KR940000525B1 - 이이스트 발효식품의 냉동 반죽제법 - Google Patents
이이스트 발효식품의 냉동 반죽제법 Download PDFInfo
- Publication number
- KR940000525B1 KR940000525B1 KR1019830006199A KR830006199A KR940000525B1 KR 940000525 B1 KR940000525 B1 KR 940000525B1 KR 1019830006199 A KR1019830006199 A KR 1019830006199A KR 830006199 A KR830006199 A KR 830006199A KR 940000525 B1 KR940000525 B1 KR 940000525B1
- Authority
- KR
- South Korea
- Prior art keywords
- dough
- minutes
- yeast
- raw material
- frozen
- 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 - Lifetime
Links
- 235000012470 frozen dough Nutrition 0.000 title claims description 25
- 240000004808 Saccharomyces cerevisiae Species 0.000 title claims description 23
- 235000021107 fermented food Nutrition 0.000 title claims description 8
- 239000002994 raw material Substances 0.000 claims description 40
- 238000000034 method Methods 0.000 claims description 30
- 238000000855 fermentation Methods 0.000 claims description 27
- 230000004151 fermentation Effects 0.000 claims description 27
- 230000008014 freezing Effects 0.000 claims description 26
- 238000007710 freezing Methods 0.000 claims description 26
- 239000000203 mixture Substances 0.000 claims description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 235000013312 flour Nutrition 0.000 claims description 14
- 241000209140 Triticum Species 0.000 claims description 13
- 235000021307 Triticum Nutrition 0.000 claims description 13
- 238000002156 mixing Methods 0.000 claims description 13
- 235000000346 sugar Nutrition 0.000 claims description 13
- 235000013601 eggs Nutrition 0.000 claims description 12
- 239000000839 emulsion Substances 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 10
- 239000003921 oil Substances 0.000 claims description 9
- 239000003925 fat Substances 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 238000004945 emulsification Methods 0.000 claims description 5
- 235000019197 fats Nutrition 0.000 claims description 5
- 238000004898 kneading Methods 0.000 claims description 5
- 235000013365 dairy product Nutrition 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 claims description 3
- 150000008163 sugars Chemical class 0.000 claims description 3
- 230000001804 emulsifying effect Effects 0.000 claims description 2
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims 4
- 235000019198 oils Nutrition 0.000 claims 1
- 238000011112 process operation Methods 0.000 description 22
- 235000008429 bread Nutrition 0.000 description 10
- 235000014121 butter Nutrition 0.000 description 10
- 239000000843 powder Substances 0.000 description 10
- 238000003860 storage Methods 0.000 description 10
- 235000013310 margarine Nutrition 0.000 description 9
- 239000003264 margarine Substances 0.000 description 9
- 238000007872 degassing Methods 0.000 description 8
- 235000014113 dietary fatty acids Nutrition 0.000 description 8
- 229930195729 fatty acid Natural products 0.000 description 8
- 239000000194 fatty acid Substances 0.000 description 8
- -1 glycerin fatty acid ester Chemical class 0.000 description 8
- 238000000465 moulding Methods 0.000 description 8
- 235000020183 skimmed milk Nutrition 0.000 description 8
- 238000005192 partition Methods 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 6
- 238000007796 conventional method Methods 0.000 description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 6
- 238000010257 thawing Methods 0.000 description 6
- 235000009508 confectionery Nutrition 0.000 description 4
- 239000003995 emulsifying agent Substances 0.000 description 4
- 238000009472 formulation Methods 0.000 description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- 235000012180 bread and bread product Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000011187 glycerol Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 238000004904 shortening Methods 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 2
- 235000012489 doughnuts Nutrition 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- LMQBVZVVXBUDOQ-UHFFFAOYSA-M C(C(O)C)(=O)[O-].C(CCCCCCCCCCCCCCCCC)[Ca+] Chemical compound C(C(O)C)(=O)[O-].C(CCCCCCCCCCCCCCCCC)[Ca+] LMQBVZVVXBUDOQ-UHFFFAOYSA-M 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 235000019764 Soybean Meal Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 240000001417 Vigna umbellata Species 0.000 description 1
- 235000011453 Vigna umbellata Nutrition 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000012785 bread rolls Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 235000020186 condensed milk Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 238000010304 firing Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 239000004455 soybean meal Substances 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 235000008939 whole milk Nutrition 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
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
- A21D6/001—Cooling
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58137552A JPS6030635A (ja) | 1983-07-29 | 1983-07-29 | イ−スト発酵食品の冷凍生地の製法 |
| JP137552 | 1983-07-29 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR850000921A KR850000921A (ko) | 1985-03-14 |
| KR940000525B1 true KR940000525B1 (ko) | 1994-01-24 |
Family
ID=15201373
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019830006199A Expired - Lifetime KR940000525B1 (ko) | 1983-07-29 | 1983-12-27 | 이이스트 발효식품의 냉동 반죽제법 |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JPS6030635A (enrdf_load_stackoverflow) |
| KR (1) | KR940000525B1 (enrdf_load_stackoverflow) |
| FR (1) | FR2549698B1 (enrdf_load_stackoverflow) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20160143075A (ko) * | 2015-06-04 | 2016-12-14 | 주식회사 삼양사 | 제빵용 냉동 생지 및 이의 제조방법 |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61201816A (ja) * | 1985-03-04 | 1986-09-06 | Daihatsu Motor Co Ltd | エンジンの冷却装置 |
| FR2589041B1 (fr) * | 1985-10-25 | 1990-12-21 | Armoricaine Patisserie | Pate pour croissants congelee et procede de fabrication |
| FR2589042B1 (fr) * | 1985-10-25 | 1990-12-21 | Armoricaine Patisserie | Pate a brioche congelee et procede de fabrication |
| FR2592766B1 (fr) * | 1986-01-13 | 1989-02-03 | Seguy Jean Pierre | Procede de panification |
| FR2663197A1 (fr) * | 1990-06-18 | 1991-12-20 | Mathieu Gilbert | Procede de preparation de pates levees feuilletees a surgeler utilisees en boulangerie patisserie. |
| JP2586113Y2 (ja) * | 1992-01-29 | 1998-12-02 | 川崎製鉄株式会社 | 輸送用ラック吊り上げ装置 |
| CH686477A5 (de) * | 1994-04-12 | 1996-04-15 | Panofina Ag | Verfahren zur Herstellung von Teig. |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1262176B (de) * | 1964-02-18 | 1968-03-07 | Sebastian Schremmer | Verfahren zur Herstellung von Teigen, die in ueblicher Weise tiefgekuehlt werden |
| DE2321266C3 (de) * | 1973-04-27 | 1986-10-02 | Schröder & Co, 2400 Lübeck | Verfahren zur kontinuierlichen Herstellung von Teigen |
| JPS5381643A (en) * | 1976-12-27 | 1978-07-19 | Kibun Kk | Production of high protein bread dough |
-
1983
- 1983-07-29 JP JP58137552A patent/JPS6030635A/ja active Granted
- 1983-12-26 FR FR838320789A patent/FR2549698B1/fr not_active Expired - Lifetime
- 1983-12-27 KR KR1019830006199A patent/KR940000525B1/ko not_active Expired - Lifetime
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20160143075A (ko) * | 2015-06-04 | 2016-12-14 | 주식회사 삼양사 | 제빵용 냉동 생지 및 이의 제조방법 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6030635A (ja) | 1985-02-16 |
| KR850000921A (ko) | 1985-03-14 |
| FR2549698A1 (fr) | 1985-02-01 |
| JPH0424967B2 (enrdf_load_stackoverflow) | 1992-04-28 |
| FR2549698B1 (fr) | 1990-11-30 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PA0109 | Patent application |
Patent event code: PA01091R01D Comment text: Patent Application Patent event date: 19831227 |
|
| PG1501 | Laying open of application | ||
| A201 | Request for examination | ||
| PA0201 | Request for examination |
Patent event code: PA02012R01D Patent event date: 19880831 Comment text: Request for Examination of Application Patent event code: PA02011R01I Patent event date: 19831227 Comment text: Patent Application |
|
| E902 | Notification of reason for refusal | ||
| PE0902 | Notice of grounds for rejection |
Comment text: Notification of reason for refusal Patent event date: 19910308 Patent event code: PE09021S01D |
|
| E902 | Notification of reason for refusal | ||
| PE0902 | Notice of grounds for rejection |
Comment text: Notification of reason for refusal Patent event date: 19910723 Patent event code: PE09021S01D |
|
| E601 | Decision to refuse application | ||
| PE0601 | Decision on rejection of patent |
Patent event date: 19920128 Comment text: Decision to Refuse Application Patent event code: PE06012S01D Patent event date: 19910723 Comment text: Notification of reason for refusal Patent event code: PE06011S01I Patent event date: 19910308 Comment text: Notification of reason for refusal Patent event code: PE06011S01I |
|
| J2X1 | Appeal (before the patent court) |
Free format text: APPEAL AGAINST DECISION TO DECLINE REFUSAL |
|
| PJ2001 | Appeal |
Appeal kind category: Appeal against decision to decline refusal Decision date: 19931130 Appeal identifier: 1992201000444 Request date: 19920228 |
|
| G160 | Decision to publish patent application | ||
| PG1605 | Publication of application before grant of patent |
Comment text: Decision on Publication of Application Patent event code: PG16051S01I Patent event date: 19931229 |
|
| E701 | Decision to grant or registration of patent right | ||
| PE0701 | Decision of registration |
Patent event code: PE07011S01D Comment text: Decision to Grant Registration Patent event date: 19940414 |
|
| GRNT | Written decision to grant | ||
| PR0701 | Registration of establishment |
Comment text: Registration of Establishment Patent event date: 19940615 Patent event code: PR07011E01D |
|
| PR1002 | Payment of registration fee |
Payment date: 19940615 End annual number: 3 Start annual number: 1 |
|
| PR1001 | Payment of annual fee |
Payment date: 19961231 Start annual number: 4 End annual number: 4 |
|
| PR1001 | Payment of annual fee |
Payment date: 19971223 Start annual number: 5 End annual number: 5 |
|
| PR1001 | Payment of annual fee |
Payment date: 19990123 Start annual number: 6 End annual number: 6 |
|
| PR1001 | Payment of annual fee |
Payment date: 20000111 Start annual number: 7 End annual number: 7 |
|
| PR1001 | Payment of annual fee |
Payment date: 20010119 Start annual number: 8 End annual number: 8 |
|
| PR1001 | Payment of annual fee |
Payment date: 20020116 Start annual number: 9 End annual number: 9 |
|
| FPAY | Annual fee payment |
Payment date: 20030108 Year of fee payment: 10 |
|
| PR1001 | Payment of annual fee |
Payment date: 20030108 Start annual number: 10 End annual number: 10 |
|
| EXPY | Expiration of term | ||
| PC1801 | Expiration of term |