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1. 发明专利

JP2010022357A Packaging and cooking of bread containing no auxiliary material 审中-公开
标题翻译：不含辅助材料的包装和烹饪
公开(公告)号：JP2010022357A
公开(公告)日：2010-02-04
申请号：JP2008212207
申请日：2008-07-23
申请人： National Depart Kk , ナショナルデパート株式会社
发明人： HIDESHIMA KOOSUKE
IPC分类号： A21D15/00 , A21D15/02 , A21D17/00
摘要： PROBLEM TO BE SOLVED: To provide a stable mid-and-long term preservation method and a cooking method damaging no bread taste, of bread containing no auxiliary material, by dissolving the problems that as the bread containing no auxiliary material such as sugar, fat and oil, and egg contains much water and has high water activity value so the bread is remarkable in propagation of various bacteria and generation of mold when preserved and is difficult in mid-and-long term preservation, and, as the bread contains no fat and oil so the bread is easily dried and thereby, when preserved to be eaten, must be loaded with moisture by spraying water with a sprayer and cooked with a toaster.
SOLUTION: The mid-and-long term preservation and the cooking of bread, containing no auxiliary material, can be simplified by sterilizing a previously humidified bread 1, filling the resultant in a gas-barrier bag 6 sterilized in the same way, deaerating and sealing the obtained, preserving for a mid-and-long term on a cooled or frozen state, and then cooking by warming the preserved in hot water.
COPYRIGHT: (C)2010,JPO&INPIT
摘要翻译：要解决的问题：为了提供一种稳定的中长期保存方法和不含面包味的烹调方法，不含辅料的面包，通过将作为不含辅助材料的面包如糖，脂肪和油，鸡蛋含水多，水分活性高，所以面包在保存时多种细菌的繁殖和霉菌的发酵是显着的，中长期的保存也很困难，作为面包不含脂肪和油脂，因此面包容易干燥，因此，当保存食用时，必须用喷雾器喷洒水并用烤面包机烹饪，才能装入水分。
解决方案：通过对先前加湿的面包1进行灭菌，将不含辅料的中长期保鲜和面包烹调简化，以相同的方式对生成物进行灭菌的气体阻隔袋6 ，将所得到的，对冷却或冷冻状态的中长期保存进行脱气和密封，然后通过加热保存在热水中进行烹饪。版权所有（C）2010，JPO＆INPIT

2. 发明专利

JP2793124B2 失效
公开(公告)号：JP2793124B2
公开(公告)日：1998-09-03
申请号：JP11760594
申请日：1994-05-06
申请人： ORISEFUI SA
发明人： HOSE MONTOSERATSUTO BONFUIRU
IPC分类号： A21D17/00 , A23N17/00 , B02C21/00 , B03B9/06 , B03C1/30 , B07B1/22 , B07B9/00 , B09B5/00 , B65B69/00

3. 发明专利

JPH0728649B2 失效
公开(公告)号：JPH0728649B2
公开(公告)日：1995-04-05
申请号：JP20740091
申请日：1991-07-23
IPC分类号： A21D15/02 , A21D17/00 , A23G3/02

4. 发明专利

JPH01124347A METHOD FOR MANUFACTURING CAKE CONTAINED IN VESSEL 失效
公开(公告)号：JPH01124347A
公开(公告)日：1989-05-17
申请号：JP28190187
申请日：1987-11-07
申请人： NIPPON FOOD SAABUISU KK
发明人： INOMOTO NOBUFUMI
IPC分类号： A21D17/00 , A21D8/02 , A21D13/00 , A21D15/00 , A21D15/04
摘要： PURPOSE: To make a high-preservability and high-quality cup cake by crushing baked bread or cake into small solids, mixing unbaked cake dough with these solids and heating a heat resistant vessel after sealing them into the vessel. CONSTITUTION: Baked bread or cake 1 is crushed into small blocks by a lobo- coop or a mixer, mixed with unbaked cake dough 2 and put into a heat resistant vessel 3 such as a tin can for 80% while being mixed as it is. Then, this vessel 3 is covered with a lid 4 under ordinary pressure and sealed, thereafter, the entire can 5 is heated at about 110 deg.C-121 deg.C for 30-40 minutes by pressurized steam, the unbaked cake dough 2 inside the can 5 is expanded and solidified, and the almost entirely uniform cake is prepared. Thus, heat is easily conducted from the surface of the vessel to its center part, the entire cake can be sufficiently sterilized simultaneously with cooking of the cake, and the cake can be preserved for a long time.

5. 发明专利

JPS63263049A PREPARATION OF STEAMED FOOD 失效
公开(公告)号：JPS63263049A
公开(公告)日：1988-10-31
申请号：JP9908887
申请日：1987-04-22
申请人： NIPPON FLOUR MILLS
发明人： TAJIMA MINORU
IPC分类号： A23G3/34 , A21D17/00 , A23G3/00
摘要： PURPOSE:To prepare a steamed food having excellent taste and flavor and soft palatability and preservable over a long period, utilizing breads left unsold, by mixing and kneading roughly crushed breads, sugars, egg, expansion agent and water at specific ratios and steaming the mixture. CONSTITUTION:The objective food can be prepared by mixing an kneading 100pts.wt. of roughly crushed breads (preferably having particle size of 4-250 mesh) such as loaf and French roll, 40-60pts.wt. of sugars (e.g. refined sugar), 40-60pts.wt. of egg, 1-5pts.wt. of an expansion agent (e.g. sodium bicarbonate) and 40-100pts.wt. of water and steaming the kneaded mixture.

6. 发明专利

JPS63263037A PRODUCTION OF BREAD AND CONFECTIONERY 失效
公开(公告)号：JPS63263037A
公开(公告)日：1988-10-31
申请号：JP9908987
申请日：1987-04-22
申请人： NIPPON FLOUR MILLS
发明人： TAKEBAYASHI MASAO , TAJIMA MINORU
IPC分类号： A21D8/00 , A21D17/00

7. 发明专利

JPS63116663A WATER-SOLUBLE BREAD LIKE FLAVOR AND ITS PRODUCTION 失效
公开(公告)号：JPS63116663A
公开(公告)日：1988-05-20
申请号：JP25085187
申请日：1987-10-06
申请人： NESTLE SA
发明人： SPIES GERHARD
IPC分类号： A23L27/00 , A21D8/00 , A21D8/04 , A21D17/00 , A23L27/10 , A23L27/24

8. 发明专利

JPS6016578A PREPARATION OF FILLING BREAD 失效
公开(公告)号：JPS6016578A
公开(公告)日：1985-01-28
申请号：JP12439583
申请日：1983-07-06
申请人： SAHARA YUKIO
发明人： SAWARA YUKIO
IPC分类号： A23L35/00 , A21D17/00
摘要： PURPOSE:To prepare fresh and tasty feeling bread economically, by inserting a frozen seasoned filling into a main part of bread, thawing the frozen filling under heating. CONSTITUTION:When bread is sold, the hole B for insertion of the main part A of bread (preferably cylindrical shape) is formed, and the frozen seasoned filling (e.g., curry, etc.) C is inserted into the hole, and the frozen filling is thawed by an electronic oven, to prepared filling bread responding to the demand of customers.

9. 发明专利

JPS57155937A NEW WHEAT FLOUR BASE BAKED PRODUCT 失效
公开(公告)号：JPS57155937A
公开(公告)日：1982-09-27
申请号：JP4043181
申请日：1981-03-23
申请人： NISSHIN FLOUR MILLING CO
发明人： YOSHIDA KOUJI , KITAMURA IKUO , SESAI YUUJI
IPC分类号： A21D2/00 , A21D8/00 , A21D13/08 , A21D15/00 , A21D15/04 , A21D17/00 , A23G3/00 , A23G3/34

10. 发明专利

JP2013236605A Oil-and-fat composition for cream puff shell 审中-公开
标题翻译：油脂PUFF的油和脂肪组合物
公开(公告)号：JP2013236605A
公开(公告)日：2013-11-28
申请号：JP2012113013
申请日：2012-05-17
申请人： Fuji Oil Co Ltd , 不二製油株式会社
发明人： KAKIMOTO ATSUSHI
IPC分类号： A23D9/00 , A21D2/36 , A21D17/00
摘要： PROBLEM TO BE SOLVED: To provide an oil-and-fat composition for a cream puff shell, having a high effect on improving the volume of the cream puff shell.SOLUTION: A specific amount of microfibrous cellulose and further a thickener are mixed in an oil-and-fat composition for a cream puff shell. The volume of the cream puff shell can thereby be improved, and flavor can also be improved. The microfibrous cellulose is fermented cellulose.
摘要翻译：要解决的问题：提供一种用于奶油泡沫壳的油脂组合物，其对提高奶油泡罩的体积有很大的影响。溶液：将特定量的微纤维素纤维素和另外的增稠剂混合在油脂组合物用于奶油扑皮壳。因此可以提高奶油泡罩的体积，还可以提高风味。微纤维素纤维素是发酵纤维素。

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