KR970703100A - 부피가 감소된 식품의 부피를 크게하는 방법(method for increasing the bulk of food having reduced bulk) - Google Patents

부피가 감소된 식품의 부피를 크게하는 방법(method for increasing the bulk of food having reduced bulk)

Info

Publication number
KR970703100A
KR970703100A KR1019960706413A KR19960706413A KR970703100A KR 970703100 A KR970703100 A KR 970703100A KR 1019960706413 A KR1019960706413 A KR 1019960706413A KR 19960706413 A KR19960706413 A KR 19960706413A KR 970703100 A KR970703100 A KR 970703100A
Authority
KR
South Korea
Prior art keywords
bulk
food
increasing
reduced
reduced bulk
Prior art date
Application number
KR1019960706413A
Other languages
English (en)
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
Application filed filed Critical
Publication of KR970703100A publication Critical patent/KR970703100A/ko

Links

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
    • A21D17/00—Refreshing bakery products or recycling bakery products
    • A21D17/004—Refreshing bakery products or recycling bakery products refreshing by thawing or heating
    • A21D17/006—Refreshing bakery products or recycling bakery products refreshing by thawing or heating with microwaves
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C15/00—Apparatus for handling baked articles
    • 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
    • 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
    • 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
    • A21D15/04—Preserving finished, partly finished or par-baked bakery products; Improving by heat treatment, e.g. sterilisation, pasteurisation
    • 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
    • A21D17/00—Refreshing bakery products or recycling bakery products
    • 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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/06—Baking processes

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Sustainable Development (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
KR1019960706413A 1995-03-14 1996-11-13 부피가 감소된 식품의 부피를 크게하는 방법(method for increasing the bulk of food having reduced bulk) KR970703100A (ko)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP5392595 1995-03-14
JP25650195 1995-10-03
PCT/JP1996/000630 WO1996028036A1 (fr) 1995-03-14 1996-03-14 Procede pour accroitre la masse d'aliments de faible masse

Publications (1)

Publication Number Publication Date
KR970703100A true KR970703100A (ko) 1997-07-03

Family

ID=26394659

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019960706413A KR970703100A (ko) 1995-03-14 1996-11-13 부피가 감소된 식품의 부피를 크게하는 방법(method for increasing the bulk of food having reduced bulk)

Country Status (6)

Country Link
US (1) US5846585A (ko)
EP (2) EP0756824A4 (ko)
KR (1) KR970703100A (ko)
CN (1) CN1076169C (ko)
AU (1) AU4953696A (ko)
WO (1) WO1996028036A1 (ko)

Families Citing this family (29)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE1009377A3 (fr) * 1995-05-09 1997-03-04 Consejo Superior Investigacion Procede et dispositif de deshydratation.
JPH11243843A (ja) * 1998-02-27 1999-09-14 Ajinomoto Co Inc パン類の製造方法及びパン類製造用酵素製剤
AU761467B2 (en) * 1998-06-09 2003-06-05 Ajinomoto Co., Inc. Novel enzyme-treated protein-containing food, and methods for producing the same
US6312896B1 (en) * 1998-09-17 2001-11-06 Igen Inaternational, Inc. Assays for measuring nucleic acid binding proteins and enzyme activities
WO2000059306A1 (fr) * 1999-03-30 2000-10-12 Fujisawa Pharmaceutical Co., Ltd. Procede de production de pains a faible teneur en proteine
DE10046605A1 (de) * 2000-09-20 2002-03-28 Roehm Enzyme Gmbh Verwendung von Transglutaminasen zur Herstellung von weizenarmen Backwaren
US6660321B2 (en) 2001-06-27 2003-12-09 Cargill, Incorporated Frozen concentrated liquid whole egg and method of making same
FR2846195B1 (fr) * 2002-10-23 2005-01-21 Gen Biscuit Procede de fabrication d'un produit alimentaire a base de cereales, cuit dans un moule
NO319624B1 (no) 2003-09-15 2005-09-05 Trouw Internat Bv Fiskefôr for laksefisk i ferskvann og anvendelse av slikt fôr.
US20050175738A1 (en) * 2004-02-10 2005-08-11 Kraft Foods Holdings, Inc. Freezer-stable toasted bread slices
US20110268836A1 (en) * 2004-05-12 2011-11-03 Alessandro Seneci Food compositions
NO323529B1 (no) * 2004-05-13 2007-06-04 Trouw Internat Bv Framgangsmate for reduksjon av innholdet av uonskede naeringsstoffer i avlopsvann fra fiskeoppdrettsanlegg.
JP4521761B2 (ja) * 2004-12-09 2010-08-11 ミヨシ油脂株式会社 製パン用油脂代替組成物及び製パン方法
US8741369B2 (en) * 2005-03-21 2014-06-03 Kraft Foods Group Brands Llc Microwaveable dough compositions
US20090155426A1 (en) * 2006-09-13 2009-06-18 Renee Gan Baked Microwavable Frozen Bread and Bakery Products
US20080063755A1 (en) * 2006-09-13 2008-03-13 Renee Gan Baked Microwavable Frozen Bread and Bakery Products
US8354131B2 (en) * 2006-09-13 2013-01-15 Kraft Foods Global Brands Llc Microwavable food products
EP1974611A1 (en) * 2007-03-30 2008-10-01 Lieken Brot- und Backwaren GmbH A method or preparing, stocking and reconstituting pastry products for retail sales or for bakery chains
NO340652B1 (no) * 2009-06-25 2017-05-22 Trouw Int Bv Fôrblokk og metode for framstilling av fôrblokk
US20110159153A1 (en) * 2009-12-29 2011-06-30 John Engstrom Grilled cheese sandwich for the toaster
JP2011142897A (ja) * 2010-01-13 2011-07-28 Junichi Mizutani スティックハンバーガー
WO2011141951A1 (ja) * 2010-05-10 2011-11-17 株式会社アンデルセン・パン生活文化研究所 咀嚼・嚥下容易な食品及びその食品の形成方法
EP2595487B1 (en) * 2010-07-21 2018-10-31 Novozymes A/S Process for producing a baked product having increased flavor stability with catalase and phospholipase
US20140037790A1 (en) * 2011-02-28 2014-02-06 Amano Enzyme Inc. Steamed bun quality improving agent and use thereof
JP5739199B2 (ja) * 2011-03-22 2015-06-24 日清製粉株式会社 ホイロ発酵済みパン類用冷凍生地の製造方法
JP2014008040A (ja) * 2012-07-02 2014-01-20 Nisshin Foods Kk ベーカリー食品とその製造方法
JP6408836B2 (ja) * 2014-08-30 2018-10-17 テーブルマーク株式会社 電子レンジ加熱に適するバンズの製造方法及びその製造方法より製造されたバンズ
CN104604993B (zh) * 2015-01-29 2017-09-12 四川大学 一种黄秋葵营养饼干及其制备方法
JP6904733B2 (ja) * 2017-03-01 2021-07-21 株式会社明治 冷凍用米飯の製造方法

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US107088A (en) 1870-09-06 Improvement in preserving bread
US3189463A (en) * 1961-12-21 1965-06-15 Jones W Bartlett Process for producing compressed frozen slices of baked cellular products
US3512991A (en) * 1965-10-07 1970-05-19 Gen Foods Corp Process for preparing compressed,dehydrated cellular bakery products
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
US5049398A (en) * 1989-12-08 1991-09-17 General Mills, Inc. Method of preparing microwave bread
US5558890A (en) * 1994-10-27 1996-09-24 General Mills, Inc. Multilayered puffed R-T-E cereal and high intensity microwave method of preparation

Also Published As

Publication number Publication date
US5846585A (en) 1998-12-08
EP0756824A1 (en) 1997-02-05
EP1530905A1 (en) 2005-05-18
EP0756824A4 (en) 1999-08-25
CN1154061A (zh) 1997-07-09
AU4953696A (en) 1996-10-02
CN1076169C (zh) 2001-12-19
WO1996028036A1 (fr) 1996-09-19

Similar Documents

Publication Publication Date Title
KR970703100A (ko) 부피가 감소된 식품의 부피를 크게하는 방법(method for increasing the bulk of food having reduced bulk)
DE69620397D1 (de) Bandförderer
DK0962150T3 (da) Fedtbaserede fødevarer
NO964383L (no) Matvareforpakning
NO965216D0 (no) Behandling av grönnsaker
NO940013D0 (no) Emballasje for naeringsmidler
GB9510032D0 (en) Ultrasonic inspection
DE69622964D1 (de) Fördervorrichtung
KR970701996A (ko) 연속적인 식품 가공 시스템(continuous food processing system)
LV11745A (lv) Metode nepartrauktai misas varisanai
NO963276D0 (no) Emballasje for næringsmidler
AU633169B2 (en) Improved method for rice food
GB2300169B (en) Conveyors
KR960008846B1 (en) Method for stabilizing the hygral expansion behavior of protein products
DE69613074T2 (de) Pasteureinrichtung
DE19681062D2 (de) Fördereinrichtung
FI956058A (fi) Menetelmä glutaaridialdehydin valmistamiseksi
DE69617378D1 (de) Fördervorrichtung
IT1276134B1 (it) Metodo per la determinazione di anticorpo antistreptolisina o
DE69613709D1 (de) Frequenzsynthetisierer
DK0817751T3 (da) Fødevareemballage
EE9600007A (et) Diltiaseemi valmistamise meetod
FR2729374B1 (fr) Cassette pour produits en vrac
DE59601543D1 (de) Fördereinheit
AU2043495A (en) Method of determining time delays

Legal Events

Date Code Title Description
WITN Application deemed withdrawn, e.g. because no request for examination was filed or no examination fee was paid