DE2729241A1 - Mikrowellen-backverfahren - Google Patents
Mikrowellen-backverfahrenInfo
- Publication number
- DE2729241A1 DE2729241A1 DE19772729241 DE2729241A DE2729241A1 DE 2729241 A1 DE2729241 A1 DE 2729241A1 DE 19772729241 DE19772729241 DE 19772729241 DE 2729241 A DE2729241 A DE 2729241A DE 2729241 A1 DE2729241 A1 DE 2729241A1
- Authority
- DE
- Germany
- Prior art keywords
- baking
- microwave energy
- microwave
- mhz
- baked
- 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.)
- Ceased
Links
- 238000000034 method Methods 0.000 title claims description 42
- 230000000630 rising effect Effects 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 3
- 235000015173 baked goods and baking mixes Nutrition 0.000 claims 1
- 239000000047 product Substances 0.000 description 14
- 230000008901 benefit Effects 0.000 description 9
- XBDQKXXYIPTUBI-UHFFFAOYSA-M Propionate Chemical compound CCC([O-])=O XBDQKXXYIPTUBI-UHFFFAOYSA-M 0.000 description 7
- -1 polybutylene Polymers 0.000 description 7
- 238000007796 conventional method Methods 0.000 description 6
- 229920006300 shrink film Polymers 0.000 description 6
- 239000004698 Polyethylene Substances 0.000 description 5
- 238000004806 packaging method and process Methods 0.000 description 5
- 229920000573 polyethylene Polymers 0.000 description 5
- 238000001816 cooling Methods 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 238000010586 diagram Methods 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000002184 metal Substances 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 229920001748 polybutylene Polymers 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 239000011265 semifinished product Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-DVKNGEFBSA-N alpha-D-glucose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-DVKNGEFBSA-N 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 238000007630 basic procedure Methods 0.000 description 1
- 235000012785 bread rolls Nutrition 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 230000005923 long-lasting effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 238000003303 reheating Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
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
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Cookers (AREA)
- General Preparation And Processing Of Foods (AREA)
- Constitution Of High-Frequency Heating (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US05/704,270 US4157403A (en) | 1976-07-12 | 1976-07-12 | Microwave baking of brown and serve products |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE2729241A1 true DE2729241A1 (de) | 1978-01-26 |
Family
ID=24828789
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE19772729241 Ceased DE2729241A1 (de) | 1976-07-12 | 1977-06-29 | Mikrowellen-backverfahren |
Country Status (7)
| Country | Link |
|---|---|
| US (1) | US4157403A (enExample) |
| JP (1) | JPS539337A (enExample) |
| AU (1) | AU2691677A (enExample) |
| DE (1) | DE2729241A1 (enExample) |
| FR (1) | FR2397154B3 (enExample) |
| GB (1) | GB1533943A (enExample) |
| IT (1) | IT1075847B (enExample) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1990000009A1 (en) * | 1988-06-29 | 1990-01-11 | The Pillsbury Company | Method of microwave heating of starch-based products |
| US4911939A (en) * | 1988-10-21 | 1990-03-27 | Nabisco Brands, Inc. | Shelf-stable microwavable cookie dough |
| DE19738193A1 (de) * | 1997-09-02 | 1999-03-04 | Juchem Gmbh | Zusammenstellung für die schnelle Zubereitung eines Kuchens in einem Mikrowellengerät |
Families Citing this family (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4463020A (en) * | 1982-08-12 | 1984-07-31 | Lee Ottenberg | Yeast-raisable wheat-based food products that exhibit reduced deterioration in palatability upon exposure to microwave energy |
| US4769245A (en) * | 1986-11-04 | 1988-09-06 | Campbell Taggart, Inc. | Packaging process for baked goods |
| US4933196A (en) * | 1987-10-27 | 1990-06-12 | The Pillsbury Company | Controlling the texture of microwave brownies |
| AU4484889A (en) * | 1988-06-29 | 1990-01-23 | Pillsbury Company, The | Starch-based products for microwave cooking or heating |
| US5980962A (en) * | 1994-07-11 | 1999-11-09 | Microwave Processing Technologies Pty. Limited | Process of and apparatus for providing at least a partial barrier to moisture vapor transfer through the surface of a material and/or for removing moisture from a material |
| US7229654B2 (en) * | 2002-11-26 | 2007-06-12 | Kraft Foods Holdings, Inc. | Multilayer edible moisture barrier for food products and method of use |
| US7226630B2 (en) * | 2002-11-26 | 2007-06-05 | Kraft Foods Holdings, Inc. | Edible moisture barrier for food and method of use products |
| US7226629B2 (en) * | 2003-02-24 | 2007-06-05 | Kraft Foods Holdings, Inc. | Microwaveable grilled cheese and meat sandwiches and method of preparation |
| US20040197446A1 (en) * | 2003-04-01 | 2004-10-07 | Kraft Foods Holdings, Inc. | Edible moisture barrier for food products |
| US20040253347A1 (en) * | 2003-06-16 | 2004-12-16 | Kraft Foods Holdings, Inc. | Food products having moisture release system for maintaining texture during shelf life |
| FR2907638B1 (fr) * | 2006-10-30 | 2009-01-23 | Jacquet Panification | Procede de fabrication de produits de boulangerie,tels que pain de mie et produits cuits ainsi obtenus |
| EP2194800B1 (en) * | 2007-08-28 | 2018-12-05 | Texas Tech University System | Method and system for preserving food |
| FR2930403A1 (fr) * | 2008-04-23 | 2009-10-30 | Concept Convergence Soc Par Ac | Procede et installation de fabrication de pain de mie sans croute ou analogue |
| NL2004006C2 (en) * | 2009-12-22 | 2011-06-23 | Conway Exploitatie En Beheer B V | Method for energy- and cost-efficiently providing freshly baked bread at a retail location. |
| JP2014018108A (ja) * | 2012-07-13 | 2014-02-03 | Showa Sangyo Co Ltd | パン類の製造方法、および該製造方法に用いる製パン用ミックス |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3479188A (en) * | 1964-12-30 | 1969-11-18 | Pillsbury Co | Cooking process and product |
| DE2460830A1 (de) * | 1974-12-21 | 1976-06-24 | Horst Schmidt | Verfahren zur herstellung von semmeln, broetchen oder dergl. gebaeck aus hefeteig |
Family Cites Families (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2649379A (en) * | 1951-10-27 | 1953-08-18 | Robert M Woods | Cake baking and tenderizing process |
| US3556817A (en) * | 1968-03-01 | 1971-01-19 | Cryodry Corp | Method for processing bakery products |
| US3630755A (en) * | 1970-07-01 | 1971-12-28 | Dca Food Ind | Dough proofing method |
| JPS4912051A (enExample) * | 1972-05-20 | 1974-02-02 | ||
| US3881403A (en) * | 1973-03-30 | 1975-05-06 | Baker Perkins Inc | Apparatus for making bread and like food products |
| JPS49133541A (enExample) * | 1973-04-30 | 1974-12-21 | ||
| JPS5035367A (enExample) * | 1973-07-31 | 1975-04-04 | ||
| JPS5039126A (enExample) * | 1973-08-10 | 1975-04-11 | ||
| JPS5157862A (en) * | 1974-11-16 | 1976-05-20 | Fujiya Kk | Hannamakeekiruino satsukinhozonhoho |
-
1976
- 1976-07-12 US US05/704,270 patent/US4157403A/en not_active Expired - Lifetime
-
1977
- 1977-06-29 DE DE19772729241 patent/DE2729241A1/de not_active Ceased
- 1977-07-01 IT IT25311/77A patent/IT1075847B/it active
- 1977-07-05 GB GB28069/77A patent/GB1533943A/en not_active Expired
- 1977-07-06 JP JP8003277A patent/JPS539337A/ja active Pending
- 1977-07-11 AU AU26916/77A patent/AU2691677A/en active Pending
- 1977-07-12 FR FR7721496A patent/FR2397154B3/fr not_active Expired
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3479188A (en) * | 1964-12-30 | 1969-11-18 | Pillsbury Co | Cooking process and product |
| DE2460830A1 (de) * | 1974-12-21 | 1976-06-24 | Horst Schmidt | Verfahren zur herstellung von semmeln, broetchen oder dergl. gebaeck aus hefeteig |
Non-Patent Citations (1)
| Title |
|---|
| Die Brotindustrie 6, 1971, S. 264 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1990000009A1 (en) * | 1988-06-29 | 1990-01-11 | The Pillsbury Company | Method of microwave heating of starch-based products |
| US4911939A (en) * | 1988-10-21 | 1990-03-27 | Nabisco Brands, Inc. | Shelf-stable microwavable cookie dough |
| DE19738193A1 (de) * | 1997-09-02 | 1999-03-04 | Juchem Gmbh | Zusammenstellung für die schnelle Zubereitung eines Kuchens in einem Mikrowellengerät |
| DE19738193B4 (de) * | 1997-09-02 | 2008-04-10 | Juchem Gmbh | Zusammenstellung für die schnelle Zubereitung eines Kuchens in einem Mikrowellengerät |
Also Published As
| Publication number | Publication date |
|---|---|
| GB1533943A (en) | 1978-11-29 |
| JPS539337A (en) | 1978-01-27 |
| FR2397154B3 (enExample) | 1980-04-18 |
| US4157403A (en) | 1979-06-05 |
| IT1075847B (it) | 1985-04-22 |
| FR2397154A1 (enExample) | 1979-02-09 |
| AU2691677A (en) | 1979-01-18 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 8110 | Request for examination paragraph 44 | ||
| 8127 | New person/name/address of the applicant |
Owner name: CONTINENTAL BAKING CO., RYE, N.Y., US |
|
| 8128 | New person/name/address of the agent |
Representative=s name: COHAUSZ, W., DIPL.-ING. KNAUF, R., DIPL.-ING. COHA |
|
| 8131 | Rejection |