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1. 发明申请

US20100255150A1 METHOD OF MAKING BREAD AND BREAD MADE BY THE METHOD 有权
标题翻译：通过该方法制作布和布的方法
公开(公告)号：US20100255150A1
公开(公告)日：2010-10-07
申请号：US12418536
申请日：2009-04-03
申请人： Myoung Gu LEE , Jong Min LEE , Gil Hong CHA
发明人： Myoung Gu LEE , Jong Min LEE , Gil Hong CHA
IPC分类号： A21D6/00 , A21D13/00
CPC分类号： A21D8/02
摘要： Provided is a method of making bread that can increase taste appeal and slow aging by fermenting dough at a low temperature for a long time to improve its texture and flavor, and bread made by the method.The method includes a cold sponge process, a dough process, and a second fermentation process. In the cold sponge process, 18 to 19.5 parts by weight strong flour, 0.18 to 0.21 parts by weight dried yeast, 0.03 to 0.036 parts by weight yeast food, 0.06 to 0.09 parts by weight salt, 0.06 to 0.09 parts by weight an improver, and 10.2 to 11.4 parts by weight water are mixed at a temperature of 15 to 17° C., stirred at low speed for 2 to 4 minutes, stirred at high speed for 1 to 2 minutes, and then fermented at a temperature of 2 to 4° C. and a relative humidity of 90 to 95% for 15 to 18 hours. In the dough process, the resulting mixture of the cold sponge process is mixed with 12 to 13.5 parts by weight strong flour, 2.1 to 2.7 parts by weight sugar, 0.45 to 0.54 parts by weight salt, 0.9 to 1.5 parts by weight dried milk, 0.09 to 0.15 parts by weight dried yeast, 2.1 to 3 parts by weight margarine, and 8.1 to 9.3 parts by weight water, and the resulting mixture is given a floor time of 15 to 20 minutes and a bench time of 15 to 20 minutes and then divided into dough pieces. In the second fermentation process, each of the divided dough pieces is molded and subjected to a second fermentation at a temperature of 36 to 40° C. and a relative humidity of 90 to 95% for 50 to 60 minutes.
摘要翻译：提供一种制作面包的方法，其可以通过在低温下长时间发酵面团以提高其质地和风味，以及通过该方法制成的面包，从而增加味觉吸引力和缓慢老化。该方法包括冷海绵过程，面团过程和第二发酵过程。在冷海绵方法中，将18〜19.5重量份强粉，0.18〜0.21重量份干酵母，0.03〜0.036重量份酵母食品，0.06〜0.09重量份盐，0.06〜0.09重量份改良剂，和10.2〜11.4重量份的水在15〜17℃的温度下混合，低速搅拌2〜4分钟，高速搅拌1〜2分钟，然后在2〜 4℃，相对湿度为90-95％，持续15-18小时。在面团过程中，将所得冷海绵方法的混合物与12至13.5重量份强粉，2.1至2.7重量份糖，0.45至0.54重量份盐，0.9至1.5重量份干奶， 0.09〜0.15重量份干酵母，2.1〜3重量份人造奶油和8.1〜9.3重量份水，得到的混合物的施工时间为15〜20分钟，工作台期为15〜20分钟，然后分成面团片。在第二发酵过程中，将每个分开的面团片成型并在36至40℃的温度和90至95％的相对湿度下进行第二次发酵50至60分钟。

2. 发明申请

US20100255149A1 METHOD OF MAKING BREAD 有权
标题翻译：制作方法
公开(公告)号：US20100255149A1
公开(公告)日：2010-10-07
申请号：US12418504
申请日：2009-04-03
申请人： Myoung Gu LEE , Byung Keon SON , Jong Min LEE
发明人： Myoung Gu LEE , Byung Keon SON , Jong Min LEE
IPC分类号： A21D8/04
CPC分类号： A21D6/003
摘要： A method of making bread is provided. The method includes a warm dough making process in which a warm dough is formed by heating a mixture of milk and salt, adding wheat flour to the heated mixture, aerating the resulting mixture, and ripening the resulting mixture at low-temperature, a sponge making process in which a sponge is formed by mixing wheat flour, dried yeast, yeast food, bread improver, salt, and water and fermenting the mixture, a dough mixing process in which a dough is formed by mixing the warm dough and the sponge with wheat flour, salt, butter, dried yeast, dried milk, sugar, egg, and water and stirring the mixture, a division process in which the dough is divided into equal-sized pieces, a ripening process in which the divided dough is rolled out and ripened for a predetermined period of time, a molding process in which the resulting dough is molded to fit a bread pan, a fermentation process in which the molded dough is placed in the bread pan to be fermented, and a baking process in which the fermented dough is heated.
摘要翻译：提供制作面包的方法。该方法包括一个温热的面团制作过程，其中通过加热牛奶和盐的混合物形成温热面团，向加热的混合物中加入小麦粉，使所得混合物充气，并在低温下熟化所得混合物，制成海绵通过混合小麦粉，干酵母，酵母食品，面包改良剂，盐和水并发酵混合物形成海绵的方法，通过将温面团和海绵与小麦混合形成面团的面团混合过程面粉，盐，黄油，干酵母，干牛奶，糖，鸡蛋和水，搅拌混合物，将面团分成相同尺寸的切片，将分割的面团卷起的熟化过程和熟化预定时间，将所得面团模制成适合面包盘的成型方法，将发泡方法放置在要发酵的面包盘中的发酵工艺，以及发酵过程 d 呵呵加热。

3. 发明授权

US08029834B2 Method of making bread and bread made by the method 有权
标题翻译：通过该方法制作面包和面包的方法
公开(公告)号：US08029834B2
公开(公告)日：2011-10-04
申请号：US12418536
申请日：2009-04-03
申请人： Myoung Gu Lee , Jong Min Lee , Gil Hong Cha
发明人： Myoung Gu Lee , Jong Min Lee , Gil Hong Cha
IPC分类号： A21D2/00 , A21D8/02
CPC分类号： A21D8/02
摘要： The bread making method includes cold sponge, dough, and second fermentation processes. For cold sponge, 18 to 19.5 parts strong flour, 0.18 to 0.21 parts dried yeast, 0.03 to 0.036 parts yeast food, 0.06 to 0.09 parts salt, 0.06 to 0.09 parts improver, and 10.2 to 11.4 parts water are mixed at a temperature, low speed stirred, high speed stirred, and fermented. In the dough process, the resulting mixture of the cold sponge process is mixed with 12 to 13.5 parts strong flour, 2.1 to 2.7 parts sugar, 0.45 to 0.54 parts salt, 0.9 to 20 1.5 parts dried milk, 0.09 to 0.15 parts dried yeast, 2.1 to 3 parts margarine, and 8.1 to 9.3 parts water, and the resulting mixture is given floor and bench time and divided into pieces. In the second fermentation process, the pieces are molded and fermented.
摘要翻译：面包制作方法包括冷海绵，面团和第二发酵方法。对于冷海绵，将18〜19.5份强面粉，0.18〜0.21份干酵母，0.03〜0.036份酵母食品，0.06〜0.09份盐，0.06〜0.09份改良剂和10.2〜11.4份水混合，速度搅拌，高速搅拌，发酵。在面团过程中，将所得冷海绵过程的混合物与12至13.5份强粉，2.1至2.7份糖，0.45至0.54份盐，0.9至20份1.5份干奶，0.09至0.15份干酵母， 2.1至3份人造黄油和8.1至9.3份水，所得混合物得到地板和工作台时间并分成块。在第二次发酵过程中，将各种成型件模制和发酵。

4. 发明申请

US20100255151A1 METHOD OF MAKING BREAD AND BREAD MADE BY THE METHOD 有权
标题翻译：通过该方法制作布和布的方法
公开(公告)号：US20100255151A1
公开(公告)日：2010-10-07
申请号：US12418548
申请日：2009-04-03
申请人： Myoung Gu LEE , Jong Min LEE , Gil Hong CHA
发明人： Myoung Gu LEE , Jong Min LEE , Gil Hong CHA
IPC分类号： A21D13/00 , A21D8/04
CPC分类号： A21D6/001
摘要： A bread making method including: a cold sponge process where strong flour, dried yeast, yeast food, salt, an improver, and water are mixed, stirred at low speed, stirred at high speed, and then fermented at a temperature and relative humidity; a dough process in which the resulting mixture of the cold sponge process is mixed with strong flour, sugar, salt, dried milk, dried yeast, margarine, and water, and the to resulting mixture is given a floor time and then divided into pieces; a freezing storage process in which the dough is frozen, wrapped in plastic, and stored at a temperature of less than −18 degrees C.; a thawing process in which the resulting dough pieces of the freezing process are thawed; and a second fermentation process in which each of the resulting dough pieces is molded and subjected to a second fermentation.
摘要翻译：一种面包制作方法，其特征在于，将冷面粉，干酵母，酵母食品，盐，改良剂和水混合，冷却搅拌，高速搅拌，然后在温度和相对湿度下发酵的冷海绵过程; 将所得到的冷海绵过程的混合物与强面粉，糖，盐，干奶，干酵母，人造黄油和水混合的面团过程，并将得到的混合物放置一段时间，然后分成片; 冷冻储存过程，其中将面团冷冻，包裹在塑料中，并在低于-18℃的温度下储存; 解冻过程，其中所得的冷冻过程的面团解冻; 以及第二发酵工艺，其中每个所得的面团片被模制并进行第二次发酵。

5. 发明授权

US08512773B2 Method of making bread 有权
标题翻译：制作面包的方法
公开(公告)号：US08512773B2
公开(公告)日：2013-08-20
申请号：US12418504
申请日：2009-04-03
申请人： Myoung Gu Lee , Byung Keon Son , Jong Min Lee
发明人： Myoung Gu Lee , Byung Keon Son , Jong Min Lee
IPC分类号： A21D8/02
CPC分类号： A21D6/003
摘要： A method of making bread is provided. The method includes a thermally treated dough making process of forming a thermally treated dough, a sponge making process of forming a sponge, a dough mixing process of mixing the thermally treated dough and the sponge with wheat flour, salt, butter, dried yeast, dried milk, sugar, egg, and water to form a dough mixture and stirring the dough mixture, a division process of dividing the dough mixture into equal-sized dough pieces, a first fermentation process of rolling out and fermenting the divided dough pieces for a predetermined period of time, a molding process of molding the dough pieces to fit a bread pan, a second fermentation process of fermenting the molded dough pieces in the bread pan, and a baking process of heating the fermented dough pieces.
摘要翻译：提供制作面包的方法。该方法包括热处理的面团制作方法，形成热处理的面团，形成海绵的海绵制造方法，将热处理的面团和海绵与小麦粉，盐，黄油，干酵母混合的面团混合过程，干燥牛奶，糖，蛋和水，以形成面团混合物并搅拌面团混合物，将面团混合物分成相同尺寸的面团的分割过程，将分开的面团片推出并发酵预定的第一发酵方法一段时间，将面团成型以适应面包盘的成型工艺，将面团盘中的模制面团发酵的第二发酵方法和加热发酵面团的烘烤过程。

6. 发明申请

US20100255148A1 METHOD OF MAKING BREAD 有权
标题翻译：制作方法
公开(公告)号：US20100255148A1
公开(公告)日：2010-10-07
申请号：US12418493
申请日：2009-04-03
申请人： Myoung Gu LEE , Byung Keon SON , Jong Min LEE
发明人： Myoung Gu LEE , Byung Keon SON , Jong Min LEE
IPC分类号： A21D6/00 , A21D8/02
CPC分类号： A21D6/001 , A21D8/02
摘要： A method of making bread is provided. The method includes a warm dough making process in which a warm dough is formed by heating a mixture of milk and salt, adding wheat flour to the heated mixture, aerating the resulting mixture, and ripening the resulting mixture at low temperature, a dough mixing process in which a dough is formed by mixing the resulting dough of the warm dough making process with wheat flour, dried yeast, refined sugar, refined salt, whole milk powder, bread improver, processed butter, milk, egg, and water, and stirring the mixture, a deep-freezing process in which the resulting dough is divided into equal-sized pieces and the divided dough pieces are deep-frozen, a thawing process in which the deep-frozen dough is thawed, a fermentation process in which the thawed dough is placed in a bread pan to be fermented, and a baking process in which the fermented dough is heated.
摘要翻译：提供制作面包的方法。该方法包括一个温暖的面团制作过程，其中通过加热牛奶和盐的混合物形成温暖的面团，向加热的混合物中加入小麦粉，使得到的混合物充气，并在低温下熟化所得混合物，面团混合过程其中通过将所得到的面团生面团与小麦面粉，干酵母，精制糖，精制盐，全脂奶粉，面包改良剂，加工黄油，牛奶，蛋和水混合而形成面团，并搅拌混合物，其中将所得面团分成相等尺寸的碎片并将分开的面团片进行深冷冻，将冷冻面团解冻的解冻方法，将发酵过程中的解冻面团被放置在要发酵的面包盘中，以及烘烤过程，其中发酵面团被加热。

7. 发明授权

US08053006B2 Method of making bread and bread made by the method 有权
标题翻译：通过该方法制作面包和面包的方法
公开(公告)号：US08053006B2
公开(公告)日：2011-11-08
申请号：US12418548
申请日：2009-04-03
申请人： Myoung Gu Lee , Jong Min Lee , Gil Hong Cha
发明人： Myoung Gu Lee , Jong Min Lee , Gil Hong Cha
IPC分类号： A21D2/00 , A21D8/02
CPC分类号： A21D6/001
摘要： A bread making method including: a cold sponge process where strong flour, dried yeast, yeast food, salt, an improver, and water are mixed, stirred at low speed, stirred at high speed, and then fermented at a temperature and relative humidity; a dough process in which the resulting mixture of the cold sponge process is mixed with strong flour, sugar, salt, dried milk, dried yeast, margarine, and water, and the to resulting mixture is given a floor time and then divided into pieces; a freezing storage process in which the dough is frozen, wrapped in plastic, and stored at a temperature of less than −18 degrees C.; a thawing process in which the resulting dough pieces of the freezing process are thawed; and a second fermentation process in which each of the resulting dough pieces is molded and subjected to a second fermentation.
摘要翻译：一种面包制作方法，其特征在于，将冷面粉，干酵母，酵母食品，盐，改良剂和水混合，冷却搅拌，高速搅拌，然后在温度和相对湿度下发酵的冷海绵过程; 将所得到的冷海绵过程混合物与强面粉，糖，盐，干奶，干酵母，人造奶油和水混合，并将得到的混合物放置一段时间，然后分成片; 冷冻储存过程，其中将面团冷冻，包裹在塑料中，并在低于-18℃的温度下储存; 解冻过程，其中所得的冷冻过程的面团解冻; 以及第二发酵工艺，其中每个所得的面团片被模制并进行第二次发酵。

8. 发明授权

US08383173B2 Method of making bread 有权
标题翻译：制作面包的方法
公开(公告)号：US08383173B2
公开(公告)日：2013-02-26
申请号：US12418493
申请日：2009-04-03
申请人： Myoung Gu Lee , Byung Keon Son , Jong Min Lee
发明人： Myoung Gu Lee , Byung Keon Son , Jong Min Lee
IPC分类号： A21D8/02
CPC分类号： A21D6/001 , A21D8/02
摘要： A method of making bread is provided. The method includes a thermally treated dough making process of forming a thermally heated dough, a dough mixing process of mixing the thermally treated dough of the thermally treated dough making process with wheat flour, dried yeast, refined sugar, refined salt, whole milk powder, bread improver, processed butter, milk, egg, and water to form a dough mixture, and stirring the dough mixture, a deep-freezing process of dividing the dough mixture into equal-sized dough pieces and deep-freezing the divided dough pieces, a thawing process of thawing the deep-frozen dough pieces, a fermentation process of fermenting the thawed dough pieces, and a baking process of heating the fermented dough pieces.
摘要翻译：提供制作面包的方法。该方法包括热处理的面团制作方法，其形成热加热面团，将经热处理的生面团的热处理面团与小麦粉，干酵母，精制糖，精制盐，全脂奶粉混合的面团混合过程，面包改良剂，加工黄油，牛奶，鸡蛋和水，以形成面团混合物，并搅拌面团混合物，将生面团混合物分成相同尺寸的面团片并将其分层的深度冷冻的深冷工艺，解冻深冻面团的解冻过程，发酵解冻的面团的发酵过程以及加热发酵的面团的烘烤过程。

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