly finished or par-baked bakery products; Improving by irradiation, e.g. with microbiocidal agents, with protective films
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
- A21B2/00—Baking apparatus employing high-frequency or infrared heating
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
- A21B3/00—Parts or accessories of ovens
- A21B3/07—Charging or discharging ovens
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
- A21D15/02—Preserving finished, partly finished or par-baked bakery products; Improving by cooling, e.g. refrigeration, freezing
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US55891075A | 1975-03-17 | 1975-03-17 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1061630A true CA1061630A (fr) | 1979-09-04 |
Family
ID=24231495
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA247,977A Expired CA1061630A (fr) | 1975-03-17 | 1976-03-16 | Systeme de boulangerie commerciale, caracterise par des aliments congeles reconstitues par exposition aux infrarouges et aux micro-ondes |
Country Status (4)
| Country | Link |
|---|---|
| JP (1) | JPS51118852A (fr) |
| CA (1) | CA1061630A (fr) |
| DE (1) | DE2611296A1 (fr) |
| GB (1) | GB1506677A (fr) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS596832A (ja) * | 1982-07-06 | 1984-01-13 | 日清製粉株式会社 | 冷凍パン製品の解凍法 |
| CA1233689A (fr) * | 1984-02-23 | 1988-03-08 | Leon Hong | Produit de pate fouree cuite pouvant etre congele et rechauffe |
| DE3735725C1 (de) * | 1987-10-22 | 1989-04-13 | Herlitzius Gmbh & Co Kg Geb | Vorrichtung zum Schneiden von Broten |
| DE8816670U1 (fr) * | 1988-05-10 | 1990-02-22 | Dany's Snack Gmbh & Co. Vertriebs Kg, 6148 Heppenheim, De | |
| CH684458A5 (fr) * | 1992-08-13 | 1994-09-30 | Nestle Sa | Procédé de traitement thermique. |
| EP1974611A1 (fr) | 2007-03-30 | 2008-10-01 | Lieken Brot- und Backwaren GmbH | Procédé de préparation, stockage et reconstitution des produits de pâtisserie pour magasins de vente au détail ou pour chaînes de boulangerie |
| MX2019001636A (es) | 2012-12-21 | 2019-08-21 | Dawn Food Products Inc | Empaque para alimento con barrera resistente a la formacion de capas blanquecinas. |
-
1976
- 1976-03-15 GB GB1022776A patent/GB1506677A/en not_active Expired
- 1976-03-16 CA CA247,977A patent/CA1061630A/fr not_active Expired
- 1976-03-17 DE DE19762611296 patent/DE2611296A1/de active Pending
- 1976-03-17 JP JP51029755A patent/JPS51118852A/ja active Pending
Also Published As
| Publication number | Publication date |
|---|---|
| GB1506677A (en) | 1978-04-12 |
| DE2611296A1 (de) | 1976-09-30 |
| JPS51118852A (en) | 1976-10-19 |
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